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No-Bake Crème Egg Cheesecake

This is a simple no-bake, get-ahead dessert, perfect for your Easter table.

Creme Egg Cheesecake

Creme Egg Cheesecake

No-Bake Crème Egg Cheesecake

Ren Behan
This is a simple no-bake, get-ahead dessert, perfect for your Easter table. 
5 from 1 vote
Prep Time 20 minutes
Total Time 20 minutes
Course Dessert
Servings 8 portions

Ingredients
  

For the base

  • 200 g digestive biscuits crushed into very fine crumbs
  • 100 g melted butter unsalted

For the cheesecake topping

  • 300 g full fat cream cheese
  • 200 g Mascarpone Italian cheese
  • 4 tbsp icing sugar
  • 100 ml double cream
  • 2 tsp vanilla extract
  • 4 large Crème eggs unwrapped
  • 3 mini Crème eggs unwrapped, to decorate

Instructions
 

  • 1. Line a 20cm springform cake tin with a circle of baking parchment. In a mixing bowl, mix the biscuit crumbs with the melted butter until you have a sandy consistency. Tip the crumbs into the tin and press down firmly with the back of a metal spoon until your base is flat. Refrigerate while you make the topping.
  • 3. In a large mixing bowl, using a whisk, beat together the cream cheese, Mascarpone cheese and icing sugar until well combined. Add the double cream, along with the vanilla extract and whisk again.
  • 4. Spoon the topping onto the biscuit base and smooth down with a spoon or palette knife. Carefully slice the Crème eggs in half and arrange the eggs, pushing them into the cheesecake topping, so the tops are visible. Refrigerate for at least one hour.
  • 5. To remove the cheesecake from the tin, sit the cheesecake in some hot water (make sure it down not reach the top of the tin) and then gently unlock the sides or ease it out. Before serving, decorate the centre of the cheesecake with mini Crème eggs

Notes

Use a sharp knife dipped in boiling water when you slice the cheesecake to give you clean slices.

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Easter Tiramisu

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3 Comments

  1. 5 stars
    Thanks for another great looking recipe, your recipes are always so delicious!

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