This Lotus Biscoff Easter egg cheesecake is sure to satisfy all your Biscoff cravings. Luscious Biscoff cheesecake encased in a chocolate shell, yum!
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These Lotus Biscoff cheesecake filled Easter eggs are a delicious variant on my regular Easter Egg Cheesecake. This time I have filled creamy chocolate hollow Easter eggs with a buttery Biscoff biscuit base and topped it with lashings of luscious no bake Biscoff cheesecake for the ultimate Easter dessert.
Recipe tips and frequently asked questions
Where can I buy hollow Easter Eggs?
In the United Kingdom and Australia hollow Easter eggs are readily available in shops and supermarkets. In the USA try online from places like Amazon or Target. If you know of any other places let me know in the comments!
What size Easter eggs should I use? How many people does this serve?
I made this recipe with three different-sized hollow chocolate Easter eggs.
- Large (100 gms/3.5 oz). Holds approx. ½ cup of filling. Easily serves 2 - 3 people per half-filled Easter egg with cheesecake. This recipe makes approx. 5 large half-filled eggs and serves 10 - 15.
- Medium (50 gms/1.75 oz). Holds approx. ¼ cup of filling. Serves 1 to 2 people. This recipe makes approx. 10 half-filled eggs and serves 10 to 20.
- Small (17 gms/.6 oz). Holds approx. 1 shot (30mls) of filling. This recipe makes approx. 25 to 30 half-filled eggs and serves 12 to 30.
Can I use different flavored Easter eggs?
Yes you can. Milk chocolate is the most commonly available but you can use whatever flavored hollow chocolate eggs you like. White chocolate would work really well with these.
Can fill these with different cheesecake?
You sure can. I have gone with a no bake Biscoff cheesecake here but you could use any no-bake cheesecake filling you like. Check out my full Easter Egg Cheesecake recipe for some other great suggestions.
Ingredients
Hollow Easter eggs: are essential for these Biscoff cheesecake filled Easter eggs. If you can't get hollow chocolate Easter eggs you can buy easter egg molds online and make your own with melted chocolate.
Biscoff spread: available from some supermarkets, specialty stores and online. I recommend using smooth Biscoff spread or your cheesecake will be grainy. If you can't get Lotus Biscoff spread you can use another brand of cookie butter spread.
Biscoff cookies: also called Biscoff biscuits. If you can't get Lotus Biscoff biscuits you can use any other brand of speculoos biscuits.
Cream cheese: full fat cream cheese is best for this recipe for that classic creamy cheesecake taste. If you use light cream cheese it may not set properly.
Cream: I use thickened cream which has a fat content of about 34%. You could also use heavy cream or heavy whipping cream which is similar.
Vanilla extract: sometimes also called vanilla essence, depending on where you live. You can use either, or imitation vanilla essence, depending on your preference and budget.
Lemons (not pictured): a dash of lemon juice helps balance the sweetness of the cheesecake filling. Fresh is best, I don't recommend bottled lemon juice.
Unsalted Butter: because butter makes most things taste better. In this case it binds and sets the base.
To decorate: you can keep things simple with Biscoff drips and crumbs to decorate, or Easter it up with mini eggs, bunnies etc the choice is yours!
How to make Biscoff Easter Egg Cheesecake
See the full recipe card at the end of the post for ingredient amounts and instructions.
To make the Easter eggshell and cheesecake base
Unwrap the chocolate eggs. Fill a tall heatproof jug with boiling water. Dip a large sharp knife in water until heated. Quickly dry the knife on a tea towel.
Carefully cut the eggs in half. Score and then cut through the side seam of the egg, starting on one side and carefully scoring and gently pressing the knife until you have cut the egg in half. reheating and drying the knife as needed. Repeat with remaining eggs.
Break up the Biscoff cookies and blitz them into crumbs in a food processor. If you don't have a food processor you can put them into a plastic bag on a chopping board, cover with a tea towel and bash (carefully) with a rolling pin, or even the base of a small pot.
Melt the butter in a microwave or in a pot on the stove. Add the butter to the cookie crumbs and mix well. Allow the mix to cool slightly so you don't melt your eggs!
Spoon the base into the eggs. Press down very gently so as not to break the shell. Chill in the fridge for one hour and up to 24 hours.
Guide to base quantities: Large eggs - about 2 tablespoons base. Medium eggs - about 2 to 3 teaspoons base. Small eggs - about 1 teaspoon base.
To make the cheesecake filling
Whip the cream until firm peaks form. In a separate bowl add the Biscofff spread and vanilla to the room temperature cream cheese and beat on low until combined and the sugar has all dissolved.
