Description
Easter Egg Cheesecake is a no-bake dessert inside a hollow chocolate egg, filled with creamy cheesecake and topped with festive decorations. It’s the perfect treat for spring celebrations and a fun twist on the classic cheesecake.
Ingredients
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6 medium hollow chocolate Easter eggs (milk, white, or dark chocolate)
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8 oz (226g) cream cheese, softened
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1 cup powdered sugar
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1 tsp vanilla extract
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1 cup heavy cream (whipping cream)
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2 tbsp butter (for the base)
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1 cup crushed biscuits or cookies (digestives, graham crackers, or Oreos)
Optional Toppings
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Crushed mini chocolate eggs
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Chocolate chips
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Fresh berries
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Whipped cream
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Sprinkles or edible decorations
Instructions
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Choose hollow chocolate eggs and gently cut them in half using a warm knife.
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Crush the biscuits or cookies and mix them with melted butter. Press the mixture into the bottom of each chocolate egg half.
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Whip the heavy cream in a bowl until soft peaks form.
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In another bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth.
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Gently fold the whipped cream into the cream cheese mixture.
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Spoon the cheesecake filling into each chocolate egg half, smoothing the top with a spatula.
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Chill the filled eggs in the fridge for at least 4 hours to set.
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Once chilled, decorate with toppings like sprinkles, mini chocolate eggs, whipped cream, or berries.
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Serve and enjoy!
Notes
To make it gluten-free, use gluten-free biscuits.
For a vegan version, substitute dairy with plant-based cream cheese and whipped cream.
You can also add fruit puree or flavored extracts to the filling for variety.
- Prep Time: 15M
- Cook Time: 0M (No baking required)
- Category: Dessert, No-Bake Treat
- Method: No-Bake, Mixing, Chilling
- Cuisine: American