Chocolate Easter egg filled with a no bake Biscoff cheesecake and a Biscoff biscuit base, decorated with Biscoff spread and Biscoff biscuits. An easy Easter dessert!
CourseDessert
CuisineEuropean
KeywordCheesecake
Prep Time30minutes minutes
Setting time2hours hours
Servings2 +
Calories1705kcal
Authorthebakingexplorer
Ingredients
For the Easter egg
1 Large Easter Egg approx 150g
For the biscuit base
75 g Biscoff biscuits
35 g Butter or baking spread melted
For the cheesecake
160 g Full fat cream cheese
85 g Biscoff spread I used the smooth one
40 g Icing sugar
100 ml Double cream
For decoration – optional, decorate however you like!
50 g Biscoff spread warmed
2 Biscoff biscuits
2 Biscoff sandwich biscuits
1 Biscoff biscuit crushed
Instructions
To cut the Easter egg in half, warm a large sharp knife under a hot water tap. Carefully dry it off, then very gently press it around the egg where the seam is. Keep slowly and gently working your way around the egg, re-warming the knife if needed, until the two halves separate
To make the biscuit base, crush the Biscoff biscuits into crumbs. You can do this using a food processor, or put the biscuits into a sandwich bag or a bowl, and gently bash them with the end of a rolling pin
Melt the butter or baking spread, either in the microwave or in a small pan, and add it to the biscuit crumbs
Mix well until the mixture looks like wet sand
Divide the biscuit base evenly between the Easter egg halves, use the back of a small spoon to press it down gently until it is compact and even. Place them in the fridge to chill while you make the filling
To make the cheesecake filling, put the cream cheese, icing sugar and Biscoff spread into a mixing bowl and mix with an electric mixer until smooth
Add the double cream and mix until thick and the filling holds its shape
Divide the filling between the Easter egg halves and use a small palette knife, or the back of a small spoon to gently press the mixture into them and smooth the top. Put into the fridge to set for 2 hours
Decorate the cheesecakes with the warmed Biscoff spread. I warm it in the microwave for 15-20 seconds, then drizzle it on the eggs using a piping bag or a spoon. Add the Biscoff biscuits, sandwich biscuits, Biscoff crumbs and more warmed spread if you like
Serve immediately, or store in the fridge for 3-4 days
Notes
Normally I would insist that you use full fat cream cheese and double cream for a no bake cheesecake, as both of these ingredients are essential to ensure it sets. However, as these cheesecakes are served in Easter eggs you don’t need them to set firmly enough to be sliced. Therefore if you want to make a low fat version you can absolutely do this, but please be aware the cheesecake will have a looser consistency.
I am based in the UK and I find that Philadelphia cream cheese is the thickest and best quality cream cheese to use for no bake cheesecakes. I have made many cheesecakes with supermarket own brand cream cheeses too, and they have worked great. If you can though, I think it is worth spending a little more for Philadelphia (and no they haven’t paid me to say this!)
I like to use Digestive biscuits (Graham crackers if you’re in the US) for the base, but you could substitute if for another similar biscuit like Hobnobs.
You can use either butter or baking spread for the biscuit base.
I decorate the cheesecakes with Biscoff biscuits, Biscoff sandwich biscuits and Biscoff spread. You can decorate them with any Biscoff goodies you prefer.
You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you’ve never made a no bake cheesecake before, I highly recommend reading through my guide first!
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Nutrition
Calories: 1705kcal | Carbohydrates: 92g | Protein: 14g | Fat: 99g | Saturated Fat: 47g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 545mg | Potassium: 200mg | Fiber: 1g | Sugar: 57g | Vitamin A: 2292IU | Vitamin C: 0.3mg | Calcium: 121mg | Iron: 2mg
