How to: Creme Egg Easter Cheesecake (No Bake)

Every year, the minute Match rolls round I basically go into a Crème Egg induced food coma. They’re a seasonal thing, so really I’ve only got a few months to eat as many as I can, right?

Now I’m no chef, but I decided to try making a Crème Egg Cheesecake after reading my friend Josephine’s recipe here. I wanted to make a slightly larger offering, so I roped my best friend Abi and her 4 year old son Riley into it to (him mainly with the bribe of being able to lick the bowl and eat mini Crème eggs throughout…). It’s pretty simple and fun to get the kids involved!

Here’s an easy, no bake cheesecake perfect for any Easter parties or Easter weekend itself. You can of course adjust this accordingly if you want more filling/a thicker base or if you just want a tonne more crème eggs in it. I promise I won’t judge.

Ingredients:

  • 9″ Springboard tin (meaning the side unclips to remove the cheesecake. I got mines from Home Bargains for £2)
  • 80g digestive biscuits
  • 150g unsalted butter, melted
  • 560ml of double cream
  • 3 x 180g tubs full fat Philadelphia
  • 1 teaspoon of Vanilla extract
  • 1 bag of Mini Crème Eggs
  • 3 normal Crème eggs

ingredients.jpg

Recipe:

  1. BASE: Place the digestives into bags and crush them until they reach a consistency you like. I prefer to leave it more chunky but you can roll them out until they’re like sand if you prefer.
    IMG_1031

    We gave Riley his own little bag to crush too!

  2. Melt the butter in the microwave or hob, then add in the crushed biscuits and mix.
  3. Press this to the bottom of your tin
  4. TOPPING: Whip up your double cream until its fluffy and making peaks, but not to dense.IMG_1050
  5. Add your Philadelphia and vanilla extract to the cream and fold in
  6. Chop up the bag of mini crème eggs and add to the filling
    IMG_1053

    Pop the eggs in the fridge before cutting to stop them being too runny.

  7. Spread the topping over the base and smooth
    IMG_1059

    Neatness definitely isn’t key here!

  8. Stick in the fridge to set!

 

Allow the cheesecake to set for around 2/3 hours, and add your large Crème eggs to decorate.

IMG_1071IMG_1061

And tada! Not the neatest by any means but a surprisingly easy and fun recipe to get the kids involved with too. I don’t know what our little Easter Bunny enjoyed more, the actual cooking or the cheesecake afterwards!

finsihedcollage

What’s your favourite Easter treat?

C x

*Blog supported by Soap & Glory. All opinions are my own.

 

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14 thoughts on “How to: Creme Egg Easter Cheesecake (No Bake)

  1. alternativeeuropeanfootball says:

    I made this with my wonderful other half Hayleigh this afternoon as with it being international week there was no calcio d’italia regrettably. I found the recipe easy enough to follow but I have one point of objection for the creator. Creme Eggs are for all year, not just for Easter.

    8/10 would make again

    Like

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