Easter Egg Cheesecake
The perfect use for leftover easter eggs; these Easter Egg cheesecakes are a quick and easy way to make a delicious new Easter treat! Get creative with toppings too using any leftover chocolate.
Ingredients
- 180 g Easter eggs 2 x 90g small easter eggs halved - see Notes
- 100 g Digestive Biscuits
- 50 g Butter
- 150 g Mini eggs 2 small packs
- 250 g Mascapone Cheese
- 125 ml Double Cream
- 80 g Icing Sugar
- 1 teaspoon Vanilla Extract
- 50 g Milk Chocolate for decoration
- Malteaser Bunnies for decoration
Instructions
- Separate your 180 g Easter eggs - place a sharp knife into a jug of hot water and then gently saw along the line (see Notes)
- Melt 50 g Butter in a small bowl (microwave for 30 seconds)
- Crush 100 g Digestive Biscuits in a food bag with either a rolling pin or the back of a large spoon to crush or blitz up in a food processor
- Add the melted butter into the crushed biscuits and mix to combine
- Place around two tablespoons of the mixture into each half of the Easter egg
- Put 125 ml Double Cream, 80 g Icing Sugar and 1 teaspoon Vanilla Extract into a bowl and whisk to stiff peaks
- Add 250 g Mascapone Cheese and whisk to combine
- Place 150 g Mini eggs into a food bag and wrap in a tea towel the bash the eggs to break up and then add to your cheesecake mix and stir in, keep some aside for decoration
- Place the cheesecake mix into the eggs and smooth off the top
- Sprinkle some of the remaining mini eggs on top of the cheesecake, and decorate with Malteaser Bunnies and a few whole mini eggs
- Break up 50 g Milk Chocolate and place in a bowl, then melt the chocolate in the microwave in 30 second bursts
- Drizzle over the cheesecake with a spoon for decoration
- Place in the fridge for 1- 2 hours, but ideally overnight
Notes
Heat up your knife before cutting the eggs. If you attempt to cut the easter eggs in half without heating up the knife first, you'll end up with a few egg casualties. However, if this happens, nothing is wasted - simply melt and use the broken chocolate for your chocolate drizzle decoration at the end.
Ingredient Notes
- Easter Eggs: I'm using 90-95g Mini Egg Easter Eggs as I use the mini eggs inside for decoration. But you can also use Cadbury Buttons or Freddo eggs (UK).
- Chocolate: for decoration and drizzle - use whatever chocolate you have available or simply break up leftover Easter egg chocolate and use that for the drizzle decoration.
- Double Cream: must be double cream (heavy cream/whipping cream) to allow it to be whipped - requires the higher fat content to stabilise the whipped cream.
- Butter: butter or margarine / baking spread works fine.
- Marscapone cheese: you could also use cream cheese or ricotta (for a firmer texture).
- Digestive biscuits: alternatives include ginger nuts, Graham Crackers (US) or Lotus Biscoff.
- Icing Sugar: needs to be icing sugar to mix nicely with the cheese - don't substitute with another sugar as it will be too grainy.
- Vanilla Extract: used to flavour the cheesecake filling (leave it out if preferred or use a squeeze of fresh lemon juice as well or instead of).
Nutrition
Calories: 1226kcalCarbohydrates: 107gProtein: 14gFat: 87gSaturated Fat: 52gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 135mgSodium: 321mgPotassium: 156mgFiber: 2gSugar: 87gVitamin A: 1861IUVitamin C: 3mgCalcium: 306mgIron: 2mg
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