Cheesecake-Filled Easter Eggs Recipe

Introduction

These cheesecake-filled Easter eggs make a delightful and festive treat, combining creamy cheesecake with a crunchy biscuit base inside hollow chocolate eggs. Perfect for celebrating spring, they’re both impressive and easy to prepare for family gatherings or parties.

Ingredients

• 1 hollow chocolate Easter egg
• 75g digestive biscuits
• 25g butter, melted
• 75g mascarpone
• 100g soft cheese
• 2 tbsp icing sugar, sieved
• 2 tbsp cocoa powder, sieved
• 100g double cream
• Easter treats, such as mini chocolate eggs or crumbled chocolates
• Caramel sauce or cooled melted chocolate, to drizzle

Instructions

1. Step 1: Carefully separate the Easter egg in half along the seam. To avoid breaking the chocolate, dip a knife into hot water and use it to gently cut through the seam rather than slicing.
2. Step 2: Place the digestive biscuits into a bowl or food bag and crush them into crumbs using the end of a rolling pin. Stir in the melted butter until the mixture looks like damp sand.
3. Step 3: Spoon the biscuit mixture into the Easter egg halves and press it down gently with the back of a spoon. Chill the bases while you prepare the filling.
4. Step 4: In a medium bowl, mix together mascarpone, soft cheese, icing sugar, and cocoa powder until smooth. In a separate bowl, whisk the double cream to soft peaks.
5. Step 5: Gently fold the whipped cream into the mascarpone mixture, then carefully spoon the cheesecake filling over the chilled biscuit bases inside the Easter eggs. Level the surfaces with a spatula and chill for at least 2 hours or overnight until set.
6. Step 6: Just before serving, decorate the cheesecake-filled eggs with mini chocolate eggs or other Easter treats. Drizzle with caramel sauce or melted chocolate for an extra indulgent touch.

Tips & Variations

• If you have extra cheesecake filling, spoon it into small glasses over crushed digestive biscuits for additional individual desserts.
• For a fruity twist, add a layer of raspberry or strawberry jam on top of the biscuit base before adding the cheesecake filling.
• Use white chocolate or milk chocolate eggs if you prefer a different chocolate flavor.

Storage

Store the cheesecake-filled Easter eggs in the refrigerator, covered loosely with plastic wrap or in a container, for up to 3 days. Allow them to come to room temperature for about 10 minutes before serving for the best texture. Avoid freezing as it may affect the texture of the cream filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these cheesecake-filled eggs in advance?

Yes, you can assemble them and chill overnight. This actually helps the filling set nicely, making them easier to serve the next day.

What can I use if I don’t have mascarpone?

You can substitute mascarpone with cream cheese, though the texture and flavor will be slightly different but still delicious.

Cheesecake-Filled Easter Eggs Recipe

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Indulge in delicious Cheesecake-filled Easter eggs, a delightful no-bake dessert featuring a crunchy digestive biscuit base inside hollow chocolate eggs, filled with a smooth mascarpone and cocoa cheesecake mixture, topped with festive mini chocolate eggs and drizzled with caramel or melted chocolate for a perfect Easter treat.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 20 minutes
• Yield: 2 cheesecake-filled Easter egg halves 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: British

Ingredients

Scale 1x2x3x

Chocolate Egg Base

• 1 hollow chocolate Easter egg

Biscuit Base

• 75g digestive biscuits
• 25g butter, melted

Cheesecake Filling

• 75g mascarpone
• 100g soft cheese
• 2 tbsp icing sugar, sieved
• 2 tbsp cocoa powder, sieved
• 100g double cream

Toppings

• Easter treats, such as mini chocolate eggs or crumbled chocolates
• Caramel sauce or cooled melted chocolate

Instructions

1. Separate the Easter Egg: Carefully separate the hollow chocolate Easter egg in half along the seam by gently running a knife dipped in hot water along it to avoid cracking.
2. Prepare Biscuit Base: Crush 75g of digestive biscuits into fine crumbs using a rolling pin or food bag, then mix with 25g melted butter until resembling damp sand. Spoon this mixture into each egg half, pressing down gently to form a firm base. Chill the filled egg halves until needed.
3. Make Cheesecake Filling: In a medium bowl, combine 75g mascarpone, 100g soft cheese, 2 tbsp sieved icing sugar, and 2 tbsp sieved cocoa powder using a wooden spoon until smooth.
4. Whip Cream: In a separate bowl, beat 100g double cream to soft peaks with an electric whisk.
5. Combine and Fill: Gently fold the whipped cream into the mascarpone mixture. Spoon the cheesecake filling over the chilled biscuit bases inside the Easter eggs, leveling the surface with a spatula. Chill for at least 2 hours or overnight to set firmly.
6. Add Toppings and Serve: Decorate the set cheesecake-filled eggs with mini chocolate eggs or other Easter treats. Drizzle with caramel sauce or cooled melted chocolate before serving.

Notes

• Use a knife dipped in hot water to carefully separate the chocolate egg halves to prevent breaking the chocolate.
• The biscuit base mixture should be pressed firmly but gently to create a stable base.
• Allow the cheesecake filling to chill for at least 2 hours to ensure it sets properly.
• Any leftover cheesecake filling can be served in glasses with extra biscuit crumbs for an additional treat.
• For best presentation, drizzle caramel or chocolate just before serving to maintain the drizzle’s texture.

Keywords: Easter, Cheesecake, No-Bake Dessert, Chocolate Egg, Holiday Treat, Mascarpone, Digestive Biscuit