baileys white choc raspberry easter egg cheesecakes
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120 mins
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140 calories
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2 servings
About this cocktail
This is the Easter dessert that does double duty as a drink situation. Baileys White Chocolate Flavour with Raspberry pressed into halved Easter eggs and filled with a creamy vanilla cheesecake mixture. It looks impressive, takes barely any effort and tastes exactly as good as it sounds. Make them the night before and you're sorted.
Method
- Cut your Easter eggs in half carefully and set aside. Finely crush the biscuits, stir through the melted butter and press the mixture firmly into the base of each egg half.
- Mix together the cream cheese, icing sugar, vanilla extract and whipped cream until smooth. Add the Baileys White Choc Raspberry and stir until fully combined.
- Spoon the filling into each egg half and smooth the top. Refrigerate for 3 to 4 hours until set.
- Garnish with toppings of your choice and serve straight from the fridge.
Ingredients
- 50ml Baileys White Chocolate Flavour with Raspberry
- 85g digestive biscuits
- 35g melted butter
- 190g cream cheese
- ¼ Teaspoon of Vanilla extract
- 100ml double cream (whipped)
- 2 medium sized white chocolate Easter eggs, halved
