Feijoa Cheesecake Easter Eggs
Yield: Makes 2 Easter Egg Half Cheesecakes.
- 1 large hollow easter egg
- 40g butter
- 85g digestive biscuits
Feijoa cheesecake filling:
- 225g cream cheese
- 200ml cream
- 40g icing sugar
- 2 teaspoon Little Beauties Feijoa freeze dried powder
- Little Beauties freeze dried boysenberry powder
- Little Beauties freeze dried kiwi fruit slices
- Little Beauties whole freeze-dried boysenberries
- Mini easter eggs
- 2 mini chocolate bunnies
- Fresh mint
Cut the easter egg in half. Fill a large jug with boiling water, place the knife into the boiling water to heat. Use the hot knife to gently slice between the middle of the easter egg to split in half. You may need to reheat the knife several times to avoid the easter egg halves from cracking. Once the easter egg is halved set aside.
Add the biscuits into a food processor & blitz until smooth. Melt the butter. Combine the melted butter and biscuits.
Divide the biscuit mixture between the two easter egg halves. Gently use the back of the spoon to press the biscuit mixture down into the easter egg. Place into the fridge to set for 10 minutes
To make the filling
Whip the cream. Set aside.
Place the feijoa powder, cream cheese, and icing sugar into a large bowl. Beat together till smooth using an electric beater.
Fold in the whipped cream.
Divide the cheesecake filling between the two easter egg halves.
Pop the filled easter egg halves into the fridge to set for 30 minutes.
Best garnished just before serving.
Garnish with Little Beauties Freeze Dried Boysenberry Powder, Whole Crunchy Boysenberries, Crunchy Kiwifruit Slices, mini easter eggs, chocolate bunnies and fresh mint.