Loaded Easter Egg Cheesecake
By MorrisonsPerfect for Easter Sunday entertaining or a fun family kitchen activity, this loaded egg cheesecake recipe is designed to look like a whimsical Easter Bunny garden scene that will delight kids and adults alike.Time and servings
Ingredients
11 total- 80g unsalted butter, for the base
- 160g digestives, crushed for the base
- 150g white chocolate & hazelnut spread
- 250g full fat soft cheese
- 50g icing sugar
- 2 tsp vanilla extract
- 100g double cream
- 50g mini eggs, crushed
- 1 Easter egg
- Cake decorations and sprinkles of your choice
- 50g milk chocolate, melted
Method
5 stepsStep 1
Carefully split your chocolate Easter egg along the seam. If it’s stubborn, dip a sharp knife in hot water, wipe it dry, and gently run it along the join to melt it slightly until it pops apart. Place the halves on a small tray or in egg cups to keep them steady.
Step 2
Melt the butter and add the crushed digestives, divide evenly between the egg halves, press down to compact and put in the fridge to set whilst you make the filling.
Step 3
Whisk the filling ingredients; white chocolate & hazelnut spread, soft cheese, icing sugar, vanilla extract, double cream and mini eggs, together until it is a thick paste then divide evenly between the egg halves.
Step 4
Drizzle the melted milk chocolate over the top and put in the fridge to set for 4-5 hours.
Step 5
Have fun decorating!