Sarah Nelson's Egg-cellent Easter Cheesecake



  • 300g Grasmere Gingerbread® Crumbs
  • 30g butter (melted)


  • 150 g white chocolate
  • 500 g full-fat soft cream cheese
  • 75 g icing sugar
  • 300 ml double cream
  • 250g mini eggs, chopped


  • Grasmere Gingerbread® Crumbs
  • Mini eggs, a mix of whole and chopped


  1. Mix the Grasmere Gingerbread® Crumbs and melted butter together. Press into the bottom of a 20cm springform tin and set aside.
  2. To make the filling, place a heatproof bowl over a saucepan of simmering water then add the white chocolate, melt until smooth. Remove from the heat and leave it to cool for about 10 minutes.
  3. Meanwhile add your cream cheese and icing sugar to a large mixing bowl and whisk until smooth. Add the melted white chocolate and whisk again.
  4. Pour in the double cream, and whisk until thickened.
  5. Lightly fold in the chopped mini eggs until evenly distributed.
  6. Spread the mixture over the base base, ensuring there aren’t any gaps, and smooth the surface.
  7. Place the cheesecake in the fridge for a minimum of 6-8 hours, but preferably overnight, until set.
  8. Just before serving, remove the cheesecake from the tin and decorate with Grasmere Gingerbread® Crumbs and additional mini eggs.