Recipes

Easter Egg Cheesecakes

An easy no-bake dessert for Easter time. They can be made in advance and decorate them how you wish!

Easter Dessert

Follow the steps

2 x Easter Eggs (approx. 119g each)

120g Dean’s Shortbread Fingers, crushed (keep 20g aside for decoration)

30g Butter, melted

235g Full Fat Cream Cheese

40g Icing Sugar

1tsp Vanilla Extract

95ml Double Cream

For decoration – optional!

Mini Eggs, Smarties, Shortbread Crumb, Shortbread, Kit Kat Bunnies

Follow The Steps

Carefully cut the Easter Eggs in half. To do this, warm a large sharp knife under hot water. Dry it off and then gently press it around the egg where the seam is. Keep slowly and gently working your way round the egg, re-warming the knife if required, until it separates.

For the biscuit base, crush the shortbread into crumbs in a food processor or put the shortbread into a bowl and bash them with the end of a rolling pin. Set 20g of crushed shortbread aside for decorating.

Melt the butter, add it to the shortbread crumbs and mix well. Divide this between the four Easter Egg halves and gently press it down using the back of a small spoon. Place them in the fridge to cool.

To make the cheesecake filling, put the Cream Cheese, Icing Sugar and Vanilla Extract into a mixing bowl and mix until smooth.

Add the double cream and mix until thick and the filling holds its shape.

Divide the filling between the four Easter Egg halves and gently press this down using a small spoon. Use a palette knife to smooth the top.

Allow the filling to set for 2 hours before decorating.

Decorate with your choice of Easter sweets, Shortbread Crumbs etc.

Notes:

You can add Cocoa Powder to the cheesecake mix for a chocolate version.