We always end up with two many Easter Eggs so why not fill some surplus ones with a delicious cheesecake to make a wonderful dessert. As this has no biscuit base is it naturally gluten free and there is no end of how you could change to to match the Easter Eggs you have go in the house.
This recipe is...
130g Cadbury Mini Eggs
200ml double cream
150g cream cheese
35g icing sugar
1tsp vanilla extract
100g hollow chocolate eggPreparation Time:
10 MinsCooking Time:
2 HoursThis recipe makes 6 servings
This recipe is free from...
NB: We used a £1 Medium Cadbury Mini Egg Easter Egg (one with a hollow egg and a 30g bag of Mini Eggs),this plus one tube of Mini Eggs give you all the Mini Eggs and chocolate egg you need for the recipe.
1. Place 100g of the Mini Eggs in a bag and bash with a rolling pin to break up, you don't want it fine, you still want them quite chunky yet broken. Set aside.
2. Whisk the cream until thick and stiff peaks form, add in the cream cheese and icing sugar to the whipped cream and whisk again for a minute or so until well combined.
3. Separate the hollow egg in half and pile the cheesecake mix into the two halves, top with remaining Mini Eggs and chill for at least 2 hours.
Nutritional info per serving