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
Units
Scale
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.