Step 1

Melt the chocolate in a heatproof boil over simmering water, then coat the chocolate mold in 5-6 layers, resting it upside down in the fridge between each coat.*

Step 2

Drain and rinse the soaked cashew nuts and melt your white chocolate, then transfer both to a blender alongside the cream cheese, powdered sugar and coconut cream.

Step 3

Process at low speed, gradually increasing, and give your blender a break to scrape down the sides regularly. Blend until smooth and creamy.

Step 4

Transfer the cheesecake filling into the chocolatser egg mold.

Step 5

Get creative and decorate your cheesecake filled Easter egg to your liking with more chocolate, fresh fruit and Co!