Cheesecake Filled Easter Eggs

Cheesecake-filled Easter eggs are a delightful twist on traditional Easter treats, blending the richness of cheesecake with the fun and festivity of Easter egg-shaped treats. Here's a simple recipe to make them;

Prep time 20 mins, plus chilling time 

Makes 4

Ingredients:

2 hollow chocolate Easter eggs (100g each)

125g biscoff biscuits

50g unsalted butter, melted

200g mascarpone cheese

150g cream cheese

150g biscoff spread

Equipment:

Tala Glass Mixing Bowl 

Tala Silicone Palette Spatula 

Tala Silicone Spoon 

Tala Set of two Ramekins 

To finish

50g biscoff spread, melted

4 biscoff biscuits, crushed 

2 mini chocolate eggs, halved 

Method:

1. Carefully separate the Easter eggs in half along the seam. Set aside.
2. Add the biscuits to a food processor and reduce to crumbs. Stir in the melted butter.
3. Divide the biscuit mixture between the 4 egg shells. Gently press down with the back of a spoon. Transfer to the fridge for 30 mins.
4. Mix the mascarpone, cream cheese and biscoff spread in a medium bowl until combined.
5. Spoon the cheesecake filling over the biscuit bases. Spread evenly with the help of a spatula.
6. Sprinkle with crushed biscuits to decorate and add some mini chocolate eggs.
7. Refrigerate for at least 2 hours before serving.
8. Enjoy!