The Best Easter Chocolate Cheese Cake Recipe
Happy Easter Chocolate Queens & Kings,
To celebrate Easter we need a fab recipe to celebrate with our loved ones!! Have fun with this delicious cheesecake recipe packed full of yummy chocolate eggs!! Have fun playing with this one and changing it up to include your favourite New Zealand Chocolate. If you need inspiration to add your delicious chocolate cheesecake, make sure you check out our LIMITED EDITION Easter Mystery Mix box that is packed full of delicious Easter treats including yummy M & M mini eggs, & gorgeous Lindt bunnies!! PLUS FREE shipping, FREE gift & FREE bow with all Megan Fairley Gift Boxes!!
- vegetable oil, for the tin
- 200g digestive biscuits
- 80g unsalted butter, melted
- 250g chocolate mini eggs or leftover Easter eggs
- 400g full-fat soft cheese
- 150g icing sugar
- 1 tsp vanilla bean paste
- 400g double cream
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 (you may need to run a cutlery knife around the edge to loosen it) and top with the remaining whole chocolate mini eggs to decorate.