UK
USDessert
Serves 2
Prep time: 20 minutes
Crack Into Easter with Our No-Bake Easter Egg Shortbread Cheesecakes
Looking for a sweet treat with a twist this Easter? These Easter Egg Shortbread Cheesecakes are just the thing. Served in chocolate egg halves and filled with a smooth cream cheese mixture, they’re easy to put together and look show-stopping on the table!
With a buttery shortbread base, a swirl of chocolate sauce, and a few mini shortbread eggs on top, they’re perfect for entertaining guests, crafting with the kids - or keeping all to yourself. No baking needed, just a bit of mixing, layering, and a touch of decoration.
Hop to it - this is Easter dessert done right!
Ingredients
4 Walker’s Shortbread Fingers
6 Walker’s Mini Shortbread Eggs
1 chocolate egg, halved
200g butter, melted
300g cream cheese
50g icing sugar
2 tbsp chocolate sauce
2 tbsp melted butter
170g chocolate spread
Edible petals, optional garnish
Method
Blitz the shortbread fingers along with the melted butter until they resemble breadcrumbs.
Press two tablespoons of the blitzed shortbread into the bottom of each chocolate egg shell, keeping one tablespoon of the mixture for later.
Fold the icing sugar into the cream cheese and divide between the two chocolate egg shells.
Drizzle chocolate sauce over the cheesecake mixture.
Place 3 Mini Shortbread Eggs on each cheesecake.
Sprinkle on the remaining shortbread crumbs.
Garnish with pretty petals and enjoy!
