Chocolate Easter Egg Cheesecakes

This is a fun way to present a lemon vanilla cheesecake at Easter time. I have left out the traditional biscuit base, but you could always add that in if you wanted to, and add a layer of it in the bottom of the Easter egg.

I have made this filling dairy free but I will add both versions below so you have a choice. For my son's (the dairy free version) I also made  the chocolate egg as well using a mold I had at home anyway. I melted dairy free chocolate and  built up layers of the melted chocolate, chilling between layers. This recipe is so easily made dairy free and it tastes delicious!

Chocolate Easter Egg Cheesecakes

Serves 3 medium sized half-eggs (double the recipe for more)

Ingredients:

• 170g cream cheese (or dairy free version)
• 100ml double cream (or Elmlea plant double cream)
• 40g icing sugar, sifted
• 1t vanilla
• juice of 1/4 lemon
• 3 x half easter eggs
• decorations - such as marshmallows, mini eggs, mini creme eggs, sprinkles - whatever you have or would like to use.

Method:

1. Combine the cream cheese, sugar, lemon and vanilla in a bowl, whisking until it is smooth and well combined.
2. In a different bowl, whip the cream until it is thick with soft peaks and then fold it carefully into the cream cheese mixture until it is fully combined (you can whisk it briefly too).
3. Spoon into the chocolate Easter eggs, decorate and set in the fridge for 2-3 hours but preferably overnight.

 

Rocky Road (Easter edition)

 

A well-loved family favourite has been given an Easter makeover this year. You can, of course, adapt your decorations to suit what you have available, such as mini eggs, mini creme eggs etc.

I would normally make this into one batch in a 20cm x 20cm lined tin, but today I decided to split it between 3 trays to give as gifts to friends (we kept one for our family). It's always lovely to share the goodies!

If making these outside a celebration time, finish the batch off with a sprinkling of icing sugar over the top to decorate.

ROCKY ROAD

Serves 16

Ingredients:

• 200g rich tea biscuits 
• 300g dark chocolate
• 45mls golden syrup (3 x 15ml spoons)
• 125g butter
• 100g mini marshmallows

Method:

1.  Place the biscuits onto a ziplock bag and use a rolling pin to crush them into a combination of crumbs and small pieces. Tip the biscuits into a large bowl. 

2.  In a saucepan, combine the chocolate, butter and golden syrup and melt over a low heat. Take out 125ml of the melted mixture and set aside.

3. Pour the larger chocolate mixture into the biscuits and mix to combine. Add the marshmallows and mix until almost all coated and then pour this mixture into the lined pan (20cm x 20cm if making one batch). Spread evenly and smooth the top with a spoon.

4. Pour the remaining chocolate mixture over the top and spread it out to create a smoother layer. Add any decorations and then refrigerate for 2 hours or overnight.  If adding icing sugar on top, do so once it has set in the fridge.

5. Remove from the pan and slice up into 16 pieces. Store in an airtight container, preferably in the fridge.