Instructions:
- Prepare the base: Line a 20cm springform pan with baking paper. Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and bashing them with a rolling pin. Melt the low-fat spread in a saucepan and stir in the biscuit crumbs. Lightly grease the pan with cooking spray and press the crumb mixture into the bottom, forming an even layer. Chill in the freezer for 15 minutes or the fridge for 30 minutes.
- Bloom the gelatin: In a bowl, soak the gelatin leaves in cold water for 5 minutes until softened. Squeeze out any excess water and set aside.
- Make the filling: In a large mixing bowl, combine the Greek yogurt, soft cheese, vanilla extract, and sweetener granules. Using a whisk, beat until smooth. In a separate saucepan, heat 200g of the yogurt over low heat. Add the softened gelatin and stir continuously for 1-2 minutes, until completely dissolved. Let the gelatin mixture cool slightly.
- Assemble the cheesecake: Pour the cooled gelatin mixture into the yogurt mixture in the bowl and whisk well to combine. Gently fold in the chopped chocolate. Pour the filling over the chilled biscuit base and smooth the top. Refrigerate for at least 4 hours, or ideally overnight, to allow the cheesecake to set.
- Serve: Carefully remove the cheesecake from the pan and discard the baking paper. Scatter the chopped mini eggs over the top and cut into 10 equal slices for serving.
Tips:
- For a richer chocolate flavor, use slightly more chopped chocolate in the filling.
- You can substitute the mini eggs for other chopped chocolates or chopped nuts for a different flavor variation.
- This cheesecake will keep well in the refrigerator for up to 3 days
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