Chocolate Egg Cheesecakes


  • 8 small chocolate eggs, (about 5cm in length)
  • 200 g mascarpone
  • 2 tbsp icing sugar
  • 50 g white chocolate, grated
  • 3 gingernut biscuits, crushed
  • 2 tbsp lemon curd


  1. Carefully slice the tops off the chocolate egg shells and arrange them in egg cups or in and egg box. 
  2. In a bowl, mix the mascarpone with the icing sugar and white chocolate. 
  3. Put a small spoonful of crushed biscuits in each chocolate egg. Carefully add a spoonful of cheesecake mix, pushing it in with the back of the spoon and adding more until it fills the egg to the top. 
  4. Add ½ teaspoon lemon curd to the top to finish. 
  5. Repeat until each of the eggs are filled.

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