If you’re preparing to do a lot of baking and cooking over Easter, this recipe is definitely one to add to your to-do list.
Every year, we are left with lots of leftover Easter eggs, but one woman has come up with a brilliant – and delicious – idea to use them up: Easter egg cheesecakes!
Sharing her recipe on Facebook, the woman from the UK explained that this recipe isn’t your average cheesecake – it’s much easier.
All you need to create this little piece of chocolatey heaven is half a hollowed out Easter egg and some pantry staples - simple!
“Cheesecake Easter Eggs with no Cheese,” she said of her recipe on the Extreme Couponing & Bargains UK Facebook page.
“Great for baking with kids. No cooking involved, except for melting chocolate, which I did in microwave. Enjoyyy.”
Here’s what you will need to make this perfect little Easter dessert.
- Two hollow chocolate eggs
- 200g Digestive biscuits
- 80g Butter
- 275ml Double cream
- 1 tin of condensed milk
- 2 X 200g blocks of plain chocolate
Combine crushed biscuits with melted butter. In a separate bowl, whip cream. Then fold in melted chocolate to make a ganache. Add condensed milk and mix well.
Layer your biscuits on the bottom, then pour mixture into chocolate eggs, crush mini eggs on top and leave to set in fridge 2-4 hrs.
You can then add some decorations like mini chocolate eggs on top. This cracker of a recipe is super easy to make and the end result looks amazing.
Home cooks around the world have now jumped on board to make these little desserts over the Easter break.
“I’m making these” wrote one, with another agreeing, “bet these would be popular.”
And a little tip from us, try to pace yourself - it's very easy to eat them all as soon as they are set. Enjoy!
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