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Easter Egg Cheesecake

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. It’s also decorated with cute mini eggs, a chocolate drizzle, and flowers for the ultimate Easter indulgence.

Easter egg cheesecake

No-bake easter cheesecake

Easter is my favorite holiday, more so than Christmas even. Not only do I love the reason for the holiday (celebrating Christ’s resurrection). I also love spending time with family without the frenzy of decorating every inch of the house or the stress of buying presents. Can you relate?

Another thing to love is our Easter brunch. And what could be better for this occasion than a make-ahead, no-bake cheesecake? And not just any cheesecake, no, a delicious + beautiful Easter egg cheesecake!

It’s the perfect Easter dessert. The milk chocolate eggshell, biscuit base, and creamy filling are such a delicious combination. Plus, I always love easy recipes that I can make the day before to have more time the day of.

 Looking for more Easter treats? Then you might enjoy our mini egg cookie bars, Cadbury egg cookies, and chocolate cornflakes nests.

And if you love no bake treats, try our Philadelphia no bake cheesecake and no bake cheesecake with condensed milk too!

mini egg cheesecake

What is Easter egg cheesecake?

An Easter egg cheesecake can mean different things. It could be a cheesecake with mini eggs in the filling, like this mini egg cheesecake from Sarah of Taming Twins. Or it could be a large chocolate egg filled with a crushed cookie base topped by a velvety layer of no-bake cheesecake, such as my recipe.

cheesecake easter egg ingredients

Ingredients

You only need a few ingredients for each component of this easter egg cheesecake. Here’s a quick rundown of each element. See the printable recipe card at the end of the post for specific measurements.

Chocolate shell

  • Chocolate Easter eggs: You’ll need 2 hollow chocolate Easter eggs. I used the 3.5 oz / 100 g milk chocolate eggs from Cadbury. Cadbury also offers XL chocolate eggs that are around 18 oz / 500 g. You could use half of those for 1 big cheesecake.
  • Cookies: Graham crackers, digestive biscuits, cookies, or Oreos are all wonderful options for the crumb base.
  • Butter: I prefer salted butter to balance out the sweetness of the chocolate shell. Of course, unsalted butter is just as fine.

Cheesecake filling

  • Cream cheese: A block of softened cream cheese works best here. If you can’t find that, use a tub of full-fat Philadelphia cream cheese.
  • Powdered sugar provides a subtle sweetness. Powdered sugar is also called icing sugar or confectioners’ sugar.
  • Heavy cream: You may also know this ingredient has heavy cream or whipping cream, and it’s important the cream is cold to whip up properly.
  • Vanilla extract enhances the aroma of this no-bake cheesecake.

Toppings

  • Toppings (optional): Decorate these mini egg cheesecakes with everything but the kitchen sink! Mini eggs, chocolate bunnies, Cadbury cream eggs, M&M’s, and sprinkles make a lovely garnish. I embellished mine with a chocolate drizzle, cookie crumbs, crushed mini eggs, and fresh flowers (pansies).
Cheesecake egg

How to make Easter egg cheesecake

This no-bake Easter egg cheesecake comes together in no time at all! All you have to do is prep the chocolate eggs, make the cookie base, and whip up the cheesecake filling.

Step 1: Split the Easter eggs in half

  • Unwrap the chocolate eggs.
  • Dip a sharp paring knife into hot water and wipe it dry on a paper towel.
  • Carefully insert the blade in the seamline and score around the egg. Follow the seam until the 2 chocolate shells separate. Work slowly so you don’t accidentally crack the egg into pieces.
make cookie base
  • Add the crushed Graham cracker/digestive biscuits/cookies into a large mixing bowl.
  • Pour the melted butter over the crumbs and combine thoroughly until evenly coated in butter. The texture should look like wet sand.
cut chocolate egg in half

Step 3: Add cookies to eggshells

  • Divide the cookie base between the chocolate eggshells.
  • Very gently press it down to compress the base using the back of a spoon or your fingertips. Be careful not to break the eggs
  • Optionally, reserve a few crumbs for decorating the top of the eggs.
  • Place the eggs into the fridge to chill for 15 minutes while preparing the cheesecake filling.
prepare cheesecake mixture

Step 4: Mix cheesecake filling

  • To a large mixing bowl, add the softened cream cheese, powdered sugar, and vanilla extract. Beat everything together until the mixture looks smooth and creamy. Scrape down the sides of the bowl as you go.
  • In a separate bowl, whip the heavy cream until stiff peaks form.
  • Then gently fold the whipped cream into the cream cheese mixture and stir until combined.
fill and chill cheesecake eggs

Step 5: Fill and chill Easter eggs

  • Spoon the cheesecake filling into the egg halves and smooth out the top with a butter knife or an offset spatula (palette knife).

