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Easter Egg Cheesecakes

4 servings
Easy
80
A fun, indulging recipe to get the most out of your leftover Easter chocolate.
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Ingredients

For the Cheesecakes
Easter Eggs
80 gDigestive Biscuits
40 gUnsalted butter
100 gDr. Oetker 35% Milk Chocolate
250 gCream Cheese
100 mlDouble Cream
50 gIcing Sugar
1 tspTaylor & Colledge Vanilla Bean Extract
To Decorate
50 gDr. Oetker 26% White Chocolate
Dr. Oetker Chocolatey Caramel Crunch Sprinkles
16Chocolate Mini Eggs
Picture - Dr. Oetker 35% Milk Chocolate
Picture - Dr. Oetker 26% White Chocolate
Picture - Dr. Oetker Chocolatey Caramel Crunch Sprinkles
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.