The chocolate Easter cheesecake cookies are super special and look beautiful. A rich, melt-in the-mouth chocolate crumb is studded with white chocolate and mini eggs, baked, then topped with white chocolate cheesecake and more mini eggs to create pretty, delicious little Easter nests!
Preheat the oven to 180C (160C fan / 370F) and line two large baking sheets.
Melt the dark chocolate and set aside to cool.
Put the softened butter and cream cheese in a bowl and beat together until smooth and combined.
Add the sugar and whisk together until pale and fluffy.
Whisk the egg into the mixture.
Add the cooled melted chocolate and mix.
Sift in the flour, bicarbonate of soda, baking powder, salt and cocoa powder and fold together to produce a chocolate dough.
Add the white chocolate chunks and chopped mini eggs. Fold to evenly distribute throughout the dough.
Divide the mixture into 16 pieces, rolling into balls with your hands. Place the balls on lined baking sheets, making sure you allow plenty of room for them to spread.
Bake in the oven for 12 minutes.
Once out of the oven and while still warm, gently press a melon baller or the back of a spoon into the centre of each cookie to make a little well.
Make the topping
Melt white chocolate and allow to cool to room temp.
Place the cooled white chocolate in a bowl with the cream cheese. Whisk together to produce a smooth cheesecake mixture.
Place a teaspoon of the cheesecake mixture into the centre of each cookie.
Place three mini eggs onto each cookie.
Transfer to a wire rack to finish cooling.
Serve these Easter cheesecake cookies as part of your Easter celebrations.