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Easter just isn’t Easter without chocolate eggs, and there’s no need to miss out on a tasty treat. This creamy cheesecake has a crunchy biscuit base and a sprinkling of mini eggs to make your Sunday celebration all the sweeter.  

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Your easy Easter menu
Hot cross bun bread and butter pudding
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Slimming World mini egg cheesecake recipe 

serves 10 
6 Syns per slice 
takes 15 mins to make (plus 4 hours 15 mins chilling time) 

What you need: 

10 digestive biscuits  
50g low-fat spread  
low-calorie cooking spray 
4 sheets leaf gelatine  
600g fat-free natural Greek yogurt  
150g extra-light plain soft cheese   
1 tsp vanilla extract  
2 level tbsp sweetener granules  
10g milk chocolate, grated or finely chopped 
10 Cadbury Mini Eggs, roughly crushed or chopped 

What you do: 

1. Line the base of a 20cm non-stick loose-bottomed tin with baking paper. Put the biscuits in a sealable food bag, seal and bash with a rolling pin to make fine crumbs. Or you could put the biscuits in your food processor and blitz.  

Slimming World chef bashing digestive biscuits with a rolling pin

2. Melt the spread in a small, non-stick saucepan over a low heat, then stir in the biscuit crumbs. Spritz the tin with low-calorie cooking spray, then spoon the crumbs into the tin and, using the back of the spoon, press them down to cover the base evenly. Chill in the freezer for 15 minutes, or in the fridge for 30 minutes.  

Slimming World chef flattening biscuit cheesecake base with spoon

3. Meanwhile, soak the gelatine in a bowl of cold water for 5 minutes, or until softened. Remove the gelatine, squeeze out any excess water and put it in a small non-stick saucepan with 200g of the yogurt. Stir continuously over a low heat for 1-2 minutes, until the gelatine has melted into the yogurt. Leave to cool.  

4. Put the remaining yogurt, soft cheese, vanilla extract and sweetener in a large mixing bowl. Add the gelatine mixture and beat everything together until well-combined and smooth. Stir in the grated chocolate, then spoon the mixture over the biscuit base and smooth the top. Chill for at least 4 hours, or overnight if possible.  

Slimming World chef adding vanilla to cheesecake mixture

5. Carefully remove the cheesecake from the tin, discarding the baking paper, and put it on a serving plate or cake stand. Evenly scatter over the mini egg pieces and cut into 10 equal slices to serve. 

Slimming World mini egg cheesecake

Recipe tip: You can make the cheesecake up to 24 hours ahead. Keep it in the fridge and only top it with the mini egg pieces when you’re ready to serve. 

Join Slimming World for a delicious Easter

Slimming World Easter Treats

There’s a basketful of brilliant Easter-themed ideas over on the Slimming World website this week. Members can hop on to the website and chick out… 
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