Easter Egg Cheesecake

These have been everywhere so I thought I would give them a go. Although they are messy to eat they sure do taste delicious! I decided to try Biscoff and mini egg cheesecake and have to say it is a winning combination. As always you can add any extras you like.

Prep Time: 20 mins

Set Time: 2+ Hours

Portions: 1 whole Easter eggs (2 Halves)


  • 100g Digestive Biscuits
  • 40g Butter
  • Medium size Easter egg
  • 125g Full Fat Cream Cheese
  • 60g Caster Sugar
  • 70g Double Cream
  • 2 Large TBSP Lotus Biscoff Spread
  • 1 Packet of Chocolate Mini Eggs Chopped/crushed

Equipment you will need

  • Two Large/ Medium Bowl
  • Electric Whisk
  • Wooden spoon/ spatula


  1. First you need to crush your biscuits and melt your butter then mix them together and carefully put them in the bottom of your Easter egg, you can now put this in the fridge to set
  2. You can now make your filling so take your cream cheese and sugar and beat together until smooth
  3. In a separate bowl whisk your cream until soft peaks
  4. Now mix your cream into your cream cheese filling and then add your Biscoff spread and chopped mini eggs
  5. You can now get your eggs out the fridge and top with you cheese cake filling then top with any Easter treats you like then put back in the fridge to set for as long as you can wait, then enjoy

Top Tips

  • You need to use full fat cream cheese other wise this will not work as it will not set so stay away from the reduced fat, how ever much you want to save the calories. Trust me its worth it
  • If you don’t like Biscoff spread why not try adding a chocolate spread as this will work just as well with it

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