10 April, 2019
Easter Egg Cheesecakes
Everywhere I look on my social media channels I am seeing Easter Egg Cheesecakes! It seems that they are the current trend, and that any cake maker worth their salt is making them as part of their Easter menu. So here I have a recipe for a basic, no bake, Easter Egg Cheesecake.
Ingredients (to make 6 cheesecakes)
- 3 Small Easter Eggs – split into 6 half shells (warm a sharp knife to help you separate the eggs without breaking them)
- 140g Digestive Biscuits
- 70g Unsalted Butter (melted)
- 225ml Double Cream
- 70g Icing Sugar
- 280g Full Fat Cream Cheese
- Variety of Mini Chocolate Eggs to decorate
Instructions
- In a food processor, blitz the biscuits to fine crumbs and mix with the melted butter.
- Press this mixture into the Easter Egg halves, until they are about 1/3 full. Chill for 30 minutes.
- In a freestanding mixer with whisk attachment, whip the cream until it forms soft peaks.
- In a separate bowl combine the icing sugar and cream cheese.
- Fold the whipped cream into the cream cheese mixture.
- Smooth the mixture on top of the biscuit base and flatten with a palette knife.
- Chill for at least 2 hours (overnight if possible).
- Decorate with your choice of chocolate eggs.
The possibilities with this recipe are endless. You could use Chocolate Digestives or Oreo biscuits for the cheesecake base. You could add some Nutella, caramel sauce, lemon juice or even crushed Mini Eggs to the cream/cheese mixture. You could add chocolate sauce or biscuit crumb to decorate.