Biscoff Easter Egg Cheesecakes
Creamy Biscoff Cheesecake filled Easter Eggs
Ingredients
- 284 ml Double Cream
- 280 g Cream Cheese I use full fat Philadelphia
- 100 g Granulated Sugar
- 150 ml Biscoff Spread Either smooth or crunchy is fine
- 1 tsp Vanilla Extract
- 3 tbsp Icing Sugar
- 10 Lotus Biscoff Biscuits/Cookies
- 3 Whole Easter Eggs I use the 138g eggs - The sort that tend to have one Creme Egg included so not too big
- 20 g Chocolate for grating over the top Optional
Instructions
- Using an electric whisk on a medium speed, whisk the double cream until really stiff
- In a separate bowl, mix together the granulated sugar and the Cream Cheese
- Stop the whisk and fold in the icing sugar and the Biscoff Spread to the cream cheese mix
- Add the vanilla extract, then fold all this mix into the double cream. Do this gently, you do not want to beat the air out of it
- Separate the Easter Egg Halves and smooth off the top
- Crush the 10 biscoff biscuits into a fairly small crumb and add 2 dessert spoonfuls to the base of each Egg half
- Spoon 2 1/2 heaped tbsp of the cheesecake mixture - They should be fairly full. Smooth off the top.
- Sprinkle the remaining crushed biscuits on top of the cheesecake eggs
- Grate the chocolate on top of the crushed biscuits
- Refrigerate for 4 hours (If you can leave them that long). This recipe works best when you have a thoroughly chilled cheesecake
Nutrition
Serving: 6gCalories: 556kcalCarbohydrates: 38gProtein: 6gFat: 43gSaturated Fat: 23gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 101mgSodium: 160mgPotassium: 108mgSugar: 32gVitamin A: 1323IUVitamin C: 1mgCalcium: 77mgIron: 1mg
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