Feed Your Family For £20...In A Hurry! The Cookbook

Easter Egg Cheesecake

Too many Easter eggs? or just a few leftover? Then why not make them into a delicious dessert instead? This looks great, doesn't take a lot of time or effort and is fun to do. The children will love doing this with you. You can let your imagination go wild and create fun toppings or just keep it more traditional. The choice is yours. Why not give this a try and let us know how you got on in the comments below. We love to hear your feedback x

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Yields4 Servings
Prep Time25 minsCook Time2 minsTotal Time27 mins

 2 Easter eggs
 100 g Biscuits
 50 g Butter
 300 g Double Cream
 200 g Cream Cheese
 130 g Icing Sugar
 1 Lemon
 Toppings of your choice

1

Prep :- Take the Cream, Cream Cheese and Butter out of the fridge 30mns beforehand.
Put the Chocolate egg in the fridge to chill.
Grate the zest of the lemon.
Squeeze out 2 tbsp of the juice
Melt the butter

2

Place the biscuits in a bag or food processor and crush till you have crumb. Place in a bowl and
add the butter and stir through. Place in the fridge to chill.

3

Add the Cream to a bowl and whisk till thickened (8-10mins)
Add the Cream Cheese, Icing Sugar, Lemon juice and Zest.
Fold through till you have a smooth mixture.

4

Take the Chocolate Egg from the fridge. Carefully tap it till it splits in 2 - (Cadbury eggs are best for this as most come in 2 1/2s ) or use a hot knife to cut the edge open

5

Add 2 tbsp of Biscuit crumb into each half of the egg.
Add 3-4 tbsp of Cream mix (enough to fill the shell)
Smooth over with the back of a spoon or a palette knife. Place in the fridge to chill for 30mns.(They can be wrapped and frozen at this stage for later use)

6

Decorate with any toppings you prefer. I used mini jammie dodgers,mini eggs,a chocolate dipped strawberry crushed chocolate biscuit and a kit kat bunny.

7

Easy Swaps:-
Double Cream for Mascarpone
Lemon juice for vanilla extract.
Lemon zest is optional.

8

Tip- Don't pack the biscuits crumb in too tightly as the egg will break up.
Tip- Freeze any leftover Cheescake mix for later or use on scones instead of clotted cream.

Ingredients

 2 Easter eggs
 100 g Biscuits
 50 g Butter
 300 g Double Cream
 200 g Cream Cheese
 130 g Icing Sugar
 1 Lemon
 Toppings of your choice

Directions

1

Prep :- Take the Cream, Cream Cheese and Butter out of the fridge 30mns beforehand.
Put the Chocolate egg in the fridge to chill.
Grate the zest of the lemon.
Squeeze out 2 tbsp of the juice
Melt the butter

2

Place the biscuits in a bag or food processor and crush till you have crumb. Place in a bowl and
add the butter and stir through. Place in the fridge to chill.

3

Add the Cream to a bowl and whisk till thickened (8-10mins)
Add the Cream Cheese, Icing Sugar, Lemon juice and Zest.
Fold through till you have a smooth mixture.

4

Take the Chocolate Egg from the fridge. Carefully tap it till it splits in 2 - (Cadbury eggs are best for this as most come in 2 1/2s ) or use a hot knife to cut the edge open

5

Add 2 tbsp of Biscuit crumb into each half of the egg.
Add 3-4 tbsp of Cream mix (enough to fill the shell)
Smooth over with the back of a spoon or a palette knife. Place in the fridge to chill for 30mns.(They can be wrapped and frozen at this stage for later use)

6

Decorate with any toppings you prefer. I used mini jammie dodgers,mini eggs,a chocolate dipped strawberry crushed chocolate biscuit and a kit kat bunny.

7

Easy Swaps:-
Double Cream for Mascarpone
Lemon juice for vanilla extract.
Lemon zest is optional.

8

Tip- Don't pack the biscuits crumb in too tightly as the egg will break up.
Tip- Freeze any leftover Cheescake mix for later or use on scones instead of clotted cream.

Easter Egg Cheesecake

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