- 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)
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- PREP TIME 230 min
- COOK TIME 230 min
In a food processor blitz the biscuits until crumbs. Pour in the melted butter and mix until combined.
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.
Get your Easter egg and half it using a sharp knife.
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).
Melt a bar of Cadbury Dairy Milk & drizzle it over the cheesecake and decorate with fresh raspberries.
Refrigerate for 1 hour before serving. These are the perfect treat to cut in half and share with a friend.
% of your Guideline Daily Amount (GDA). To be enjoyed as part of a healthy, active lifestyle.
TYPICAL VALUES PER SERVING