If you’re looking for the perfect Easter egg cheesecake, then look no further. Here at Craft Gin Club, we love a ginny dessert recipe - and this gin-spiked Easter egg cheesecake recipe will do just the trick.

And as far as show stoppers go, this gorgeous embellished egg will certainly get a lot of comments (and we’re sure positive reviews too!)

This one’s a good egg!

You’ve heard of the Kinder Bueno Easter egg cheesecake, you have maybe tasted a mini egg cheesecake or Bailey’s Easter egg cheesecake, and you will have certainly seen the Jane’s Patisserie and BBC Good Food Easter egg cheesecakes out there…

Now try Craft Gin Club’s gorgeous raspberry-flavoured, gin-infused, easy Easter egg cheesecake!

With lashings of creamy Philadelphia cheesecake filling and a crumbly biscuit base, all layered within chocolate Easter egg halves and spiked with a good measure of gin, this is the perfect Easter treat for grownups…

As Easter egg cheesecake ideas go, this one is a must-try.

It all starts with a strong foundation, and in the cheesecake world that means picking the right biscuits for your buttery biscuit base.

For this recipe, we have gone with classic Digestive biscuits. Their texture and flavour provide that quintessential cheesecake experience that we know and love.

But if you wanted to mix things up, why not turn this into a Biscoff cheesecake recipe by swapping in the Lotus Biscoff biscuits instead? Hobknobs work great too! There are really no wrong answers here.

And the recipe is so easy that you can mix and match, as inspiration takes you. We have even tried doing half Digestive and half Biscoff. It was certainly intense!

Our recipe then has a classic no-bake cheesecake filling that mixes cream cheese, we recommend Philadelphia, double cream (whipped to lighten each mouthful), vanilla for that marvellously mellow hum of deliciousness and icing sugar for that must-have sweetness.

To make this decadent treat even naughtier, and to add a fruitiness that works so well with the creamy filling, we are flavouring this cheesecake with a gin-spiked raspberry sauce.

Those berry-licious red ribbons of raspberry and gin not only look fun but also add a much-needed kiss of fresh berry tartness!

All that’s left to do is pick the Easter egg you’d like to fill with cheesecake. We’ve seen some crackers out there this year, from Ferrero Rocher to Cadbury, Lindt to Oreo, the choice is yours.

Just remember that you are going to have to split it in two and use it as an edible bowl for this recipe.

Without further ado, let’s learn how to make Easter egg cheesecake!

How to make the best Easter egg cheesecake:

For the biscuit base:
50g Digestive biscuits
25g butter, melted

For the cheesecake filling:
235g cream cheese (full-fat Philadelphia is recommended but lighter alternatives work too)
40g icing sugar
1 tsp vanilla extract
95ml double cream

For the raspberry gin filling:
200g raspberries
50ml gin (Manchester Gin Raspberry Infused is our first choice here)
2tbsp icing sugar

Step one:

Carefully separate the Easter egg in half along the seam. (Use a knife dipped into a bowl of hot water to cut through the seam rather than slicing, as it may break the chocolate.)

Step two:

Tip the digestive biscuits into a bowl or food bag and bash them into crumbs with the end of a rolling pin. Stir in the melted butter until the mixture resembles damp sand. Spoon this into the Easter egg halves and pack down gently using the back of the spoon. Chill until needed.

Step three:

Mix the soft cheese, icing sugar and vanilla together in a medium bowl with a wooden spoon until smooth. In a separate bowl, beat the double cream to soft peaks using an electric whisk. Gently fold the whipped cream into the cream cheese mixture, then carefully spoon the cheesecake filling over the chilled biscuit bases in the Easter eggs.

Gently level the surfaces with a palette knife or spatula, then chill for at least 2 hrs or overnight until firm and set. You may be left with extra cheesecake filling, depending on the size of your Easter eggs – we like spooning this into glasses over extra digestive crumbs for another treat.

Step four:

Scatter the set of cheesecake-filled eggs with mini chocolate eggs or other Easter treats, then drizzle with extra raspberry gin sauce and/or caramel or melted chocolate to serve.

Enjoy this fabulous cheesecake-filled Easter egg!