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Large, medium and small cheesecake eggs on a plate with a spoon, surrounded by colorful mini eggs.

Biscoff Easter Egg Cheesecake

Author: Sarah Brooks
This Lotus Biscoff Easter egg cheesecake is sure to satisfy all your Biscoff cravings. Luscious Biscoff cheesecake encased in a chocolate shell, yum!
5 from 1 vote
Prep Time 1 hr
Chilling time 4 hrs
Total Time 5 hrs
Course Dessert, Snack
Cuisine American, British
Servings 10 to 24 serves
Calories 136 kcal


  • 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


I highly recommend measuring by weight and mls instead of cups. You will get better, more consistent results!

    For the egg 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) Biscoff cookies
    • ½ stick (¼ cup/ 60gms) unsalted butter

    For the Biscoff cheesecake filling

    • 1 x 8 ounce tub (225gms) full fat cream cheese
    • cup (100gms) smooth Biscoff spread
    • 1 teaspoon lemon juice
    • ½ teaspoon vanilla extract
    • ½ cup (125mls) thickened cream

    To decorate

    • several whole Biscoff cookies
    • extra Biscoff cookie crumbs
    • ¼ cup (75gms) ish Biscoff spread
    • extra mini chocolate or speckled eggs, bunnies etc. *optional


    For the egg shell 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 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 upto 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 Biscoff 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, vanilla and Biscoff spread to the room temperature cream cheese and beat on low until combined and smooth.
    • 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 speckled/colored mini egg don't add these until just before serving as the color can run.
    • Set up your decorating station with extra Biscoff crumbs and if using mini eggs, unwrap the chocolate bunnies and solid chocolate eggs. I recommend cutting the solid chocolate eggs in half.
    • Put a couple of tablespoons of Biscoff spread into a microwave-proof bowl and microwave for 20 to 30 seconds or until smooth and pourable. Pour the Biscoff spread into a small piping bag or zip lock bag and snip off the end.
    • Drizzle the melted Biscoff over the cheesecake. Decorate with extra Biscoff cookies, crumbs and/or mini eggs, rabbits and chopped chocolate and you're done!


    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. 


    Calories: 136kcalCarbohydrates: 9gProtein: 1gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 14mgSodium: 8mgPotassium: 13mgFiber: 0.01gSugar: 6gVitamin A: 180IUVitamin C: 0.3mgCalcium: 11mgIron: 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: Cookie butter, Lotus Biscoff, no bake cheesecake, speculoos
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