Easter egg cheesecakes
Makes: 6 (2 large and 4 small)
Serves: 12
Prep time: 25 minsTotal time: 
Recipe photograph by Martin Poole
Easter egg cheesecakes
The perfect pud to round off your Easter lunch in style; hollow chocolate eggs are filled with a deliciously creamy cheesecake mix, made with a touch of soured cream to balance the sweetness
Makes: 6 (2 large and 4 small)
Serves: 12
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
487Kcal
Fat
37gr
Saturates
23gr
Carbs
32gr
Sugars
26gr
Fibre
1gr
Protein
6gr
Salt
0.7gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 1 x 150g hollow Easter egg
- 2 x 100g hollow Easter eggs
- 150g digestive biscuits
- 60g butter, melted
- 600g full-fat soft cheese
- 200ml double cream
- 75ml soured cream
- 1 tsp vanilla bean paste or extract
- 75g icing sugar, sifted
To decorate
- mini Easter eggs
- chocolate bunnies
- dulce de leche
Step by step
Get ahead
Prep a day ahead and keep chilled. Leftovers keep for up to 3 days in the fridge.
- Unwrap and carefully split the Easter eggs open to give 6 half-shells. If the chocolate is too cold they may shatter, so warm gently with your hands before unwrapping any foil.
- Blitz the biscuits to crumbs in a food processor, or place in a food bag and bash with a rolling pin. Transfer to a bowl, add the melted butter and stir until well combined. Divide between the eggs and carefully press down to create an even layer. Chill in the fridge while you make the filling.
- Put the soft cheese in a bowl with the double cream, soured cream, vanilla and icing sugar and beat with an electric whisk until smooth and thickened. Remove the chocolate shells from the fridge and fill each one with the cheesecake mixture, using a palette knife to smooth the surface.
- Decorate with mini Easter eggs – we used an assortment of whole and roughly chopped ones – and chocolate bunnies, then finish with a drizzle of dulce de leche. Chill for a minimum of 2 hours before serving.
