A long weekend, roast dinner and chocolate treats, just when you thought Easter couldn’t get any better this happens.
Your favourite Easter egg, filled with deliciously rich cheesecake and a recipe easy enough to do in your own kitchen – perfect!
2 digestive biscuits
20g of unsalted butter
125g of cream cheese (full fat Philadelphia will do)
40g icing sugar
0.5 tsp vanilla extract
65ml double cream
1 Easter egg
Put your biscuits in a zip lock bag, releasing any air and crush with a rolling pin.
Melt the butter in a pan and pour over the crushed biscuits.
Smooth the mixture out and leave to cool for around 10 minutes.
Mix together the cream cheese , icing sugar and vanilla extract.
Slowly add the double cream and beat until the mixture is thickened.
When completely cool, spoon the biscuit mixture into the Easter egg and top with the cheese mixture.
Decorate to your hearts content to leave to cool for an hour before eating
Top tip – these tasty treats can keep for 3 days in the fridge – if you can resist them that long!