No-Bake Easter Egg Cheesecakes

Need

• 2-10 assorted sized hollow Easter eggs,

• The Cookie Crumb

• 50 Grams raw caster sugar BUY
• Pinches pink salt flakes BUY
• 100 Grams butter cold, cubed BUY
• 170 Grams plain flour BUY
• 1 Teaspoon vanilla bean paste BUY
• 50 Grams macadamias roughly chopped BUY

• The Lime Cheesecake

• 1 Tablespoon flavourless gelatin bloomed in 1/4 cup of water
• 500 Grams cream cheese, chopped
• 400 Grams Sweetened Condensed Milk
• 1-2 Teaspoons vanilla bean paste BUY
• 2 limes zest and juice

• The Mango 'Yolk'

• 200 Grams frozen mango
• 1 Tablespoon lime juice

Do

1  

Using a hot knife (we heated ours in a jug of boiling water, then dried it before using) cut the chocolate eggs in half at the join line. Set aside. Be patient with this as it works, but you don't want to break any of the edges.

2  

To make the cookie crumb, Preheat oven to 180°C and line a tray with baking paper.

3  

Place sugar and salt into the Thermomix bowl and mill 10 sec/speed 10.

4  

Add butter and chop 6 sec/speed 6.

5  

Add flour, vanilla and and macadamias and mix 10 sec/speed 6.

6  

Place spoonfuls of cookie dough onto prepared tray and bake 15 - 20 minutes. Cool.

7  

Place cold cookies into the Thermomix bowl and chop 6 sec/speed 6. Spoon into each easter egg, pushing it up the sides slightly. You may have excess, but just keep in a ziploc bag in the freezer until you need a cookie crumb for something else.

8  

To make to Cheesecake filling, place cream cheese, milk, vanilla, lime juice and zest into the Thermomix bowl and blend 30 sec/speed 6.

9  

Add bloomed gelatin mixture to the Thermomix bowl and blend 30 sec/speed 5–6.

10  

Spoon into chocolate eggs, on top of the crumb. Gently shake so the cheesecake levels out. Refrigerate.

11  

When ready to serve, place mango and lime juice into Thermomix bowl. Puree 10 sec/speed 8. Scrape bowl and repeat until mixture comes together.

12  

Spoon or pipe on to each egg. Perfect!