1. How long does this Easter Cheesecake take to prepare?

It takes about 30 minutes to prepare, but it needs to chill for at least 4 hours.

2. Can I make this cheesecake vegan?

Yes, substitute the cream cheese and double cream with plant-based alternatives to make it vegan-friendly.

You can swap them for any chocolate candies or even fresh fruit for a lighter option.

The cheesecake can be stored in the refrigerator for up to 4-5 days if properly sealed.

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Prepare the Biscuit Base: Crush the biscuits into fine crumbs and mix them with melted butter. Press the mixture firmly into the base of a springform pan to form the crust. Chill in the fridge for 10-15 minutes.
Mix the Filling: In a large mixing bowl, beat the cream cheese and icing sugar until smooth.
Whip the Cream: Whip the double cream until soft peaks form. Then, fold it gently into the cream cheese mixture until it’s smooth and creamy.
Fold in the Chocolates: Gently fold in the crushed chocolate mini eggs for a festive touch.
Assemble the Cheesecake: Pour the cheesecake mixture over the chilled biscuit base and smooth the top with a spatula.
Chill to Set: Refrigerate for at least 4 hours, or until set.
Decorate: Just before serving, decorate with melted chocolate drizzles, shredded wheat, and additional chocolate mini eggs.

For a firmer texture, chill the cheesecake longer. Ensure ingredients are at room temperature for best results.