Cheesecake Easter Eggs Recipe (with Video)

1. Blitz Scotch Finger biscuits into crumbs in a food processor.
2. Add the melted butter to the crumbs and mix well.
3. Whip the cream cheese, thickened cream, vanilla essence and lemon zest until thick and fluffy (approx. 3 minutes).
4. Unwrap the Easter eggs and boil some water.
5. Fill a tall jug with boiling water.
6. Dip a large sharp knife in water until warm.
7. Quickly dry the knife on a tea towel.
8. 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.
To assemble the eggs
1. Spoon the biscuit crumb base mix into the eggs.
2. Press down very gently.
3. Add the cream cheese mixture ensuring an even layer.
4. Place in the fridge for a minimum of 4 hours to set.
Decorating the eggs
1. Remove from the fridge and decorate with the melted chocolate, remaining crumbs, mini eggs and mini Scotch Finger Biscuits.