Easter Egg Cheesecake
A playful and nostalgic cheesecake filled with creamy goodness and topped with chocolate egg halves, perfect for family gatherings and celebrations.
Ingredients
For the crust
- 1 cup Butter cookies, crushed Use good quality butter cookies.
- 4 tbsp Butter, melted Fresh butter gives this its richness.
For the filling
- 8 oz Cream cheese Cold cream cheese whips up smoother.
- 1/2 cup Powdered sugar Gradually add to the cream cheese.
- 1 tsp Vanilla extract Add a little extra if you love a cozy aroma.
- 1 cup Heavy cream Whip until stiff peaks form.
- 12 pcs Chocolate egg halves Chill briefly before filling.
For decoration
- 1/4 cup Mini chocolate eggs For topping.
- 1 tbsp Chocolate sauce For drizzling.
- 1 cup Edible flowers For garnish.
Instructions
Preparation
- Crush the butter cookies and mix with melted butter to make the crust. Press into the bottom of a springform pan or a suitable dish.
- In a mixing bowl, beat the cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture.
Assembly
- Fill the chocolate egg halves with the cheesecake filling and place them cut-side down on the crust.
- Refrigerate for at least 4 hours or until set.
- Before serving, drizzle with chocolate sauce, and decorate with mini chocolate eggs and edible flowers.
Notes
Store cheesecake in the refrigerator for up to three days. Leftovers can be enjoyed as small treats for snacks.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 30gProtein: 4gFat: 20gSaturated Fat: 10gSodium: 150mgFiber: 1gSugar: 15g
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