Easter Cheesecake


100g unsalted butter

290g digestive biscuits

600g full-fat cream cheese

100ml double cream

140g icing sugar

2 tbsp lemon juice

zest of an orange

120g Doisy & Dam D&Ds Chocolate Drops

1 pack of Doisy & Dam Dark Chocolate Good Eggs


An eggstra delicious cheesecake, featuring our Good Eggs on top. Creamy with a chocolatey crunch on top, it's just what you want to be digging into. 

Super fan Fran (@leekslentilsandlove) has shared this recipe for us - so get crackin'.


Serves 12 and takes 3 hours (mostly chilling time).


  1. Grease and line the bottom of a 20cm springform tin with parchment paper. 
  2. Melt the butter in a heatproof bowl in the microwave, then allow it to cool a little. 
  3. Place the biscuits into a food processor and blitz to a medium crumb. 
  4. Pour the biscuit crumbs into the melted butter and mix thoroughly to combine. 
  5. Push the biscuit mix into the base of the tin, and use a spoon to pack down firmly until compact. Place in the fridge to firm up.
  6. Briefly whisk together the cream cheese, and icing sugar with an electric mixer until loosely combined.
  7. Add the double cream and lemon juice then whisk on high until stiff peaks are formed. 
  8. Zest the orange and stir through the cream cheese mix, along with the Doisy & Dam Chocolate Drops, ensuring they're evenly distributed. 
  9. Remove the biscuit base from the fridge and top with the cream cheese mixture, spreading across the tin evenly. 
  10. Use a sharp knife and cut the Doisy & Dam Dark Chocolate Mini Eggs into halves.
  11. Top the cheesecake with the mini egg pieces and return to the fridge for at least an hour to set.