Easter egg cheesecake

1. Blitz biscuits in a food processor into a fine crumb. Add in the butter and pulse until just combined. Press into the base of a greased and lined springform cake tin and set aside in the fridge to chill for at least 30 minutes.
2. In a large bowl, beat the cream cheese, vanilla and icing sugar together until smooth. In a separate bowl, whip the cream and gently fold a third into the cream cheese mixture, until just combined.
3. Fold in the rest of the cream along with the chopped Easter eggs and mix until just combined.
4. Pour over the biscuit base, use a spoon or spatula to smooth over the top and chill for at least 6-8 hours or overnight. Remove the cheesecake from the tin and garnish with extra Easter eggs. 

Top tips:

• For a sweet and salty twist on a classic base, add ½ cup pretzels and an extra 25g of butter into the food processor along with the biscuits!
• You can crush the biscuits in a resealable bag with a rolling pin, instead of a food processor, for a little extra fun with the kids.
• For a kid-friendly twist, divide this cheesecake mixture into plastic cups for individual portions that chill faster and get into little hands sooner.

FAQs

• How firm should a no-bake cheesecake be?
  • The cheesecake should be shiny and firm to the touch when set. Too runny likely means the cheesecake is not cold enough or has not fully set. Too firm, and you won’t get the classic creamy texture.
• How long does a homemade no-bake cheesecake last?
  • We love this recipe because of its longer shelf life. You can store leftovers in the refrigerator for up to 5 days!