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:
- Melt butter and mix with biscuits and pistachio nuts.
- Line a springform tin (approx. 22 cm in diameter) with baking paper. Line the sides with a cake collar.
- 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:
- Soak gelatine leaves in cold water for about 10 minutes.
- Scrape the seeds from the vanilla pod and mix them with a bit of the sugar.
- 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.
- Heat lemon juice.
- 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.
- 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.
- Spread the cheese filling over the biscuit base in the springform tin. Place the cake, covered, in the fridge overnight.
For serving:
- Remove the tin, peel off the cake collar, and place the cake on a serving dish.
- Carefully spread lemon curd on the surface of the cake.
- Decorate with pistachios, Easter eggs, lemon thyme, and/or edible flowers just before serving.