Zahra's Cadbury Raspberry & Chocolate Easter Egg Cheesecake Recipe
Created by Zahra M - West Yorkshire
- 100 g plain digestive biscuits
- 35 g butter (melted)
- 100 g cream cheese
- 150 ml double cream
- 60 g icing sugar
- 100 g fresh raspberries
- 3 empty Cadbury Dairy Milk Easter Egg shells (halved)
- 45 g Cadbury Dairy Milk
- Fresh raspberries (decoration)
INGREDIENTS
TIME
- PREP TIME 230 min
- COOK TIME 230 min
METHOD
- 1
In a food processor blitz the biscuits until crumbs. Pour in the melted butter and mix until combined.
- 2
In a bowl add the cream cheese, double cream and icing. Whisk using an electric mixer until it forms soft peaks. Add in the fresh raspberries and fold in using a spatula.
- 3
Get your Easter egg and half it using a sharp knife.
- 4
Add a layer of the biscuit mixture, then add spoonfuls of the raspberry cheesecake filling on top of the biscuit base (repeat for all the Easter egg shells).
- 5
Melt a bar of Cadbury Dairy Milk & drizzle it over the cheesecake and decorate with fresh raspberries.
- 6
Refrigerate for 1 hour before serving. These are the perfect treat to cut in half and share with a friend.
PER SERVING
- 18.6%
- 34.1%
- 70.5%
- 6.7%
- 33.6%
% of your Guideline Daily Amount (GDA). To be enjoyed as part of a healthy, active lifestyle.
TYPICAL VALUES PER SERVING
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THE EQUIVALENT OF A GLASS AND A HALF OF FULL CREAM MILK IN EVERY 200g OF CADBURY DAIRY MILK MILK CHOCOLATE.
DAIRY MILK, THE GLASS AND A HALF DEVICE, CARAMILK, BOOST, CRUNCHIE, CADBURY FAVOURITES, BLACK FOREST, MARVELLOUS CREATIONS, VELVET AND ASSOCIATED MARKS, THE COLOUR PURPLE AND THERE’S A GLASS AND A HALF IN EVERYONE ARE TRADE MARKS USED UNDER LICENCE.
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