White chocolate Easter Egg filled with pistachio cheesecake and topped with diagonal lines of pistachio paste, crumbled shortbread biscuit and dried cranberries

Pistachio Easter Egg Cheesecake Recipe

The best way to eat any Easter Egg is by filling with the pistachio cheesecake, crumbled biscuit and some dried cranberries. This quick and easy cheesecake will have you stockpiling Easter Eggs so you can make this all year round.

Ingredients

  • Base:
  • 1 hollow white or milk Easter egg
  • 4 shortbread biscuits
  • 2tbsp pistachio paste

Filling

  • 250g full fat cream cheese
  • 20g caster sugar
  • 40g pistachio paste
  • 150ml cream

Topping

  • 10g pistachio paste
  • Crushed shortbread
  • Mini Easter eggs

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Method

  1. Add the cream and sugar into a bowl and whisk to medium stiff peaks. Add in the cream cheese and pistachio paste and whisk until stiff peaks.
  2. To assemble, carefully half the egg and spread 1tbsp pistachio paste around one half of the egg. Crumble half of the biscuits on top of the pistachio paste to create your biscuit base.
  3. Add half of the pistachio cream cheese into the egg and level.
  4. Decorate by drizzling pistachio paste, crushed biscuit and top with dried cranberries.
  5. Repeat with the above stages with the other half of the egg. Serve and enjoy!