This cheerful little number was another use-up of Small Boy’s Easter chocolates – there was cheap crappy easter egg in the base (which I costed as ordinary dark chocolate so you won’t have to wait until next year to make it), and I spied the Smarties eggs in Tesco reduced to 50p today. This version of the recipe is not vegan, as it is for my son and his friends, but can easily be made vegan. Simply substitute the cream cheese for 2 tins of full fat coconut milk, reserving the runny liquid to use in something else (like a curry or soup or breadmaking or laksa), and using vegan adornments on top.
Served 8 children – it’s very rich – at 23p each
250g Digestive biscuits, 21p (33p/400g packet, Asda)
2 tbsp cocoa powder, 8p (£1.49/250g, Asda)
4 tbsp – around 55g – butter or butter substitute, 19p (85p/250g, Dairy Free sunflower spread, Asda)
200g soft cheese, 69p (69p/200g, Asda)
100g icing sugar, 15p (75p/500g, Asda)
1 packet of adornments – ours were Smarties eggs, 50p (50p, Tesco Express)
First grab a loose bottomed cake tin if you have one – if you don’t, you can make these individually in glasses or plastic cups and they look delightful – and perfect for children’s parties!
Lightly grease whatever your chosen receptacle is, and set to one side.
Take a large mixing bowl and add the butter and cocoa powder. Cream together until well combined.
Pop the digestive biscuits in a sandwich or freezer bag and roll a rolling pin or empty jam jar over it to smash them to smithereens. If you have a small bullet blender or food processor it does this job in seconds, but if you have children, this is a great task to get them involved in the kitchen. Pour the crumbs into the butter-and-cocoa-powder mix and mix well to make the base. Tip it into the cake tin (or glasses) and press down with your fingers to make it firm and even.
Give the mixing bowl a rinse – you need it again! Dry it thoroughly. Spoon in the cream cheese (or coconut milk) and add the icing sugar. Whisk well with a balloon whisk or fork to stiffen until the icing sugar is well combined. Spoon it onto the base and smooth with the back of a spoon.
Top with your chosen adornments and pop in the fridge for 2 hours to set. It’s not a ‘real’ cheesecake, but it’s a pretty decent lazy equivalent.
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