Ingredients
Equipment
Method
Preparation
- Using a warmed, sharp knife, carefully cut the large Easter egg in half.
- In a mixing bowl, crush the digestive biscuits into fine crumbs using a rolling pin or food processor.
- Combine the crushed biscuits with the melted butter, stirring until the mixture resembles wet sand.
- Divide the biscuit mixture evenly between both Easter egg halves, using your fingers or the back of a spoon to gently press it down.
- In a large mixing bowl, beat the full-fat cream cheese with icing sugar and vanilla extract using an electric mixer.
- Add the double cream to the cream cheese mixture and continue mixing until the filling thickens and holds its shape.
- Carefully spoon the cheesecake filling into each chocolate egg half, smoothing the tops with a spatula.
- Cover the filled egg halves with plastic wrap and refrigerate for at least 2 hours.
- Once the cheesecake has set, melt the dark chocolate and drizzle it over the tops of each Easter egg.
- After decorating, serve immediately or store in the refrigerator for up to 3-4 days.
Nutrition
Notes
Consider using low-sugar alternatives for the icing sugar and customizing the decorations with your favorite Easter treats.