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Bikkies and Cream Easter Cheesecake

Your guests will scream for more cream this Easter! Our creamy, crunchy, and simply irresistible Aussie Bikkie Cheesecake will be a sure-fire hit.

Serves 8-10

What you’ll need

19cm diameter springform pan, lightly oiled

What you’ll need for the base:

  • 8 x 2-packs Aussie biscuits, roughly 225g – shortbread, Macca Nut Crunch or Ginger Crunch
  • 25g butter, melted

What you’ll need for the filling:

  • 500g cream cheese, room temperature
  • ¼ cup icing sugar, sifted
  • 2 tsp vanilla extract
  • 300g thickened cream
  • 3 x 2-packs Aussie biscuits

What you’ll need for decoration:

  • 225g (1 packet) mini eggs
  • 1 x 2-pack Aussie biscuits

How to make it:

  1. Add your biscuits to the bowel of a food processor and blitz to a fine crumb
  2. Slowly add melted butter to coat your crumbs, until a dough is formed
  3. Add your biscuit dough to your oiled springform pan and using the back of a spoon or flat glass, firmly press dough to the bottom and sides of your pan. Set aside in the fridge for 20 mins
  4. Add your cream cheese, sifted icing sugar and vanilla extract to a large mixing bowl. Using an electric hand mixer, mix for 2-3 mins, or until light and fluffy
  5. Using a food processer or zip lock bag and rolling pin, crush your biscuits to a fine crumb. Leave to the side
  6. In a separate mixing bowl, add your thickened cream. Using an electric hand mixer, whip for 3 mins or until stiff peaks have formed
  7. Lightly fold your whipped cream and biscuit crumbs into your cheesecake mixture. Mix until ingredients are just combined
  8. Add your cheesecake mixture to the chilled base. Refrigerate for at least 4 hours, but overnight is best

To decorate:

  1. Cut half the packet of mini eggs in half and roughly break your biscuits. Arrange ingredients on the centre of your cheesecake
  2. When ready to serve, remove from the springform pan and cut into slices. Best served chilled

Storage: store in an airtight container for up to 3 days.