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EASTER EGG CHEESECAKE

Yields4 Servings

 2 hollow chocolate Easter Egg about 75g each
 100 g plain digestive biscuits
 2 tbsp Baileys liquor
 200 g cream cheese
 6 Baileys chocolates melted
 50 ml cream plus 1 tsp
 few drops vanilla extract
 chocolate decorations of your choice
1

- Carefully break the Easter eggs into two halves and place each half on a plate; spread some melted chocolate at the bottom of each chocolate half to stop them from moving

2

- Process the biscuits together with the tablespoon of Baileys liquor; divide evenly between the egg halves and press down very gently, taking care not to break the egg halves; place in the fridge while you prepare the filling

3

- Beat the cream cheese with a fork; stir the 1 tsp cream into the melted Baileys chocolates and add to the cream cheese; mix together thoroughly; beat the cream until stiff peaks form and fold it gently into the cheese mixture together with the vanilla extract

4

- Remove the egg halves from the fridge and divide the filling between them; place back in the fridge for about 2 hours to set

5

- Once set get the egg halves out of the fridge and decorate to your taste

Nutrition Facts

4 servings

Serving size