- 4 Easter egg halves (2 Easter eggs – Cadburys are the easiest to separate)
- 6 biscuits of your choice
- 250ml double cream
- 300g mascarpone cheese
- 70g icing sugar
- tsp vanilla
- + 100g of any flavouring you like, I’ve used biscoff but you could use Nutella, chocolate, or leave vanilla
EASTER EGG CHEESECAKES
Prep time: 25 mins. Chill time: 2-3 hours.
I don’t know if you were looking for another vessel to eat cheesecake out of. But here you are. I’ve ,Ade biscoff flavoured filling but you can change it to whatever you like. Go mad with the toppings. And they’re no bake, so it’s super easy.
Start by crushing the biscuits in to a crumb, set aside.
Whisk the cream until soft peaks with the icing sugar & vanilla
In a separate bowl, fold the cream cheese with your flavour if using (ie biscoff), then fold the cream mixture in to the cream cheese.
Separate your Easter egg shells & divide the biscuit crumb between.
Next add your cheesecake topping using either a spoon or a piping bag.
Decorate the top with whatever easter decorations you have to hand and leave in the fridge to firm for 2-3 house before eating.