- Feel Good
- 4th Apr 2023
- 0
- 2 minutes
Easter egg cheesecakes

Level up your Easter eggs this bank holiday weekend with this recipe that takes less than half an hour to prepare.
Makes: 6 (2 large AND 4 small)
INGREDIENTS
1 x 150g hollow Easter egg
2 x 100g hollow Easter eggs
150g digestive biscuits
60g butter, melted
600g full-fat soft cheese
200ml double cream
75ml soured cream
1 tsp vanilla bean paste or extract
75g icing sugar, sifted
To decorate
mini Easter eggs
chocolate bunnies
dulce de leche
METHOD
Unwrap and carefully split the Easter eggs open to give 6 half-shells. If the chocolate is too cold they may shatter, so warm gently with your hands before unwrapping any foil.
Blitz the biscuits to crumbs in a food processor, or place in a food bag and bash with a rolling pin. Transfer to a bowl, add the melted butter and stir until well combined. Divide between the eggs and carefully press down to create an even layer. Chill in the fridge while you make the filling.
Put the soft cheese in a bowl with the double cream, soured cream, vanilla and icing sugar and beat with an electric whisk until smooth and thickened. Remove the chocolate shells from the fridge and fill each one with the cheesecake mixture, using a palette knife to smooth the surface.
Decorate with mini Easter eggs – we used an assortment of whole and roughly chopped ones – and chocolate bunnies, then finish with a drizzle of dulce de leche. Chill for a minimum of 2 hours before serving.
Recipe credit: Sarah Akhurst via Sainsbury’s Magazine
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