No-bake Easter Cheesecake

Embrace the essence of Easter with our exquisite no-bake Easter cheesecake, a perfect blend of traditional flavours and festive decorations. This no-bake wonder is the ideal choice for your Easter celebrations, combining the nutty crunch of pistachios and biscuits, the creamy richness of vanilla-infused cream cheese, and a zesty lemon curd topping. Its vibrant decorations of Easter eggs, pistachios, and edible flowers transform it into a visual delight, making it not only a feast for the palate but also a treat for the eyes.

 

Ingredients

For the Base:

  • Butter - 150g
  • Digestive biscuits, crushed - 300g
  • Pistachios nuts, unsalted, finely chopped - 50g
  • Cakes collar (approx. 8cm wide)

 

For the Filling:

  • Gelatine leaves - 4
  • Vanilla pod (seeds from it) or 1 tsp vanilla paste - 1
  • Sugar - 125g
  • Double cream 250ml
  • Unsprayed lemon zest - 1 tbsp
  • Cream cheese - 200g
  • Creme fraiche - 250ml
  • Lemon juice, freshly squeezed - 2 tbsp
  • Lemon curd - 200g

 

Decoration:

  • Pistachios nuts, unsalted, finely chopped
  • Dragée Easter eggs or other filled Easter eggs
  • Stems of lemon thyme and/or edible flowers

 

Instructions

Preparing the Base:

  1. Melt butter and mix with biscuits and pistachio nuts.
  2. Line a springform tin (approx. 22 cm in diameter) with baking paper. Line the sides with a cake collar.
  3. Spread the biscuit base in the springform tin, pressing it firmly together and about 5 cm up the sides of the tin. Place the base, covered, in the refrigerator.

 

Preparing the Filling:

  1. Soak gelatine leaves in cold water for about 10 minutes.
  2. Scrape the seeds from the vanilla pod and mix them with a bit of the sugar.
  3. Whisk vanilla, the rest of the sugar, double cream, and lemon zest to a light foam. Add cream cheese and creme fraiche and whisk briefly.
  4. Heat lemon juice.
  5. Lift the gelatine out of the water, retaining the water that clings to it, and dissolve it in the warm lemon juice. Cool the gelatine mixture with a bit of the cheese filling.
  6. Pour the gelatine mixture into the cheese filling in a thin stream, whisking with an electric mixer, so the gelatine quickly mixes with the filling.
  7. Spread the cheese filling over the biscuit base in the springform tin. Place the cake, covered, in the fridge overnight.

 

For serving:

  1. Remove the tin, peel off the cake collar, and place the cake on a serving dish.
  2. Carefully spread lemon curd on the surface of the cake.
  3. Decorate with pistachios, Easter eggs, lemon thyme, and/or edible flowers just before serving.

 

Enjoy!