Easter egg cheesecake recipe: How to make the perfect Easter egg cheesecake

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Easter is synonymous with tasty chocolate eggs as Brits love to indulge over the Bank Holiday weekend. But behind the tradition lies an extensive history and the tradition of eating chocolate at Easter time is directly linked to Lent. During the six weeks before Easter, known as Lent, Christians abstained from consuming animal products, which included all dairy and eggs. The modern tradition of eating chocolate eggs is a fun twist on the religious ritual, and give the option for non-religious parents and children to engage in the holiday. 

How to make the perfect Easter egg cheesecake

Easter egg meets chocolate makes for a decadent and delicious dessert, perfect for the Easter weekend.

And while the UK is still in lockdown, what better way to treat yourself and your family.

The recipe creates an Easter egg with a crumbly Lotus biscoff biscuit mixture, stuffed to the top with no-bake cheesecake filling.

Top with Easter eggs or added decorations for a real dinner table masterpiece.

For this recipe from Amy Treasure, you will need:

• Three Easter egg shells, so 1.5 large Easter eggs
• 100g Lotus Biscoff biscuits
• 25g unsalted butter, melted
• 340g Philadelphia cream cheese
• 50g Caster sugar
• Juice of half a lemon
• Half a teaspoon vanilla extract
• 200ml double cream
• 50g dark chocolate, melted
• Easter treats for the topping

Method

Start by blitzing the Biscoff biscuits in a food processor or put them into a zip-tie plastic bag and bash down with a rolling pin.

Meta the butter in the microwave (this should take about one minute).

Next, pour the melted butter into the crushed biscuits and mix well, ensuring it’s well combined.

Use a sharp knife around the side of the Easter egg to cut in half.

Add the biscuit mixture inside the Easter egg, filling them up about one third of the way.

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Press the mixture down and smooth it gently with the back of a spoon.

Put the eggs into the fridge while you make the filling for the Easter egg.

To make the filling, start by putting the cream cheese and caster sugar into a mixing bowl and beating well.

For this step, you can choose to use a handheld electric whisk or opt to beat the mixture by hand.

Pour in the lemon juice and vanilla extra and beat all together.

In a separate bowl, whisk the double cream until it creates stiff peaks before gently folding into the cheesecake mixture.

To make a chocolate flavour, set aside one third of the mixture.

Melt the dark chocolate in short bursts in the microwave, leave it to cool down then folk into the cheesecake mixture you’ve set aside.

Take the Easter eggs out of the fridge and fill them with the cheesecake mixture and smooth the top down with the back of a spoon.

Put the cheesecake filled Easter eggs back into the fridge for at least an hour but preferably overnight.

Add the toppings to your Easter egg chocolate, and serve. Enjoy!

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