Step 6: Decorate

  • Decorate the filled Easter egg cheesecakes with your favorite Easter candy. I garnished mine with a drizzle of melted chocolate, the reserved cookie crumbs, and a couple of mini chocolate eggs.
  • Place in the refrigerator for at least 2 hours to set or until ready to serve.
Easter cheesecake recipe

Tips for success

While the Cadbury cheesecake recipe is pretty easy to make, here are some helpful tips for success! A little pre-troubleshooting can definitely save this no-bake dessert. Here are my top tips for making the perfect easter cheesecake eggs:

  • Handle the chocolate eggs gently. Hollow chocolate eggs are quite delicate and can break if handled heavy-handedly. Use a hot knife and be patient when slicing the eggs in half.
  • Crush the cracker or digestive biscuits in a food processor. A food processor or high-speed blender is so much easier to grind the cookies into crumbs than putting them into a ziplock bag and pounding them with a rolling pin.
  • Bring the cream cheese to room temperature before making the filling. Otherwise, you’ll have difficulties combining it with the other ingredients.
  • Whip heavy cream well. The cheesecake filling will not set properly if the heavy cream is too runny. This isn’t a huge issue, though, since the chocolate shell holds the filling anyway.
  • Allow the cheesecake to cool before drizzling the top with chocolate to avoid melting the egg and filling. For a fine drizzle, use a disposable pastry (pipping) bag.
  • Chill the no-bake dessert unless you’re serving it immediately. If you’re not enjoying your Easter egg cheesecake right away, keep it refrigerated until you’re ready to eat. Remove the cheesecake from the refrigerator 20 minutes before serving, so the texture is not too firm.
Cadbury egg cheesecake

Variations

Cadbury egg cheesecake is super flexible, so feel free to put your own spin on it and try one of the following variations and substitutions:

  • Cookie base: Instead of graham cracker or digestive biscuits, prepare the base with Oreos, Biscoff cookies, or shortbread.
  • Chocolate filling: For a chocolate cheesecake filling, stir 1 tablespoon unsweetened cocoa powder into the cream cheese mixture.
  • Nutella filling: Mix 3 tablespoons Nutella or another nut spread into the filling.
  • Biscoff filling: Add 3 to 4 tablespoons Biscoff spread to the cream cheese filling.
  • Chocolate chips: Fold 1/2 cup / 90 g / 3 oz chocolate chips into the cheesecake mixture.
  • Gluten-free: It’s really simple to make this Easter dessert gluten-free. Chocolate eggs are already gluten-free, and the only thing left to do is use gluten-free cookies or biscuits for the crumb base.
Easter cheesecake

FAQ

How many servings does this yield?

The recipe makes 4 individual Easter egg cheesecakes, which equals 4 to 8 servings. The cheesecake-stuffed eggs are pretty filling, and I manage to enjoy only half an egg at a time. You could also fill a large Easter egg instead of 4 individual egg halves.

Where can I buy chocolate eggs?

Hollow chocolate eggs are usually available in spring and around Easter, approximately from January to April. You can find them at most supermarkets and grocers.

What can I do if the chocolate eggs break?

In case the chocolate eggshells break, turn the recipe into cheesecake jars. Follow these simple steps:

  1. First, break the chocolate shell into pieces and fold it into the cheesecake mixture.
  2. Then layer the components into jars, starting with the cookie base.
  3. Continue with the cheesecake filling and decorate the top with mini eggs.
Cadbury mini egg cheesecake

Storage Instructions

How to store easter egg cheesecake

Store your easter cheesecake in the refrigerator and enjoy it within 3 days. Cover each chocolate egg tightly with plastic wrap (cling film) or place them into an airtight container.

Can you freeze this easter egg cheesecake?

Yes, you can freeze this no-bake cheesecake. Put the dessert into a freezer-safe container and freeze for up to 3 months. Let defrost in the fridge overnight. The texture of cream cheese changes a little after freezing and thawing, but the dessert will still taste delicious.

