Creamy Dreamy Vanilla Cheesecake
Do you have leftover chocolate eggs to use up? Try incorporating them into our Creamy, Dreamy Vanilla Cheesecake! This no-bake cheesecake is oh-so-easy to make and guaranteed to impress. With a buttery biscuit base and a creamy vanilla cheesecake layer topped with chocolate eggs, it will be hard to keep your hands off this one. Plus, it has a million and one options when it comes to topping combos - just choose your favourites.
Ingredients
• Spray and Cook, for the Tin
• 140g Digestive Biscuits
• 60g Unsalted Butter, melted
• 100g Choco Lux Milk Chocolate Hollow Eggs
• 350g Crystal Valley Full-Fat Soft Cheese
• 1 tsp Icing Sugar
• 400ml Double Cream
• 80g Mini Eggs
Method
1. Add Spray and Cook to a 20 cm deep springform cake tin and line with baking parchment.
2. Tip the digestive biscuits into a food bag and crush to a fine crumb.
3. Mix with melted butter, then press into the base of the prepared cake tin, and chill for 30 minutes.
4. Roughly chop half of the chocolate eggs.
5. Beat the soft cheese with the icing sugar and vanilla, until just combined using an electric beater.
6. Clean the beaters, then beat the double cream to stiff peaks in a separate bowl.
7. Gently fold the whipped cream into the soft cheese mixture, along with half of the chopped chocolate eggs.
8. Spoon the cheesecake mixture over the biscuit base.
9. Smooth the surface with a spatula, and chill overnight.
10. Carefully release the cheesecake from the tin (you may need to run a blunt knife around the edge to loosen it).
11. Top with remaining crushed chocolate eggs to decorate.
12. Serve and enjoy!
