Creamy cheesecake and crunchy biscuit base nestled within halved Easter eggs, topped with chocolatey goodness. An egg-straordinary treat for the Easter!
Easter Egg Cheesecake
Rated 3.0 stars by 11 users
Prep Time
20 minutes
Step up your Easter dessert game with this Egg-cellent Cheesecake!
Ingredients
- 2 tsp GelatineÂ
- 4 tsp Hot WaterÂ
- 2 Blocks Cream CheeseÂ
- 200ml Double CreamÂ
- 4 tbsp SugarÂ
- 1 tbsp Cocoa Powder
-
Lane’s Australia Chocolate Sea Salt Caramel SeasoningÂ
- 1 Packet of Scotch FingersÂ
- 100g ButterÂ
- 3 Large Easter EggsÂ
- Mini Eggs (to garnish)
- Chocolate (to garnish)
Directions
- Mix the gelatine with hot water in a bowl until fully dissolved.
- In a separate bowl, combine cream cheese, double cream, and sugar until creamy.
- Add cocoa powder and Chocolate Sea Salt Caramel seasoning, mixing until well incorporated.
- For the base, crush Scotch finger biscuits finely and mix with melted butter until evenly combined.
- Carefully halve large Easter eggs using a knife blade heated under hot water.
- Assemble the cheesecake by filling halved Easter eggs with the biscuit base, then topping with the cream cheese mixture.
- Refrigerate for a couple of hours until firm.
- Before serving, decorate the eggs with melted chocolate Easter eggs and grated chocolate.
- Enjoy your delicious creation!