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Cheesecake Filled Easter Eggs Recipe
Cheesecake in an easter egg; it had to be done! Delicious easter eggs filled with a rich cocoa digestive base, a no-bake cheesecake filling and decorated with fun easter chocolates.
Who knew an easter egg filled cheesecake would taste so good: it’s rich, decadent and oh so creamy! The chocolate easter eggs are halved and filled with a rich digestive cocoa base, a cheesecake filling and topped with delicious easter chocolates.
The cheesecake filling is a no-bake recipe so there’s no baking involved whatsoever it only needs to set in the fridge for 2 hours. The hardest part of this recipe is not eating it before it’s set!
Why You’ll Like This Recipe
- It’s an easter egg filled cheesecake!!
- A fun easter dessert for adults and kids.
- It’s very customisable.
- You can eat the bowl as it’s an easter egg (always a plus).
- It’s a fun and easy recipe to have at Easter that looks amazing!
Do I Need Any Special Equipment To Make An Easter Egg Cheesecake?
To make this easter egg cheesecake you don’t need any special equipment, an electric whisk is used to make the cheesecake filling. You can do this by hand but it will take a longer time.
Watch How To Make It
Ingredients
Below are the ingredients needed to make this easter egg cheesecake:
- Easter Eggs: I used 2 medium easter eggs for this recipe which gave me 4 halves. I brought the £1 mini eggs easter egg which are 130g each.
The Base
- Butter: You can use salted or unsalted butter.
- Digestive Biscuits: The digestive biscuits are crushed into crumbs.
- Cocoa Powder: The addition of cocoa powder makes it the best cheesecake base ever!
The Filling
- Cream Cheese: Avoid using reduced fat cream cheese as the cheesecake might not set as well.
- Icing Sugar: Also called powdered sugar.
- Double Cream: Use double cream straight from the fridge.
To Decorate
- Mini Eggs: I placed whole mini eggs to decorate the cheesecake.
- Malteser Bunnies: Added for decoration.
- Milk Chocolate: Milk chocolate is melted and drizzled across the easter egg cheesecake.
How Do You Half Easter Eggs Without Cracking Them?
The best way to half easter eggs is to use a warm sharp knife to gently score around the seamline until it halves naturally.
This does take a lot of patience, going in too strong and fast can result in the egg breaking. To heat the knife, I like to dip it in hot boiled water wiping it dry before scoring each time.
Be gentle with the easter eggs when adding the base and cheesecake filling inside, they can break with too much pressure.
How To Make Easter Egg Cheesecake
Below is a step-by-step guide on how to make easter eggs filled with cheesecake. Full recipe instructions are on the recipe card at the bottom.
Halving The Easter Eggs:
Step One
With a warm sharp knife gently cut the easter egg in half by scoring around the seamline. I like to heat the knife by placing it in boiled water and wiping it dry. Then I score around the seamline until it falls apart.
When the knife gets cold, I dip it back in the hot water and wipe it dry before continuing to score along the seamline.
This does take a lot of patience, going in too strong and fast can break the easter egg.
The Base:
Step Two:
Put the digestive biscuits in a freezer bag and with a rolling pin, bash the biscuits into fine crumbs. You can also use a food processor or break the biscuits with your hands.
Place the digestive crumbs into a mixing bowl, add cocoa powder and mix together until evenly distributed.
Melt the butter in the microwave and add to the digestive crumbs and cocoa powder mixture. Mix until combined.
Step Three:
Spoon the base mixture into the cheesecake, split evenly between 4 halves.
With the back of a small spoon or using your thumb, press down gently so that the base is compressed. Then place in the fridge to chill whilst you make the filling.
Make The Filling:
Step Four:
Add the double cream, icing sugar and cream cheese into a large mixing bowl and whisk until thickened.
Step Five:
Gently spoon the cheesecake filling into the easter egg and smooth over with an offset pallet knife. Place in the fridge for 2 hours, then decorate once set.
Time To Decorate:
Step Six:
To decorate, melt milk chocolate in the microwave. Stick a Malteser bunny in the middle, drizzle with melted chocolate and finish with a couple mini eggs.
Topping Ideas:
I decorated my easter egg cheesecakes with melted chocolate, mini eggs and Malteser bunnies. However, you can decorate your cheesecakes however you like!
Below are a few ideas and easter chocolates you can use for the decoration.
- Smarties
- Creme Eggs
- Reeses Chocolate
- Kinder Eggs
- White Chocolate Bunnies
- Kit Kat Bunnies
How To Store Cheesecake Filled Easter Eggs
To store, place the easter egg cheesecakes in an airtight container and place in the fridge.
How Long Does It Keep?
