Easter Egg Cheesecakes
These Easter Egg Cheesecakes have a buttery biscuit base, a no-bake cheesecake filling and are topped with whipped cream and Easter chocolates, all inside an Easter egg shell.
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Easter Egg Cheesecakes
These no-bake Easter Egg Cheesecakes are so delicious and are the perfect sharing treat. They are honestly super easy to make and incredibly versatile. There are so many different flavour options and decoration ideas.
Start by unwrapping your Easter eggs. I used small ones available in most supermarkets and, using a hot knife, cut the top off each egg.
You need to cut enough of the top off so you can add all your fillings, but the more you remove, the less filling you’ll be able to fit inside.
The Easter eggs I used had chocolates inside, so I removed these and kept them to use for decoration — but this is completely optional. I also kept the packaging so I could stand them up once they were ready, although this is optional too.
Viral Desserts
These Easter Egg Cheesecakes have been a viral Easter treat for a couple of years now, and I thought it was about time I shared my recipe for them.
The beauty of these Easter Egg Cheesecakes is that the cheesecake filling is completely contained within the shell of the Easter egg. They are utterly delicious and so customisable.
I went with a basic vanilla cheesecake for these ones, but if you head to the flavours section below, there are so many different flavour options to choose from.
Biscuit Base
As with any cheesecake recipe, I started with the biscuit base. I used plain digestive biscuits in this recipe, which I crushed and mixed with melted butter.
You can use a variety of different biscuits depending on the flavour of your cheesecake or simply your own personal preference. However, if you are using a chocolate-topped biscuit or one with a filling, you will need to adjust the amount of butter. Head to the alternatives section below for the amounts.
The biscuit base just needs to be spooned equally among your Easter egg shells and gently pressed into the bottom.
Cheesecake Filling
There are so many different flavour options for the cheesecake filling. For these, I went with a basic vanilla cheesecake, but scroll down to the flavours section below for some other ideas.
The cheesecake filling is super easy to make and only requires three ingredients. Start by adding your soft cheese to a bowl and whisking until it begins to thicken.
You can use any brand of soft cheese for this — they will all work perfectly — but it does need to be full-fat. If you use a low-fat version, you will end up with cheesecake soup. You need the fat content in the soft cheese to help set the filling.
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Add the double cream and vanilla straight to the bowl with the semi-whisked soft cheese and continue to whisk for up to five minutes, until the cheesecake mixture is thick and holds its shape.
One test I use is to turn the bowl upside down — the cheesecake mixture shouldn’t move. If your mixture has gone from runny to thick and then back to runny, you have over-whisked it. And if it doesn’t hold its shape, continue whisking for a few more minutes until it thickens.
If you are worried about overmixing, you can whisk the double cream separately to stiff peaks before gently folding it through the soft cheese mixture. This method works perfectly, too — it just depends on your personal preference.
Filling the Cheesecakes
To fill the cheesecakes, I found the easiest way was to spoon the mixture into a piping bag and pipe it into the Easter egg shells. This ensures the filling goes all the way to the bottom of the shell.
Decoration
To decorate, I whisked some double cream to soft peaks and piped it on top of the cheesecake mixture.
The Easter eggs I used had sweets in the centre, so once I had cut the tops off, I removed the sweets and used them for decoration. I also added a selection of Mini Eggs.
When it comes to decoration, the possibilities are endless. You could drizzle over some melted chocolate or caramel sauce, for example, and use any chocolates you like on top.
Flavours
The flavour possibilities for these Easter Egg Cheesecakes are endless. Once you have the base cheesecake recipe, you can add whatever you fancy.
Chocolate Easter Egg Cheesecakes
Melt either milk, white or dark chocolate before you begin the cheesecake filling. Once melted, leave it to cool slightly. Add the melted chocolate to your soft cheese mixture and mix through before adding the double cream.
Caramel Cheesecake Filling
You could add caramel to make a caramel cheesecake filling. Once you have whisked the double cream and soft cheese together, add in your caramel. It needs to be a thick caramel, such as Carnation Caramel that comes in a tin. If you use a thin caramel, it won’t work.
Mini Egg Cheesecake
You could also crush some Mini Eggs and fold them through your cheesecake mixture to make Mini Egg Cheesecake.
Alternatives
There are so many different options for these cheesecakes. If you want to adapt the flavours, head to the flavours section above for some ideas.
If you choose to use a chocolate biscuit or a biscuit with a filling, reduce the amount of butter by 25g.
Equipment
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Easter Egg Cheesecake
Ingredients
For the Easter Eggs
- 4 Small Easter Eggs (approx 95g)
For the Biscuit Base
- 100 g Digestive Biscuits
- 45 g Unsalted Butter
For the Cheesecake Filling
- 500 g Soft Cheese
- 300 ml Double Cream
- 1 tsp Vanilla Extract (optional)
For the Decoration
- 200 ml Double Cream
- Easter Chocolates
Instructions
Prep
- Unwrap your Easter Eggs and carefully cut the tops off. I found it easiest to do this with a hot knife.
- Remove any sweets/chocolates from the inside of your eggs. You can keep these and use them as decoration later.
- Leave the Easter Eggs to one side.
To Make the Biscuit Base
- Crush the biscuits to a fine crumb. You can do this by putting them into a food-safe bag and crushing them with a rolling pin. Or pop them into a food processor.
- Add in the melted butter and mix until your biscuit crumbs resemble wet sand.
- Carefully split the biscuit mixture between your four cheesecakes. Gently press into the bottom of the Easter Egg shells.
To Make the Cheesecake
- Add the soft cheese to a large bowl and mix until it starts to thicken.
- Add in the double cream and vanilla extract and whisk until the mixture is thick and holds its own shape.
- Pipe the mixture into your Easter Egg shells until they are compeltley filled.
To Decorate
- Whisk your double cream until it holds soft peaks.
- Pipe onto the top of your cheesecake mixture and decorate with your Easter Chocolates.
- Pop the cheesecakes into the fridge for a minimum of 2 hours to set before cutting into them to enjoy!
Video
Notes
- These Easter Egg Cheesecakes will last 3+ days in the fridge.
- There are so many different flavours and decoration options, it really is completely up to you.
- I used the small 95g Easter Eggs available in most supermarkets.