Easter Egg Cheesecake – Respect Food

Easter Egg Cheesecake

Do you have leftover chocolate Easter eggs to use up? Here's out to use them up with our Easter egg cheesecake recipe. Also, you can reduce food waste just by using the right serving sizes, so here's the recipe for either 2 or 4 people!

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1 H. 30 Min.


Serving Size: 2
Vegetable oil for the tin
40g digestive biscuits
16g unsalted butter melted
50g leftover chocolate Easter eggs
80g full-fat soft cheese
30g icing sugar
⅕ tsp vanilla bean paste
80g double cream
Serving Size: 4
Vegetable oil for the tin
80g digestive biscuits
32g unsalted butter melted
100g leftover chocolate Easter eggs
160g full-fat soft cheese
60g icing sugar
⅖ tsp vanilla bean paste
160g double cream


Oil a 20cm deep springform cake tin and line with baking parchment. Tip the digestive biscuits into a food bag or the bowl of a food processor and crush or blitz to a fine crumb. Mix with the melted butter, then press into the base of the prepared cake tin and chill for 30 mins.

Roughly chop half the chocolate mini eggs. Beat the soft cheese with the icing sugar and vanilla until just combined using an electric whisk. Clean the beaters, then beat the double cream to stiff peaks in a separate bowl. Gently fold the whipped cream into the soft cheese mixture along with the chopped chocolate mini eggs. Spoon the cheesecake mixture over the biscuit base, then smooth the surface with a palette knife or spatula. Chill overnight.

The next day, carefully release the cheesecake from the tin and top with the remaining whole chocolate mini eggs to decorate.