gluten free Creme egg cheesecake recipe is perfect for Easter and as it's no-bake, it's so easy to whip up at home. Happy Easter!
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. Then 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)
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!)
Chop up your chilled Mini Creme Eggs for the filling. I cut mine into quarters generally, but some are chopped even smaller. Fold all of these into the cheesecake mixture.
Spread your mixture on top of the biscuit base and place in the fridge to set. I always make mine the day before and leave it to chill fully overnight.
When you are ready to serve, remove the cheesecake from the tin and top with more Creme Eggs and Mini Creme Eggs. I cut most of mine in half so you can see the filling - you can even let some ooze down the side of the cheesecake.
Keep refrigerated if you have any left over.
My tin is a 20cm loose bottom tin. I find a lot of people make my cheesecakes in springform tins which are also fine (they seem to often be 22cm which is ok too!)