Stuffed Easter Egg Cheesecakes
Easter is one of those select times of the year where a show-stopping dessert is an absolute necessity. Our Stuffed Easter Egg Cheesecakes are super easy to make and only need a few ingredients. The trick here is going large when decorating your eggs and letting your creativity run wild! Happy Easter one and all.
Serves
Ingredients
For the eggs
<item-todo-done>2 large hollow plant-based Easter eggs<item-todo-done>
For the filling
<item-todo-done>600g plant-based cream cheese<item-todo-done><item-todo-done>100g icing sugar<item-todo-done><item-todo-done>250g plant-based double cream<item-todo-done><item-todo-done>1 tsp cacao powder<item-todo-done>
For the topping
<item-todo-done> leftover Easter egg chocolates<item-todo-done><item-todo-done>200g plant-based Mini Eggs<item-todo-done><item-todo-done> plant-based salted caramel sauce<item-todo-done>
Before you start
2 separate mixing bowls | Electric beater
Make the filling
- Place the double cream into a bowl and whisk until thick.
- In a separate bowl, add the cream cheese and briefly blitz with an electric beater to soften slightly, then mix together with the icing sugar and cacao.
- Fold the whipped cream into the cream cheese bowl and mix well until the mixture comes together, blitzing briefly with the beaters again if needed to make it more malleable.
Fill the Easter Eggs
- Hollow out the 2 large Easter eggs and fill both with the cream cheese mixture.
- Even the mixture out before topping with some leftover Easter egg chocolate and some crushed mini eggs.
- Drizzle over some salted caramel sauce and place in the fridge to set.