Easter Chocolate Cheesecake
Whip up this no-bake chocolate cheesecake for Easter.
Servings: 16 servings
- 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.
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