Fitwaffle's no-bake Easter cheesecake and vanilla honey fudge
She's social media’s most followed female in UK food, known to her 14 million online followers as 'Fitwaffle' - Eloise Head is certainly teaching her followers a thing or two about easy cooking. Today she's in our kitchen with her favourite 'no-bake' bakes - Chocolate Egg Cheesecake and delicious vanilla honey fudge just in time for Easter!
Easter cheesecake
Serves: 16
Ingredients
For the base: 350g digestive biscuits180g salted butter, melted
For the filling: 400ml cold double cream 500g full-fat cream cheese, room temperature120g icing sugar2 tsp vanilla extract100g mini eggs, crushed
For the topping: 150ml cold double cream30g icing sugar150g mini eggs, 16 kept whole, the rest chopped
Method
1. For the base, line the bottom of a 20cm round springform cake tin with a circle of nonstick baking paper.
2. Put the biscuits into a food processor and blitz until finely crushed (alternatively, put them in a plastic bag and crush with a rolling pin).
3. Tip into a large mixing bowl, then pour in the melted butter and mix with a spoon until fully combined.
4. Press the mixture firmly into the bottom of the prepared tin with the back of a spoon, then pop into the fridge.
5. To make the filling, whip the cream with an electric hand mixer in a large mixing bowl, until stiff peaks form. In a separate large bowl, beat together the cream cheese, icing sugar and vanilla extract with an electric hand mixer until just combined.
6. Fold the whipped cream into the cream cheese mix with a rubber spatula, until just combined, then gently fold in the mini eggs, taking care not to overmix.
7. Remove the chilled base from the fridge and spoon in the filling, smoothing it out to the edges and pressing it down onto the base to avoid any gaps. Chill in the fridge for at least 6 hours, or overnight, if possible, until completely set.
8. To make the topping, whip the cream and icing sugar to stiff peaks using an electric mixer and spoon into a piping bag with a nozzle.
9. Remove the cheesecake from the tin and transfer to a serving plate. To decorate, pipe 16 swirls of cream around the edge of the cheesecake and place a whole mini egg on top of each. Place the chopped mini eggs in the middle of the cheesecake.
10. Store in the fridge for up to 3 days.
Vanilla honey fudge
Makes 64 bitesize pieces
Ingredients
1x 397g can of condensed milk 120g unsalted butter250g granulated sugar30ml honey270g white chocolate, broken into pieces 2 tsp vanilla extract
Method
1. Line a 20cm square baking tin with nonstick baking paper.
2. Put the condensed milk, butter, sugar and honey into a large saucepan and warm over a low-medium heat, stirring constantly with a wooden spoon until everything has melted and the sugar has dissolved.
3. Turn up the heat to medium-high and continue to stir until the mixture bubbles constantly and thickens.
4. Add the white chocolate and vanilla and stir continuously until the chocolate has melted and the mixture is thick and smooth. It should peel away from the bottom and sides of the pan when you stir the mixture or tilt the pan. If it still looks runny, continue to cook until it thickens.
5. Pour the mixture into your prepared tin, and smooth it out to the edges. Chill in the fridge for 3-4 hours until set, then cut into 64 x 2.5cm squares and serve.
6. Store in an airtight container in the fridge for up to 5 days.