Easter Egg Cheesecake Recipes

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EASTER EGG CHEESECAKE



Easter Egg Cheesecake image

Provided by My Food and Family

Time 6h25m

Yield 16 servings

Number Of Ingredients 11

40 vanilla wafers, finely crushed
1/3 cup butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/4 cup honey
1 tsp. zest and 1 Tbsp. juice from 1 lemon
4 eggs
1 cup heavy whipping cream
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1/3 cup BAKER'S ANGEL FLAKE Coconut
3/4 cup mini sugar shell-coated milk chocolate eggs

Steps:

  • Heat oven to 325°F.
  • Combine wafer crumbs and butter; press onto bottom of 9-inch springform pan.
  • Beat cream cheese, sugar, honey, lemon zest and lemon juice in large bowl with mixer until blended. Add 4 eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 55 min. or until center of cheesecake is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim.
  • Refrigerate cheesecake 4 hrs.
  • Beat whipping cream in medium bowl with mixer on high speed until soft peaks form. Add marshmallow creme; beat until stiff peaks form.
  • Spoon marshmallow creme mixture over cheesecake to within 1/2 inch of edge, then use back of spoon to make 3-inch-diameter indentation in center to resemble a bird's nest.
  • Sprinkle marshmallow creme mixture with coconut; fill center with chocolate eggs just before serving.

Nutrition Facts : Calories 490, Fat 34 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 140 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 7 g

EASTER EGG CHEESECAKE



Easter egg cheesecake image

Got leftover Easter eggs to use up? Try incorporating them into an easy no-bake vanilla cheesecake. Chill the cheesecake overnight for the best results

Provided by Esther Clark

Categories     Dessert

Time 20m

Number Of Ingredients 8

vegetable oil, for the tin
200g digestive biscuits
80g unsalted butter, melted
250g chocolate mini eggs or leftover Easter eggs
400g full-fat soft cheese
150g icing sugar
1 tsp vanilla bean paste
400g double cream

Steps:

  • Oil a 20cm deep springform cake tin and line with baking parchment. Tip the digestive biscuits into a food bag or the bowl of a food processor and crush or blitz to a fine crumb. Mix with the melted butter, then press into the base of the prepared cake tin and chill for 30 mins.
  • Roughly chop half the chocolate mini eggs. Beat the soft cheese with the icing sugar and vanilla until just combined using an electric whisk. Clean the beaters, then beat the double cream to stiff peaks in a separate bowl. Gently fold the whipped cream into the soft cheese mixture along with the chopped chocolate mini eggs. Spoon the cheesecake mixture over the biscuit base, then smooth the surface with a palette knife or spatula. Chill overnight.
  • The next day, carefully release the cheesecake from the tin (you may need to run a cutlery knife around the edge to loosen it) and top with the remaining whole chocolate mini eggs to decorate.

Nutrition Facts : Calories 637 calories, Fat 47 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 37 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.61 milligram of sodium

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