Go Back
Large, medium and small Easter egg cheesecakes on a plate.

Easter Egg Cheesecake

Author: Sarah Brooks
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.
5 from 1 vote
Prep Time 1 hr
Plus chilling time 4 hrs
Total Time 5 hrs
Course Dessert, Snack
Cuisine American
Servings 10 to 24 serves, depending on the egg size.
Calories 88 kcal

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

      Hot tip: make sure your cream cheese is at room temperature and your cream is cold.  These are the two main reasons for lumpy cheesecake and not setting cheesecake respectively.  
      Hollow egg size guide:
      • If using large hollow eggs (100gms/3.5oz) per egg, this recipe needs about 3 eggs. 
      Makes approx. 5 large half Easter egg shells filled. 
      • If using medium hollow eggs (50gms/1.75oz) per egg, this recipe needs about 5 eggs.
      Makes about 10 medium half Easter eggs shells filled.
      • If using small hollow eggs (17gms/.8oz) per egg, this recipe needs about 12 - 15 eggs. 
      Makes about 24 - 30 small half Easter egg shells filled.
      Other flavors:
      You can easily use different flavor chocolate eggs or fill the eggs with different flavor cheesecake.  As a guide this recipe uses approx. ½ the recipe of one my no-bake cheesecake recipes.  

      Nutrition

      Calories: 88kcalCarbohydrates: 8gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 14mgSodium: 6mgPotassium: 21mgFiber: 0.1gSugar: 8gVitamin A: 181IUVitamin C: 0.2mgCalcium: 13mgIron: 0.1mg

      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.

      Keywords: Easter, no bake cheesecake
      Tried this recipe?Let us know how it was!