This cute Easter recipe is going to be a family favourite! We make 2 flavours of cheesecake, the first is Oreo and the second is Nutella.
These Oreo and Nutella-flavoured cheesecakes are delicious and fun to make. These are great to take to friends and family over Easter. The creamy, flavour-filled cheesecake filling is encased in hollow hunting eggs.
Place a knife in hot water. Dry the knife with a paper towel. Gently run the knife over the middle join of the Easter Eggs to cut them in half.
Place Biscoff Biscuits in a blender. Pulse until you make a fine crumb. Pour Biscoff crumbs into a bowl, add a small amount of melted butter to the crumbs and mix well.
Spoon a small amount of biscuit crumb into 15 halves of the chocolate Easter Eggs. Press the mixture into the base of the eggs.
Place in the fridge to firm.
Place Oreo Cookies in a blender. Add a small amount of melted butter to the blender and pulse until you make a fine crumb. Pour Oreo crumbs into a bowl, and in a separate bowl, put 2 spoons of Oreo crumbs to use for garnish.
Spoon a small amount of Oreo crumb into 15 halves of the chocolate Easter Eggs. Press the mixture into the base of the eggs.
Place in the fridge to firm.
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
In a bowl, add cream cheese with a hand beater, and beat until smooth. Add the cream and beat on medium speed to combine.
Add icing sugar and vanilla essence and beat until stiff peaks form.
In 2 bowls, half the cheesecake mixture.
Add the remaining Oreo crumbs to the cheesecake mixture and fold them in.
In the second half of the cheesecake mixture, add the chocolate hazelnut spread and stir to combine.
Fill a piping bag with the Oreo cheesecake mixture, snip off the tip, and pipe the filling into the 15 Oreo Cookie base Easter Eggs.
Put in the fridge for 2 hours to set.
You can spoon or pipe the chocolate hazelnut spread cheesecake mixture into the remaining 15 Easter Eggs.
Put in the fridge for 2 hours to set.
Decorate however you like!
Enjoy!
Cheesecake filled Easter Eggs
Description
Something a little different this Easter? Try making these cute, perfectly portioned Oreo or Nutella Biscoff Cheesecake filled Easter Eggs.
Ingredients
Instructions
-
Place a knife in hot water. Dry the knife with a paper towel. Gently run the knife over the middle join of the Easter Eggs to cut them in half.
-
Place Biscoff Biscuits in a blender. Pulse until you make a fine crumb. Pour Biscoff crumbs into a bowl, add a small amount of melted butter to the crumbs and mix well.
Spoon a small amount of biscuit crumb into 15 halves of the chocolate Easter Eggs. Press the mixture into the base of the eggs.
Place in the fridge to firm.
-
Place Oreo Cookies in a blender. Add a small amount of melted butter to the blender and pulse until you make a fine crumb. Pour Oreo crumbs into a bowl, and in a separate bowl, put 2 spoons of Oreo crumbs to use for garnish.
Spoon a small amount of Oreo crumb into 15 halves of the chocolate Easter Eggs. Press the mixture into the base of the eggs.
Place in the fridge to firm.
-
No Bake Cheesecake Filling
In a bowl, add cream cheese with a hand beater, and beat until smooth. Add the cream and beat on medium speed to combine.
Add icing sugar and vanilla essence and beat until stiff peaks form.
-
In 2 bowls, half the cheesecake mixture, and add the remaining Oreo crumbs to the cheesecake mixture and fold them in.
In the second half of the cheesecake mixture, add the chocolate hazelnut spread and stir to combine.
-
Fill a piping bag with the Oreo cheesecake mixture, snip off the tip, and pipe the filling into the 15 Oreo Cookie base Easter Eggs.
Place in the fridge for 2 hours.
-
You can spoon or pipe the chocolate hazelnut spread cheesecake mixture into the remaining 15 Easter Eggs.
Put in the fridge for 2 hours to set.
-
Once chilled for 2 hours, you can decorate however you like!
Enjoy
-
Nutrition Facts
Servings 30
