OMG cheesecake Easter eggs are back, a digestive crumb inside half a chocolate egg topped with a chocolate caramel cheesecake YUM -
Grab your sweet tooth and lets go...
I use mascapone cheese for my no bake cheesecakes and a good extra thick cream, as long as you check the dates before hand these are usually good for around 3 days in the fridge with minimal setting time too, so great for a last minute dessert! This recipe can be doubled up and used in a 8 inch round tin for a deep cheesecake.
Ingredients
- 50g Icing Sugar
- 150ml Extra Double cream
- 2 x Small easter eggs (4 halves)
- 150g Digestive biscuits
- 70g Butter / margerine
- 250g Mascapone
- 6 x Caramel Eggs
- 200g Milk Chocolate
Equiptment
- Mixing bowl
- Eletric hand whisk preffered but hand whisk with also do.
To Decorate
- Caramel Egg
- Chocolate sprinkles
- Simple Milk Chocolate sauce
To Serve
Have it on its own, you dont need anything more, its a whole lot all by itself. Indulge, enjoy and even share it if your feeling generous!
Steps
Devide the 2 easter eggs in to half.
Crushed the digestive biscuits using your preffered method. Blender, in a sandwhich bag and cruched with a rolling pin, which ever is best.
Add melted butter / margerine to the crunshed biscuit, combine and leave to cool
Melt 200g of milk chocolate in the microwave. Or a baine marie on the hob.
In a seperate bowl add the cream, mascapone and icing sugar and whisk together until it thickens.
Chop up the 2 caramel eggs and add to the melted chocolate then combine with the cream mixture. Roughly mix.
Once your ready roughly add a table spoon of digestive crumb to the bottom off your egg (if the biscuit is still warm it will melt the egg, so keep it cold if possible)
Spoon in the cheesecake mixture to the top or your desired height.
Top with a caramel egg, sprinkles and/or chocolate sauce.
Refridgerate for around an hour and enjoy!
