Speculoos Biscuit Spread Easter Egg Cheesecake Recipe

Directions

For the Cheesecake

1. Carefully cut the Easter Egg in halves, creating 2 cup/bowl like openings.

2. For the biscuit base, crush the Speculoos biscuits and layer them at the bottom of the Easter Egg halves, creating a firm base. No need for butter; little at a time add the Biscoff spread for necessary binding.

3. In a mixing bowl, combine the cream cheese, double cream, icing sugar, Biscoff spread, and a pinch of salt.

4. Whip the mixture until it forms stiff peaks.

5. Carefully spoon the Speculoos Biscuit Spread cheesecake mixture into the Easter Egg halves, ensuring even distribution. Smooth the top with a spatula.

For the Topping

1. Add a drop of water to the fondant icing to create a texture suitable for drizzling. Mix well until a smooth.

2. Divide the fondant icing into 3 and add food colouring to create vibrant Easter themed colours.

3. Using a spoon or piping bag, drizzle the fondant icing in a zig-zag pattern over the top of the filled Easter Egg, creating a decorative design.

4. Allow to chill in the fridge for at least 4 hours or until firm.

5. Garnish the top with a crushed Biscoff biscuit pieces and place the Malteser bunnies on top for a festive touch and serve.