Silky smooth light chocolate cheesecake, topped with gooey oozing Creme Eggs. A quick and simple no bake cheesecake recipe, perfect for Easter entertaining.
Easter is edging closer and closer, and my Easter baking is in full swing. About the only Easter treat I haven’t made yet is hot cross buns. I haven’t even eaten one yet this year. I’m not sure how that’s happened, but I’m sure I’ll be making up for it over the Easter weekend!
I was very excited today then, to find my recipe for Creme Egg Scotch Eggs featured in a buzzfeed article. You’ll really want to check out this article – all of the recipes look completely amazing, I want to try each and every one! There’s one recipe in particular for a Creme Egg loaf, with Oh My Gosh levels of oozing. You’ll know it when you see it! There is even *gasp* a recipe for healthy(ish) raw Creme Eggs on there too!
Coninsidently, just as the buzzfeed article went live, I was busy photographing my Creme Egg recipe for this year. Perfect timing! It seemed only right then, that I should post the recipe today and share it with you.
This year I’ve made a chocolate cheesecake. Its a really delicious no bake recipe, a perfect pudding for Easter Sunday (although pretty good with a cup of tea any day of the week too!). Its a quick and simple no bake recipe. The techniques are so simple it really is fool proof, but it will defiantly impress at the dinner table. Although you’ll need to leave it to chill over night, it only really takes minutes to put together, making it the perfect dessert to make in advance if you’re entertaining.
The cheesecake base is made with chocolate digestives. The cheesecake itself is deliciously silky and smooth. Although there’s a lot of chocolate going on, its so light its almost moussey, meaning its not at all sickly. Then, the best bit, topping each slice is a gooey, oozing, devilishly tempting Creme Egg half. I’ve just added a few mini Creme Eggs on top to decorate, but you could pile up as many as you like, or decorate the cheesecake with colourful foil wrapped eggs, delicate sugary mini eggs, or fluffy little Easter chicks. A drizzle of milk chocolate finishes it off.
Making the cheesecake is so simple. No baking, no gelatine. It just uses cream cheese and double cream as a base, whipped up until they’re light and smooth. Icing sugar and melted chocolate help to bind it together. I really love the texture this method produces. So creamy, silky and decadent. No fear of leaks, or cheesecake collapsing once you take it out of the tin. None of the cracking fear that comes with a baked cheesecake. Perfectly simple, and perfectly delicious!
If you’ve given up chocolate for Lent, I’m sorry. I’ve got quite a few more chocolate recipes lined up before Easter….. I can’t think of a better way to celebrate the return of chocolate to your life on Easter Sunday though, than with a big slice of this cheesecake!
– make sure your cream cheese is softened to room temperature before you use it. Otherwise it will be hard to get it smooth, and you could end up with lumpy cheesecake! You need to buy full fat cream cheese, low fat won’t set up properly.
– the creme eggs can be a little bit hard to cut in half. I find using a heavy knife, and slowly cutting through the join of the chocolate, works best. I quite like the way the chocolate cracks a little, letting the filling ooze out. If you don’t like this, popping them in freezer for a few hours before can help.
– I’ve drizzled milk chocolate over the cheesecake. I love the extra texture it gives. You could use coloured icing if you fancy, or leave it out completely.
- 300g chocolate digestive biscuits
- 100g butter, melted
- 450g cream cheese, softened to room temperature
- 100g icing sugar, sifted
- 25g cocoa powder, sifted
- 1 teaspoon vanilla extract
- 175ml double cream
- 100g dark chocolate, melted
- 4 large creme eggs
- 3 small creme eggs
- 50g milk chocolate, melted, to decorate
- Grease and line the base of a 23cm spring form tin.
- Put the chocolate digestives in a large bowl and crush them with the end of a rolling pin until you have fine crumbs, Alternatively pulse them in a food processor. Pour over the melted butter and stir until combined.
- Press the biscuit and butter mixture into your prepared tin. Press down firmly with the back of a spoon, or your knuckles, until the mixture is well compacted. Pop in the fridge and chill for an hour.
- While the base chills, make your cheesecake. Put the softened cream cheese, vanilla extract, and sifted icing sugar and cocoa powder into a bowl. Beat until smooth. Electric beaters or a stand mixer will make this easier, although you can do it by hand with a whisk.
- Whisk the double cream until it forms stiff peaks then fold into the cream cheese mixture, then fold through the melted dark chocolate.
- Pour over the cheesecake base.
- Slice each of your large cream eggs in half. I find it easiest to use a heavy knife and gently push down through the seam of the creme egg. They will break a little bit, you can stop this a little by putting them in the freezer for a while before cutting them. Arrange the creme eggs on top of the cheesecake mixture, pressing them slightly into the top. Decorate with the mini creme eggs.
- Put the cheesecake to chill in the fridge for at least 4 hours, or preferably over night.
- Once chilled, melt the milk chocolate and drizzle across the top of your cheesecake.