Easter Egg Cheesecakes

Chocolate Shell

• 2 Hollow Chocolate Easter eggs

Cookie Base

• 75g crushed plain biscuits (we used superwine)
• 30g melted butter

Cheesecake Filling

• 340g cream cheese (softened)
• 60g powdered sugar
• 170g heavy cream (chilled)
• 1 tsp vanilla extract

Topping Ideas (optional)

• Melted chocolate
• Mini chocolate eggs
• Reserved cookie crumbs
• Sprinkles

1. Carefully cut the chocolate eggs in half using a hot knife to avoid cracking. Work slowly along the seam until they separate into two halves.
2. In a large mixing bowl, combine the crushed biscuits with melted butter until the mixture resembles wet sand.
3. Spoon the biscuit mixture into the chocolate egg halves, pressing gently to compress it. Chill in the fridge for 15 minutes.
4. Beat the softened cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture.
5. Spoon the cheesecake mixture into the chilled egg halves and smooth the tops with a spatula.
6. Optional - Drizzle melted chocolate over the cheesecakes, top with mini chocolate eggs and reserved cookie crumbs. Chill for at least 2 hours or until ready to serve.

Tips

• Handle the chocolate eggs gently to avoid breaking.
• Use a food processor for crushing biscuits quickly.
• Allow the cheesecake to cool before drizzling chocolate to prevent melting.

Storage

Refrigerate for up to 3 days. For longer storage, freeze for up to 3 months and thaw overnight in the fridge.