1. Begin by separating your Easter egg into its two halves. Many of the smaller Easter eggs are already in two pieces when you unwrap them, but if you do find that you need to separate them yourself, ask an adult to warm a knife in a bowl of boiling water and gently run it around the seam carefully until it splits neatly into two pieces.
2. Next, twist the Oreo cookies to split them in half, before using a knife to scrape the filling into a bowl, placing the biscuit part of the cookies in a food processor.
3. Pulse the food processor until the biscuits are reduced to fine crumbs.
4. Melt the butter in a microwave for around 30 seconds, before adding it to the crushed biscuits and stirring to combine.
5. Spoon the butter and biscuit mixture into the bottom of the egg halves and press down gently to form the cheesecake bases. Place these in the fridge to chill while you go on to make the filling.
6. Place the cream cheese, the sugar and the double cream into the bowl of your stand mixer and whisk until thick and stiff.
7. Melt the Oreos cream centres in the microwave for around 30 seconds and then add the melted mixture to the cream cheese, folding it through until completely combined.
8. Carefully, spoon the cream cheese mixture into the two egg halves, using a palette knife to smooth the mixture until neat and smooth.
9. Decorate your Easter egg cheesecakes with your choice of toppings and place them in the fridge to set for around 2-3 hours. Serve chilled.
Easter might be over, but if you’re anything like us, you probably still have piles of chocolate left to get through, so why not have a go at turning one of your Easter eggs into some deliciously indulgent Oreo Easter Egg Cheesecakes? After tasting one of these, you’ll never look at a regular Easter egg in the same way again…