Easter Egg Cheesecake (Print Version)
# Ingredients:
→ Main
01 -
2 hollow chocolate eggs (3.5 oz / 100 g each, such as Cadbury milk chocolate eggs)
→ Cookie Base
02 -
3/4 cup / 75 g / 2.6 oz Graham cracker or digestive biscuits, crushed
03 -
2 tbsp / 30 g / 1 oz butter, melted
→ Cheesecake Filling
04 -
1 1/2 cups / 340 g / 12 oz cream cheese (full fat)
05 -
1/2 cup / 60 g / 2 oz powdered (confectioners'/icing) sugar
06 -
3/4 cup / 170 g / 6 oz heavy (double/whipping) cream
07 -
1 tsp vanilla extract
→ Toppings
08 -
Melted chocolate for drizzling
09 -
Mini chocolate eggs
10 -
Reserved cookie crumbs
# Instructions:
01 -
Unwrap the chocolate eggs. Dip a sharp paring knife into hot water and wipe it dry on a paper towel. Carefully insert the blade in the seamline and score around the egg. Follow the seam until the 2 chocolate shells separate. Work slowly so you don't accidentally crack the egg into pieces.
02 -
Add the crushed Graham cracker/digestive biscuits/cookies into a large mixing bowl. Pour the melted butter over the crumbs and combine thoroughly until evenly coated in butter. The texture should look like wet sand.
03 -
Divide the cookie base between the chocolate eggshells. Very gently press it down to compress the base using the back of a spoon or your fingertips. Be careful not to break the eggs. Optionally, reserve a few crumbs for decorating the top of the eggs. Place the eggs into the fridge to chill for 15 minutes while preparing the cheesecake filling.
04 -
To a large mixing bowl, add the softened cream cheese, powdered sugar, and vanilla extract. Beat everything together until the mixture looks smooth and creamy. Scrape down the sides of the bowl as you go. In a separate bowl, whip the heavy cream until stiff peaks form. Then gently fold the whipped cream into the cream cheese mixture and stir until combined.
05 -
Spoon the cheesecake filling into the egg halves and smooth out the top with a butter knife or an offset spatula (palette knife).
06 -
Decorate the filled Easter egg cheesecakes with your favorite Easter candy. Garnish with a drizzle of melted chocolate, the reserved cookie crumbs, and a couple of mini chocolate eggs. Place in the refrigerator for at least 2 hours to set or until ready to serve.
# Notes:
01 -
The recipe makes 4 eggshells. Since the dessert is quite filling, it makes 8 servings (1/2 eggshell).
02 -
These can be made a day ahead and stored in the refrigerator.