Easter Desserts Ideas
Easter cheesecake
My first Easter desserts ideas this year was a cheesecake. Cheesecake is my absolute favourite dessert so this was a no brainer. I wanted it to be white chocolate but with a real Easter feel.
The idea I came up with was using halved hollow easter eggs and placing them around the outside and then add small speckled eggs in the centre. I think it came up super cute.
I love coming up with Easter desserts ideas, they’re more fun than Christmas because there’s not as much to organise and the pressure is a lot less so I can enjoy the process.
The hollow eggs I used were from Cadburys. It’s easier to cut them when using them at room temperature. If the eggs have been kept in the fridge let them come to room temperature before cutting in half or they will break.
The speckled eggs used for around the outside of the Easter dessert cheesecake are from Darrell Lee.
Easter Dessert Ideas
Easter Cheesecake
Equipment
- Stand mixer
- Food Processor
- 20cm round springform cake tin
Ingredients
- 1 packet malt flavoured biscuits
- 150 g butter (melted)
- 500 g cream cheese (room temperature)
- 1/4 cup boiling water
- 3 tsp powdered gelatine
- 140 g caster sugar
- 1 tsp vanilla bean paste
- 100 g white chocolate coarsly grated
- 600 ml thickened cream
- 8-10 small hollow easter eggs (I used Cadbury)
- small caramilk solid eggs
- 1 bag of small speckled eggs
- 40 g white chocolate (melted in a ziplock bag)
Instructions
- Line the base and side of your cake tin with baking paper
- Crush biscuits in a food processor and then mix in melted butter.
- Place 3/4 of the crushed biscuits in the base of the cake tin. Keep the remaining 1/4 for the next step.
- Take your hollow easter eggs and cut each one in half. Then place around the ten with the cut side facing out. Use the remaining biscuit crumbs to put in behind the cut eggs to keep them upright. Then place in the fridge.
- Place boiling water in a microwave safe jug. Sprinkle with gelatine. Stir until combined. Microwave for 10 seconds and stir again until the gelatine dissolves. Set aside.
- Use the stand mixer or hand mixer to beat the cream cheese, caster sugar and vanilla together until pale and creamy. Add white chocolate and beat until combined. Add 300ml of thickened cream and beat until thick.
- With the mixer running on low pour in the gelatine mixture and beat until combined.
- Pour mixture into the prepared pan, making sure all easter eggs are still against the side. Put in fridge to set for 6 hrs
- Whip the remaining cream until thick and fluffy. Gather your caramilk eggs and unwrap. I also cut some in half.
- Remove the cheesecake from the pan and remove the paper. Put on your serving plate or cake stand. Take your speckled eggs and put inside the hollow eggs around the outside. You will see from the picture that I used only blue and green for mine but you could use a mixture of colours if you like. I cut the tip off the corner of the ziplock bag and used the melted white chocolate to attach the eggs.
- Top the cheesecake with whipped cream and the Caramilk eggs. I also used toffee shards on mine to give it some more height. You could use a white chocolate bunny to do the same thing.
If you would like some more easter baking recipes you will find 5 baking ideas here.
I also have an Easter tablescape here.
