This no bake Easter Egg cheesecake is a decadent and surprisingly easy Easter dessert. With luscious cheesecake and biscuity base wrapped in a creamy chocolate shell.
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Recipe tips and frequently asked questions
How to eat Easter egg Cheesecake?
There are two ways to eat these cheesecake easter eggs. Either pick it up with your hands and chomp away or grab a spoon and dig in!
What do you need to make Easter egg cheesecake?
To make cheesecake in Easter eggs you need hollow easter eggs and no-bake cheesecake ingredients, usually cookies and butter for the base and cream cheese, cream and flavoring for the cheesecake filling.
What size Easter eggs should I use? How many people does this serve?
I made this recipe with three different-sized hollow chocolate Easter eggs.
- Large (100 gms/3.5 oz). Holds approx. ½ cup of filling. Easily serves 2 - 3 people per half filled Easter egg with cheesecake. This recipe makes approx. 5 large half-filled eggs and serves 10 - 15.
- Medium (50 gms/1.75 oz). Holds approx. ¼ cup of filling. Serves 1 to 2 people. This recipe makes approx. 10 half-filled eggs and serves 10 to 20.
- Small (17 gms/.6 oz). Holds approx. 1 shot (30mls) of filling. This recipe makes approx. 25 to 30 half-filled eggs and serves 12 to 30.
Can I make other flavored Easter eggs filled with cheesecake?
You sure can. Milk chocolate is the most commonly available but you can use whatever flavored hollow chocolate eggs you like.
Can I put different flavored cheesecake in these cheesecake filled Easter eggs?
You sure can. I have gone with a classic vanilla cheesecake in this recipe to keep it clean and classic but you could use any no-bake cheesecake filling you like.
Some delicious options include:
As a guide this recipe uses half one of my no bake cheesecake recipes.
Where can I buy hollow Easter Eggs?
In Australia and the UK hollow Easter eggs are readily available in shops and supermarkets. In the USA they are less common but still available. In the USA try online from places like Amazon or Target. If you know of any other places let me know in the comments!
Looking for more fabulous Easter desserts? Why not try making my mini egg cheesecakes, Easter brownies, Peeps rice krispie treats or Easter rice krispie treats. Delicious!
Ingredients
Hollow Easter eggs: are essential for these cheesecake filled chocolate Easter eggs.
If you can't get hollow chocolate Easter eggs you can buy easter egg molds online and make your own with melted chocolate.
Cream cheese: full fat cream cheese is best for this recipe for that classic creamy cheesecake taste. If you use light cream cheese it may not set properly.
Cream: I use thickened cream which has a fat content of about 34%. You could also use heavy cream or heavy whipping cream which is similar.
White Sugar: white sugar is best in this recipe. You could use castor sugar if you prefer. I don't recommend using other types of sugar, they will be hard to dissolve and will compete with the flavors in this no-bake cheesecake.
Vanilla extract: sometimes also called vanilla essence, depending on where you live. You can use either, or imitation vanilla essence, depending on your preference and budget.
Lemons: a dash of lemon juice helps balance the sweetness of the cream cheese frosting filling. Fresh is best, I don't recommend bottled lemon juice.
Digestive biscuits: are a type of sweet wholemeal cookie sold in Australia. If you can't get digestives you can use the same amount of Graham crackers or Graham cracker crumbs.
Unsalted Butter: because butter makes most things taste better. In this case it binds and sets the base.
How to make Easter Egg Cheesecake
See the full recipe card at the end of the post for ingredient amounts and instructions.
To make the Easter eggshell and cheesecake base
Unwrap the Easter eggs and boil some water. Fill a tall heatproof jug with boiling water. Dip a large sharp knife in water until warm. Quickly dry the knife on a tea towel.
Score and then cut through the side seam of the egg, starting on one side and carefully scoring and gently pressing the knife until you have cut the egg in half. reheating and drying the knife as needed. Repeat with remaining eggs.
Break the cookies up and blitz them into crumbs in a food processor. If you don't have a food processor you can put them into a plastic bag on a chopping board, cover it with a tea towel and bash (carefully) with a rolling pin, or even the base of a small pot.
Melt the butter in a microwave or in a pot on the stove. Add the butter to the crumbs and mix well. Allow the mix to cool slightly so you don't melt your eggs!
Spoon the base into the Easter eggs. Press down very gently so as not to break the shell. Chill in the fridge for one hour and up to 24 hours.
Guide to base quantities: Large eggs - about 2 tablespoons base. Medium eggs - about 2 to 3 teaspoons base. Small eggs - about 1 teaspoon base.
To make the cheesecake filling
Whip the cream until firm peaks form. In a separate bowl add the lemon juice, sugar and vanilla to the room temperature cream cheese and beat on low until combined and the sugar has all dissolved.
Hot tip: Make sure your cream cheese is at room temperature. This can take anywhere from thirty minutes to one hour depending on where you live. If your cream cheese is too cold it won't mix in properly and is one of the main causes of lumpy or grainy cheesecake.
Gently fold the whipped cream into the cream cheese mix until well combined. Spoon the cheesecake filling onto the prepared Easter Eggs shells and smooth down. The filling will be quite thick, so take care to gently smooth the filling into the shells to prevent any air bubbles.
