Fresh spring cheesecake treat (Print Version)

# Ingredients:

→ Crust Layer

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

→ Filling Blend

04 - Three blocks of cream cheese (8 oz each), softened
05 - One 14 oz can of condensed milk (sweetened)
06 - A teaspoon of vanilla
07 - 1 tablespoon of lemon juice
08 - 12 oz of thawed Cool Whip
09 - A few drops of blue food coloring (gel-based)

→ Topping

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

# Instructions:

01 - Cover the base of a 9-inch springform pan with a sheet of parchment paper. Leave it aside for later.
02 - Mix sugar, cracker crumbs, and melted butter in a big mixing bowl. Stir together thoroughly using a fork till everything’s blended well.
03 - Pour the crumbly mixture into the springform pan lined with parchment. Press it down evenly to pack the layer firmly. Pop it into the fridge while you work on the filling.
04 - Take a mixing bowl and blend the cream cheese, vanilla, lemon juice, and condensed milk for a few minutes until it turns smooth and fluffy. Using a spatula, gently fold the Cool Whip into the mix till it’s all combined.
05 - Take the crust out of the fridge. Carefully pour half the filling over the crust and spread it around evenly using a spatula.
06 - Mix a couple of drops of blue food coloring into the other half of the filling. Use a hand mixer to blend for an even color. Smooth it out across the white layer—it doesn’t have to fully cover it.
07 - Place some of the Robin's Egg Malt Balls in a plastic bag. Gently crush them into chunks using a mallet. Keep both the whole and broken eggs nearby.
08 - Lightly sprinkle cocoa powder over the cheesecake using a fork. This adds speckles like those on a robin’s egg.
09 - Arrange the uncrushed eggs on top, starting in the middle and moving outward. Sprinkle crushed chunks in any empty spots to decorate.
10 - Place the cheesecake in the fridge and cool it for 4-6 hours—or leave it overnight if you can. Cover loosely with foil or plastic if chilling overnight for best results.
11 - Pop off the springform pan before cutting. Slice cleanly using a sharp knife, and enjoy a neat presentation.

# Notes:

01 - Using full-fat cream cheese gives a richer taste and smoother texture.
02 - Don’t have Cool Whip? Sub it with homemade whipped cream and powdered sugar.
03 - Prepare this dessert the day before to let it firm up perfectly by serving time.
04 - Wrap leftovers in plastic wrap and foil if freezing. Be aware the malt balls could bleed color after thawing.

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