Easter Egg Cheesecake Recipe
This easter egg cheesecake is a festive make-ahead dessert for Easter! It has a buttery crumb base, creamy no-bake cheesecake filling, deliciously layered into chocolate egg halves, and is decorated with mini eggs and a chocolate drizzle.
Servings: 8 people
Calories: 270kcal
Cost: $15
Ingredients
Chocolate Eggs
- 2 hollow chocolate eggs 3.5 oz / 100 g Cadbury milk chocolate eggs
Base Ingredients
- 3.4 oz Graham cracker or digestive biscuits crushed
- 2 tbsp butter melted
Cheesecake Filling
- 12 oz cream cheese full fat
- 2 oz powdered sugar
- 6 oz heavy cream
- 1 tsp vanilla extract
Decoration
- melted chocolate
- mini chocolate eggs
Instructions
- Split the Easter eggs in half and unwrap them.
- Make the cookie base by combining the crushed biscuits with melted butter.
- Divide the cookie base between the chocolate eggshells and press down gently.
- Mix the cheesecake filling and gently fold in whipped cream.
- Fill the chocolate eggs with cheesecake filling and smooth the top.
- Decorate with melted chocolate and mini chocolate eggs, then chill for at least 2 hours before serving.
Notes
This cheesecake can be made ahead of time for a perfect Easter dessert.