Ingredients –

– 1 Large Ester egg
– 60g Billington’s gingerbread biscuits
– 25g Melted butter
– 235g Full fat cream cheese
– 40g Icing sugar
– 1 tsp Vanilla extract
– 95ml Double cream

For decoration– totally optional, decorate however you like!

– 15g Dark chocolate
– 10 mini eggs
– 2 Malteser bunnies
– Billington’s biscuit crumps
– 2 pretzels

  1. First, separate your Easter egg into 2 halves. Some eggs are easier than others to split apart, so if you struggle, perhaps try and run a warm knive around the edge of the egg to break to apart neatly. 
  2. To make the biscuit base, crush the biscuits into crumbs. You can do this using a food processor, or put the biscuits into a sandwich bag or a bowl, and gently bash them with the end of a rolling pin.
  3. Melt the butter and add it to the biscuit crumbs, mix well until the mixture looks like wet sand.
  4. Divide the biscuit base evenly between the Easter egg halves, use the back of a small spoon to press it down gently until it is compact and even. Place them in the fridge to chill while you make the filling
  5. To make the cheesecake filling, put the cream cheese, icing sugar and vanilla extract into a mixing bowl and mix with an electric mixer until smooth
  6. Add the double cream and mix until thick and the filling holds its shape
  7. Divide the filling between the Easter egg halves and use a small palette knife, or the back of a small spoon to gently press the mixture into them and smooth the top
  8. Put into the fridge to set for 2 hours
  9. To decorate, melt the dark chocolate and drizzle the dark chocolate over the top of the cheesecakes. Decorate with the Mini Eggs and Malteser bunny – or any Easter treats you prefer. We even finished it off with Billington’s biscuit crumbs. 
  10. Serve immediately, or store in the fridge for 3-4 days. Enjoy! 

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