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No-Bake Crème Egg Cheesecake

April 10, 2020

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

Creme Egg Cheesecake

Creme Egg Cheesecake

1 vote

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No-Bake Crème Egg Cheesecake

Prep 20 mins

Total 20 mins

Author Ren Behan

Yield 8 portions

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

Ingredients

For the base

200g digestive biscuits, crushed into very fine crumbs

100g melted butter, unsalted

For the cheesecake topping

300g full fat cream cheese

200g Mascarpone Italian cheese

4 tbsp icing sugar

100ml 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.

Courses Dessert

You may also like:

Hot Cross Buns

Easter Tiramisu

Polish Easter Babka

Filed Under: Baking and Desserts, Easter, Recipe3 Comments

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About Ren

Ren Behan is a British-born food writer of Polish descent. She is a mum to three young children (13, 10 and 5) and spends lots of time with them in the kitchen. Ren writes about seasonal, family-friendly food on her blog www.renbehan.com. She also contributes recipes and articles to online and print food publications, such as Food52.com, GreatBritishChefs.com, Huff Post Food and JamieOliver.com. She holds a Diploma in Food Journalism with Distinction and has completed a Food Styling course at Leiths School of Food and Wine.

Ren’s cookbook, Wild Honey and Rye: Modern Polish Recipes, draws upon her Polish heritage and regular travels to Poland.

Reader Interactions

Comments

  1. Long says

    February 22, 2021 at 3:19 am

    Thanks for another great looking recipe, your recipes are always so delicious!

    Reply

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