Easter Desserts – Cheesecake Filled Easter Eggs
We’ve made cheesecake filled Easter eggs before and we all agreed that even half of a small 100g egg was too big for one portion.
When I saw a pack of 3 smaller 50g eggs in Home Bargains I knew they’d be the perfect size, and they were!
Cheesecake Filled Easter Eggs
Ingredients
- 3 x 50g hollow chocolate Easter eggs
- 75g malted milk biscuits or any biscuits of your choice
- 25g butter, melted
- 75g mascarpone
- 100g soft cheese
- 2 tbsp icing sugar, sieved
- 2 tbsp cocoa powder, sieved
- 100g double cream
To serve
Crushed mini eggs and chocolate or caramel ice cream sauce.
Method
- Using a knife that has been warmed in hot water, separate the egg in half along the seam.
- Put the malted milk biscuits in a food bag or bowl and use the end of a rolling pin to crush the biscuits into crumbs. Alternatively, use a food processor.
- Stir in the melted butter until it looks like damp sand.
- Split the biscuit mixture between the egg halves.
- Using the back of a spoon, tamp the biscuit layer down gently until it’s all stuck together.
- Put the eggs in the fridge until needed.
- Put the mascarpone, soft cheese, icing sugar and cocoa powder in a bowl and mix with a wooden spoon until combined.
- In a separate bowl, whisk the double cream into soft peaks using an electric whisk.
- Gently fold the double cream into the cheese mixture then spoon it into the egg halves and level the surface with a palette knife (You may have leftover cheesecake filling depending on the size of your eggs).
- Chill for at least 2 hours or preferably overnight.
- When ready to serve, scatter with crushed mini eggs and top with ice cream sauce.
