Springtime creamy treat (Print Version)

# Ingredients:

→ Crust Base

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

→ Cheesecake Filling

04 - 3 blocks (8 oz each) of softened cream cheese
05 - 12 oz Cool Whip, fully thawed
06 - 1 teaspoon pure vanilla
07 - 1 tablespoon lemon juice, freshly squeezed
08 - 1 can (14 oz) sweetened condensed milk
09 - A few drops of blue gel food dye

→ Toppings

10 - 1 teaspoon cocoa powder (unsweetened)
11 - 1 1/2 cups of Robin's Egg Malted Candies

# Instructions:

01 - Cut a piece of parchment to fit the bottom of a 9-inch springform pan. Set it aside for now.
02 - Mix graham cracker crumbs, melted butter, and sugar in a large mixing bowl. Use a fork to blend everything evenly.
03 - Move the crumb mixture to the prepared pan. Press it down well and into a flat, even layer. Refrigerate to firm up while you start the filling.
04 - Using a mixer, beat the cream cheese, condensed milk, vanilla, and lemon juice for 3-4 minutes till it's creamy and smooth. Toss in the Cool Whip and gently blend with a spatula until it’s all combined.
05 - Take the crust out of the fridge and pour half of your cheesecake mixture onto it. Smooth the surface using a spatula.
06 - Drop the blue food coloring into the remaining filling. Blend well with a hand mixer till the color is even. Spread this over the white base, keeping it slightly uneven for a layered look.
07 - Place a portion of the Robin’s Eggs candy into a plastic bag. Lightly break them into chunks using a rolling pin or mallet. Keep both crushed and uncrushed pieces aside.
08 - Using a fork, lightly sprinkle cocoa powder on top of your cheesecake to get an effect that looks like robin’s egg speckles.
09 - Start putting whole Robin’s Eggs candies in the middle of the dessert and work outward. Use the crushed pieces to fill any gaps and add some texture.
10 - Put the dessert in the fridge for 4-6 hours to set. If leaving longer or overnight, cover loosely with plastic wrap or foil. The cooler it gets, the firmer it will finish.
11 - Pop the outer rim off your pan and slice with a sharp knife for clean, neat edges before serving.

# Notes:

01 - For a richer texture, choose full-fat cream cheese.
02 - If you’re out of Cool Whip, mix up some fresh whipped cream and a little powdered sugar as a swap.
03 - Making it a day ahead gives the best consistency.
04 - When freezing this, wrap in both plastic and foil. Just be aware the candy may change color once defrosted.

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