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.
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.
These cheesecake Easter eggs are best served the same day you make them. The longer you leave them, the less crunchy the biscuit base will be.If you want to make more dessert eggs, just double or quadruple the amounts as necessary.You’ll find additional tips and info about this recipe in the main body of the post.
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.