Gluten Free Mini Egg Cheesecake Filled Easter Egg - Coeliac Sanctuary

https://www.coeliacsanctuary.co.uk/recipe/gluten-free-mini-egg-cheesecake-filled-easter-egg

Posted On: 1st April 2019

We always end up with two many Easter Eggs so why not fill some surplus ones with a delicious cheesecake to make a wonderful dessert. As this has no biscuit base is it naturally gluten free and there is no end of how you could change to to match the Easter Eggs you have go in the house.

Gluten Free Mini Egg Cheesecake Filled Easter Egg

Ingredients

130g Cadbury Mini Eggs
2 gluten free chocolate digestive biscuits
200ml double cream
150g cream cheese
35g icing sugar
1tsp vanilla extract
1/2 sachet gelatine (not always necessary)
150g hollow chocolate egg (large easter egg)

Preparation Time: 10 Mins
Cooking Time: 2 Hours

This recipe contains

Dairy, Soya

Method

NB: We used a Large Cadbury Mini Egg Easter Egg (one with a hollow egg and a 30g bag of Mini Eggs), this plus one tube of Mini Eggs give you all the Mini Eggs and chocolate egg you need for the recipe.

1. Place 100g of the Mini Eggs in a bag and bash with a rolling pin to break up, you don't want it fine, you still want them quite chunky yet broken. Set aside.

2. Place the chocolate digestive biscuits in a bag and crush with a rolling pin.

3. In a bowl, whisk the cream until thick and stiff peaks form, add in the cream cheese, vanilla, around 3/4 of the crushed mini eggs and icing sugar to the whipped cream and whisk again for a minute or so until well combined. If the mix is runny, complete step 4, if it is nice and thick step 3 can be skipped.

4. If your cheesecake mix is very runny, add 50ml of boiling water to a jug and pour in half a sachet of gelatine (granules not leaf), mix to dissolve. Slowly pour into the cheesecake mix while whisking the mixture, this just helps it set a little more firmly.

5. Separate the hollow egg in half and add biscuit crumbs to the bottom of each, then pile the cheesecake mix into the two halves. Top with remaining Mini Eggs and chill for at least 2 hours to set completely before serving.

This recipe makes 6 servings
Nutritional info per serving