Easter Egg Cheesecake
Do you have leftover chocolate Easter eggs to use up? Here's out to use them up with our Easter egg cheesecake recipe. Also, you can reduce food waste just by using the right serving sizes, so here's the recipe for either 2 or 4 people!
TYPE
LEFTOVERS
LEVEL
EASY
TOTAL TIME
1 H. 30 MIN.
Ingredients
- SERVING SIZE: 2
- Vegetable oil for the tin
- 40g digestive biscuits
- 16g unsalted butter melted
- 50g leftover chocolate Easter eggs
- 80g full-fat soft cheese
- 30g icing sugar
- ⅕ tsp vanilla bean paste
- 80g double cream
- SERVING SIZE: 4
- Vegetable oil for the tin
- 80g digestive biscuits
- 32g unsalted butter melted
- 100g leftover chocolate Easter eggs
- 160g full-fat soft cheese
- 60g icing sugar
- ⅖ tsp vanilla bean paste
- 160g double cream
Method
- Oil a 20cm deep springform cake tin and line with baking parchment. Tip the digestive biscuits into a food bag or the bowl of a food processor and crush or blitz to a fine crumb. Mix with the melted butter, then press into the base of the prepared cake tin and chill for 30 mins.
- Roughly chop half the chocolate mini eggs. Beat the soft cheese with the icing sugar and vanilla until just combined using an electric whisk. Clean the beaters, then beat the double cream to stiff peaks in a separate bowl. Gently fold the whipped cream into the soft cheese mixture along with the chopped chocolate mini eggs. Spoon the cheesecake mixture over the biscuit base, then smooth the surface with a palette knife or spatula. Chill overnight.
- The next day, carefully release the cheesecake from the tin and top with the remaining whole chocolate mini eggs to decorate.
