Easter is just around the corner, and if you’re looking for a fun and easy way to celebrate, look no further than these Easter Egg Cheesecakes! These delightful treats use Easter eggs as a creative and delicious shell for a creamy and indulgent cheesecake filling. The recipe is versatile, allowing you to customise the flavours by using your favourite chocolate Easter eggs, or even leftover Easter chocolate. And if you have extra biscuit base and filling, you can use them to make mini cheesecakes in jars, making this recipe a perfect way to use up any leftover Easter chocolates.
These Easter Egg Cheesecakes are perfect for Easter brunch, an Easter egg hunt snack, or just a fun activity to do with the family. They’re easy to make, requiring just a few simple steps and ingredients, and the end result is sure to be a crowd-pleaser. Plus, the cute and creative presentation of the Easter Egg Cheesecakes will make them the centerpiece of your Easter celebration.
So, whether you’re a seasoned baker or just starting out, these Easter Egg Cheesecakes are a fun and festive way to celebrate the holiday. So grab your apron, get cracking on those Easter eggs, and let’s start baking!
85g digestive biscuits
20g butter, melted
200g cream cheese
45g icing sugar sieved
120g chocolate (I used kinder)
100ml double cream
1 hollow chocolate Easter egg
Your choice of toppings
Before you start, be sure to prepare your Easter eggs by cutting them in half. It’s important to have an adult help with this step to ensure safety. To make it easier, you can warm a sharp knife under hot water to help it slide through the chocolate more smoothly, which will also help prevent any breakage.
To make the biscuit base, place digestive biscuits in a bowl and crush them until they have a fine, sand-like texture. Melt the butter and mix it in with the biscuits until well combined. Spoon the mixture into the base of each Easter egg half, pressing it down gently to form an even layer.
Next, it’s time to make the cheesecake filling. Melt the chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. In a separate bowl, mix together the cream cheese and icing sugar until smooth. Then, add in the cooled melted chocolate and stir until fully combined.
In another bowl, whip the double cream until it forms thick, billowy peaks. Gently fold the whipped cream into the chocolatey cream cheese mixture until fully combined and no streaks remain.
Spoon the cheesecake filling into each of the prepared Easter egg halves, smoothing the top with a spatula. Chill the cheesecakes in the fridge for at least 3 hours or until firm.
Before serving, add your desired toppings, such as crushed mini eggs or whipped cream. This time i used crushed malteaser’s, kinder bueno and malteaser bunnies.
These Easter Egg Cheesecakes are sure to be a hit with everyone, so enjoy your different creations and indulge in these festive, delicious treats!
We hope you enjoy making and devouring these delicious Easter Egg Cheesecakes!
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