Cheesecake Filled Easter Eggs


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


Mix together the digestive biscuit crumbs and melted butter, tip onto a lined baking tray and chill for 15 minutes.
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.
Remove the chilled biscuit from the fridge and crush into small crumbs. Add a heaped table spoon to each Easter egg half.
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.


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.




Monday, March 4, 2019 - 8:58am

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