Creme Egg Cheesecake Biscuits
Biscuits, but make it creme egg cheesecake.40 minutes prep
30 minutes cook
Ingredients
- 200 gCrushed Bourbon Biscuits
- 60 gMelted Butter
- 200 gMelted Milk Chocolate
- 85 gCream Cheese
- 15 gWhipping Cream
- 25 gIcing Sugar
- 1 tspVanilla Extract
- 50 gSugar Paste/Fondant
- 15 mlSugar Syrup
- Hot Water
- Large Cookie Cutters
- 100 gMilk chocolate
- 2 tbspCoconut Oil
Chocolate dipped crunchy 'biscuit' shaped eggs filled with vanilla cheesecake and a fondant center. Basically if creme eggs and cheesecake had a baby, this would be it.
Method
Combine crushed biscuits, melted butter and melted chocolate in a bowl and then press some into a greased cookie cutter to create a shell.
In a bowl whip together cream cheese, whipping cream, icing sugar and vanilla extract until thickened.
In a separate bowl add sugar syrup to softened fondant with a dash of hot water, then add colouring to suit.
Pipe in some of the cheesecake filling leaving a space in the center to spoon in some of your fondant. Then cover with more filling leaving enough of a gap to cover with more biscuit mixture. Smooth the top carefully then chill till set.
For the chocolate coating mix coconut oil with melted chocolate and dip the ends of your 'biscuits' in.
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