Easter Egg Cheesecake

Easter Egg Cheesecake
20 Mins
Prep time
20 Mins
Cooking time
Serves 12

What you need

  • 1 1/4 cups plain chocolate biscuit crumbs
  • 80g butter, melted
  • 500g PHILADELPHIA Block Cream Cheese, softened
  • 3/4 cup caster sugar
  • 3 teaspoons gelatine, dissolved in 1/4 cup boiling water
  • 2 tablespoons lemon juice
  • 1 cup cream, lightly whipped
  • 10 small Easter eggs
  • chocolate sauce, to serve

How to make it

  1. MIX biscuit crumbs and butter. Press into a lined 22cm springform pan, chill.
  2. BEAT PHILLY and sugar until smooth. Fold in the gelatine mixture, lemon juice and the cream.
  3. POUR filling into the prepared crust, refrigerate for 15 minutes and top evenly around the edge with Easter eggs. Refrigerate until firm. Serve with chocolate sauce.