Satisfy your sweet tooth with a decadent dessert that merges the delightful flavors of cheesecake and chocolate. This mouthwatering treat is crafted by combining crumbly biscuits with a no-bake cheesecake filling, all nestled inside a chocolate egg. The dessert is then topped off with additional toppings for an extra indulgent experience. Perfect for any occasion, this dessert is a heavenly delight that will leave you craving for more. Just grab our Dynasty Santoku knife for cutting and you're ready to go!
You can top these loaded eggs with toppings of your desire, but we recommend, Easter eggs, chocolate, brownie and macaroons!
- 1 tsp gelatine powder
- 250g cream cheese, softened
- 1/2 cup thickened cream
- 2 tbsp caster sugar
- 100g white chocolate
- 100g hollow chocolate egg, halved
- Thickened Cream whipped to serve
- Assorted toppings to decorate
Dissolve the gelatine by sprinkling it over boiling water in a heatproof jug or glass. Stir well until completely dissolved.
In a food processor, blend the cream cheese, cream, and sugar until smooth. Add the white chocolate and the gelatine mixture, and blend again until smooth.
To assemble, place the Easter egg halves on top of the holes of a muffin tray to keep them steady. Spoon the cream cheese mixture evenly among the egg halves. Chill in the refrigerator for at least 2 hours until set.
Just before serving, add a dollop of whipped cream on top of each Easter egg half. Decorate with Easter eggs, with your chosen toppings as desired. Drizzle with chocolate fudge topping for an extra indulgent touch.