Easter rocky road cheesecake bars
Use up those mini Easter eggs – if you’ve got any left, that is – with these moreish rocky road cheesecake bars. Use whatever nuts, biscuits and dried fruit you have in the cupboards
Mini Egg cheesecake
- Preparation and cooking time
- Prep:
- plus overnight chilling
- Easy
- Serves 10
Skip to ingredients
- vegetable oilfor the tin
- 200g digestive biscuits
- 80g unsalted buttermelted
- 250g Mini Eggsor leftover Easter eggs
- 400g full-fat soft cheese
- 150g icing sugar
- 1 tsp vanilla bean paste
- 400g double cream
Nutrition: Per serving
- kcal637
- fat47g
- saturates29g
- carbs47g
- sugars37g
- fibre1g
- protein5g
- salt0.61g
Method
step 1
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.
step 2
Roughly chop half the 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 Mini Eggs. Spoon the cheesecake mixture over the biscuit base, then smooth the surface with a palette knife or spatula. Chill overnight.
step 3
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 Mini Eggs to decorate.
