Easter Chocolate Cheesecake

clock 30 minutes + 10 minutes bowl Serves 10


  • 250g gingernut biscuits
  • 100g butter, melted
  • 1½ tsp gelatine powder
  • ½ cup cold water
  • 500g milk chocolate, cut in to chunks
  • 500g cream cheese
  • 395g can condensed milk
  • 1 cup cream, whipped
  • Mini Easter eggs to decorate
  • Ganache
  • 1 cup cream
  • 200g dark chocolate, cut into small chunks
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  • 1. Place the gingernut biscuits in a food processor and blitz until they resemble fine breadcrumbs. Pour in the butter and combine well.

  • 2. Press the crumbs into the base of a 23cm springform tin lined with baking paper. Refrigerate for at least 20 minutes.

  • 3. For the filling, sprinkle the gelatine into ½ cup water. Allow it to sit for 5 minutes and swell, then heat in the microwave for 30 seconds to dissolve until clear. Set aside.

  • 4. Place the milk chocolate into a glass bowl and heat in the microwave on high for 30 seconds. Stir, then repeat until the chocolate is smooth.

  • 5. Beat the cream cheese in a bowl with an electric mixer. Pour in the melted chocolate then the condensed milk and gelatine. Fold through the whipped cream. Pour onto the biscuit base. Refrigerate cheesecake for a few hours or overnight.

  • 6. To make the ganache, bring cream to a gentle boil in a small saucepan then pour into a medium-sized bowl with the chocolate. Sir until smooth and leave to cool for 15 minutes.

  • 7. When ready to serve, remove the cheesecake from the tin, slowly drizzle ganache over the cheesecake and decorate with the Easter eggs.

  • Tip: If you don’t have a food processor, place the biscuits into a plastic bag and crush with a rolling pin.

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