Simple, Fresh and Delicious Recipes Inspired By My Seasonal Garden

Cheesecake Filled Easter Eggs

Cheesecake Filled Easter Eggs

Warning, these Cheesecake Filled Easter Eggs are absolutely filthy! Rich and creamy no bake cheesecake on a bed of buttery biscuit crumbs, encased by a smooth milk chocolate egg, topped with the nations favourite mini eggs. 

The fresh produce has about run dry in The Delectable Garden. This gives me permission to step away from the usual vegetables, fruit and herbs, and gives me the freedom to be creative with my favourite part of a meal, dessert! 

Easter eggs are my favourite type of chocolate. The thickness is just right for the chocolate to start melting as soon as it hits the tongue. I didn’t think Easter eggs could get any better, then I discovered you can chop them in half and slap a cheesecake in them. 


Cheesecake Filled Easter Eggs are really easy to whip together and they will certainly impress your loved ones. You can go all out with decorating but the more you add the sicklier it will be, so keep it simple. 

Cheesecake Filled Easter Egg

Preparation: 20 minutes

Chilling time: 60 minutes

Serves: 4

Difficulty: Easy 

Ingredients 

60g Digestive biscuits, crushed

45g Unsalted butter, melted

250g Mascarpone 

125g Double cream

80 Icing sugar, sift 

1 tsp Vanilla extract

2 x 72g Easter eggs, halved

100g Mini eggs, crushed

Method

  1. Mix together the digestive biscuit crumbs and melted butter, tip onto a lined baking tray and chill for 15 minutes.
  2. Meanwhile beat together the mascarpone, vanilla extract and icing sugar until smooth. Pour in the double cream, mix until fully combined and set to one side.
  3. Remove the chilled biscuit from the fridge and crush into small crumbs. Add a heaped table spoon to each Easter egg half.
  4. Top with the cheesecake mixture and sprinkle half with the crushed mini eggs. Allow the Cheesecake filled Easter Eggs to set in the fridge for an hour, or overnight if making ahead. These will keep for 3 days in the fridge but are best served straight away.

Tips

If the egg is stuck together use a warm pallet knife to score around the seam to gently prise apart.

Use mascarpone, standard cream cheese will result in a runny cheesecake. Mascarpone also tastes better.

Mix it up, decorate with chocolate of your choice.

Please share, like and send me your photos. Keep an eye out for the Cheesecake Filled Easter Eggs video, it’s my first!

Enjoy,

Lee 😊

I told you they were filthy……..

Guide purposes only. Based on ingredients I used.