Easter Egg Cheesecake
These Easter Egg Cheesecakes have a buttery biscuit base, a no-bake cheesecake filling and are topped with whipped cream and Easter chocolates, all inside an Easter egg shell.
Servings: 16 Servings
Ingredients
For the Easter Eggs
- 4 Small Easter Eggs (approx 95g)
For the Biscuit Base
- 100 g Digestive Biscuits
- 45 g Unsalted Butter
For the Cheesecake Filling
- 500 g Soft Cheese
- 300 ml Double Cream
- 1 tsp Vanilla Extract (optional)
For the Decoration
- 200 ml Double Cream
- Easter Chocolates
Instructions
Prep
- Unwrap your Easter Eggs and carefully cut the tops off. I found it easiest to do this with a hot knife.
- Remove any sweets/chocolates from the inside of your eggs. You can keep these and use them as decoration later.
- Leave the Easter Eggs to one side.
To Make the Biscuit Base
- Crush the biscuits to a fine crumb. You can do this by putting them into a food-safe bag and crushing them with a rolling pin. Or pop them into a food processor.
- Add in the melted butter and mix until your biscuit crumbs resemble wet sand.
- Carefully split the biscuit mixture between your four cheesecakes. Gently press into the bottom of the Easter Egg shells.
To Make the Cheesecake
- Add the soft cheese to a large bowl and mix until it starts to thicken.
- Add in the double cream and vanilla extract and whisk until the mixture is thick and holds its own shape.
- Pipe the mixture into your Easter Egg shells until they are compeltley filled.
To Decorate
- Whisk your double cream until it holds soft peaks.
- Pipe onto the top of your cheesecake mixture and decorate with your Easter Chocolates.
- Pop the cheesecakes into the fridge for a minimum of 2 hours to set before cutting into them to enjoy!
Video
Notes
- These Easter Egg Cheesecakes will last 3+ days in the fridge.
- There are so many different flavours and decoration options, it really is completely up to you.
- I used the small 95g Easter Eggs available in most supermarkets.