Cheesecake Easter eggs
Celebrate with these decadent cheesecake-loaded Easter eggs. Whip up the basic cheesecake Easter egg, then twist it your way with our topping options.
Note: + 2 hours setting time
- 1 tbs boiling water
- 1 tsp gelatine powder
- 250g cream cheese, softened
- 1/2 cup (125ml) thickened cream
- 2 tbs caster sugar
- 100g white chocolate, melted
- 100g hollow chocolate Easter egg, halved horizontally
Place the boiling water in a heatproof glass or jug. Sprinkle over the gelatine. Stir until gelatine completely dissolves.
Place the cream cheese, cream and sugar in a food processor. Process until smooth. Add the white chocolate and gelatine mixture. Process until smooth.
Balance the Easter egg halves over the holes of a muffin tray to secure. Spoon the cream cheese mixture evenly among the egg halves. Place in the fridge for 2 hours or until set.
Now add your toppings:
Hot cross bun cheesecake
Drizzle the Basic Cheesecake Easter Egg with vanilla coffee syrup. Top the cheesecake with whipped cream. Decorate with chopped Coles Traditional Fruit Hot Cross Bun, halved Ferrero Raffaello, Coles Macarons and assorted chocolate Easter eggs.
Caramel crunch cheesecake
Make the Basic Cheesecake Easter Egg to the end of step 2. Add 2 tbs dulce de leche. Use a spoon to gently marble. Continue from step 3. Top the cheesecake with caramel popcorn, Coles Macarons and mini vanilla wafers. Drizzle with salted caramel topping.
Make the Basic Cheesecake Easter Egg. replacing white chocolate with melted dark chocolate. Continue from step 3. Top cheesecake with whipped cream. Decorate with assorted chocolate Easter eggs, chopped brownie, halved Ferrero Rocher and Coles Macarons. Drizzle with chocolate fudge topping.