How to Make • Cheesecake Filled Easter Eggs

Spring

If I haven’t already told you, I love anything sweet, but in particular Easter eggs and cheesecake! There’s something about all the different varieties of cheesecake that make it so appealing.

Easter Egg

So when I was scrolling through Facebook recently, and I saw a picture of a Cheesecake filled Easter Egg, I thought “I can do that!”.  It’s two of my favourite things together… It doesn’t involve actual baking, therefore the risks of me setting my kitchen on fire are virtually zero…  What could possibly go wrong?…

Easter Egg

*Disclaimer* – I take no responsibility for the amount of calories consumed or how sick you may feel after eating any of this! (I felt sick after licking the whisk)

Easter Egg

Vanilla Mini Egg Cheesecake Filled Easter Egg

You will need:

Half an Easter Egg shell (my preference is Cadbury’s)
125g full fat Philadelphia cream cheese
25g icing sugar
75ml double cream
Quarter tsp vanilla extract
70g Mini Eggs crushed/chopped
6 Mini Eggs (to decorate)
Half a Creme Egg (to decorate – no responsibility taken for what happens to the other half!)

Method:

1. Set your Easter Egg shell aside for now.
2. Mix together the Philadephia and icing sugar until smooth (This doesn’t take long – I used an electric whisk, but more professional bakers may have a Kitchen Aid or other fancy device!)
3. Slowly add in the double cream and vanilla extract while whisking/mixing on a slow setting. Be careful not to over-mix here. You want the mixture to thicken but if you mix too fast it runs the risk of splitting.
4. When the mixture has thickened, fold in the crushed/chopped mini eggs, ensuring they have spread through the mixture evenly.
5. Spoon the mixture into your Easter Egg shell, then add your extra Mini Eggs and half Creme Egg for decoration. There should be some left over mixture, as I just plucked these numbers out of my head! I put the leftover mixture on a biscuit base in a little ramekin dish.
6. Cover and place in the fridge to set overnight, or at least a couple of hours.
7. Enjoy (in moderation, or however much you can handle in one go!)

Easter Egg

Ferrero Roche Cheesecake Filled Easter Egg

You will need:

Half an Easter Egg shell
125g full fat Philadelphia cream cheese
25g icing sugar
75ml double cream
75g Nutella or other hazelnut spread
Quarter tsp vanilla extract
3 Ferrero Roche, chopped
1 Ferrero Roche (to decorate)
1 stick of Kinder Bueno (to decorate – no responsibility taken for what happens to the other stick!)

*Perhaps stating the obvious, but this recipe contains nuts.

Method:

1. Set your Easter Egg shell aside for now.
2. Mix together the philadephia, Nutella and icing sugar until smooth (This doesn’t take long – I used an electric whisk, but more professional bakers may have a Kitchen Aid or other fancy device!)
3. Slowly add in the double cream and vanilla extract while whisking/mixing on a slow setting. Be careful not to over-mix here. As with the option above, you want the mixture to thicken but if you mix too fast it runs the risk of splitting.
4. When the mixture has thickened, fold in the chopped Ferrero Roche, ensuring they have spread through the mixture evenly.
5. Spoon the mixture into your Easter Egg shell, then add your extra Ferrero Roche and Kinder Bueno for decoration. Again, there should be some left over mixture, as I just plucked these numbers out of my head! I put the leftover mixture in a little ramekin dish with no biscuit base and it tasted good on its own.
6. Cover and place in the fridge to set overnight, or at least a couple of hours.
7. Enjoy (in moderation, or however much you can handle in one go!)

Easter Egg

There are so many different cheesecake combinations you could do – the possibilities really are endless. So, knock yourselves out, and if you have a go, remember to tag me in your creations on Instagram!

Easter Egg

Will you be having a go at these sweet Easter treats?

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13 Comments

  1. Natalie
    March 27, 2017 / 6:46 pm

    My website is in progress, I’m not quite there yet but it’s officially a thing! This sounds fab and I’m definitely going to ‘attempt’ to make it this weekend! xoxoxo

    • Sarah
      Author
      April 1, 2017 / 8:19 pm

      Thanks for commenting! Have fun making your eggs and let me know when your website is up and running! x

    • Sarah
      Author
      April 12, 2017 / 5:52 pm

      Ahhhh thanks so much Primrose 🙂 xx

  2. April 14, 2017 / 8:25 pm

    These look amazing!!! Love both things too so going to have to have a go – not sure mine will be photo worthy but may have to try!!

    • Sarah
      Author
      April 24, 2017 / 9:21 pm

      Hi Julie,

      I hope you managed to have a go at the Easter treats!

      Sarah x

    • Sarah
      Author
      April 24, 2017 / 9:20 pm

      Thanks so much Laura! There’s always next Easter! 😊 X

  3. May 3, 2017 / 2:40 pm

    These totally look amazing – so glad I didn’t get any Easter eggs for Easter now as I don’t know if I could of dealt with all the lb’s these would of added on.

    Maybe next year🙈

    Love Coco xxx

  4. Clem
    March 21, 2019 / 4:22 pm

    How do you eat them?
    Just made a batch

    • Sarah
      Author
      April 14, 2019 / 7:56 am

      Hi there,

      Any way you so choose! I personally tuck in with a spoon! Enjoy!

      Sarah x

  5. Janine
    April 14, 2019 / 1:44 am

    Bit late to the party but hoping to make these tomorrow and wondered how well they keep in the fridge? If I made some and took them to work 2 days later would they be ok do you think?
    Can’t wait to try them!

    • Sarah
      Author
      April 14, 2019 / 7:54 am

      Hi Janine,

      Good luck with them today! They are so delicious! Yes, they keep well in the fridge. I would save adding your toppings until the day you’re going to take them to work, as if you’re doing the bueno ones they can go a bit soggy if left. Have fun, and enjoy! You can be so creative with these too!

      Sarah x

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