Mini Easter Cheesecakes
These Mini Easter Cheesecakes are a fun, no-bake twist on a classic dessert, served inside chocolate eggs for the ultimate festive treat. They’re as delicious as they are eye-catching.
Ingredients
- 8 Cadbury hollow eggs
- 6 Black & Gold Gingernut buscuits
- 25g unsalted butter
- 40g Black & Gold icing mixture
- 100g Thickened cream
- Canned caramel
- Toppings of choice
Instructions
- Place Ginger biscuits in food processor or plastic bag and crush. Add melted butter and mix until combined.
- In a mixing bowl combine cream cheese and icing sugar using a fork. Once thoroughly combined add cream and thoroughly mix until mixture is fully combined and creamy.
- Using a knife, carefully score the seem of each hollow egg and slowly keep working the knife around the egg until it splits in half.
- Evenly distribute biscuit mixture into halved eggs followed with a dollop of caramel then top each egg with cheesecake filling (be generous)
- Decorate each egg with toppings of choice and place in fridge to set for at least 2 hours.
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