Cheesecake-filled Easter eggs - The Sweet Rebellion
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Cheesecake-filled Easter eggs


These easy Nutella Cheesecake-filled Easter eggs are the perfect centrepiece for your Easter table. They look absolutely stunning and will satisfy even the most serious chocolate craving! They’re made by filling Easter egg halves with an Oreo crumb and rich Nutella cheesecake filling. Decorate them with a drizzle of ganache and a variety of Easter eggs and you have yourself a seriously indulgent showstopper of a dessert! These cheesecakes can be made in advance up to the decorating, which I prefer to do just before serving. That’s because candy-coated eggs pick up moisture in the fridge which causes them to soften and lose their colour. Another option is to set up a “topping station” so your family and friends can decorate their own cheesecakes – what fun!
I used Lancewood Medium Fat Cream Cheese for an extra smooth and creamy cheesecake filling.

This post is sponsored by Lancewood. All text and opinions are 100% my own.

Ingredients:

(Serves 6)

3 x 100g hollow milk chocolate easter eggs

Base:
152g Oreo’s
45ml melted butter (3 tbsp)

Nutella Cheesecake filling:
375g Lancewood Medium Fat Cream Cheese, room temperature
280g Nutella (1 cup)
90g icing sugar (¾ cup)
5ml vanilla essence (1 tsp)
125ml cream (½ cup)

Chocolate ganache (optional):
80g milk or dark chocolate
60ml cream (4 tbsp)

To decorate:
6 x small chocolate bunnies
125g speckled eggs
125g mini milk, dark and white chocolate eggs

Directions:

  • Dip a large knife in hot water and dry, then slice each Easter egg in half and set aside.
  • Crush the Oreo’s (either in a food processor (or with a rolling pin) then add the melted butter and mix well. Divide the mixture between the Easter egg halves and push down gently. Refrigerate while you make the filling. 
  • Beat the cream cheese until smooth. Add the Nutella and mix well. Beat in the icing sugar and vanilla essence. In a separate bowl, beat the 125ml cream to soft peaks then fold into the cream cheese mixture. 
  • Spoon the cheesecake filling into the eggs and smooth the top. Refrigerate for at least 3 hours. 
  • Just before serving, melt the chocolate with the 60ml cream. Decorate the top of the cheesecakes with the chocolate bunnies, speckled eggs and mini chocolate eggs, then drizzle with the chocolate ganache if desired. Serve immediately.


TIP: the speckled eggs will lose their colour if refrigerated, so it’s best to decorate the cheesecakes just before serving.


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