I love all the chocolate that comes out at this time of year, the mini eggs to the Lindt bunnies, they all really excite me! As a family, we tend not to eat the chocolate, rather just melt it down and dip fruit in. This year, I wanted to do something different and switch things up. I was scrolling through Pinterest this week and came across the most yummy looking egg cheesecakes and just had to try it out. This was the result and they went down a treat ❤
Ingredients - 4 Servings, 2 Easter Eggs
>2 Easter Eggs split open
> 1 packet of digestive biscuits
> 75g of unsalted butter
> 250g of mascarpone cheese
> Icing sugar (eyeballed and tested as we went along)
> 2 tbsp of vanilla extract
> 150ml of double cream
Method
1. Use a food processor or a plastic bag and break down the biscuits until they are in chunks. We had some finely crushed and some bigger parts for a bit of a crunch.
2. Melt the butter in the microwave and then mix in the with the biscuit crumb until everything is combined and mixed together.
3. Scoop the biscuit crumb into the egg shells and leave in the fridge for an hour to set.
Whilst the crumbs are setting, its time for the filling.
4. In a bowl, mix together the mascarpone cheese, vanilla extract and icing sugar. We used a electric hand whisk to beat the ingredients together until smooth and lump-less. I found the best way to add the sugar was a little bit at a time and then give it a taste test, you want it sweet enough for you.
5. After the mascarpone cheese mixture has gone smooth, add the double cream in slowly and carry on whisking. At this point, the mixture will turn from a smooth liquid to a very thick, creamy texture - it will look good enough to eat.
6. Take out the shells from the fridge and spoon the mixture into each one. Using these measurements, we filled all 4 shells. Smooth out the top using the back of a spoon and ensure all the mixture is inside the shell.
7. Decorate! Its time to decorate the top of the cheesecakes, this part is open to anything and everything. We went with some melted chocolate all over to decorate, then a combination of ferrero rochers and mini Lindts too. Mini eggs would be perfect for this or even berries!
A very easy recipe and a great way to get rid of those Easter eggs!
Ingredients - 4 Servings, 2 Easter Eggs
>2 Easter Eggs split open
> 1 packet of digestive biscuits
> 75g of unsalted butter
> 250g of mascarpone cheese
> Icing sugar (eyeballed and tested as we went along)
> 2 tbsp of vanilla extract
> 150ml of double cream
Method
1. Use a food processor or a plastic bag and break down the biscuits until they are in chunks. We had some finely crushed and some bigger parts for a bit of a crunch.
2. Melt the butter in the microwave and then mix in the with the biscuit crumb until everything is combined and mixed together.
3. Scoop the biscuit crumb into the egg shells and leave in the fridge for an hour to set.
Whilst the crumbs are setting, its time for the filling.
4. In a bowl, mix together the mascarpone cheese, vanilla extract and icing sugar. We used a electric hand whisk to beat the ingredients together until smooth and lump-less. I found the best way to add the sugar was a little bit at a time and then give it a taste test, you want it sweet enough for you.
5. After the mascarpone cheese mixture has gone smooth, add the double cream in slowly and carry on whisking. At this point, the mixture will turn from a smooth liquid to a very thick, creamy texture - it will look good enough to eat.
6. Take out the shells from the fridge and spoon the mixture into each one. Using these measurements, we filled all 4 shells. Smooth out the top using the back of a spoon and ensure all the mixture is inside the shell.
7. Decorate! Its time to decorate the top of the cheesecakes, this part is open to anything and everything. We went with some melted chocolate all over to decorate, then a combination of ferrero rochers and mini Lindts too. Mini eggs would be perfect for this or even berries!
A very easy recipe and a great way to get rid of those Easter eggs!
