Easter Egg Cheesecakes

A must-have for Easter time. These chocolate Easter egg shells are filled with a creamy cheesecake filling and buttery biscuit crumbs. They’re FODMAP friendly and you can make these in advance too!
 

Ingredients (serves 10) 

• 10 small hollow Easter eggs, halved horizontally (~170g total)
• 5 gluten free plain biscuits (e.g. Scotch fingers, tea biscuits), crushed
• 40 g butter, melted
• 250 g lactose free cream cheese (or lactose free soft cheese), softened
• 80 mL lactose free thickened cream (or lactose free cream)
• 1 tsp vanilla extract
• 2 tbsp icing sugar
• 2 tbsp Nutella, melted
• Sprinkles
• 10 mini Easter eggs, roughly chopped

Instructions

1. To cut the Easter eggs in halves, warm a sharp knife under hot water. Dry it off and then gently press the knife around the seam of the eggs. Slowly work your way around the egg, re-warming the knife as needed, until you have two halves.
2. Mix biscuit crumbs and butter in a small bowl.
3. Using a hand mixer, beat the cream cheese, cream, vanilla extract and icing sugar until smooth. 
4. Fill Easter egg halves with 1⁄2 - 1 teaspoon of biscuit crumbs. Using your fingers to gently press the biscuit crumbs until it’s compact.  
5. Divide the filling between the Easter egg halves and use a small knife or the back of a small spoon to gently press the mixture into them and smooth the top.
6. Place in the fridge for 2 hours or until set.
7. To decorate, melt the Nutella in a small bowl and place it in the microwave for 10 seconds. Stir then, microwave for another 10 seconds if needed, until the Nutella is runny.
8. For half of the Easter egg cheesecakes, drizzle Nutella over them and decorate with mini Easter eggs. For the other half the Easter egg cheesecakes, dip the cheesecakes into a small bowl of sprinkles.
9. Enjoy!