I’ve seen alot of people making cheese cake inside big Easter egg halves. Now I really love cheesecake but that’s just a bit too much even for me! Instead, I’ve squeezed vanilla cheesecake into slightly more manageable sized eggs!
I’m thinking ahead to 2022, when all of our celebrations will be huge to make up for our hermit-like existence during lockdown. I imagine these chocolate cheesecake eggs, served on a pretty tray, at a party in the garden. I can’t wait!
You will need
6 hollow chocolate eggs
7 digestive biscuits
1 tablespoon unsalted butter
180g full fat cream cheese
3 tablespoons icing sugar
1 teaspoon vanilla extract
*depending on the size of your eggs, this might be a little too much filing. But I say it’s always better to have too much than too little!
- Warm a plate in the oven
- While the plate is warming, sieve the icing sugar into a bowl.
- Gently whisk in the cream cheese and vanilla extract. Don’t mix too much as it will separate the mixture.
- Place the cheese frosting in the fridge
- Melt the butter in a pan
- Crush the digestive biscuits and add to he melted butter. Stir until fully combined
- Allow to cool
- Carefully remove the plate from the oven
- Unwrap the chocolate eggs and rub the top of each egg onto the plate
- The chocolate will start to melt. Move the egg in a circular motion until you have a hole at the top that’s about the size of a 2p coin
- Spoon the cheese frosting into a piping bag with a stay nozzle – this is optional, you could just spoon it in
- Begin by putting a little cheese frosting mixture in the bottom of each egg
- Follow with a spoonful of biscuit mixture and pack it in with a chopstick or the handle of a spoon
- Keep adding cheese frosting and biscuit mixture until the egg is full, alternating between the two
- Finish with a little cheese frosting and an edible spring flower
What do you think?
I love these so much! They’re a bit fiddly but it’s worth the effort for the final product.
Love Rachel ❤