Today I bring you the first Easter recipe this month: a raspberry cheesecake decorated with Easter eggs! I love cheesecake; it’s so lovely and smooth and creamy, not too sweet with a nice subtly tangy flavour from the cream cheese. This recipe is a no-bake one, so you don’t even have to turn on the oven – it only needs time to set in the fridge. The top is decorated with some whipped cream and some Easter eggs – I’ve used Mini Eggs and some chocolate eggs on here, but you can of course use your favourites, or even decorate it completely differently, if it’s for a different occasion! Cheesecake is a brilliant thing to make all year round!
Preparation for this cheesecake is pretty simple: it starts with the biscuit base, which is just blitzed up biscuits with some chopped mini eggs for a bit of a chocolate hit. I tried blitzing the mini eggs in the food processor, and boy did that not work 😂 It made a huge amount of noise (so much that the cat fled the kitchen with a horrified look on his face) and just ground the coating into dust and took a few chunks out of the eggs… So instead, chop them up with a good old knife and save yourself the noise 😉 The base goes into the tin and into the fridge and while it’s chilling you can make the cheesecake mix.
For that the first thing to do is making the raspberries into a puree. You can use fresh or frozen, both work just fine for this. I usually heat them up before pushing them through a sieve – not to full on boiling, just to make them steaming hot. I find that makes it much easier to push them through the sieve to get rid of the seeds, and it also seems to intensify the flavour. After that it’s just whipping some cream and folding everything together, really. The cream cheese in a no-bake cheesecake like this really has to be full-fat, there’s no way around it. If you use a lowet fat version it just won’t set properly, unless you set it with some gelatine but I’m not a big fan of that, because it takes away the smooth creamy texture. So make sure you use full-fat cream cheese – mine had about 26g of fat in 100g.
Now, the thing that is really important with a no-bake cheesecake is to give it time to chill and set. You should really give it a minimum of 6 hours, but overnight is even better. I will usually give it overnight, because it can still be a bit soft after the 6 hours. It also just makes it easier, to be honest – you can prepare the cheesecake the evening before the event you’re making it for, stick it in the fridge and all the hard work is already done. This makes it the perfect treat for your Easter brunch, because all you have to do on the day is whip some cream and decorate the top with some Easter eggs! It also means you have something totally different to hot cross buns and the usual more bread based brunch fare – and everybody loves a cheesecake, right? ☺️
And just in case you’re having trouble getting it to set, I’ve read a brilliant tip from Jane’s Patisserie: put a cheesecake that doesn’t set into the freezer and serve it as an ice cream cake instead! I think that’s pure genius! 😃
You will need
For the biscuit base
175g digestives (or other plain biscuits)
90g pack mini eggs
For the cheesecake mix
150g raspberries, fresh or frozen
500g full-fat cream cheese
1 tsp vanilla extract
50g icing sugar
200ml whipping cream
For the decoration
200ml whipping cream
25g icing sugar
- Line the bottom of a loose-based 20cm deep sandwich tin with baking paper.
- Blitz the biscuits in a food processor until you have fine crumbs, or put them into a sandwich bag and pound them with a rolling pin. Chop the mini eggs into pieces with a knife and mix into the biscuit crumbs. Melt the butter in the microwave or on the hobs and leave to cool slightly. Mix the butter into the biscuit and egg mixture until evenly combined.
- Pour the biscuit mixture into the prepared tin, distribute it evenly and press down with the bottom of glass until you have a smooth base. Chill in the fridge for 30 minutes.
- Heat the raspberries up either in a small saucepan on the hobs, breaking them down with a fork as you go, or in a bowl in the microwave in 30 second intervals, breaking them down with a fork in between. When the raspberries are hot and completely crushed, press them through a fine sieve to get rid of the seeds, cover and chill in the fridge.
- Mix together the cream cheese, vanilla and icing sugar in a bowl and set aside. Whip the cream to semi-stiff peaks, then fold in the raspberry purée. Fold the raspberry cream into the cream cheese mix until evenly combined. Pour the cheesecake mix onto the chilled base and smooth out the top. Cover with foil and chill in the fridge for at least 6 hours, even better overnight.
- Whip the cream for the decoration together with the sugar and put it in a piping bag with a star tip. Pipe swirls around the outside of the cheesecake and decorate with the Easter eggs. Will keep in the fridge for about 3 days.