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Gluten Free Milkybar Mini Egg and Raspberry Cheesecake Recipe (No-Bake)

My gluten free Milkybar mini egg and raspberry cheesecake recipe is the perfect Easter treat! Plus, it's no-bake too and so easy to make.
Course Dessert
Prep Time 1 hour
Total Time 1 hour
Servings 10 people

Ingredients

For the biscuit base

  • 320 g gluten free digestive biscuits
  • 100 g hard margarine / butter

For the cheesecake filling

  • 500 g mascarpone
  • 100 g icing sugar
  • 250 g white chocolate
  • 300 ml double cream
  • 1/2 tsp vanilla extract
  • 125 g fresh raspberries
  • 150 g crushed Milkybar mini eggs

For the topping

  • extra fresh raspberries
  • extra Milkybar mini eggs

Instructions

  • Crush your gluten free digestives. I place mine in a sandwich bag and hit them with a rolling pin. You can make them quite small or have some chunkier bits.
  • Melt your margarine or butter - I do this in the microwave.
  • Pour your melted margarine/butter into your crushed biscuits and mix together.
  • Press your biscuit mixture into the tin you are going to be making your cheesecake in. Press it down nice and firmly.
  • Place it in the fridge to chill whilst you make your cheesecake top. (I leave mine in the fridge for at least 30 minutes)
  • Melt your white chocolate, either in the microwave or over a ban marie. Leave to cool.
  • To make your cheesecake filling mix together your cream cheese, icing sugar and vanilla extract. I use my KitchenAid to do this on a low/medium setting for only about 10-20 seconds. You could you an electric hand mixer too.
  • Add in the double cream and keep mixing until it firms up a little. (I had the KitchenAid on a medium setting for just under 2 minutes for this - try not to over mix though... don't let it split!)
  • Pour in your melted white chocolate and mix in briefly to combine.
  • Crushed your Milkybar mini eggs in another sandwich bag and crush them with a rolling pin until they're smashed into small chunks. Fold these into the cheesecake mixture.
  • Fold through your fresh raspberries. (I kept some whole and also crushed some down)
  • Spread your mixture on top of the biscuit base and place in the fridge to chill overnight.
  • To decorate, place some crushed Milkybar mini eggs and raspberries on top in a messy pile.
  • Keep refrigerated until serving and if you have leftovers. Enjoy!

Notes

I use a 20cm loose bottom deep tin, but you could also use a springform tin.