Chill in the fridge for at least four to six hours, preferably overnight.
To decorate
Hot tip: If using colored/speckled eggs do not decorate until just before serving, or the color may run.
Set up your decorating station with mini eggs, unwrap the chocolate bunnies and solid chocolate eggs. I recommend cutting the solid chocolate eggs in half. Chop some of the speckled eggs into small pieces.
Break the chocolate into pieces. Set a little chopped chocolate aside for decoration. Heat the rest of the chocolate in a microwave-proof bowl in 30-second burst until smooth and melted. Stir in the coconut oil if using and mix until smooth. Pour the chocolate into a small piping bag or zip lock bag and snip off the end.
Drizzle the melted chocolate over the cheesecake. Decorate with mini eggs, rabbits and chopped chocolate and you're done!
How to serve
To serve these cheesecake-filled Easter eggs pop them onto a plate and enjoy!
How to store
In the unlikely event you have any leftovers these chocolate Easter egg cheesecakes will store in a covered container in the fridge for up to three days.
Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream
Looking for more yummy Easter dessert recipes?
Why not try making
- Shredded Wheat Nests
- Eggless Carrot Cake
- Hot Cross Bun Ice Cream
- Carrot Ice Cream
- Biscoff Easter Egg Cheesecake
Follow me on Facebook or Pinterest for many more delicious recipes.
📋 Recipe
Easter Egg Cheesecake
Equipment
- Electric hand held beaters or stand mixer *its usefull but not essential to have two mixing bowls for your stand mixer for this recipe.
- Stick/immersion blender with chopping bowl attachment or food processor
Ingredients
For the shell and cheesecake base
- Several howllow chocolate Easter eggs *See Recipe Notes for a guide on egg size and number of eggs needed.
- 1 cup and 2 tablespoons (125gms) Digestive biscuite or graham cracker crumbs
- ½ stick (¼ cup/60gms) unsalted butter
For the vanilla cheesecake filling
- 1 x 8 ounce tub (225gms) full fat cream cheese
- ¼ cup (55gms) white sugar
- ¾ teaspoon vanilla essence
- 1 tablespooon lemon juice
- ½ cup (125mls) thickened cream
To decorate
- 6 - 10 squares extra chocolate for chocolate drizzling and sprinkling
- 1 teaspoon refined coconut oil *optional, but it will help get a finer chocolate drizzle.
- several mini cadbury chocolate or speckled eggs or similar
- some mini chcolate Easter bunnies
Instructions
I highly recommend measuring by weight and mls instead of cups. You will get better, more consistent results!
To make the shell and base
- Unwrap the Easter eggs and boil some water. Fill a tall heatproof jug with boiling water. Dip a large sharp knife in water until warm. Quickly dry the knife on a tea towel.
- Score and then cut through the side seam of the egg, starting on one side and carefully scoring and gently pressing the knife until you have cut the egg in half. reheating and drying the knife as needed. Repeat with remaining eggs.
- Break up the biscuits and blitz into crumbs in a food processor. Melt the butter in a heatproof bowl in the microwave. Add the butter to the crumbs and mix well. Allow the mix to cool slightly so you don't melt your eggs!
- Spoon the base mix into the eggs. Press down very gently. Refrigerate in a covered container in the fridge for at least 30 minutes and up to 24 hours.
- Guide to base quantities: Large eggs - about 2 tablespoons base. Medium eggs - about 2 to 3 teaspoons base. Small eggs - about 1 teaspoon base.
To make the vanilla cheesecake filling
- NB Make sure your cream cheese is at room temperature.
- Whip the cream until firm peaks form. In a separate bowl add the lemon juice, sugar and vanilla to the room temperature cream cheese and beat on low until combined and the sugar has all dissolved.
- Gently fold the whipped cream into the cream cheese mix until well combined. Spoon the cheesecake filling onto the prepared Easter Eggs and smooth down.
- Chill in the fridge for at least four to six hours, preferably overnight.
To decorate the eggs
NB if using colored/speckled eggs do not decorate until just before serving, or the colour may run from your eggs.
- Set up your decorating station with mini eggs, unwrap the chocolate bunnies and solid chocolate eggs. I recommend cutting the solid chocolate eggs in half. Chop some of the speckled eggs into small pieces.
- Break the chocolate into pieces. Set a little chopped chocolate aside for decoration.
- Heat the rest of the chocolate in a microwave-proof bowl in 30-second burst until smooth and melted. Stir in the coconut oil if using and mix until smooth. Pour the chocolate into a small piping bag or zip lock bag and snip off the end.
- Drizzle the chocolate over the cheesecake. Decorate with mini eggs, rabbits, chopped eggs and chocolate and you're done!
Notes
- If using large hollow eggs (100gms/3.5oz) per egg, this recipe needs about 3 eggs.
- If using medium hollow eggs (50gms/1.75oz) per egg, this recipe needs about 5 eggs.
- If using small hollow eggs (17gms/.8oz) per egg, this recipe needs about 12 - 15 eggs.
Nutrition
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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