An easter egg filled with biscoff cheesecake, topped with colourful fondant icing and biscoff crumbs!

Biscoff Easter Egg Cheesecake Recipe

This irresistible no-bake Easter treat is double the fun - A chocolate Easter egg filled with deliciously creamy Biscoff cheesecake! A guaranteed family favourite

Biscoff Easter Egg Cheesecake Recipe

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Servings

Prep Time

20 minutes

Need Easter baking inspo? This Easter treat is double the fun! The indulgence of a Biscoff 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 Biscoff crumbs.

Author:

Whitworths Sugar

Image of Biscoff Easter Egg Cheesecake Recipe

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 Cadbury’s Easter Egg
6 Lotus Biscoff 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 Biscoff Biscuit
2 Maltesers chocolate bunnies

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Directions

For the Cheesecake

Carefully cut the Easter Egg in halves, creating 2 cup/bowl like openings.
For the biscuit base, crush the Biscoff 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 Biscoff 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.