This Simple and easy to create, no bake Easter Cheesecake will have you going back for second helpings. One of the perfect after Easter Sunday Roast desserts, create and enjoy!
Ingredients:
280g Digestive Chocolate Biscuits
150g Cornish semi-salted Butter, melted
360g Cadbury's Mini Eggs plus 270g to decorate (about 7 small bags in total)
550ml Double cream plus 50ml to decorate (lightly whipped until soft peaks)
145g Icing Sugar sifted
2 x 280g Tubs of Philadelphia Cream Cheese full fat
Juice of half a lemon and Zest
Method:
Place the biscuits into a large food bag and seal making sure no air is inside, then crush with a rolling pin. You are looking for a smooth sand like consistency.
Mix with the melted butter and press into your 7" cake tin.
Next chop 360g of Mini Eggs in half.
Combine the whipped cream, icing sugar, cream cheese, lemon juice, lemon zest and chopped Mini Eggs. Fold in gently until fully corperated.
Smooth off the top of the biscuit base and flatten the top with the back of a non stick spatula.
Place the tin into a sealed cake box and chill over night in the fridge.
Next day carefully remove the cheesecake from the tin and place on you're chosen plate or serving board.
Then place the remaining whipped cream on top of the cheesecake with the rest of the Mini Eggs.
Serve and Enjoy. Beauty!
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