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Three Easter eggs filled with cheesecake in an Easter nest.

Easter Egg Cheesecake

Amy Treasure
Easter egg meets cheesecake in this outrageously decadent dessert. Chocolate Easter eggs with a crumbly Lotus biscoff biscuit mixture and stuffed to the brim with no-bake cheesecake filling. Topped off with Easter treats this is an Easter EGGSTRAVAGANZA!
4.98 from 35 votes
Prep Time 20 minutes
Chilling time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine British
Servings 9 people
Calories 470 kcal

Ingredients
 

  • 3 Easter Egg Shells (1.5 large Easter eggs)
  • 100 g Lotus Biscoff biscuits
  • 25 g unsalted butter melted
  • 340 g Philadelphia cream cheese
  • 50 g caster sugar
  • juice of half a lemon
  • 0.5 tsp vanilla extract
  • 200 ml double cream
  • 50 g dark chocolate melted
  • Easter treats for topping

Instructions
 

  • Blitz the Biscoff biscuits in a food processor or put them into a ziplock bag and bash them up with a rolling pin. Melt the butter in the microwave (this takes about a minute) and pour it into the crushed biscuits and mix well.
  • Use a sharp knife to cut the Easter eggs in half.
  • Add the biscuit mixture inside the Easter eggs filling them about a third of the way. Press the mixture down and smooth it gently with the back of a spoon. Put the eggs into the fridge while you make the filling.
  • Put the cream cheese and caster sugar into a mixing bowl and beat well. You can use a handheld electric whisk or beat it by hand. Pour in the lemon juice and vanilla extract and beat together. In a separate bowl whisk the double cream to stiff peaks then very gently fold it into the cheesecake mixture.
  • To make a chocolate flavour, set aside a third of the mixture. Melt the dark chocolate in short bursts in the microwave, leave it to cool then fold it into the cheesecake mixture you set aside.
  • Take the Easter eggs out of the fridge and fill them with cheesecake mixture. Smooth the top with the back of a spoon. Put the cheesecake filled easter eggs back into the fridge for at least an hour but preferably overnight.
  • Add the toppings to your Easter Egg Cheesecake and serve. 

Video

Notes

A note about the size of the Easter eggs!
The Easter egg size I used was fairly large (cost about £5.00 each) but not one of the massive ones. I've had a couple of people letting me know there was too much cheesecake mixture for the Easter eggs that cost £1.00. If you look at the size of the decorations I have used you should be able to gauge how big my Easter egg shells were. Eg. the size of the shell versus the size of the creme eggs. There are so many different sized Easter eggs available to buy it's really difficult to put a size to the ones I used but it was pretty big. Hope that helps! 
Making sure the cheesecake sets! 
Hi all, I've updated the method on 17/3 to whisking the double cream in a separate bowl and then folding it in. A few people have had problems with the cheesecake setting and I can pretty much guarantee it's because it's been under whipped. The whipped double cream is what sets a cheesecake so if you do it separately then fold it in you'll know it's been whipped enough! Comment below if any probs :-) 
Notes:
  • Use room temperature full-fat cream cheese
  • Use cold double cream straight from the fridge otherwise, it will be difficult to whip.
  • I have found Elmlea double cream does NOT work as well as the supermarket versions. You will need a double cream with a high fat content. 
  • If making ahead follow the recipe to Step Six and decorate just before serving. You can store the cheesecake filled Easter Eggs in the fridge for 3 days before you need them.
  • Storage: Any leftovers can be stored in the fridge for 3 days.
Keyword Cheesecake filled Easter Egg, Easter Dessert, Easter Egg Cheesecake