Cheesecake-filled Easter eggs
Treat family and friends to this luscious Easter dessert with crushed biscuits and a creamy cheesecake filling packed into hollow chocolate eggs
- Serves: 2 persons
- 1hollow chocolate Easter egg
- 75g digestive biscuits
- 25g butter, melted
- 75g mascarpone
- 100g soft cheese
- 2tbsp icing sugar, sieved
- 2tbsp cocoa powder, sieved
- 100g double cream
- Easter treats, such as mini chocolate eggs or crumbled chocolates
- caramel sauce or cooled melted chocolate
Step 1Carefully separate the Easter egg in half along the seam. (Use a knife dipped into a bowl of hot water to cut through the seam rather than slicing, as it may break the chocolate.)
Step 2Tip the digestive biscuits into a bowl or food bag and bash to crumbs with the end of a rolling pin. Stir in the melted butter until the mixture resembles damp sand. Spoon this into the Easter egg halves and pack down gently using the back of the spoon. Chill until needed.
Step 3Mix the mascarpone, soft cheese, icing sugar and cocoa together in a medium bowl with a wooden spoon until smooth. In a separate bowl, beat the double cream to soft peaks using an electric whisk. Gently fold the whipped cream into the mascarpone mixture, then carefully spoon the cheesecake filling over the chilled biscuit bases in the Easter eggs. Gently level the surfaces with a palette knife or spatula, then chill for at least 2 hrs or overnight until firm and set. You may be left with extra cheesecake filling, depending on the size of your Easter eggs – this can be spooned into glasses over extra digestive crumbs for another treat.
Step 4Scatter the set cheesecake-filled eggs with mini chocolate eggs or other Easter treats, then drizzle with caramel or melted chocolate to serve.