Hi my lovelies,
Can you believe we are at Easter again? Which means lockdown and COVID has been here for an entire year!! Wow this past year has been the craziest, quickest and slowest year yet. But hopefully, if things go to plan, we will actually be able to see other people for Easter. By now you know I love a bit of festive baking (Last years wasn’t so festive but I still love dairy free custard creams) what better then the all mighty Easter egg cheesecake? Obviously this is dairy free too because how else would I know the recipe works?
What you need
- Easter egg of your choice (this bit wasn’t dairy free because I refused to pay £4 for 1 egg, but the recipe makes 2 full mini eggs and my ramekin in the picture)
- 250g biscuits (I used Biscoff)
- 100g butter (I used Vitalite dairy free spread)
- Vanilla extract
- 600g soft cheese (I used Lactos Free)
- 280ml double cream (mine was this bargain Flora plant based I found in Heron Foods)
- 100g icing sugar
- Biscoff spread for drizzling on top of the cheesecake
What to do
- Take your Easter egg and very gently go round the seam with a sharp knife until it breaks in half so that you have your bowl. Take your time and go gentle because these are obviously very fragile
- Crush up your biscuits of choice so that you have crumbs, I like leaving chunks in mine so that you have a bit of a crunch.
- Melt your butter and mix it in with your biscuit crumbs
- Scoop the mixture into the base of your Easter egg bowls. I’m not going to say how much because people like different amounts of base to their cheesecakes, so put in as much or as little as you like.
- In a large bowl mix together your soft cheese, vanilla extract and icing sugar.
- Now this is where the blog that I followed was unclear. It told me to pour my double cream into the mixture and mix it together until thick. What you are meant to do is whip you double cream in a separate bowl until it is thick and THEN add the mixtures together.
- Add your soft cheese mixture to your Easter egg bowl and chill in the fridge for an hour or 2.
- Once your mixture is set, take some Biscoff spread and put it in the microwave for a couple of seconds until it is runny. I think I used a tablespoon of Biscoff, on drizzle over the top of your cheesecake.
And that is it! As simple as that. Even if you messed up like me and didn’t whip your double cream before mixing it into the soft cheese, it still turned out nice, thick-ish and tasty. Plus you don’t have to stick to Biscoff you can use whatever biscuits you like for the base (I bet Oreo would be amazing) and add whatever topping you fancy. I’d love to see what you make.