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Recipes

Easter Cheesecake

This Easter Cheesecake is a must-try! With a rich cream cheese filling, buttery biscuit base, and mini eggs on top, it's a delightful and easy-to-make dessert for your Easter celebrations

Ingredients

350g digestive biscuits
150g unsalted butter
600g soft cream cheese
100g icing sugar
1 tsp vanilla
300g double cream
400g mini eggs

Method

Blitz the digestives and melted butter in the Smeg Hand Blender with the Chopping Bowl attachment. Put into the fridge for 20 minutes to set.
Meanwhile, add the cream cheese, icing sugar, and vanilla into a bowl using the Smeg Hand Mixer with the whisk attachment and whisk until smooth.
Once whisked, add in the double cream continue to whisk until thick. Then fold through the mini eggs.
Spread the whisked mixture onto the biscuit base and spread evenly. Leave to set in the fridge for 5-6 hours, or alternatively put into the Smeg Blast Chiller for 45 minutes.
Once set, remove the cheesecake from the tin. Decorate with mini eggs.