Celebrate Easter with this easy, no-bake Chocolate Cheesecake. Made with a chocolate biscuit crumb base, filled with a smooth white chocolate and cream cheese mixture and topped with colourful mini eggs.
No-bake Chocolate Cheesecake
There’s absolutely no baking involved here. The closest you get is melting butter and chocolate in the microwave.
First, though, you’ll need a packet of Choc Ripple biscuits and a packet of Tim Tams (or similar). Yes, the biscuit base has a whole packet of Tim Tams in there – yum!
Process all of the biscuits in a food processor or chopper until you have a fine breadcrumb-like texture.
Melt the butter, mix in with the biscuits, and then press into a round springform pan.
Okay, now it’s simply a matter of whipping together the creamy cheesecake filling. You’ll need the following ingredients:
- cream cheese (Philadelphia Cream Cheese)
- sour cream
- icing sugar
- Milky Bar or white chocolate
- thickened cream (heavy cream).
Lovely layers and mini egg topping
To make this cheesecake extra lovely, you then separate the filling into two equal parts and colour one with pink food colouring. You can then layer the filling and of course decorate with some mini Easter Eggs.
It’s best to leave the decorating until the cheesecake is half set or just before serving time so that the colour from the eggs doesn’t run. Alternatively, decorate ahead of time but cover with a clean tea towel instead of food wrap to reduce the chance of the colour running.
Serving and storing your Easter Cheesecake
This cheesecake is served straight from the fridge. If you can pop it into the freezer for half an hour before serving, though, it’ll taste even better with the extra chill factor.
You can also freeze the entire cheesecake or the leftovers for up to 3 months. Wrap it well in plastic food wrap and then thaw in the fridge before serving.
Easter Chocolate Cheesecake
- 26 x 7cm round springform pan
- 250 grams Choc Ripple biscuits
- 200 grams Tim Tams
- 150 grams butter
- 500 grams cream cheese (Philadelphia Cream Cheese)
- 250 grams sour cream
- 1 cup icing sugar
- 180 grams Milky Bar or white chocolate, melted
- 250 ml thickened cream (heavy cream)
- 125 grams mini chocolate Easter eggs (in crispy coloured shell, such as Cadbury mini eggs)
- Grease round springform tin (approx 26 x 7cm).
- Add biscuits to a food processor or chopper and pulse until it reaches a fine crumb texture.
- Melt butter and add to biscuit crumbs. Stir until well combined.
- Press 2/3 of the mixture into the base of the tin and use the remaining crumbs to coat the sides of the pan.
- Place biscuit base into fridge.
- Beat cream cheese in stand mixer on med-high for a few minutes.
- Add sour cream and beat again.
- Gradually add icing sugar while mixing on low speed and then beat again on med-high speed.
- Gradually add melted chocolate on low speed and then beat again on med-high speed.
- Gradually add cream on low speed and then beat again on med-high speed for a few minutes.
- Separate mixture into two equal portions and colour one portion with pink colouring.
- Spread pink layer evenly over biscuit base and then add spoonfuls of uncoloured mixture onto top of that layer before smoothing out the uncoloured mixture.
- Return to the fridge and chill for at least 4 hours, but preferably one day.
- Add chocolate mini eggs to the top of the cheesecake and gently ease the cheesecake from the pan before serving.