Simnel cake is a traditional option over the Easter season, it's packed with fruit, spices and covered in marzipan. This delicious Easter cheesecake is a modern way of enjoying those flavours. The base is made from fruity shortcake biscuits, the cheesecake filling has added spices like cinnamon and nutmeg, and the whipped cream is flavoured with almond. It's also decorated with Galaxy Golden Eggs which are so pretty and yummy! This cheesecake is so creamy and the spices and almond in the cream all combined to create that Easter flavour that reminds you of simnel cake and hot cross buns. This would be an amazing dessert to enjoy after Sunday lunch, or any time over the Easter season!
Ingredient Tips & Equipment Information
- It is really important to stick to the ingredients and use full fat cream cheese and double cream (a cream with a 48% fat content), both of these ingredients are essential to ensure the no bake cheesecake sets. If you want to make a low fat version, I suggest doing this in small dessert glasses or ramekins as they will not set well enough to be sliced.
- I am based in the UK and I find that Philadelphia cream cheese is the thickest and best quality cream cheese to use for no bake cheesecakes. I have made many cheesecakes with supermarket own brand cream cheeses too, and they have worked great. If you can though, I think it is worth spending a little more for Philadelphia (and no they haven't paid me to say this!)
- If you can't find the fruit shortcake biscuit, you can use digestive biscuits with some dried raisins or sultanas mixed in instead.
- You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn't make the base set as solidly.
- I used the Galaxy Golden Eggs to decorate the top, but you can use any Easter treat you prefer.
- Mixed spice is a British spice blend usually containing cinnamon, coriander seed, nutmeg, clove, pimento and ginger. If you can't get hold of it, you can use a Pumpkin Spice mix instead. Or try ½ tsp cinnamon, ¼ tsp ground ginger and ¼ tsp ground nutmeg.
- You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you've never made a no bake cheesecake before, I highly recommend reading through my guide first!
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Simnel Spiced Cheesecake
Start by whizzing up the fruit shortcake biscuits in a food processor until they are crumbs. Add melted butter to them and mix it in. Press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 mins to set. For the cheesecake filling, use an electric mixer to mix together full fat cream cheese, icing sugar, cinnamon, mixed spice and nutmeg. Once it is combined, add double cream and mix until it is thick and holds it's shape.
Put the filling over the base and smooth it down. Place in the fridge overnight to set. To decorate the Easter cheesecake, whip up double cream along with icing sugar and almond extract. Then pipe the cream on top of the cheesecake, add the Golden Galaxy Eggs all around the edge and sprinkle the almonds in the centre.
How do you make sure the cheesecake sets?
When you’re mixing the filling, you want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more. Always use an electric mixer for best results. It’s also very important to use full fat cream cheese and double cream (heavy cream), as any low fat versions will affect the setting of the cheesecake. I always set my cheesecake overnight in the fridge, I’d suggest a minimum of 4 hours.
How do you remove a no bake cheesecake from the tin?
To see step by step photos and a video showing you how to remove a no bake cheesecake from the tin, as well as the answers to lots of other common no bake cheesecake questions, check out my How to make a No Bake Cheesecake guide!
How long does the cheesecake last and can it be frozen?
The cheesecake should be stored in the fridge and will last for 3-4 days. You can freeze the undecorated cheesecake, however you do need to let it set in the fridge first. Setting it in the freezer will affect the texture and it won't be as nice. Once it's set in the fridge, you can remove it from the tin and put the cheesecake in a box or tupperware. You could also slice it up, and freeze in portions. Then you can easily defrost a few slices at a time depending on when you'd like some cheesecake!
Can this cheesecake be made gluten free?
Yes! To make this recipe gluten free, swap the biscuits in the biscuit base for gluten free biscuits. I would also recommend that you check the packaging of everything you're using in the recipe in case of cross contamination.
Troubleshooting
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended Equipment and Ingredients*
- 23cm Springform tin
- Electric hand mixer
- Mixing bowls
- Angled palette knife
- Kitchen scales
- Food processor
- Wilton 8B Piping nozzle
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More Simnel recipes...
