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
6 medium hollow chocolate Easter eggs (milk, white, or dark chocolate)
8 oz (226g) cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 cup heavy cream (whipping cream)
2 tbsp butter (for the base)
1 cup crushed biscuits or cookies (digestives, graham crackers, or Oreos)
Optional Toppings
Crushed mini chocolate eggs
Chocolate chips
Fresh berries
Whipped cream
Sprinkles or edible decorations
Instructions
Choose hollow chocolate eggs and gently cut them in half using a warm knife.
Crush the biscuits or cookies and mix them with melted butter. Press the mixture into the bottom of each chocolate egg half.
Whip the heavy cream in a bowl until soft peaks form.
In another bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth.
Gently fold the whipped cream into the cream cheese mixture.
Spoon the cheesecake filling into each chocolate egg half, smoothing the top with a spatula.
Chill the filled eggs in the fridge for at least 4 hours to set.
Once chilled, decorate with toppings like sprinkles, mini chocolate eggs, whipped cream, or berries.
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