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Forget chocolate bunnies, Tori Minell has created the ultimate Easter sweet treat.

| By Antonia Day | Journal

Easter Just Got Sweeter With These Biscoff Cheesecake Easter Eggs

Forget chocolate bunnies, Tori Minell has created the ultimate Easter sweet treat.

Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favourite home cooks. For this instalment, Victoria Minell shares her recipe for decadent Biscoff cheesecake easter eggs.

Ingredients

  • 1 large hollow Cadbury egg
  • ½ packet Biscoff biscuits (saving some for crumble and topping)
  • 1 tbsp melted butter
  • 220g full fat cream cheese (bring to room temperature)
  • 3 tbsp Biscoff spread
  • 1 tsp vanilla essence
  • ½ cup thickened cream

Method

  1. Blitz Biscoff biscuits into crumbs in a food processor. Add the melted butter to the crumbs and mix well.
  2. Whip the cream cheese, thickened cream, vanilla essence and 2 tbsp of Biscoff spread until thick and fluffy (approx. 3 minutes).
  3. Unwrap the Easter eggs and boil some water. Fill a tall jug with boiling water. Dip a large sharp knife in water until warm. Quickly dry the knife on a tea towel.
  4. Score and then cut through the side seam of the egg, starting on one side and carefully scoring and gently pressing the knife until you have cut the egg in half.
  5. To assemble the eggs, spoon the biscuit crumb base mix into the eggs. Press down very gently. Add the cream cheese mixture ensuring an even layer. Place in the fridge for a minimum of 4 hours to set.
  6. Remove from the fridge and decorate with extra Biscoff cookies and melted Biscoff spread.

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