Print

Easter Egg Cheesecake Recipe

Print Recipe

★★★★★

4.1 from 53 reviews

This Easter Egg Cheesecake recipe features creamy, no-bake cheesecake filling nestled inside hollow chocolate eggs, making a festive and delightful dessert perfect for spring celebrations. A crunchy cookie crumb base topped with smooth cream cheese mixture is decorated with melted chocolate and mini chocolate eggs for a charming presentation.

Ingredients

Scale

Chocolate Egg Shells

  • 2 hollow chocolate eggs (approx. 3.5 oz / 100 g each, milk chocolate)

Cookie Base

  • 3/4 cup / 75 g / 2.6 oz Graham cracker or digestive biscuits, crushed
  • 2 tbsp / 30 g / 1 oz butter, melted

Cheesecake Filling

  • 1 1/2 cups / 340 g / 12 oz cream cheese, full fat, softened
  • 1/2 cup / 60 g / 2 oz powdered (confectioners’/icing) sugar
  • 3/4 cup / 170 g / 6 oz heavy cream (double/whipping), cold
  • 1 tsp vanilla extract

Decoration

  • Melted chocolate for drizzling
  • Mini chocolate eggs
  • Reserved cookie crumbs (optional)

Instructions

  1. Prepare Chocolate Egg Shells: Carefully unwrap and split the hollow chocolate eggs into halves by scoring along the seam with a knife dipped in hot water. Work slowly to prevent cracking the chocolate shells.
  2. Make Cookie Base: Combine the crushed Graham crackers or digestive biscuits with melted butter until the mixture resembles wet sand. This will form the crunchy base for the cheesecake.
  3. Press Cookie Base into Egg Shells: Divide the cookie crumb mixture evenly between the chocolate egg halves. Gently press down using the back of a spoon or fingertips to compress the base. Chill these in the fridge for 15 minutes to set.
  4. Prepare Cheesecake Filling: Beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until fully combined.
  5. Fill Chocolate Egg Shells: Spoon the cheesecake filling into the chilled cookie bases inside each chocolate egg half, smoothing the top carefully with a butter knife or spatula.
  6. Decorate and Chill: Drizzle melted chocolate over the cheesecake filling and sprinkle with reserved cookie crumbs and mini chocolate eggs for decoration. Refrigerate the assembled Easter egg cheesecakes for at least 2 hours until set before serving.

Notes

  • Use full-fat cream cheese for the best creamy texture.
  • Make sure the heavy cream is cold before whipping to achieve stiff peaks more easily.
  • You can swap Graham crackers with digestive biscuits or any plain cookie of your choice.
  • Handle the chocolate eggs gently to avoid cracking while pressing the base or filling.
  • These cheesecakes are best served chilled and can be stored covered in the refrigerator for up to 2 days.

Keywords: Easter cheesecake, chocolate egg dessert, no bake cheesecake, holiday dessert, spring dessert

Find it online: https://foodiecara.com/easter-egg-cheesecake-recipe/