Spring is finally in the air and I am loving the glimpses of sunshine and warmth we have been getting in between the colder weather. Easter is not very far away now and that means indulging in lots of chocolate treats and maybe an Easter egg hunt or two if you have children!
Today I have this incredible Easter Egg Cheesecake recipe for you which is so delicious and looks amazing too so it would be the perfect thing to make if you are having any kind of gathering over Easter or even just for you to enjoy yourself at home!
All three of us in our house love Mini Eggs and so I’ve used those to decorate the dessert, but you could use any type of chocolate or sweets that you fancy or you could make different versions with all of your favourites!
The Easter egg cheesecake looks really impressive but it’s actually really simple to make and doesn’t take long at all. It’s a great one to make with children and my daughter and I are going to make it together to enjoy over the Easter weekend!
Easter Egg Cheesecake Recipe
What you need:
These are based on a medium-sized Easter egg which is roughly 130g.
- 1 milk chocolate Easter egg
- 8g of butter
- 45g of digestive biscuits
- 100g of cream cheese
- 17.5g of caster sugar
- 50ml of double cream
- Chocolate or sweets for decorating
- Prepare the Easter egg by warming up a knife by running it under hot water for a minute and then slowly cut along the join. Be careful not to break it but if you do you can always use the other half if that’s intact. It might be good to have a spare egg just in case!
- Prepare the base by crushing up your biscuits using a blender, a food processor or a bag and a rolling pin.
- Melt the butter.
- Mix the melted butter into the biscuit crumb mixture until it is absorbed.
- Use your fingers to gently put the biscuit base mixture into the chocolate egg using your fingers. Don’t use a spoon or the egg could break.
- Put the chocolate egg into the fridge whilst you complete the next few steps so that any melted parts from handling it can solidify.
- In a bowl, whisk the cream cheese, caster sugar and cream until it is thick and stiff.
- Melt the other half of the Easter egg and add it to the cream cheese mixture, being sure to mix it well.
- Carefully spoon the mixture into the egg, taking your time so that the egg doesn’t break.
- Now comes the most fun part – decorating your egg! You could use any of the chocolate that came with your Easter egg, like these mini eggs we’ve used, or you could also melt chocolate to drizzle over the top of your Easter egg cheesecake!
- Put it into the fridge for at least two hours to set.
I hope you enjoy making (and eating!) this show-stopping Easter egg recipe and please let us know how it went if you try it!