5-step no-bake Easter cheesecake recipe is a guaranteed crowd pleaser - step-by-step video

If you've got any mini chocolate eggs lying around this , why not add them to a cheesecake for a delicious pudding which is bound to please your family?

Cheesecakes are a delicious pudding option for Easter as they're super quick and easy to make, super tasty and feed the whole family. I made cheesecake recently and it went down a treat - here's a step by step guide on how to recreate it for the perfect Easter treat.

Ingredients:

For the base:

300g digestive biscuits

150g melted butter

For the filling:

600g full-fat cream cheese

100g icing sugar

One teaspoon of vanilla

300ml double cream

300g mini eggs

For the topping (optional):

100ml double cream

Two tablespoons of icing sugar

Mini eggs

Method:

1. Start by blitzing the digestive biscuits into a fine crumb before adding in the melted butter. Give this a good stir to ensure it's combined, and then pour it straight into a 20cm (8") tin, pushing it down to ensure it is flat and even.

2. Place this into the fridge to set and make the filling. Put the cream cheese into a bowl, add the icing sugar and vanilla, and whisk until smooth.

3. Slowly pour in the double cream and whisk until thick.

4. Bash the mini eggs in a sandwich bag and then pour them into the cream cheese mixture, mixing to combine. Then, put this onto the biscuit base.

5. Set this in the fridge until firm and then decorate however you like. I whipped up some double cream with two tablespoons of icing sugar and piped this around the cheesecake before adding on some mini eggs.

Serve immediately for your guests, and if there's any leftovers, this will keep in the fridge for a few days. Enjoy!