Cheesecake with an Easter twist!
This year, switch up serving your cheesecake on a plate and serve it in a… Chocolate egg!!
Hollow chocolate eggs with a creamy cheesecake filling… It tastes as good as it sounds YUM!
You can decorate these delicious cheesecake eggs as you desire. For us, we love pistachio and raspberries, but you can experiment with any toppings you love!
The perfect dessert to serve on Easter.
Note: This recipe is easy to prepare, however, does require minimum 2 hours refrigeration for the cheesecake to set.
| 1 x 250g tub | Double Cream |
| 200g | nice biscuits (crumbed) |
| 4 x | 150-170g chocolate eggs |
| 80g | unsalted butter |
| 1 x | lemon |
| 250g | cream cheese |
| 4 tbsp | caster sugar |
| 1 tsp | vanilla extract |
| handful of unsalted pistachios, for decoration | |
| handful of speckled mini milk chocolate eggs, for decoration | |
| handful of fresh raspberries, for decoration |
| 1 | Split Easter eggs into half. This can be tricky and you may only end up with a half from each egg. To split eggs, run a warm sharp knife around the seal for a few times. Keep the remains for decorating or eat on their own. |
| 2 | Blend biscuits for the cheese cake base. Melt the butter and combine with biscuit crumb. Press the mixture to the bottom of chocolate egg shells and place into fridge for 20 minutes. |
| 3 | Mix double cream with cream cheese, sugar, vanilla extract and lemon zest. |
| 4 | Fill each egg half with cheese and cream mixture and place into fridge to set for at least 2 hours. |
| 5 | Decorate according to your taste, either with pistachios and fresh raspberries or chopped chocolate eggs. |
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