Loaded Cheesecake Filled Easter Egg

Chocolate cheesecake, chocolate easter eggs, chocolate mini eggs... and more chocolate!!!

1 hour cook

Serves 4

Ori Goldberg
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Ingredients

    Chocolate cheesecake:
  • 600mldouble cream
  • 300gdark chocolate chips
  • 840gcream cheese
  • 70gicing sugar
  • 70gcocoa powder
    • To serve:
  • 1medium chocolate easter egg
  • chocolate mini eggs
  • chocolate maltesers
  • chocolate bunnies
  • biscoff, crushed
  • biscoff spread, melted

Dive into these no-bake chocolate cheesecake filled easter eggs, loaded with all our favourite Easter candies. For all the chocaholics out there, this will be your new obsession (because it sure is mine!)

Method

  • Start by heating up the double cream in a saucepan on medium heat. Keep stirring to avoid burning, and turn off the heat once the cream starts to steam. In a heatproof bowl, add the chocolate chips and the cream. Cover and leave for 5 minutes, before whisking the chocolate into the cream. Let cool completely in the fridge.
  • To a bowl, add the cream cheese, icing sugar an cocoa powder, and whisk together. Once the cream has completely cooled, whisk too, until fluffy and peaks hold, and carefully fold the cream into the chocolate cheese mixture.
  • Place in a piping bag and save for later. Split a chocolate easter egg in half, by heating up a knife, and melting around the whole egg (be careful and use a knife with a non-conductive handle).
  • Pipe your cheesecake filling into the halved eggs, and tidy up using a pallet knife.
  • Then go and have fun with the toppings! We used chocolate bunnies, mini-eggs, Maltese's and biscoff, but you can personalise this whoever you want!

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    Ori Goldberg

    Ori Goldberg

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    Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!

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