Easter Egg Cheesecakes

A fun, indulging recipe to get the most out of your leftover Easter chocolate.

4 servings

Easy 20 Minutes

Ingredients

Ingredients

For the recipe  Easter Egg Cheesecakes

For the Cheesecakes:

Easter Eggs
80 g Digestive Biscuits
40 g Unsalted butter
100 g Dr. Oetker 35% Milk Chocolate
250 g Cream Cheese
100 ml Double Cream
50 g Icing Sugar
1 tsp Taylor & Colledge Vanilla Bean Extract

To Decorate:

50 g Dr. Oetker 26% White Chocolate
Dr. Oetker Chocolatey Caramel Crunch Sprinkles
16 Chocolate Mini Eggs

preparation

Preparation

1

Using a serrated knife, carefully cut your Easter eggs in half, along the seam. Place on plate. 

2

Put the biscuits in a food processor and blitz until a sandy texture. Transfer to a bowl and stir in the melted butter. 

3

Put the biscuits in a food processor and blitz until a sandy texture. Transfer to a bowl and stir in the melted butter. 

4

Melt the Dr. Oetker milk chocolate according to package instructions. Allow to cool for 1-2 minutes. 

5

In a large bowl, add the cream cheese, double cream, icing sugar and Taylor & Colledge vanilla. Whisk until smooth. Add the melted chocolate and whisk until thickened and smooth.  

6

Divide the cheesecake mix between the egg halves. 

7

Melt the Dr. Oetker white chocolate according to package instructions. Drizzle the cheesecake filling with the melted white chocolate. Decorate with Dr. Oetker Chocolatey Caramel Crunch and mini eggs. 

8

Allow to set for at least 1 hour before serving.

Nutritional Information for the recipe Easter Egg Cheesecakes

Per Serving Per 100 g / ml
Energy 2939 kJ
702 kcal
1750 kJ
418 kcal
Fat 53.63 g 31.92 g
Carbohydrate 48.06 g 28.61 g
Protein 7.46 g 4.44 g
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