When the perfect marriage of Biscoff cheesecake and chocolate eggs come together so harmoniously - this is simply divine, delicious and oh so naughty - but totally forgivable at Easter time.
What you need
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12 chocolate hollow eggs - tops chopped off (using a super hot knife)
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Cheesecake mixture
225g cream cheese (room temp)
1/4 cup icing sugar
3/4 cup smooth biscoff
150ml thickened cream
Crumb (for laying inside the eggs and to crumb on top)
5 Biscoff biscuits crushed mixed with 25g melted butter.
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Mix your crushed Biscoff biscuits and melted butter in a bowl and gently pour into each egg - should only be 2-3mm in bottom of egg - I used a funnel to make for an easier and cleaner pour.
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Next beat your cream cheese, biscoff spread and icing sugar in a bowl, slowly adding in the thickened cream until combined. The mixture should be thick, smooth and creamy.
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Fill a piping bag with the cheesecake filling and pipe mixture into each egg till you reach the top and each egg is filled.
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Top with more biscoff crumb and a drizzle of heated biscoff spread to decorate.
Pop in fridge overnight and serve.
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