Cheesecake Filled Easter Eggs

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


2 hollow chocolate Easter eggs (100g each)

125g biscoff biscuits

50g unsalted butter, melted

200g mascarpone cheese

150g cream cheese

150g biscoff spread



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 


  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!


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