Easter Egg Cheesecake

These cheesecake filled Easter eggs are the perfect treat for the Easter weekend. Filled with creamy no-bake cheesecake and topped with a chocolate drizzle and your favourite Easter treats. A great way to use up any leftover Easter eggs too!

Ready In 20 min prep - 2 hrs to chill

Serves 2

Ingredients

1 Easter egg, approx 130g
60g Biscoff or Digestive biscuits, crushed
25g butter, melted
220g full fat cream cheese
100ml double cream
1/2 tsp vanilla extract
40g icing sugar
mini eggs, chocolate bunnies, maltesers or strawberries, to decorate
Chocolate & Coffee Balsamic, to drizzle before serving

Method

Melt the butter, either in the microwave or in a small pan, and add to the crushed biscuit crumbs
Mix well until the mixture looks like wet sand
Divide the biscuit base mixture evenly between the two halves of the chocolate egg, gently press into the egg using the back of a small spoon until it is compact and even. Place them in the fridge to chill while you make the filling
Put the cream cheese, icing sugar and vanilla extract into a mixing bowl and mix with an electric mixer until smooth
Add the double cream and mix until thick and the filling holds its shape
Carefully spoon the filling into each egg shell and smooth over with the back of a small spoon
Put into the fridge to set for 2 hours
To serve, drizzle with Chocolate & Coffee Balsamic and decorate with Mini Eggs, Malteser Bunnies, strawberries – or your favourite Easter treats!
Serve immediately, or store undecorated in the fridge for 3-4 days
Enjoy!