Description
Delicious cheesecake served in Easter egg halves, perfect for spring celebrations.
Ingredients
Scale
- 360 ml double (heavy) cream (or whipping cream)
- 1 tsp vanilla bean paste
- 425 g cream cheese
- 125 g icing (confectioners’) sugar (sifted)
- 1 medium sized Easter egg
- 3 heaped tbsp orange curd (or sub with lemon curd)
- biscuits/cookies – including wafer curls (chocolate fingers, shortbread, jammie dodgers, pink wafers)
- fruit – such as strawberries and raspberries
- marshmallows and pretzels
Instructions
- Whisk the cream in the bowl of a stand mixer (or use a large bowl and hand whisk) until soft peaks form.
- Add the vanilla bean paste, cream cheese, and icing sugar.
- Whisk again until smooth.
- Place the two Easter egg halves on a serving plate.
- Spoon or pipe the cheesecake mixture into both of the eggs.
- Make a little well in each egg using the back of a spoon to hold the orange curd.
- Spoon the orange curd on top in a blob in the middle of each easter egg half.
- Arrange the biscuits, fruit, marshmallows, and pretzels around the eggs and serve.
Notes
- For a variety of flavors, you can substitute the orange curd with lemon curd.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 half Easter egg
- Calories: 300
- Sugar: 25g
- Sodium: 100mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg