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White Chocolate Cheesecake Easter Eggs

with Collagen Salted Caramel White Hot Chocolate
High Protein (15g+)
recipe-difficulty
Not too tricky
recipe-serves
6-10
ready-in
2.5hrs

This Easter indulgence is its own little shell-ebration! The creamy filling folds through Salted Caramel Hot Chocolate for a delicious warmth that supports skin and gut wellbeing, all sitting on a golden biscuit base inside a chocolate shell. Add strawberries, pistachios, or extra chocolate on top, then try not to sneak a spoonful before serving.



Nutrition Information (per serve):
Protein: 15g
Carbohydrates: 81g
Fat: 65g
Treats + Desserts
Modern Wellness Cuisine
Pantry Items
View in metric

Toppings:

  • 1 cup white chocolate, cut into chunks
  • Fresh strawberries, diced
  • 1/2 cup pistachios, chopped
  • ⅓ cup chocolate, melted
  • Leftover crushed digestive biscuits
  1. Carefully cut the Easter eggs in half where you can see the seam.
  2. Crush the digestive biscuits in a bowl.
  3. Melt the butter in a pan until lightly browned, allow to cool slightly then pour over the biscuits. Mix to combine.
  4. Combine the cream cheese, Greek yoghurt, vanilla extract and Collagen White Hot Chocolate Salted Caramel in a bowl, mix with electric beaters to combine.
  5. Add a couple of spoonfuls of the biscuit layer into the Easter eggs, gently smooth with the back of a spoon.
  6. Add the cheesecake mixture to the Easter eggs and smooth out to create a flat layer.
  7. Set in the fridge for 2 hours.
  8. Top with your choice of toppings.