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chocolate easter egg cheesecake

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Prep: 25 minutes Cook: chilling

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12 cheese cakes

Dive in to these succulent easter delicacies. Chocolate and cheesecake... what more is there to say?

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  • 6 Easter eggs cut in half (12 halves)
  • 180g digestive biscuits (plain)
  • 75g unsalted butter
  • 500g full fat cream cheese ( philidelphia)
  • 100g icing sugar
  • 200mls double cream
  • more chocolate for decoration
  • strawberries for decoration


  1. Boil the kettle and place your knife into the boiling water. This will make it easier to cut the easter eggs in half. Cut the eggs in half from the side carfully and put them on a plate.

  2. Next put your biscuits in the food processor until turned into a powder. While you are doing that melt your butter on a low heat in the stove. Once melted add it to the crushed biscuits and give it another blitz.

  3. One blended, put a dessert spoon full of biscuit and butter mix in the half easter egg and smooth out. This should only fill up 1/3 of the half egg.Place this in the fridge for half to 1 hour.

  4. Get out 2 bowls and in 1 put your cream in, and in the other put your cream cheese and icong sugar in. With a hand whisk, whisk the cream until thick and rippled. Next whisk your icing sugar and cream cheese until combined.

  5. Table spoon at a time, add your icing sugar and cream cheese mix to the cream. Once added one spoon full, fold gently so you dont loose any air.

  6. When all is combined, spoon the mixture into your chilled easter eggs. Fill them as desired.

  7. Once filled grab some strawberries and cit the top off them. Next slice them but not all the way to the top. This should give a cute flower effect.

  8. Smash some left over chocolate and sprinkle it over the eggs. Leave to chill in the fridge for 1-2 hours. Yummy! Enjoy!

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