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Easter Chocolate Cheesecake
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5 from 1 vote

Easter Chocolate Cheesecake

Whip up this no-bake chocolate cheesecake for Easter.
Prep Time30 mins
Cook Time0 mins
Total Time30 mins
Course: Dessert
Cuisine: Australian
Keyword: Chocolate Cheesecake, Easter Cheesecake, No Bake Cheesecake
Servings: 16 servings
Calories: 522kcal

Equipment

  • 26 x 7cm round springform pan

Ingredients

Base

  • 250 grams Choc Ripple biscuits
  • 200 grams Tim Tams
  • 150 grams butter

Cheesecake filling

  • 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)

Topping

  • 125 grams mini chocolate Easter eggs (in crispy coloured shell, such as Cadbury mini eggs)

Instructions

Base

  • 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.
    processing biscuit crumbs
  • 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.
    biscuit crumb base
  • Place biscuit base into fridge.

Cheesecake filling

  • 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.
    spreading cheesecake filling on biscuit base
  • 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.

Nutrition

Calories: 522kcal | Carbohydrates: 40g | Protein: 5g | Fat: 40g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 302mg | Potassium: 194mg | Fiber: 1g | Sugar: 31g | Vitamin A: 987IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 2mg