| Spray & 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 |
Creamy Dreamy Vanilla Cheesecake
Got 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.
| 1 | Add Spray & 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 & enjoy! |
