Festive spring dessert (Print Version)

# Ingredients:

→ Things You Need for the Crust

01 - 1 1/2 cups crushed graham crackers
02 - 1/4 cup white sugar
03 - 1/3 cup melted salted butter

→ Stuff for the Filling

04 - Three 8 oz packs of softened cream cheese
05 - 14 oz can of sweetened condensed milk
06 - 1 tbsp lemon juice
07 - 1 tsp vanilla essence
08 - 12 oz tub of thawed Cool Whip
09 - 2-3 drops of blue gel food coloring

→ For Topping

10 - 1 1/2 cups Malted Milk Robin Eggs
11 - 1 tsp plain cocoa powder

# Instructions:

01 - Cover the base of a 9-inch springform pan with a sheet of parchment. Put it aside for later.
02 - Stir together the crushed crackers, sugar, and melted butter in a big bowl. Work it with a fork until it's all blended nicely.
03 - Pour this mix into the springform pan and push it down firmly over the parchment to make a flat crust. Let it chill in the fridge while you prepare the next layer.
04 - Using a mixer, beat together the cream cheese, lemon juice, condensed milk, and vanilla until it’s fluffy and smooth. Gently fold the Cool Whip in with a spatula.
05 - Pull the pan out from the fridge and pour half of your cheesecake mix on top of the crust. Even it out with a spatula.
06 - Add food coloring to the rest of the filling until it turns your shade of blue. Blend it well, then gently spread this mix onto the white layer—it doesn’t need to cover it perfectly.
07 - Put some of the Robin's Eggs into a resealable bag, then lightly break them with a mallet until you’ve got chunky pieces. Set them aside with the unbroken ones.
08 - Dip a fork into the cocoa powder and flick it softly over the cheesecake until it looks speckled like little eggs.
09 - Place the Robin's Eggs on top, starting from the middle and working out. Sprinkle the crushed eggs around too for extra texture.
10 - Put it in the fridge and let it chill for at least 4-6 hours, or leave it overnight under a loose covering. The longer it sits, the firmer it gets.
11 - Carefully remove the rim of the springform pan before serving. Use a sharp, clean knife to cut nice, neat slices.

# Notes:

01 - Full-fat cream cheese makes it creamier and richer, so skip the light versions.
02 - Can’t find Cool Whip? Use homemade whipped cream with powdered sugar instead.
03 - Make it one day ahead so you get the best consistency when serving.
04 - Keep it wrapped in plastic and foil to freeze. But thawing might make the Robin's Eggs bleed color.

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