Instructions:

Prepare the base​

Crush the digestive biscuits into fine crumbs using a food processor or rolling pin. Mix with the melted butter until fully combined. Press the mixture firmly into the base of a lined 20 cm springform tin. Chill in the fridge for at least 30 minutes to set.​

Make the cheesecake filling​

In a large bowl, beat the cream cheese until smooth and creamy. Add the icing sugar and vanilla extract, mixing until well combined and lump-free.​

Whip & fold​

In a separate bowl, whip the double cream to soft peaks. Gently fold it into the cream cheese mixture until light and fluffy, taking care not to knock out the air.​

Add the Easter crunch​

Chop / break the Co-op Mini Chocolate Chick Eggs and Fold through the mixture. Spread them evenly through the mixture for little bursts of chocolate in every slice.​

Assemble & chill​

Spoon the cheesecake filling over the chilled biscuit base and smooth the top. Cover and refrigerate for at least 4 hours, or overnight for best results.​

Decorate & serve​

Just before serving, decorate with extra Mini Chocolate Chick Eggs and drizzle with melted chocolate if desired. Slice and enjoy!

Tips

• Add a thin layer of melted chocolate over the base before adding the filling for extra indulgence​
• Swap digestives for chocolate biscuits for a richer base​
• Finish with pastel sprinkles or crushed chick eggs around the edges for a festive look​