Easter Egg Cheesecakes
Why have an Easter egg when you can have Easter Egg cheesecake?!
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
- 10 mini Easter eggs, roughly chopped
- 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.
- Mix biscuit crumbs and butter in a small bowl.
- Using a hand mixer, beat the cream cheese, cream, vanilla extract and icing sugar until smooth.
- 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.
- 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.
- Place in the fridge for 2 hours or until set.
- 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.
- 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.
*A low FODMAP serving of this recipe is two Easter egg cheesecakes halves.