Chocolate Easter Egg Cheesecakes….

Chocolate Easter Egg Cheesecakes are my new favourite thing!

I had no idea that such an amazing thing as chocolate Easter Egg Cheesecakes even existed until someone brought some into work a month or so ago but since then, I’ve been meaning to have a go at making my own version to share with the kids! 

These were so easy to make yet they look and taste absolutely AMAZING!  

How to make amazing show-stopping chocolate Easter egg cheesecakes

Chocolate Easter Egg Cheesecakes

Yield: 6

Prep Time: 15 minutes

Additional Time: 1 hour

Total Time: 1 hour 15 minutes

These chocolate Easter Egg cheesecakes are going to change your life.

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Ingredients

• 3 Easter eggs
• 8 digestive biscuits (I personally like to use the chocolate digestives)
• 50g butter/margarine
• 340g full fat cream cheese (the exact amount in a large tub of Philadelphia) 
• 75g icing sugar
• 200 ml double cream

Instructions

1. First things first, you need to break your Easter eggs in half which is easier said than done as you want them to be perfectly halved rather than a bit broken as mine usually are when I try to break them in half.  The easiest way I've found to get the perfect cut is to pour some boiling water into a cup and dip a sharp knife in that before using it to cut the egg around the middle.  Alternatively, the small Cadburys eggs (I think they're £1 or £1.50 each) are ideal for this as they are super easy to separate.
2. Next, pop your biscuits into a bag and give them a bashing with a rolling pin (or anything else that you have to hand) until they're fine enough to resemble breadcrumbs.  
3. Melt your butter and then stir it through the biscuits.
4. Divide the butter and biscuit mix into the Easter egg halves.  Press it down as firmly as you can without cracking the chocolate egg. 
5. Pop the eggs into the fridge while you move on to the next stage.
   Using a hand blender, whisk the double cream until it's quite thick and then add in the icing sugar and cream cheese.  This is the basic cheesecake mix which is so tasty that you can use it exactly as is by dividing the mix between the eggs right now or you can add a few extra treats to make it more interesting. There's some ideas below to help you out.
6. Leave your cheesecakes to set in the fridge for at least an hour.

I crushed a pack of Maltesers up and added that to a third of today’s cheesecake mix and after I’d it spooned into the Easter eggs I topped them with a Malteser bunny on each one and look how cute they look…

Cadburys Creme Egg Easter egg cheesecake

This one was a messy one to make but tastes amazing! I chopped up two Cadbury’s Creme Eggs and mixed that through the second third of my cheesecake mix and then topped with half of another Creme egg. They don’t look pretty but the taste makes up for it, I promise…

Mini Egg Easter egg cheesecake

I made the final third of the mix into little mini egg cheesecakes which were probably my favourite of the different ones I tried. Using a rolling pin, I smashed up a small packet of Mini eggs (leaving a couple aside for each egg as decoration) and then stirred the pieces through the cheesecake mix.  

Honestly, these super easy to make Easter egg cheesecakes taste amazing and they’re going to be your favourite way to use up leftover Easter chocolate!

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