Hello lovelies,
Nearly three years on and the viral Dubai Chocolate is still going strong!
When coming up with some Easter sweet treat ideas, I instantly knew I wanted to do something incorporating the Dubai Chocolate flavours and textures. After-all, it is one of the most well talked about and loved trend so I knew it would be a hit with you guys.
After a lot of back-and-forth and toying with ideas, in the end, I went with an Easter Egg Cheesecake and boy, am I glad I did because it was sensational.
A plain chocolate Easter egg shell filled with a crunchy pistachio kadayif base which is layered with a silky smooth pistachio cheesecake filling, topped with a pistachio spread drizzle, a pistachio and speckled egg crumb and finished off with some green speckled eggs – if that doesn’t get you drooling, I don’t know what will.
If Dubai Chocolate has captured your heart, this is a must-try recipe! It takes less than half hour to re-create, has small simple steps to follow, there’s no baking involved and the end result is sensational.
So, if these sound like abit of you, you know the drill. Keep on scrolling below and you’ll find today’s recipe.
Category: Desert, Easter
Servings: 4 Halves Of 2 Small Easter Eggs
Prep Time: 20 Minutes
Chill Time: 2 Hours
Overall Time: 2.5 Hours
Ingredients You Need For The Easter Egg:
- 2 Small Easter Eggs
Ingredients You Need For The Base:
- 100g Of Roasted Kadayif Pastry
- 230g Of Pistachio Cream
Ingredients You Need For The Cheesecake Filling:
- 160g Of Full Fat Cream Cheese
- 90g Of Pistachio Cream
- 40g Of Icing Sugar
- 100ml Of Double Cream
Ingredients You Need To Decorate:
- 50g Of Pistachio Cream
- 10g Of Pistachios, Chopped Small
- 10g Of Speckled Eggs, Crushed
- 12 Green Speckled Eggs
How To Make The Base Of The Cheesecake:
- Firstly, gather together your equipment and ingredients.
- Secondly, rather than using the traditional part of a knife, use the sharp bottom edge of the knife and carefully cut around the edge of the Easter egg again and again until the egg begins to loosen in your hand (TIP: if you notice the egg beginning to crack in any areas, you want to focus on these parts, slowly cracking the egg yourself so that it doesn’t break in the wrong direction), then, set to one side.
- Next, in a large mixing bowl, add the 100g of roasted kadayif pastry.
- Now, In a microwavable bowl, add 230g of pistachio cream, place the bowl into the microwave and in 10 second blasts, blast the pistachio cream until it has loosened.
- Pour the loosened pistachio cream into the kadayif pastry and mix together until the pastry is fully coated/saturated in the cream.
- Divide the pastry mixture evenly between the Easter egg halves and using the back of a small spoon, press the pastry down gently until it is compact and even.
- Place the Easter egg halves onto a plate and into the fridge to chill while you make the filling.
How To Make The Cheesecake Filling:
- In a large bowl, using an electric mixer, mix together the 160g of full-fat cream cheese, 90g of pistachio cream and 40g of icing sugar until smooth.
- Next, add the 100ml of double cream and mix again until the mixture has thickened and the filling holds its shape.
- Transfer the cheesecake filling into a piping bag, snip off the tip of the bag and pipe the filling between the Easter egg halves.
- Using a small palette knife or the back of a spoon, gently smooth the top of the mixture.
- Place the Easter egg halves back into the fridge to set for a minimum of 2 hours.
How To Decorate:
- After setting, remove the Easter egg halves from the fridge.
- In a microwavable bowl, add 50g of pistachio cream, place into the microwave and in 10 second blasts, blast the cream until runny.
- Transfer the runny cream into a small piping bag. Snip the tip of the piping bag off and drizzle the cream over the Easter egg halves.
- In the centre of the Easter egg halves, I sprinkled on a mixture of chopped pistachios and crushed speckled eggs going from one side to the other.
- Finally, top the Easter egg halves with 3 green speckled eggs. Place back into the fridge for 10 minutes to set before serving.
That’s your Dubai Chocolate Easter Egg Cheesecakes prepared, filled, chilled and decorated, ready for you to enjoy this Easter.
Notes:
- For the freshest taste, I’d recommend eating on the day of making. However, these cheesecakes can be stored in an airtight container in the refrigerator for up to 4 days.
- I brought and used this pre chopped and roasted kadayif pastry from Amazon: https://amzn.eu/d/04todmQx
- I brought and used the Black Milk Cereal pistachio cream: https://blackmilkcereal.com/collections/for-home/products/pistachio-cream
- I used speckle eggs as it’s what I had to hand, you can use whatever Easter chocolate you prefer.
- You could use either 2 small Easter eggs cut in half or 1 large Easter egg cut in half, this recipe will work for both.
I’m absolutely over the moon with the outcome of these cheesecakes and I know you guys will be obsessed too!
This is another recipe which is so versatile and I love that about it. You don’t like something I’ve included, that’s okay! Change it to something you’d prefer.
White chocolate would pair beautifully if you fancied adding more chocolate, you could do a typical digestive biscuit base rather than the kadayif pastry base I done, you could add any toppings you’d like/prefer – the options are endless and your guaranteed to have the perfect end result.
Let me know in the comments below if you make these cheesecakes yourself and if you do, what your thoughts are on them. Do you love the dubai chocolate trend? Did you love the pistachio flavour in this cheesecake?
Sending you all tons of love & hugs as always,
Elle xo
