Now, this is an Easter recipe you will love! It uses up your large chocolate Easter eggs and creates a delicious no-bake cheesecake too which is a perfect Easter show stopper. An Easter egg cheesecake is made within the chocolate Easter egg shell and is jam-packed with your favourite no-bake cheesecake filling. The best part of the cheesecake filled Easter eggs is getting to decorate with them all your favourite Easter chocolates.
6 inch Cake Tin(If you want to use a cake tin instead of chocolate egg shell)
Ingredients
Cheesecake Ingredients
1largehollow chocolate easter egg
25gUnsalted butter
100gshortbread biscuits
300gSoft cream cheese(I used Philadelphia)
60gCaster sugar
150mldouble cream / heavy cream
1teaspoonvanilla extract
Decoration
50gmilk chocolate
100gChocolate Easter Eggs
Sprinkles
Instructions
Divide up a chocolate easter egg in half. Place them on a baking tray or plate which can fit in the fridge. Secure them with kitchen paper underneath to stop them from rocking.
Making the Base
Melt the 50g butter gently in the microwave in short bursts (in a microwavable bowl) or in a saucepan on a low heat and then take off the heat so it doesn't burn.
Crush the 200g shortbread biscuits in a food processor, or put it in a plastic sandwich bag and use a rolling pin to break them up (my preferred method to leave them as a larger crumb).
Put the biscuit crumbs in a bowl and add the melted butter. Stir until all the biscuits are coated in the butter.
Divide the crumbs equally between the Easter eggshells and gently push the biscuit mix so they compact into the bottom. Place them in the fridge for the crumb layer to set. There might be a little leftover depending on the egg size.
Cheesecake Cream Cheese Layer
In a bowl cream together the 300g cream cheese and 60g caster sugar until the sugar has dissolved and is well distributed.
Stir in the vanilla extract.
In a new bowl whisk 150g double cream until it thickens. Use a whisk or hand mixer.
Stir in the double cream and cream cheese mixture together.
Remove the egg shells from the fridge and spoon the cream cheese mixture in.
Level and put back into the fridge to set for at least an hour. Longer is fine if you want to make it ahead of time for an event.
Easter Egg Cheesecake Decoration
Melt the milk chocolate and drizzle over the eggs.
Add your favourite chocolate Easter eggs and decorations.
Serve and enjoy.
Video
Notes
•If you want to make this in a normal cake tin use a 6 inch Cake Tin.•You can create this cheesecake in advance for a party or event.•Store leftovers in the fridge in an airtight box. It will last about 3 days.•A great Easter sharing dessert.