Chocolate Cheesecake Easter Eggs
Ingredients
Egg shells
- Two Easter eggs, sliced in half
Biscuit base
- 80g gluten-free biscuits, crushed
- 1.5 tbsp butter, melted
Filling
- One small tub Biotiful Kefir Yoghurt
- 300g chocolate spread of choice
- 3-4 tbsp cacao powder
- 2 tbsp maple syrup
- 1 tsp vanilla
- Pinch salt
Decoration
- One packet mini eggs
Preparation
Stir crushed biscuits with melted butter and sprinkle into the bottom of sliced Easter eggs to make the base.
Beat together the yoghurt and chocolate spread until smooth.
Add the remaining filling ingredients, adjusting cacao until thick, and beat until thick, creamy, and combined.
Spoon the filling over the biscuit base.
Decorate with mini eggs.
Chill or enjoy immediately.
