Description
Indulge in the delightful combination of creamy cheesecake filling nestled inside chocolate Easter egg shells, topped with mini chocolate eggs and cookie crumbs for a festive touch.
Ingredients
Units
Scale
- 2 hollow chocolate Easter eggs (about 100 g each)
- 3/4 cup crushed graham crackers or digestive biscuits
- 2 tbsp melted butter
- 1 1/2 cups full fat cream cheese, softened
- 1/2 cup powdered sugar
- 3/4 cup cold heavy cream
- 1 tsp vanilla extract
- Melted chocolate for drizzling (optional)
- Mini chocolate eggs for topping
- Extra cookie crumbs for decoration (optional)
Instructions
- Cut Chocolate Eggs: Using a warm knife, cut each hollow chocolate egg into two halves, keeping the shells intact.
- Prepare Crust: Mix crushed crumbs with melted butter, press into shells, and chill for 15 minutes.
- Make Filling: Beat cream cheese with sugar and vanilla, whip cream separately, then fold into cream cheese mixture.
- Fill and Chill: Spoon filling into shells, add toppings, and refrigerate for 2 hours before serving.
Notes
- Handle the chocolate eggs gently to prevent cracking.
- Chill fully for a smooth creamy set.