A fun, indulging recipe to get the most out of your leftover Easter chocolate.

Prep Time:
20 minutes
Serves 4
Total Time: 1 hour 20 minutes
Difficulty: Beginner

2 Easter Eggs
80g digestive biscuits
40g butter, melted
100g Dr Oetker Milk Chocolate (35%)
250g cream cheese
100ml double cream
50g icing sugar
1 tsp Taylor & Colledge Vanilla Bean Extract

To decorate:
50g Dr Oetker White Chocolate (25%)
Dr Oetker Chocolatey Caramel Crunch
Mini eggs

1. Using a serrated knife, carefully cut your Easter eggs in half, along the seam. Place on plate.
2. Put the biscuits in a food processor and blitz until a sandy texture. Transfer to a bowl and stir in the melted butter.
3. Divide the biscuit mix between the Easter egg halves. Set aside.
4. Melt the chocolate according to package instructions. Allow to cool for 1-2minutes.
5. In a large bowl, add the cream cheese, double cream, icing sugar and vanilla. Whisk until smooth. Add the melt chocolate and whisk until thickened and smooth.
6. Divide the cheesecake mix between the egg halves.
7. Melt the white chocolate according to package instructions.
8. Drizzle the cheesecake filling with the melted white chocolate. Decorate with Dr. Oetker Chocolatey Caramel Crunch and mini eggs.
9. Allow to set for at least1hour before serving

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