Easter Egg Cheesecake


These school holidays get the kids in the kitchen. Start them off with this fabulous dessert which uses marshmallow Easter eggs.

Serves 6-8 Prep Time 20 Minutes Cook Time n/a


1 x 250g packet of malt biscuits (we love Arnotts)
50g melted butter (we use Lewis Rd)
250g cream cheese, softened (we use Philadelphia)
1/2 cup icing sugar
6 marshmallow Easter eggs (we love Cadbury)
To decorate: mini eggs, melted chocolate and mini marshmallows


  1. Crush all of the malt biscuits in a blender. Add the melted butter and stir until evenly combined.
  2. Press this biscuit base mixture into a greased and lined tin, then freeze for 1 hour.
  3. In a bowl, whip together the cream cheese and icing sugar until soft and light.
  4. Place the marshmallow Easter eggs in a microwave safe bowl and cook for 30 seconds, stopping to stir every 10 seconds. Mix the melted eggs into the cream cheese and icing sugar mix until completely incorporated.
  5. Remove biscuit base from the freezer. Dollop Easter egg filling on top and smooth out with a spoon. Cover and refrigerate for at least 1 hour.
  6. To decorate, sprinkle with mini eggs and marshmallows, then drizzle with melted chocolate. Refrigerate to set and serve.

Happy Easter!

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