Hot tip: Make sure your cream cheese is at room temperature. This can take anywhere from thirty minutes to one hour depending on where you live. If your cream cheese is too cold it won't mix in properly and is one of the main causes of lumpy or grainy cheesecake.
Gently fold the whipped cream into the cream cheese mix until well combined. Spoon the cheesecake filling onto the prepared Easter Eggs shells and smooth down. The filling will be quite thick, so take care to gently smooth the filling into the shells to prevent any air bubbles.
Chill in the fridge for at least four to six hours, preferably overnight.
Put a couple of tablespoons of Biscoff spread into a microwave-proof bowl and microwave for 20 to 30 seconds or until smooth and pourable. Pour the Biscoff spread into a small piping bag or zip lock bag and snip off the end.
Drizzle the melted Biscoff over the cheesecake. Decorate with extra Biscoff cookies, crumbs and/or mini eggs, rabbits and chopped chocolate and you're done!
Hot tip: If using colored/speckled eggs do not decorate until just before serving, or the color may run.
How to serve
To serve these Biscoff cheesecake Easter Eggs pop them onto a plate and enjoy!
How to store
In the unlikely event you have any leftovers these Easter egg Biscoff cheesecakes will store in a covered container in the fridge for up to three days.
Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream
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📋 Recipe
Biscoff Easter Egg Cheesecake
Equipment
- Electric hand held beaters or stand mixer *its usefull but not essential to have two mixing bowls for your stand mixer for this recipe.
- Stick/immersion blender with chopping bowl attachment or food processor
Ingredients
I highly recommend measuring by weight and mls instead of cups. You will get better, more consistent results!
For the egg shell and cheesecake base
- Several howllow chocolate Easter eggs *See Recipe Notes for a guide on egg size and number of eggs needed.
- 1 cup and 2 tablespoons (125gms) Biscoff cookies
- ½ stick (¼ cup/ 60gms) unsalted butter
For the Biscoff cheesecake filling
- 1 x 8 ounce tub (225gms) full fat cream cheese
- ⅓ cup (100gms) smooth Biscoff spread
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
- ½ cup (125mls) thickened cream
To decorate
- several whole Biscoff cookies
- extra Biscoff cookie crumbs
- ¼ cup (75gms) ish Biscoff spread
- extra mini chocolate or speckled eggs, bunnies etc. *optional
Instructions
For the egg shell and cheesecake base
- Unwrap the Easter eggs and boil some water. Fill a tall heatproof jug with boiling water. Dip a large sharp knife in water until warm. Quickly dry the knife on a tea towel.
- Score and then cut through the side seam of the egg, starting on one side and carefully scoring and gently pressing the knife until you have cut the egg in half. reheating and drying the knife as needed. Repeat with remaining eggs.
- Break up the biscuits and blitz into crumbs in a food processor. Melt the butter in a heatproof bowl in the microwave. Add the butter to the crumbs and mix well. Allow the mix to cool slightly so you don't melt your eggs!
- Spoon the base mix into the eggs. Press down very gently. Refrigerate in a covered container in the fridge for at least 30 minutes and upto 24 hours.
- Guide to base quantities: Large eggs - about 2 tablespoons base. Medium eggs - about 2 to 3 teaspoons base. Small eggs - about 1 teaspoon base.
To make the Biscoff cheesecake filling
- NB Make sure your cream cheese is at room temperature.
- Whip the cream until firm peaks form. In a separate bowl add the lemon juice, vanilla and Biscoff spread to the room temperature cream cheese and beat on low until combined and smooth.
- Gently fold the whipped cream into the cream cheese mix until well combined. Spoon the cheesecake filling onto the prepared Easter Eggs and smooth down.
- Chill in the fridge for at least four to six hours, preferably overnight.
To decorate the eggs
- NB if using speckled/colored mini egg don't add these until just before serving as the color can run.
- Set up your decorating station with extra Biscoff crumbs and if using mini eggs, unwrap the chocolate bunnies and solid chocolate eggs. I recommend cutting the solid chocolate eggs in half.
- Put a couple of tablespoons of Biscoff spread into a microwave-proof bowl and microwave for 20 to 30 seconds or until smooth and pourable. Pour the Biscoff spread into a small piping bag or zip lock bag and snip off the end.
- Drizzle the melted Biscoff over the cheesecake. Decorate with extra Biscoff cookies, crumbs and/or mini eggs, rabbits and chopped chocolate and you're done!
Notes
- If using large hollow eggs (100gms/3.5oz) per egg, this recipe needs about 3 eggs.
- If using medium hollow eggs (50gms/1.75oz) per egg, this recipe needs about 5 eggs.
- If using small hollow eggs (17gms/.8oz) per egg, this recipe needs about 12 - 15 eggs.
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