Cheesecake Chocolates – Easter Week

Easter week is the perfect time for a little extra sweetness, and these cheesecake chocolates are such a fun treat to make and share. 🐣🍫 They combine the creamy richness of cheesecake with the indulgence of chocolate, creating the perfect bite-sized dessert that feels both luxurious and comforting. Whether you’re adding them to your Easter dessert table, gifting them to friends and family, or simply enjoying a homemade treat with a cup of tea, these cheesecake chocolates are guaranteed to bring a little joy to your Easter celebrations. Below is a video and recipe for you.

What sweet treats do you enjoy during Easter? Let me know in the comments below and please don’t forget to like and follow me.

Equipment needed

• Sharp small knife
• Chopping Board
• Bowl
• Food processor
• Teaspoon
• Tablespoon
• Blender
• Glass bowl
• Plate
• Spoon
• Small saucepan
• Metal or glass bowl
• Spoon

Ingredients for the base

• Pecans x 150g
• Dates x 150g
• Coconut oil x 1 tbsp

Method

• Start by removing the stones from the dates and set aside.
• Place the dates, pecans and coconut oil into the food processor.
• Blend all of the ingredients together.
• They should resemble a textured dough mixture.
• Leave the dough in the food processor.

Ingredients for the cream cheese filling

• Cashew Nuts x 150g
• Water or milk (your choice) x enough to cover the nuts
• Tahini x 2 tbsp
• Raw cacao powder x 1 heaped tbsp
• Maple syrup of honey x 1 tbsp
• Rose essence or vanilla extract

Method

• Start by soaking the cashew nuts in enough milk to cover them.
• Store them in the fridge for at least 4 hours or overnight.
• Add in the soaked cashew nuts to the blender along with the tahini and coconut oil.
• Blend all the ingredients together until a smooth paste is formed.
• Pour 150g of the cashew nut cream cheese in the food processer.
• Add in the maple syrup and the rose essence or vanilla extract.
• Blend these ingredients together.
• The mixture maybe runny so pour into a bowl and store in the fridge for a couple of hours or overnight.
• Once the mixture has hardened remove from the fridge.
• Dampen your hands and spoon out a piece of the mixture.
• Roll between your hands and place onto a plate.
• Continue until you have used up all of the mixture.
• Place the plate into the fridge and leave for another 3o minutes or so.

Ingredient for the chocolate.

• Chocolate x 100g your choice

Method

• Meanwhile, place a saucepan of boiling water on a medium heat on the hob.
• Put the metal bowl on top of the saucepan.
• Break up the bar of chocolate and place it into the pan.
• Let the chocolate completely melt and the remove it from the heat.
• Remove the date balls from the fridge.
• Roll them in the melted chocolate and place back onto the pre-lined baking tray.
  • If you have leftover melted chocolate you can dunk the date balls back into the chocolate two or three times or until it’s all gone.
• Place back into the fridge until the chocolate is hard.
• Then serve and enjoy.

I hope you love these cheesecake chocolates as much as I do! They’re simple to make, beautifully indulgent, and perfect for celebrating Easter week with something sweet. If you give this recipe a try, I’d love to hear what you think. Wishing you a wonderful Easter filled with delicious treats, cosy moments, and plenty of chocolate. 🌸🐰