Vanilla Cheesecake

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.

Serves 10

20 min

  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

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.
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.
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!