Forget the regular eggs this Easter and make these luxurious mini chocolate cheesecakes! It resembles the iconic Kinder Surprise egg, but the surprise within is even better: a crunchy layer of spelt biscuits and delicious curd and vanilla cream. We have sprinkled pistachios and freeze‑dried raspberries on the top to add some more spring colours. Who wouldn't want this?

Shop ingredients

Organic Spelt Biscuits – 100 g – delicate nutty taste, only 6 organic ingredients, ideal for coffee and tea

£1.79

Organic Coconut Sugar – 400 g – natural sweetener with a caramel hint from hand-picked coconut flowers, from organic farming

Ground Vanilla – 10 g – fine vanilla bean powder – highly aromatic Grade A vanilla from Uganda

Freeze Dried Raspberries – 100 g – 100% gently dried insanely crunchy fruit that tastes like fresh

£8.99

Nutrition (1 serving)

106 kcal
8 g carbohydrates
6 g fats
5 g protein

Per 8 portions

70 g dark chocolate drops
4 spelt biscuits
250 g curd cheese
20 g coconut sugar
1 tsp vanilla powder
15 g pistachios
30 g freeze-dried raspberries

Instructions

First, melt the chocolate in a water bath or place it in the microwave for 30 seconds.
Use the back of the spoon to transfer the melted chocolate into the moulds and place them in the fridge for 15 minutes or so.
Meanwhile, prepare the cream by whipping the curd cheese with vanilla and sugar.
Lightly crush the biscuits and use one biscuit to fill up two eggs. Then fill the eggs with the cream.
You can leave them to cool and finish decorating them right before serving, or you can immediately decorate them with chopped pistachios and crushed raspberries.
Enjoy!

Products used in the recipe