Easter Cheesecake Recipe

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5 from 2 votes

A chocolate cheesecake topped with your favourite Easter Eggs!

Prep Time30

Setting time3

Total Time3 30

Course: Dessert

Cuisine: Australian

Servings: servings

Calories: 808kcal

Author: Libby Hakim

Equipment

1 round springform tin (about 24.5cm diameter)

Ingredients

Base

250 grams Marie Biscuits, finely crushed
2 tablespoons drinking chocolate
150 grams butter, melted

Filling

500 grams cream cheese
395 grams condensed milk
¼ cup boiling water
2 teaspoons gelatine
250 grams milk chocolate, melted
½ cup thickened cream, whipped to soft peaks (125ml)

Easter Egg Topping

80 grams Chang's Fried Noodles
150 grams milk chocolate, melted
50 grams Maltesers, crushed
125 grams mini speckled eggs
2 Cadbury creme eggs, halved
3 medium hollow Easter egg

Instructions

Grease round springform tin (about 24.5cm diameter) and line base with baking paper.
Combine base ingredients and then press firmly into bottom of tin. Place in fridge to set.
Beat cream cheese and condensed milk until smooth.
Dissolve gelatine in boiling water, then add this along with melted chocolate to the cream cheese mixture and beat on medium until combined.
Fold in cream gently and then pour the mixture on top of the base and place into fridge to set for at least 2 hours.
Combine melted chocolate and fried noodles and spread out onto a baking tray lined with baking paper. Allow to set.
Break up noodles and chocolate, once set and place in a circle pattern a couple of centimeters inside the edge of the cheesecake to form a "nest" for your eggs.
Sprinkle Maltesers inside "nest" and then arrange the eggs in the nest.
Store in fridge for up to 3 days.

Notes

Storing:

This cheesecake can be stored in the fridge for up to 3 days.

Freezing:

Suitable for freezing. Wrap well and store for up to 3 months.

Nutrition:

The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Nutrition

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