Simnel Spiced Easter Cheesecake (No Bake)
Ingredients
Base
- 80 g Butter melted
- 250 g Fruit shortcake biscuits
Filling
- 750 g Full fat cream cheese
- 180 g Icing sugar
- 300 ml Double cream
- 1 tsp Cinnamon
- 1 ½ tsp Mixed spice
- ¼ tsp Nutmeg
Decoration
- 1 tbsp Icing sugar
- 1 tsp Almond extract
- 200 ml Double cream
- 1 pack of Golden Galaxy Eggs
- A handful of Toasted flaked almonds
- Golden confetti sprinkles optional
Instructions
- To make the base use a food processor to whizz up the biscuits into crumbs, or bash them gently with a rolling pin in a bowl
- Add the melted butter and mix together, then press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 mins to set
- For the cheesecake filling use an electric mixer to mix together the full fat cream cheese, the icing sugar, the cinnamon, mixed spice and nutmeg. Once it is combined add the double cream and continue to mix until it thickens and holds it's shape
- Pour the filling over the biscuit base and smooth it down. Leave it in the fridge overnight, or for at least 4 hours, to set
- Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
- To decorate the cheesecake whip up the double cream along with the icing sugar and the almond extract. Pipe two rows of cream using a Wilton Number 6B Open Star tip, or any other rosette tip you have
- Add the Golden Galaxy Eggs all around the cheesecake in between the rows of cream, in the middle sprinkle a mixture of the toasted flaked almonds and the gold confetti sprinkles if using
- Store any leftovers in the fridge and eat within 3 days
Notes
- It is really important to stick to the ingredients and use full fat cream cheese and double cream (a cream with a 48% fat content), both of these ingredients are essential to ensure the no bake cheesecake sets. If you want to make a low fat version, I suggest doing this in small dessert glasses or ramekins as they will not set well enough to be sliced.
- I am based in the UK and I find that Philadelphia cream cheese is the thickest and best quality cream cheese to use for no bake cheesecakes. I have made many cheesecakes with supermarket own brand cream cheeses too, and they have worked great. If you can though, I think it is worth spending a little more for Philadelphia (and no they haven't paid me to say this!)
- If you can't find the fruit shortcake biscuit, you can use digestive biscuits with some dried raisins or sultanas mixed in instead.
- You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn't make the base set as solidly.
- I used the Galaxy Golden Eggs to decorate the top, but you can use any Easter treat you prefer.
- Mixed spice is a British spice blend usually containing cinnamon, coriander seed, nutmeg, clove, pimento and ginger. If you can't get hold of it, you can use a Pumpkin Spice mix instead. Or try ½ tsp cinnamon, ¼ tsp ground ginger and ¼ tsp ground nutmeg.
- You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you've never made a no bake cheesecake before, I highly recommend reading through my guide first!
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Eb Gargano
Sorry to hear you've had a rough couple of weeks. I so understand how not being able to eat properly would be tough! I remember once losing my sense of taste completely (can't quite remember why, think it was a very bad cold) that was truly awful...food tasted like nothing - I was so miserable. Glad to hear you are better now and what a bake to come back with - this looks awesome! I love the simnel flavours and I love cheesecase, so I imagine I would really love this. Thanks for linking up to #CookBlogShare 🙂 Eb x
Kat BakingExplorer
Thank you so much for your kind words Eb. Losing your sense of taste sounds awful - I#m glad you got it back!
Kate Glutenfreealchemist
This cheesecake is totally awesome Kat..... Perfectly formed and very very tempting!
So sorry you had a rough time with the wisdom tooth though..... I had 4 removed all at once many years ago which was a bit of a trial, but sounds nowhere near as bad as what you've been through. Glad you're feeling better now xx
Kat BakingExplorer
Thank you so much - on both counts!
Sammie
I'm so glad you are better now. This cheesecake looks and sounds amazing. The spices along with the decoration have me completely hooked and anything with glitter on it totally gets my vote. X