No-Bake Easter Candy Cheesecake (Print Version)
# Ingredients:
→ Biscuit Crust
01 -
300g digestive biscuits (or graham crackers)
02 -
115g unsalted butter, melted
→ Vanilla Cream Cheese Filling
03 -
680g full-fat Philadelphia cream cheese
04 -
480ml double (heavy) cream
05 -
180g powdered sugar (confectioners' sugar)
06 -
2 teaspoons vanilla bean paste (or vanilla extract)
07 -
½ teaspoon fine salt
08 -
400g Cadbury Mini Eggs, crushed
→ For Decoration
09 -
Additional Cadbury Mini Eggs
10 -
Optional chocolate shavings
# Instructions:
01 -
Line a 23cm (9-inch) springform pan with parchment paper. Crush the biscuits using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the crushed biscuits with melted butter and press firmly into the base and sides of the pan. Chill in the fridge for at least 30 minutes or freeze for 15 minutes.
02 -
In a large bowl, beat the cream cheese until smooth. In a separate bowl, whip the double cream until stiff peaks form. Add powdered sugar, vanilla bean paste, and salt to the cream cheese, mixing until combined. Gently fold in the whipped cream and crushed Mini Eggs, ensuring an airy texture.
03 -
Pour the filling into the chilled biscuit crust and smooth the top. Cover and refrigerate for at least 6 hours (preferably overnight) to set.
04 -
Remove from the pan and place on a serving plate. Top with additional Mini Eggs and optional chocolate shavings. Slice, serve, and enjoy this Easter-perfect cheesecake!
# Notes:
01 -
Use full-fat cream cheese for the best texture and stability.
02 -
Whip the cream to stiff peaks to ensure a light and airy cheesecake.
03 -
Let the cheesecake set for at least 6 hours or preferably overnight.
04 -
For a smooth removal, run a warm knife around the edges of the cheesecake before releasing the springform pan.