Festive spring no-bake dessert (Print Version)

# Ingredients:

→ For the Crust

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

→ For the Filling

04 - 3 packages (8 ounce each) cream cheese, softened to room temperature
05 - 1 can (14 ounce) sweetened condensed milk
06 - 1 teaspoon vanilla extract
07 - 1 tablespoon lemon juice
08 - 12 ounce Cool Whip, thawed
09 - 2-3 drops gel blue food coloring

→ For Decoration

10 - 1 1/2 cups Robin's Egg Malt Balls
11 - 1 teaspoon unsweetened cocoa powder

# Instructions:

01 - Line the bottom of a 9-inch springform pan with parchment paper and set aside.
02 - In a large bowl, combine the melted butter, graham cracker crumbs, and granulated sugar. Mix well with a fork until all ingredients are incorporated.
03 - Transfer the crumb mixture to the prepared springform pan. Press down firmly to form an even crust against the parchment paper. Place the crust in the refrigerator while you prepare the filling.
04 - In a mixing bowl, beat the cream cheese with sweetened condensed milk, vanilla extract, and lemon juice for 3-4 minutes until smooth and fluffy. Fold in the Cool Whip with a spatula until well combined.
05 - Remove the crust from the refrigerator and carefully pour half of the cheesecake filling over it. Use a spatula to spread it evenly across the entire crust.
06 - Add 2-3 drops of blue gel food coloring to the remaining half of the cheesecake filling. Use a hand mixer to blend until the color is fully incorporated. Spread this blue mixture evenly on top of the white layer (it doesn't need to completely cover the white layer).
07 - Place half of the Robin's Egg Malt Balls in a ziplock bag. Using a kitchen mallet, gently crush them into large pieces. Set aside both the whole and crushed eggs.
08 - Dip a fork into the unsweetened cocoa powder, then gently sprinkle it over the top of the cheesecake to create speckles that mimic robin's eggs.
09 - Arrange the whole Robin's Egg Malt Balls on top of the cheesecake, starting from the center and working your way outward. Then add the crushed pieces to fill in gaps and create texture.
10 - Refrigerate the cheesecake for at least 4-6 hours, or preferably overnight. Cover loosely with foil or plastic wrap if chilling overnight. The longer it chills, the more firm it will become.
11 - Remove the springform pan just before serving. Slice with a clean, sharp knife for the best presentation.

# Notes:

01 - For best results, use full-fat cream cheese for a richer flavor and creamier consistency.
02 - If you can't find Cool Whip, you can substitute homemade whipped cream mixed with powdered sugar to thicken it.
03 - This cheesecake can be prepared the day before serving for the best texture.
04 - For freezing, wrap tightly in plastic wrap and then foil. Note that the Robin's Eggs may bleed color when thawed.

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