Easter egg cheesecake

Treat yourself this Easter with this quick and easy no-bake cheesecake with an Easter twist. This delicious dessert consists of half a chocolate Easter egg filled with a buttery biscuit base and topped with a rich and creamy filling.

To make this no-fuss dessert that serves four, you will need 60g digestive biscuits, 45g butter, 250g mascarpone or cream cheese, 125g double cream, 80g icing sugar, and two Easter eggs, halved. To cut the egg into halves, warm a pallet knife and carefully score around the seam to pull the egg apart. Begin by crushing up the digestives and melting the butter; once done, mix together until the butter is fully absorbed into the biscuit crumbs. Line each of your Easter egg halves with the mixture and leave to chill in the fridge for 15 minutes while you make the filling.

Meanwhile, whisk the mascarpone and icing sugar together until smooth, and add a dash of vanilla extract. Begin pouring in the double cream and continue whisking until the mixture becomes firm. Take the Easter eggs out of the fridge and fill with the mascarpone mixture. To decorate, melt some chocolate and drizzle over each of the Easter egg halves. Finish off your Easter egg cheesecake with your favourite topping, such as chopped up mini eggs, chocolate buttons, and smarties. Once fully decorated place in fridge to set for one to two hours.

Shop the ingredients to create this yummy Easter egg cheesecake dessert at your local Joyce’s Supermarket today.

 

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