Speculoos Biscuit Spread Easter Egg Cheesecake Recipe
This irresistible no-bake Easter treat is double the fun - A chocolate Easter egg filled with deliciously creamy Speculoos Biscuit Spread cheesecake! A guaranteed family favourite
Speculoos Biscuit Spread Easter Egg Cheesecake Recipe
Whitworths Sugar
2
20 minutes
Need Easter baking inspo? This Easter treat is double the fun! The indulgence of a Speculoos Biscuit Spread cheesecake carefully crafted inside a milk chocolate Easter egg, 2 of our favourites combined, you just can't go wrong. This masterpiece is then topped with colourful fondant icing and Speculoos Biscuit crumbs.
Ingredients
For the Cheesecake
- 150g of Cream Cheese
- 150g of Double Cream
- 50g of Icing Sugar
- 3 large spoons of Smooth Biscoff Spread
- Pinch of Salt
- 1 Large Easter Egg
- 6 Speculoos Biscuits for the base (I did not use butter, I just crushed the biscuits so it was not as heavy)
For the Topping
- 3 Tbsp Fondant Icing with a drop of water
- Food colouring: blue, orange or yellow
- 1 Speculoos Biscuit
- 2 Chocolate bunnies
Directions
For the Cheesecake
Carefully cut the Easter Egg in halves, creating 2 cup/bowl like openings.
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.
In a mixing bowl, combine the cream cheese, double cream, icing sugar, Biscoff spread, and a pinch of salt.
Whip the mixture until it forms stiff peaks.
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
Add a drop of water to the fondant icing to create a texture suitable for drizzling. Mix well until a smooth.
Divide the fondant icing into 3 and add food colouring to create vibrant Easter themed colours.
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.
Allow to chill in the fridge for at least 4 hours or until firm.
Garnish the top with a crushed Biscoff biscuit pieces and place the Malteser bunnies on top for a festive touch and serve.