Easter Cheesecake

with Digestive Boost

10
Four and a half hours

This Easter cheesecake is super easy to make ahead of the long weekend of Easter activities for you, your friends and your family to enjoy. It includes our gut-friendly Digestive Boost.

Ingredients

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  • 150g Digestive Biscuits
  • 100g Butter
  • 2 tbsp Icing Sugar
  • 1 tsp Bioglan Superfoods Digestive Boost
  • 150g Cream cheese
  • 100ml Double Cream
  • 200g mini eggs (crushed)

Method

1. Place the digestive biscuits into a sandwich bag and break them up with a rolling pin until fine.
2. Melt the butter and add to the biscuits and stir.
3. Line a cake tin with greaseproof paper and add the biscuit to the base. Press down so it is firm against the bottom of the tin. Set in the fridge.
4. In a sandwich bag, crush half of the mini eggs.
5. To a mixing bowl add the cream, cream cheese, icing sugar and Bioglan Superfoods Digestive Boost. Whisk until stiff peaks.
6. Add in the crushed mini eggs and combine.
7. Add the cheesecake mixture to the biscuit base and smooth out.
8. Place in the fridge for at least 4 hours to set.
9. Once set, decorate with the remaining mini eggs and enjoy!