If you love chocolate, spices and caramel, you’re going to adore these Biscoff cheesecake filled Easter eggs. They make a cracking, if decadent, Easter dessert. Spicy caramel biscuit base, topped with creamy barely sweet spiced caramel cheesecake. Add more biscuits on the top, in the form of crumbs and finish off with a drizzle of salted caramel sauce.
On the last day of term, my workplace gifted me a small Easter egg containing caramel nibbles. Caramel thoughts suddenly entered my head and I immediately wanted to fill that egg with a delectable caramel cheesecake.
Luckily, I had the perfect ingredients on hand to make this dessert a reality: a packet of Lotus biscuits and a jar of Biscoff spread.
Dive Right In
- What Is Biscoff?
- Why Make Biscoff Cheesecake Filled Easter Eggs?
- Biscoff Cheesecake Filled Easter Eggs
- Ingredients And Alternatives
- How To Make Biscoff Cheesecake Filled Easter Eggs
- Other Ways With Easter Eggs You Might Like
- Keep In Touch
- The Recipe
What Is Biscoff?
Lotus Biscoff is a brand of spiced biscuit (cookie). It originates from Belgium, where it was invented in 1932 as a specific type of speculoos. These biscuits have a unique flavour, with caramel notes and a combination of cinnamon, ginger and other sweet baking spices. They have a crunchy texture that makes them perfect for cheesecake bases as well as snacking.
The name biscoff is derived from the words biscuits and coffee. The biscuits don’t taste of coffee, but in cafés around the world and on airlines, you’ll often find them served alongside a cup of coffee. They go very well together.
Other brands of speculoos biscuits are available, of course, but in the UK, Lotus Biscoff are the easiest to get hold of.
In recent years, Lotus Biscoff has become increasingly popular and the brand has expanded to offer a range of products, including Biscoff spread. Biscoff spread is a dreamy creamy spread made from the cookies and it’s quite irresistible.
Why Make Biscoff Cheesecake Filled Easter Eggs?
Imagine biting into a smooth and creamy cheesecake filling combined with the deliciously spiced caramel flavour of crunchy Biscoff cookies, all wrapped up in a chocolate Easter egg shell. It’s a dessert that’s both fun and sophisticated.
Here are a few more reasons why you should have a go at making Biscoff cheesecake filled Easter eggs this holiday season.
- Creative Dessert – They’re a creative and unexpected dessert for your Easter celebrations and they’re bound to impress.
- Delicious And Indulgent – The combination of spiced caramelised biscoff cookies and creamy cheesecake filling is both delicious and indulgent.
- Easy To Make – It’s a super easy dessert recipe to make. Hands on time is minimal and there’s no need for anything to set either.
- Family Friendly – Kids love helping to fill and decorate chocolate eggs. What a fun project to do with the whole family. You could even lay out bowls of various toppings so that everyone can choose their favourites.
- No-Waste – They’re a great way to use up any leftover chocolate Easter eggs you might have lying around. Not that I’ve ever met anyone who has any. Have you?
- Versatile – They’re easy to customise to your taste preferences by adjusting the amount of biscoff or using different cream cheese options. And you can decorate them just as you please.
Biscoff Cheesecake Filled Easter Eggs
Why settle for plain old chocolate eggs this year? Instead, impress your friends, family or guests this Easter with these easy-to-make Biscoff cheesecake filled Easter eggs.
How glad I am I followed through with my idea of caramel cheesecake filled Easter eggs. Biscoff spread, with it’s unique caramelised taste makes a beautiful cheesecake and it only needs three ingredients, four if you count the biscuit base.
Turns out, after I made this recipe and started to write this post, that cheesecake filled Easter eggs are a thing. Who knew? And I thought I was being original. I didn’t even know that Biscoff cheesecake too was a thing.
Unless you have a really sweet tooth, you don’t need to add any additional sugar to the cheesecake itself. The Biscoff spread gives just enough sweetness. And in any case, the chocolate, biscuit base and toppings are all plenty sweet enough.
If you’re lucky you’re egg will come in two halves and then all you have to do is unwrap them. However, most of the time they come as a whole and you have to cut them in half.
Don’t make these dessert eggs too far in advance or the biscuit crumbs will go soggy. However you can halve the eggs and make the cheesecake filling the day before if needed. It’s then pretty much a quick assembly job.
I don’t add butter to the biscuit crumbs as you would to make a normal cheesecake base. It’s not needed as the chocolate egg is the actual base and holds the crumbs very nicely. These Biscoff cheesecake filled Easter eggs are indulgent enough without adding unnecessary additional fat.
Ingredients And Alternatives
You only need five ingredients in total to make these Biscoff cheesecake filled Easter eggs. Having said that I highly recommend salted caramel sauce to drizzle over the top.
Chocolate Easter Eggs
You need hollow chocolate eggs to make this Easter egg cheesecake recipe. Small eggs weighing between seventy five grams and one hundred grams are ideal. Each egg will make two desserts.
Choose milk or dark chocolate, but stay away from white chocolate for this recipe. White chocolate will just be too sickly sweet with the biscuits, filling and any toppings you care to add.
My egg was a Cadbury Dairy Milk egg weighing seventy five grams (ninety six grams with the Caramel nibbles). This is the ideal size for two people. If you have a larger one, however, it just means you get a bigger dessert.
Biscoff Biscuits (Cookies)
Lotus Biscoff are the only caramelised spiced crunchy biscuits (cookies) I know. But feel free to swap these for something similar.
Cream Cheese
You can’t have cheesecake without cheese and cream cheese is the one you want. I like to use a fairly standard, but salty cream cheese for this recipe as the salt enhances the whole experience.