Making this recipe ahead of time

Mini egg cheesecakes last 3 days in the fridge, meaning you can make this no-bake dessert a day or two in advance. Be sure to decorate the eggs right before servings to look their best and not become soggy.

no bake Easter egg cheesecake
Easter egg cheesecake

Easter Egg Cheesecake Recipe

Yield: 8 servings
Prep Time: 20 minutes
Additional Time: 2 hours
Total Time: 2 hours 20 minutes

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. It’s also decorated with cute mini eggs, a chocolate drizzle, and flowers for the ultimate Easter indulgence.

Ingredients

  • 2 hollow chocolate eggs (I used 3.5 oz / 100 g Cadbury milk chocolate eggs)

Cookie Base

  • 3/4 cup / 75 g / 2.6 oz Graham cracker or digestive biscuits, crushed
  • 2 tbsp butter / 30 g / 1 oz butter, melted

Cheesecake Filling

  • 1 1/2 cups / 340 g / 12 oz cream cheese (full fat)
  • 1/2 cup / 60 g / 2 oz powdered (confectioners’/icing) sugar
  • 3/4 cup / 170 g / 6 oz heavy (double/whipping) cream
  • 1 tsp vanilla extract

Toppings

  • melted chocolate
  • mini chocolate eggs
  • cookie base (see above)

Instructions

    1. Split the Easter eggs in half. Unwrap the chocolate eggs. Dip a sharp paring knife into hot water and wipe it dry on a paper towel. Carefully insert the blade in the seamline and score around the egg. Follow the seam until the 2 chocolate shells separate. Work slowly so you don’t accidentally crack the egg into pieces.
    2. Make cookie base. Add the crushed Graham cracker/digestive biscuits/cookies into a large mixing bowl. Pour the melted butter over the crumbs and combine thoroughly until evenly coated in butter. The texture should look like wet sand.
    3. Add cookies to eggshells. Divide the cookie base between the chocolate eggshells. Very gently press it down to compress the base using the back of a spoon or your fingertips. Be careful not to break the eggs. Optionally, reserve a few crumbs for decorating the top of the eggs. Place the eggs into the fridge to chill for 15 minutes while preparing the cheesecake filling.
    4. Mix cheesecake filling. To a large mixing bowl, add the softened cream cheese, powdered sugar, and vanilla extract. Beat everything together until the mixture looks smooth and creamy. Scrape down the sides of the bowl as you go. In a separate bowl, whip the heavy cream until stiff peaks form. Then gently fold the whipped cream into the cream cheese mixture and stir until combined.
    5. Fill and chill Easter eggs. Spoon the cheesecake filling into the egg halves and smooth out the top with a butter knife or an offset spatula (palette knife).
    6. Decorate. Decorate the filled Easter egg cheesecakes with your favorite Easter candy. I garnished mine with a drizzle of melted chocolate, the reserved cookie crumbs, and a couple of mini chocolate eggs. Place in the refrigerator for at least 2 hours to set or until ready to serve.

Notes

The recipe makes 4 eggshells. Since the dessert is quite filling, it makes 8 servings (1/2 eggshell).

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 270Total Fat: 23gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 82mgSodium: 237mgCarbohydrates: 12gFiber: 0gSugar: 6gProtein: 4g

Shannon

Saturday 9th of March 2024

I cant buy the hollow eggs here. Could you tell me the size and depth of them? I'm buying silicone egg shaped molds to make them and am wondering what size to purchase.

Cyna | Country Hill Cottage

Saturday 9th of March 2024

Hi Shannon! The chocolate eggs is used are approximately 4 inches long, 3 inches wide, and 1.5 to 2 inches deep. However, you could also use a smaller mold and create more cheesecakes. I hope this helps you out and happy making!

Miria Bicchi

Wednesday 5th of April 2023

Non parlo inglese, vorrei fare questa ricetta, però in uno stampo di poliuretano, rivestendolo con la base di digestive e burro. Secondo voi riuscirà bene?? Grazie mille

Cyna | Country Hill Cottage

Thursday 6th of April 2023

Ciao Miria! Potrebbe funzionare, ma temo che sarà difficile rimuovere l'uovo dallo stampo senza romperlo. Hai forse uno stampo in silicone morbido?

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