Easter egg cheesecake

Fresh Fast 28/03/2018

These school holidays get the kids in the kitchen. Start them off with this fabulous dessert which uses marshmallow Easter eggs.

Serves: 6-8
Prep Time: 20 Minutes 
Cook Time: n/a

Ingredients:

  • 1 x 250g packet of malt biscuits (we love Arnotts)
  • 50g melted butter (we use Lewis Rd)
  • 250g cream cheese, softened (we use Philadelphia)
  • 1/2 cup icing sugar
  • 6 marshmallow Easter eggs (we love Cadbury)
  • To decorate: mini eggs, melted chocolate and mini marshmallows

Method:

  1. Crush all of the malt biscuits in a blender. Add the melted butter and stir until evenly combined.
  2. Press this biscuit base mixture into a greased and lined tin, then freeze for 1 hour.
  3. In a bowl, whip together the cream cheese and icing sugar until soft and light.
  4. Place the marshmallow Easter eggs in a microwave safe bowl and cook for 30 seconds, stopping to stir every 10 seconds. Mix the melted eggs into the cream cheese and icing sugar mix until completely incorporated.
  5. Remove biscuit base from the freezer. Dollop Easter egg filling on top and smooth out with a spoon. Cover and refrigerate for at least 1 hour.
  6. To decorate, sprinkle with mini eggs and marshmallows, then drizzle with melted chocolate. Refrigerate to set and serve.

    Happy Easter!

Recipe provided by our neighbours at Fresh. Fresh links simple and delicious, Fresh Fast recipes for you to make in your kitchen. For more foodie inspiration, follow them on Instagram and Facebook.