Are you ready for this? Actually don’t answer because I can tell you, you are not frigging ready for this!! Cheesecake-filled Easter eggs people.
Cheesecake. Filled. Easter. Frigging. Eggs.
Last year, my girl Charlie made these at Easter and they changed my life and now, she’s about to change yours. They are so easy to make and insanely delicious…ACTUALLY what the hell am I still rambling on for? Let’s make these beauties!!
You will need
(Pro Tip for new bloggers!! When trying to get this↑ photo, try to remember all the ingredients you will be using beforehand so you’re not having to retake the shot 4 TIMES!! Speaking for….a friend)
An Easter egg (maybs 2, you’ll see why later…)
100g Digestive biscuits
50g Demerara sugar
50g Butter (melted)
100g Icing sugar
500g Cream cheese
200ml Double or whipping cream
1 Tsp Vanilla essence
A large bag of mini eggs
Caramel sauce (or you can go with salted caramel if you want to be really faaancy)
Electric/regular whisk
Spoon
A large bowl
A sharp knife
Firstly, what you need to do is make the cheesecake base. You can either put the digestives in a food processor and give them a good blendy-blend. Or if you don’t have a food processor like me, put them in a bowl, grab a rolling pin and go to town. Think of it as a free anger management session or boxercise class.
Once the digestives have broken down into crumbs, add in the Demerara sugar and the melted butter and give it a good mix.
Now comes the slightly difficult part - halving your Easter egg. Most Easter eggs have a line around the middle, so if you score with a sharp knife along that line it should come apart in one piece. You can also heat up the knife in warm water before, but just make sure it doesn’t melt your egg (this is also why I suggested having 2 Easter eggs, and hey, if you manage to half your Easter egg first time round, you’ve got another one to eat to celebrate!)
Place the Eater egg in or on top of a bowl. If you don’t have one that fits, you can always put it on a plate and create a little stand out of the foil that the egg is wrapped in like so ↓
Ta daaaaaaaa!
So, once your empty Easter egg in secure, split the cheesecake base mix between the two Easter eggs. Put a spoonful in at a time and gently press down the biscuit crumbs until it is compact and even. Pop the eggs in the fridge for 10/15 mins so the base can set.
It’s filling tiiiiime!! All you need to do for the filling is put the cream cheese, icing sugar and vanilla extract in a large bowl and mix them together. Then add the cream and use an electric whisk (or a regular one if you’re feeling pretty dench) and whisk it on a low/medium speed for a couple of mins (or until you can feel that the mixture has got slightly stiffer).
And that’s your mix done. Then you just need to put in some mini eggs into the mixture. You can either crush some of these up or leave them whole, or both, but make sure that you leave some to decorate the top.
Now comes the fun bit, spooning your cheesecake filling into the Easter egg. And this is where you can GO. TO. TOWN! There’s no place for half-filled Easter eggs here, no sir, fill that bad boy right to the top.
Once it’s filled, smooth out the top, pop on your leftover mini eggs and drizzle the caramel sauce on top.
Leave to set in the fridge for at least an hour, I always think its better to leave it overnight.
And there you have it. I genuinely can’t describe how delicious these are. I hope you’ve enjoyed this post and as always, if you do have a go at making them I would absolutely LOVE to see your creations.
A HUGE thank you to Charlie for introducing me to these beauties. Charlie has an incredible BSL channel on YouTube. She’s does really fun and easy-to-follow tutorials and sensationally sassy song covers. Check it out, you’re seriously missing out if you don’t!!
www.youtube.com/BSLcharlie
See you next Sunday! Although there is an extremely high chance I’ll be in an Easter egg induced food coma.
Happy eating x
