When freezing a whole cheesecake, or a big leftover piece, one option if you have space in the freezer is to pop it on a tray or plate and freeze it overnight before wrapping well in food wrap once it's frozen. Assuming you've used a springform or loose bottom tin, and allowed the cheesecake long enough to set, you shouldn't have too much bother getting it out of the tin. If any of this has happened to you and your cheesecake is too soft to slice after 8 hours in the fridge, your best option is to pop it in the freezer for 30 minutes to get it extra cold as this will help it firm. You can also try carefully warming your knife under the hot tap and then drying off before each slice. The heat will help give a neat cut. Why didn’t my cheesecake come out of the tin? The most important thing is the tin to make your cheesecake in. I've used a 23cm (9 inch) springform tin, it's key to use a springform tin, or at the very least a loose bottomed one so that you can get your cheesecake out easily when it's set. To add a bit of colour, you could grab some fresh mint leaves, wash and dry them on a piece of clean kitchen towel and then pop them on top of the cheesecake. I haven’t got digestives can I use different biscuits for the base?

Label your containers with "no bake mint cheesecake" and the date you froze it so that you know when to use it up by. This cheesecake will keep for up to three months in the freezer. What is the best way to defrost this cheesecake? Remove dough from bowl and break off about 2 teaspoon-sized sections. Roll dough in your hand to make a ball, then slightly flatten it. Press one end wider and pinch the other end to make it more narrow for Easter eggs. Put patties down on a pan lined with wax or parchment paper. Once all patties are made, place pan in the freezer for 20 minutes. The 3 pronged fork I use to dip each peppermint patty is a handy Winton Dipping tool. It’s part of a 3 piece set that make it so incredibly easy to dip candy in chocolate. CHOCOLATE MINT EASTER EGG RECIPE INGREDIENTSWithout the eggs and flour used to set a baked cheesecake, this recipe would just melt in the oven and make quite a mess! After serving, you might only have a few slices left so transfer them into a suitably sized sealed container. Make sure to keep this cheesecake in the fridge - it needs to be kept chilled as it contains a lot of fresh dairy products. How long does this mint cheesecake keep? There is a full list of suggested equipment on the recipe card below. Is this mint cheesecake suitable for vegetarians? It's important to keep the cheesecake at a low temperature to reduce the risk of bacteria spreading on the food. Once thawed, consume within 24 hours, and do not refreeze already frozen cheesecake. Can I make this mint cheesecake in a different quantity or different size tin?

Obviously whilst the cheesecake is setting it will still be in the tin, so you can cover the top with food wrap and keep it in the fridge.

Finish off the filling by gently folding in the grated dark chocolate and food colouring if you are using it.

I think digestives are one of the best types of biscuits to use for a cheesecake base. They are made with brown wheat flour so have a great texture, and once mixed with the melted butter, pressed and chilled, they form a firm base for the cheesecake. Melting chocolate in the microwave is easy if you go slowly. Always use a glass or ceramic bowl and chocolate that’s not old. To melt 1 cup of chocolate chips I’d begin with 1 minute in the microwave. After the 1 minute, let chocolate sit for 2-3 minutes. Then, gently stir and see if chocolate begins to melt smooth. If it’s still really solid, add 20 seconds in the microwave, then let it sit again.How do you like your eggs in the morning? We like ours with a bit of chocolate. Scratch that — we like ours made entirely from chocolate! So whether you enjoy hard-or-soft-boiled (or even in a sandwich), bold or crowd-pleasing, fun-loving or a work of art, we’ll wager we’ve got a cocoa egg equivalent to make your Easter extra special.