This Easter egg cheesecake recipe is so fun and easy to make. Cheesecake filled Easter egg halves are creamy, sweet and the perfect way to dress up chocolate eggs at Christmas.These are quite filling so one egg will be enough for 2 serves.
6cookies (like Arnotts Granita or Graham Crackers)(75g / 2.7oz)
2tablespoonsunsalted butter(28g / 1oz)
170gcream cheese, softened(¾ cup)
⅓cupcaster sugar(70g / 2.5oz)
¾cupwhipping cream, cold (180ml)
3mini Cadbury Flakes(45g / 1.6oz)
FOR THE TOPPING
Melted dark chocolate for drizzling
Mini eggs, chocolates or popcorn for decorating.
Warm the blade of a sharp knife (over the stove burner or with a kitchen blowtorch) then slowly and carefully score around the seam of each egg. Keep going over and over the seam patiently until the egg breaks apart. Set aside.
Place the biscuits in a ziplock bag, then use a rolling pin to gently bash them to crumbs.
Melt the butter in a small bowl in the microwave, then add the biscuit crumbs and mix well.
Divide the crumb mixture between the egg halves and gently level out - don’t press it too firmly. Set aside in a large plate or tray in the fridge.
In a medium bowl, using an electric beater, beat the cold whipping cream to soft peaks.
In a large mixing bowl, beat together the cream cheese, sugar, milk and vanilla extract until smooth.
Fold the whipped cream into the cream cheese mixture, one third at a time, being careful not to knock out the air.
Crush the chocolate Flakes and add them to the cheesecake mixture and gently mix through.
Spoon the cheesecake mixture into the egg halves using an offset spatula to level off the tops.
Chill until ready to serve.
At serving time or just shortly before, drizzle with caramel sauce, then add mini eggs (some crushed, some whole) and berries.
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I use a standard Australian 20ml tablespoon - equal to 4 teaspoons.
I find pourable whipping cream whips up fluffier than scoopable cream.