If you prefer to use something like mascarpone instead, that’s fine, but add a pinch of sea salt to go along with it.
Biscoff Spread
Go for smooth Biscoff spread rather than crunchy. Cheesecake isn’t really the sort of thing you want to have bits in.
Biscoff spread is addictive stuff, but it’s not in the least bit healthy. If you prefer, you can swap it for a smooth nut butter such as peanut butter or cashew nut butter. If you use one of these, you’ll need to add a tablespoon or more of icing sugar to taste. In this case, it’s a good idea to swap the biscuits for digestives too.
Double Cream (Heavy Cream)
The cheesecake is meant to be smooth, creamy and unctuous, so don’t substitute double cream for anything else.
How To Make Biscoff Cheesecake Filled Easter Eggs
With only five ingredients and a ready made chocolate base, these Biscoff cheesecake filled Easter eggs are super quick and easy to make. If you want to make more than two, just double, triple or quadruple the amounts as necessary.
Step 1. Create Chocolate Halves
First off, separate the egg (s) into two halves. If you need to cut them, you can do this with a heated sharp knife. Many eggs have a crack down the middle which makes it really easy. A warm knife helps. I dip mine in a mug of hot water, then quickly wipe it dry with a clean tea towel.
Once the eggs are in halves, you can proceed with the rest of the recipe.
Step 2. Crumb Biscuits (Cookies)
Bash the biscuits with the end of a rolling pin or a mortar until they form a rough crumb. I quite like large bits in mine as I appreciate the contrasting crunch, but make yours as fine as you like.
It’s best to use a large bowl for this as the biscuits are likely to shoot up as you bash them. If your bowl isn’t big enough you’ll have biscuit crumbs all over the counter top. I found this out to my cost.
Spoon the biscuit crumbs into the chocolate egg halves to form even layers on the bottom.
Step 3. Prepare Cheesecake Mix
Either wipe out the bowl you used for the biscuits or use a clean one. Mix the cream cheese and biscoff together until they’re well combined. You’ll need to stir quite vigourously. I find a metal spoon is best for this.
Taste test for sweetness and flavour at this point. If you feel the mix needs another spoon of Biscoff spread, add it now.
You don’t need to whip the cream, just beat it into the cheese mixture. This creates an airy texture with a lot less faff. Job done.
Divide the cheesecake mixture between the egg halves. Ensure you scrape it all out of the bowl so that you have enough to fill the chocolate shells.
Press it down with the back of a spoon to fill the eggs and take it to the sides so there are no gaps. Smooth and level it with a palette knife if you have one, otherwise use the back of a knife or a dough scraper.
Step 4. Decorate
Decorate the tops to your heart’s content, although I often find less is more. A few more Biscoff cookie crumbs work well and a drizzle of salted caramel sauce is perfect. Mini eggs on top, especially caramel ones, are also a nice touch.
You can serve these Biscoff cheesecake filled Easter eggs right away, although you can make them a couple of hours in advance. The longer you leave them though, the less crunchy the biscuit base becomes.
If you prefer your cheesecake cold, place the eggs in the fridge for thirty minutes or so before serving. Luckily, I like to eat mine at room temperature.
Other Ways With Easter Eggs You Might Like
- Easter nests
- Easy Easter tiffin
- Homemade Easter eggs with salted caramel popcorn
- Leftover Easter egg ice cream
- Surprise Easter egg cupcakes
- Truffle Easter eggs
Keep in Touch
Thank you for visiting Tin and Thyme. If you make these biscoff cheesecake filled Easter eggs, I’d love to hear about it in the comments below. Do you have any recommendations or advice for making no-bake cheesecakes?
I’d very much appreciate it if you could rate the recipe. If you post pictures of your creations on social media, please use the hashtag #tinandthyme so I can see them.
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If you’d like more cheesecake recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Choclette x
Cheesecake Easter Eggs. PIN IT.
Biscoff Cheesecake Filled Easter Eggs
Ingredients
- 1 hollow Easter egg (weighing between 75-100g)
- 4 Lotus biscuits (cookies) (about 35g)
- 100 g full fat cream cheese (salted cream cheese is best)
- 2 tbsp biscoff spread
- 2 tbsp double cream (heavy cream)
To Finish
- 1 Lotus biscuit (cookie)
- mini eggs (optional)
- 2 tsp salted caramel sauce
Instructions
- Separate the egg (s) into two halves. If you need to cut them, you can do this with a warm sharp knife.1 hollow Easter egg
- In a large bowl, bash the biscuits with the back of a rolling pin or a mortar until they form a rough crumb. Divide the crumbs between the egg halves to form even layers at the bottom.4 Lotus biscuits (cookies)
- Stir the cream cheese and Biscoff spread together vigorously until they’re well combined. Taste test at this point for sweetness and flavour. If you think the mix needs another spoon of Biscoff spread, add it now.100 g full fat cream cheese, 2 tbsp biscoff spread
- Add the cream and beat briefly to combine.2 tbsp double cream (heavy cream)
- Divide the mixture between the egg halves, then press and smooth it down with the back of a spoon to fill the egg. Use a palette knife, dough scraper or even a clean ruler to level and smooth the top.
To Finish
- Bash the biscuit to form crumbs, then scatter these over the tops of the eggs. Press one or more mini eggs into the top, if desired. Finally drizzle with the salted caramel sauce.1 Lotus biscuit (cookie), mini eggs, 2 tsp salted caramel sauce
Sam says
These are absolutely delicious! My kids adored them and I already want to make more! Yum!!
Choclette says
Yay! I’m glad they were a success. We have more biscoff cheesecake Easter eggs planned too.
sherry says
happy easter.
Choclette says
Thank you and Happy Easter to you too.