If you find yourself with a few spare eggs and want to make a very quick and easy dessert…look no further then these Easter Egg Cheesecakes.

I have used ‘small’ sized Easter eggs, these eggs that range in weight from 121g – 141g approx.

You Will Need:

• 5 small Easter egg halves.

For the Base:

• 170g Biscuits (I use chocolate digestives)
• 60g Butter

Filling:

• 300g of full fat Cream Cheese (I have used both Philadelphia Cheese and the supermarkets own – both are good)
• 150ml Double Cream
• 60g Icing Sugar
• The Treat bags included within the eggs (I had mini eggs and maltesers)

Decoration:

• A few of the chocolates from the treat bags
• 30g Melted Chocolate

Method:

• Unwrap the eggs and put them to one side.

The Base:

• Melt the butter in a small saucepan over a low heat; remove from the heat once melted.
• Crush the biscuits and add them to the melted butter.

Tip:

• Allow this to cool before you divide between the chocolate eggs otherwise the chocolate will soften and possibly melt.
• Divide between the 5 Easter egg shells and press down with the back of a metal spoon until firm and level.
• Pop in the fridge while you prepare the filling.

The Filling:

• Put the cream cheese, cream and icing sugar, either with a hand mixer or the whisk attachment on your stand mixer, whisk until it has thickened.
• Crush the treat sweets (I had mini eggs and maltesers), scatter these over the biscuit base. Not forgetting to reserve some for decoration.
• Equally spoon the cheesecake filling into each egg shell half and level the top.
• Pop back into the fridge to firm up while you prepare the decoration.

Decoration:

• Melt the chocolate over a pan of simmering water.
• Drizzle the melted chocolate over one end of the filled eggs and decorate with the reserved treats.
• Keep in the fridge with until you are ready to serve and eat.

This is best the day you make it. (If you manage to keep it longer then two days do store it in the fridge)