Cheesecake Easter mess egg recipe
 Turn one of your Easter eggs into a decadent cheesecake this year! Decorate with Easter egg chicks, mini eggs, cookies, fresh mint and even edible flowers. 1 small Easter eggsmall handful colourful sprinkles25g/1oz icing sugar100g/3½oz cream cheese1 tsp vanilla extract150ml/5fl oz double cream50g/1¾oz berries, soft fruit, smashed mini eggs, cookies or brownies 1 small Easter egg small handful colourful sprinkles 25g/1oz icing sugar 100g/3½oz cream cheese 1 tsp vanilla extract 150ml/5fl oz double cream 50g/1¾oz berries, soft fruit, smashed mini eggs, cookies or brownies mini eggs, to garnishcookies, to garnishsprig fresh mint, to garnishedible flowers, to garnish mini eggs, to garnish cookies, to garnish sprig fresh mint, to garnish edible flowers, to garnish Method Heat the blade of a sharp knife in boiling water, then dry the knife blade and cut around the egg just above halfway. Allow the heat of the knife to melt through the chocolate. Crush the top half of the egg into chocolate shards and reserve.Spread the colourful sprinkles out on a plate. Warm a clean saucepan, then turn it over and use the heat of the saucepan to melt the top edge of the remaining half Easter egg. Press the melted chocolate into the sprinkles to coat, then melt the bottom of the egg to create a flat surface. Stand the Easter egg on your presentation plate. Mix the icing sugar, cream cheese, and vanilla extract in a bowl until smooth. Add the cream and beat until soft peaks form when the whisk is removed from the bowl. Fold in your choice of reserved chocolate shards, smashed mini eggs, cookies, brownies, berries and soft fruit. Spoon the filling onto the Easter egg, piling it high. Decorate with more mini eggs, Easter chicks, cookies, a sprig of mint and/or some edible flowers for a fun and colourful Easter dessert. Heat the blade of a sharp knife in boiling water, then dry the knife blade and cut around the egg just above halfway. Allow the heat of the knife to melt through the chocolate. Crush the top half of the egg into chocolate shards and reserve. Heat the blade of a sharp knife in boiling water, then dry the knife blade and cut around the egg just above halfway. Allow the heat of the knife to melt through the chocolate. Crush the top half of the egg into chocolate shards and reserve. Spread the colourful sprinkles out on a plate. Warm a clean saucepan, then turn it over and use the heat of the saucepan to melt the top edge of the remaining half Easter egg. Press the melted chocolate into the sprinkles to coat, then melt the bottom of the egg to create a flat surface. Stand the Easter egg on your presentation plate. Spread the colourful sprinkles out on a plate. Warm a clean saucepan, then turn it over and use the heat of the saucepan to melt the top edge of the remaining half Easter egg. Press the melted chocolate into the sprinkles to coat, then melt the bottom of the egg to create a flat surface. Stand the Easter egg on your presentation plate. Mix the icing sugar, cream cheese, and vanilla extract in a bowl until smooth. Add the cream and beat until soft peaks form when the whisk is removed from the bowl. Fold in your choice of reserved chocolate shards, smashed mini eggs, cookies, brownies, berries and soft fruit. Mix the icing sugar, cream cheese, and vanilla extract in a bowl until smooth. Add the cream and beat until soft peaks form when the whisk is removed from the bowl. Fold in your choice of reserved chocolate shards, smashed mini eggs, cookies, brownies, berries and soft fruit. Spoon the filling onto the Easter egg, piling it high. Decorate with more mini eggs, Easter chicks, cookies, a sprig of mint and/or some edible flowers for a fun and colourful Easter dessert. Spoon the filling onto the Easter egg, piling it high. Decorate with more mini eggs, Easter chicks, cookies, a sprig of mint and/or some edible flowers for a fun and colourful Easter dessert.