Lockdown Bakes: How To Make Stuffed Easter Egg Cheesecakes

It just wouldn't be Easter if we didn't start scoffing down a few Easter eggs in February.

So with this in mind, this week's Lockdown Bake is the ultimate Easter treat. It combines all of our favourite Easter chocolate - including a whole Easter egg - with crumbly, buttery biscuit and heavenly cheesecake filling.

Say hello to the Stuffed Easter Egg Cheesecake. Oh my!

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We love this recipe because it's so easy (no actual bake required) and there are heaps of ways to mix it up, depending on your own personal preferences.

In essence, the Stuffed Easter Egg Cheesecake consists of a thick, Easter egg shell, filled with a buttery biscuit base, decadent cream cheese filling and topped with all your favourite Easter chocolate.

If you've already started stocking up on Malteser Bunnies, taking full advantage of the 2 for £1 Creme Egg deals, or buying sharing bags of Mini Eggs, then great - you'll need all of them.

Let us talk you through it...

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Recipe (to make two halves)

Ingredients

One whole Easter egg (tip, if possible, opt for Cadbury - we'll explain why later)

Base

100g digestive biscuits (or, go wild and use Biscoff)

20g butter

Filling

300g cream cheese

45g caster sugar

150ml double cream

1 teaspoon vanilla extract

Optional: Extra chocolate to mix in

Topping

Chocolate of choice - try Mini Eggs, Malteser Bunnies, Creme Eggs, Biscoff, Oreo Eggs, Smarties, Buttons, Kinder - the more the merrier!

Extra chocolate for melting

Method

- The first step is halving your Easter egg, which is why we would recommend Cadbury (if possible) because they come already halved. If you use another brand, be extra careful - you don't want to crack your shell!

- Next, you need to make the biscuity base. Do this by blitzing your biscuits in a food processor (or bashing them with a rolling pin in a sandwich bag!) before adding your melted butter and mixing until even.

- Add some of the mixture into each shell and press down firmly to form your biscuit base. Pop your eggs in the fridge to stay cool while you make the cream cheese filling.

- Whisk (or mix) together the cream cheese, sugar, double cream and vanilla extract. Beat the mixture until it's nice and thick. Tip - if you fancy making a chocolate filling, add some melted chocolate, too. Why not try white chocolate to make it extra creamy?

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- Spoon your mixture into the shells until filled and pop back in the fridge.

- Melt your remaining chocolate and prepare your chocolate topping of choice. Take the shells out of the fridge, decorate with your Easter chocolate, before drizzling on your melted chocolate of choice. You could also use chocolate sauce or caramel.

- Return to the fridge to set for an hour or two.

If you're looking for some inspiration, check our these mouthwatering cheesecakes below...

Topics: Lockdown Bakes, Tasty Food, Baking, Food And Drink

Lucy Devine

Lucy is a journalist working for Tyla. After graduating with a master's degree in journalism, she has worked in both print and online and is particularly interested in fashion, food, health and women's issues. Northerner, coffee addict, says hun a lot. Get in touch at [email protected].

@lucedevine