Easter Egg Cheesecake is a delightful and creative dessert that features a rich and creamy cheesecake filling inside hollow chocolate Easter eggs. This no-bake treat is perfect for adding a festive touch to your holiday celebrations. With its smooth, velvety filling and fun presentation, it’s sure to be a hit with kids and adults alike!
Why You’ll Love This Recipe
- No-Bake Dessert: Easy to prepare without needing the oven.
- Festive and Fun: Perfect for Easter gatherings and egg hunts.
- Creamy and Delicious: The cheesecake filling is smooth and flavorful.
- Customizable: Add your favorite toppings, from fruit to chocolate shavings.
Ingredients
- 6 hollow chocolate Easter eggs (medium-sized)
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup graham cracker crumbs (optional, for added crunch)
- Fresh fruit, sprinkles, or candy for topping
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Easter Eggs: Carefully cut the tops off the chocolate Easter eggs using a warm knife to create a smooth edge. Set aside.
- Make the Cheesecake Filling: In a bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
- Fill the Eggs: Spoon or pipe the cheesecake filling into the hollow chocolate eggs. Fill to the top, smoothing the surface.
- Optional Crunch Layer: If desired, sprinkle graham cracker crumbs on top for added texture.
- Decorate: Top with fresh fruit, sprinkles, or mini chocolate eggs for a festive finish.
- Chill and Serve: Refrigerate for at least 1 hour to set before serving.
Servings and Timing
- Servings: Makes 6 cheesecake-filled eggs
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 20 minutes
Variations
- Chocolate Lovers: Mix in chocolate chips or swirl with melted chocolate.
- Fruity Twist: Add a layer of fruit preserves or fresh fruit in the filling.
- No Dairy Option: Use dairy-free cream cheese and whipped topping.
- Graham Cracker Crust: Add a crust at the bottom of each egg with graham cracker crumbs and melted butter.
Storage/Reheating
- Refrigerator: Store in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze the filled eggs (without fresh fruit toppings) for up to 2 weeks. Thaw in the refrigerator before serving.
- Reheating: These cheesecake eggs are best served chilled, so no reheating is needed.
FAQs
How do I cut the chocolate eggs without breaking them?
Use a warm knife (run under hot water and dried) to gently cut through the chocolate.
Can I use mini eggs instead of regular-sized ones?
Yes, just adjust the filling quantity accordingly and use a piping bag for easier filling.
What if my cheesecake filling is too runny?
Ensure the cream cheese is properly whipped and the whipped cream is at stiff peaks before folding together.
Can I add fruit to the filling?
Yes, fold in small fruit pieces like strawberries or blueberries for a fresh twist.
How long do these cheesecake eggs last in the fridge?
They can last up to 3 days if stored properly in an airtight container.
Can I use flavored cream cheese?
Yes, try flavors like chocolate, strawberry, or lemon for variety.
What toppings work best for this dessert?
Fresh fruit, chocolate shavings, sprinkles, or crushed cookies are all great options.
Can I make these cheesecake eggs ahead of time?
Yes, prepare them a day in advance and keep them refrigerated until serving.
Are there other ways to decorate the eggs?
Absolutely! Use edible glitter, candy flowers, or even colored icing to create fun designs.
Can I make this recipe gluten-free?
Yes, simply use gluten-free graham cracker crumbs or skip the crumbs entirely.
Conclusion
Easter Egg Cheesecake is a delicious and show-stopping dessert that’s perfect for your Easter celebrations. The combination of smooth, creamy cheesecake filling with the crunch of a chocolate egg shell makes each bite irresistible. Plus, with so many topping options, you can get creative and make them uniquely yours. Try this recipe for a fun and festive addition to your holiday table!
Print
Easter Egg Cheesecake
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 2 cheesecake-filled egg halves 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Description
Easter Egg Cheesecake is a fun and festive no-bake dessert perfect for celebrating Easter. This treat features a creamy cheesecake filling inside hollow chocolate Easter eggs, topped with colorful Easter candies. It’s easy to make and a sure hit with both kids and adults!
Ingredients
For the Base:
- 60g digestive biscuits (or graham crackers)
- 25g unsalted butter, melted
For the Cheesecake Filling:
- 235g full-fat cream cheese, at room temperature
- 40g icing sugar
- 1 tsp vanilla extract
- 95ml double cream (heavy cream)
For Assembly:
- 1 large hollow chocolate Easter egg (approx. 150g)
- Assorted Easter chocolates (mini eggs, chocolate bunnies, sprinkles, etc.)
Instructions
-
Prepare the Easter Egg Halves:
- Gently warm a sharp knife under hot water, dry it, and carefully cut along the seam of the chocolate Easter egg to separate it into two halves. Set aside.
-
Make the Biscuit Base:
- Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
- Mix the crumbs with the melted butter until the mixture resembles wet sand.
- Divide the mixture between the two Easter egg halves and press down gently to form a firm base. Chill in the fridge while preparing the filling.
-
Prepare the Cheesecake Filling:
- In a bowl, combine the cream cheese, icing sugar, and vanilla extract. Mix until smooth and creamy.
- Add the double cream and whisk until the mixture thickens and holds its shape.
-
Fill the Easter Egg Halves:
- Spoon the cheesecake filling into the prepared egg halves, smoothing the tops with a spatula.
-
Decorate and Chill:
- Decorate the tops with melted chocolate drizzles, mini eggs, chocolate bunnies, and colorful sprinkles.
- Chill in the fridge for at least 2 hours before serving.
Notes
- You can substitute graham crackers with any biscuit you like.
- Get creative with decorations! Add edible glitter, candy grass, or anything festive.
- Make sure your cream cheese is at room temperature to avoid lumps.