Generally, easter egg cheesecakes should last around 3 days. Make sure to use fresh ingredients such as newly brought double cream and cream cheese.
Can I Make This Easter Egg Cheesecake Ahead?
If you want to make this recipe ahead of time, leave the easter egg cheesecakes in the fridge and decorate just before serving. They last around 3 days so it’s best to eat it a day or two after making it.
Can I Freeze This?
Yes, you can freeze this cheesecake!
Once the cheesecake has set in the fridge, place it in an airtight container and place in the freezer.
Recipe Variations
There are so many ways to customise this recipe and lots of ingredients to substitute, below are a few ideas:
- Decorate the easter cheesecake with kinder bueno, creme egg or ferrero rocher.
- Drizzle with white chocolate, dark chocolate or even Biscoff spread.
- Change the easter egg to an Oreo easter egg or white chocolate easter egg.
- Add melted chocolate to your cheesecake filling.
- Add crushed chocolate to your cheesecake filling.
- You could make an easter egg cheesecake version of my no-bake mint aero cheesecake or no-bake kinder bueno cheesecake!
How To Make This Recipe Gluten-Free
Making this easter egg cheesecake gluten-free is quite simple!
Simply use gluten-free digestive biscuits when making the cheesecake base. Generally, Cadbury’s chocolates are gluten-free but double check before buying.
What Should I Do If The Easter Egg Breaks?
If the easter egg breaks don’t worry it will still taste great! Simply break the chocolate into pieces and mix it into the cheesecake filling. In individual glasses or a bowl, layer starting with the cheesecake base, add the cheesecake filling and then top with chocolate decorations once set. Problem solved!
My Top Tips
Be so gentle when making this easter cheesecake! Easter eggs are quite delicate and can break easily when being heavy handed. Try not to rush each step, take your time and be patient, especially when slicing the easter eggs in half.
For the cheesecake base I used a fine and rich cocoa base, when mixed with butter and digestive crumbs it creates a deliciously rich and tasty base.
Avoid decorating the cheesecake until the cheesecake has set, as the toppings can soften or getting watery in the fridge.
Whisk the cheesecake mixture until it turns thick, creamy and ripples appear when whisking. If the mixture is not whisked properly then it’s likely the cheesecake will not set properly.
Once easter has passed, you might find supermarkets selling easter eggs at promotional prices. Buy a couple so that you can make this dessert throughout the year! Just make sure to check the best before date so it doesn’t go out of date.
If you buy easter eggs which come with a treat bag (for example a pack of mini eggs), you can use the added chocolate to decorate the cheesecake instead of buying a separate pack of chocolates!
More Mouth-Watering Easter Recipes
Liked this cheesecake filled easter eggs recipe? Wait until you see these delicious easter treats below:
- Mini Egg Cookie Bars
- Mini Egg Tiffin
- Hot Cross Bun Pudding
- Shredded Wheat Nests
- Cornflake Easter Nests
- Mini Egg Brownies
- Mini Egg Cookies
Easter Egg Cheesecake
Ingredients
The Base
- 85 g Digestive Biscuits Approximately 6 Biscuits
- 50 g Butter (Melted)
- 10 g Cocoa Powder
The Filling
- 270 g Cream Cheese
- 30 g Icing Sugar
- 50 ml Double Cream
To Decorate
- 90 g Mini Eggs
- 4 Malteser Chocolate Bunnies
- 50 g Melted Milk Chocolate
Instructions
- With a warm sharp knife gently cut the easter egg in half by scoring around the seamline.To heat the knife, I like to dip it in hot boiled water wiping it dry before scoring each time.
- Put the digestive biscuits in a freezer bag and with a rolling pin, bash the biscuits into fine crumbs. You can also use a food processor or break the biscuits with your hands.
- Place the digestive crumbs into a mixing bowl, add cocoa powder and mix together until evenly distributed.
- Melt the butter in the microwave and add to the digestive crumbs and cocoa powder mixture. Mix until combined. Then spoon the base mixture into the cheesecake, split evenly between 4 halves.
- With the back of a small spoon or using your thumb, press down gently so that the base is compressed. Then place in the fridge to chill whilst you make the filling.
- Add the double cream, icing sugar and cream cheese into a large mixing bowl and whisk until thickened.
- Gently spoon the cheesecake filling into the easter egg and smooth over with an offset pallet knife. Place in the fridge for 2 hours, then decorate once set.
- To decorate, melt milk chocolate in the microwave. Stick a Malteser bunny in the middle, drizzle with melted chocolate and finish with a couple mini eggs.
Video
Nutrition
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Leonora
This recipe is delicious. Tried the recipe and it’s great.
Michelle
Thank you Leonora, I love this recipe too!