Ingredients
Method
- Crush the Lotus Biscoff biscuits in a food processor, or place them in a ziplock bag and crush with a rolling pin until fine.
- Melt the butter and mix it into the crushed biscuits until evenly coated.
- Carefully cut the chocolate Easter eggs in half using a sharp knife.
- Fill each Easter egg with the biscuit mixture about one-third full, pressing gently to create a firm base. refrigerate while preparing filling.
- In a mixing bowl, beat the cream cheese with caster sugar until smooth using a hand mixer.
- Add lemon juice and vanilla extract, mixing well.
- In a separate bowl, whip the cold double cream to stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture until combined.
- Optional: For chocolate variation, set aside one-third of the mixture, melt dark chocolate, cool slightly, and fold into the reserved portion.
- Remove Easter eggs from fridge and fill with cheesecake mixture, smoothing the tops. refrigerate for at least 1 hour, or overnight for best results.
- Decorate with Easter treats just before serving.
- Serve chilled.
Nutrition
Notes
Use large chocolate Easter eggs to ensure enough space for cheesecake filling. Whip the double cream separately for a smooth, stable filling. Store refrigerated up to 3 days.