Ingredients
200g digestive biscuits (or gluten-free cookies for GF version)
100g unsalted butter, melted (or ghee/vegetable oil)
500g Philadelphia cream cheese, full-fat
300ml heavy cream, whipped to soft peaks
100g powdered sugar
1 tsp vanilla extract
150g white chocolate, melted (optional for white chocolate version)
Mini eggs for topping
Instructions
Prepare the base: Crush the biscuits into fine crumbs. Mix with melted butter until combined. Press firmly into the bottom of a springform pan or individual jars. Chill for at least 30 minutes.
Make the filling: Beat cream cheese with powdered sugar until smooth. Gently fold in whipped cream. For extra indulgence, fold in melted white chocolate.
Assemble the cheesecake: Pour filling over the chilled base and smooth with a spatula. Tap lightly to remove air bubbles.
Decorate: Top with mini eggs and optionally drizzle with melted chocolate.
Chill: Refrigerate for 4–6 hours or overnight to set.
Serve: Slice into portions or serve in jars. Enjoy chilled.
Notes
For gluten-free cheesecake, use gluten-free cookies for the base.
Make individual jars for a fun, portable dessert.
Store in an airtight container in the fridge for up to 3 days.
Use contrasting colors for chocolate drizzle to make it visually appealing.
- Prep Time: 20 minutes
- Cook Time: Chill Time: 4–6 hours
Nutrition
- Serving Size: 8