Easter Egg Cheesecake Cups
Skip the basket this Easter and fill up these delicious Chocolate Cheesecake Cups. All the goodness of the sweet season in a scoopable treat!
Ingredients
Method
- 10 Griffin’s digestive biscuits
- 50g Pams butter, melted
- 2 medium or 4 small hollow chocolate Easter eggs, cut in half
- 250g Meadow Fresh traditional cream cheese, room temperature
- 150g plain Easter egg chocolate, melted
- ¼ cup Pams icing sugar
- ¾ cup Pams cream
- Easter eggs, for decorating
- Place the digestive biscuits into a large snap-lock bag. Bash with a rolling pin into a fine crumb. Transfer the biscuit crumbs to a medium bowl. Add the melted butter and toss together. Set aside.
- Run a small sharp knife under boiling water. Use the hot knife to cut the hollow Easter eggs in half.
- Spoon the biscuit mixture into each easter egg half, pressing it into the base with the back of a spoon. Set aside in the fridge to set.
- Meanwhile, add the cream cheese, melted chocolate and icing sugar to a medium bowl. Using an electric beater, beat everything together until smooth and combined.
- In a separate medium bowl, whip the cream until it forms soft peaks. Fold the whipped cream through the cream cheese mixture. Divide the cheesecake mixture between each hollow egg, on top of the biscuit base. Set aside in the fridge for about 4-5 hours, or until set.
- Decorate the cheesecakes with more easter eggs and melted chocolate, if desired.