Egg Cheesecake

Why You’ll Love This Recipe

• Festive Presentation: Serving cheesecake in chocolate egg halves adds a charming and seasonal touch to your dessert spread.
• No-Bake Convenience: This recipe requires no baking, making it an easy and quick option for holiday preparations.
• Customizable Decorations: You can personalize each cheesecake egg with your favorite toppings, such as mini chocolate eggs, sprinkles, or a drizzle of melted chocolate.
• Make-Ahead Friendly: Prepare these cheesecake-filled eggs in advance, allowing you to focus on other aspects of your Easter celebration.

Ingredients

• 2 hollow chocolate Easter eggs (approximately 3.5 oz / 100 g each)
• ¾ cup (75 g) graham cracker or digestive biscuit crumbs
• 2 tablespoons (30 g) melted butter
• 1 ½ cups (340 g) full-fat cream cheese, softened
• ½ cup (60 g) powdered sugar
• ¾ cup (170 g) cold heavy whipping cream
• 1 teaspoon vanilla extract
• Optional toppings: melted chocolate, mini chocolate eggs, additional cookie crumbs, fresh flowers

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Chocolate Eggs:

   • Unwrap the chocolate Easter eggs.
   • Warm a sharp paring knife by dipping it into hot water, then dry it thoroughly.
   • Carefully score along the seam of each egg with the warm knife until the egg separates into two halves. Take your time to avoid cracking the chocolate.

2. Make the Cookie Base:

   • In a mixing bowl, combine the graham cracker or digestive biscuit crumbs with the melted butter. Stir until the mixture resembles wet sand.
   • Divide the crumb mixture evenly among the chocolate egg halves. Gently press the mixture into the bottom of each shell to form a firm base. Reserve a small amount of crumbs for optional topping, if desired.
   • Place the prepared egg halves in the refrigerator to chill while you prepare the cheesecake filling.

3. Prepare the Cheesecake Filling:

   • In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
   • In a separate bowl, whip the cold heavy cream until stiff peaks form.
   • Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth.

4. Assemble the Cheesecake Eggs:

   • Remove the chocolate egg halves from the refrigerator.
   • Spoon the cheesecake filling into each shell, smoothing the top with a spatula or the back of a spoon.
   • Decorate with optional toppings such as a drizzle of melted chocolate, reserved cookie crumbs, mini chocolate eggs, or fresh flowers.

5. Chill and Serve:

   • Place the filled and decorated egg halves in the refrigerator for at least 2 hours to allow the cheesecake filling to set.
   • Once set, serve the Easter egg cheesecakes chilled.

Servings and Timing

• Servings: This recipe yields 4 individual cheesecake-filled egg halves, suitable for 4 to 8 servings, depending on portion size.
• Preparation Time: Approximately 20 minutes
• Chilling Time: At least 2 hours
• Total Time: Approximately 2 hours and 20 minutes

Variations

• Flavor Infusions: Incorporate citrus zest (such as lemon or orange) into the cheesecake filling for a refreshing twist.
• Chocolate Base: Use crushed chocolate cookies instead of graham crackers for a richer base flavor.
• Nutty Addition: Add a layer of crushed nuts, such as hazelnuts or almonds, between the cookie base and cheesecake filling for added texture and flavor.
• Fruit Topping: Top the cheesecake filling with a spoonful of fruit preserves or fresh berries before chilling for a fruity contrast.

Storage/Reheating

• Storage: Store the assembled Easter egg cheesecakes in an airtight container in the refrigerator for up to 3 days.
• Freezing: To freeze, place the cheesecake-filled egg halves on a baking sheet and freeze until firm. Once solid, wrap each half in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

FAQs

How far in advance can I make these Easter egg cheesecakes?

You can prepare them up to 2 days in advance. Store them in the refrigerator until ready to serve.

Can I use dark or white chocolate eggs instead of milk chocolate?

Yes, you can substitute with dark or white chocolate eggs based on your preference.

What if my chocolate eggs crack during preparation?

If the chocolate eggs crack, you can still use them by assembling the dessert in small bowls or ramekins, layering the components as directed.

Can I add flavors to the cheesecake filling?

Absolutely. Consider adding flavors like lemon zest, almond extract, or melted chocolate to the filling for variation.

How do I prevent the chocolate eggs from melting while handling?

Handle the chocolate eggs with clean, dry hands, and avoid prolonged contact to prevent melting.

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Egg Cheesecake

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• Author: Ava
• Total Time: 2 hours 20 minutes
• Yield: 4 cheesecake-filled egg halves (serves 4-8)
• Diet: Vegetarian

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Description

This Easter Egg Cheesecake is a fun and festive no-bake dessert that combines creamy cheesecake filling with a delicious chocolate egg shell. Perfect for Easter celebrations, this easy make-ahead treat is customizable with your favorite toppings, making it a delightful addition to your holiday table.

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Ingredients

• 2 hollow chocolate Easter eggs (about 3.5 oz / 100 g each)
• ¾ cup (75 g) graham cracker or digestive biscuit crumbs
• 2 tbsp (30 g) melted butter
• 1 ½ cups (340 g) full-fat cream cheese, softened
• ½ cup (60 g) powdered sugar
• ¾ cup (170 g) cold heavy whipping cream
• 1 tsp vanilla extract
• Optional toppings: melted chocolate, mini chocolate eggs, extra cookie crumbs, fresh flowers

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Instructions

Prepare the Chocolate Eggs:

1. Unwrap the chocolate Easter eggs.
2. Warm a sharp knife by dipping it in hot water, then dry it.
3. Carefully score along the seam of each egg with the warm knife until it separates into halves.

Make the Cookie Base:

4. Mix graham cracker (or digestive biscuit) crumbs with melted butter until the texture resembles wet sand.
5. Evenly distribute the mixture into the chocolate egg halves, pressing gently to form a base.
6. Refrigerate while preparing the cheesecake filling.

Prepare the Cheesecake Filling:

7. Beat softened cream cheese, powdered sugar, and vanilla extract in a large bowl until smooth.
8. In a separate bowl, whip cold heavy cream until stiff peaks form.
9. Gently fold the whipped cream into the cream cheese mixture until smooth.

Assemble & Chill:

10. Remove the chocolate egg halves from the refrigerator and fill them with the cheesecake mixture, smoothing the top.
11. Decorate with melted chocolate, mini eggs, cookie crumbs, or fresh flowers as desired.
12. Chill in the refrigerator for at least 2 hours before serving.

Notes

• For a chocolatey twist: Use crushed chocolate cookies instead of graham crackers for the base.
• For extra flavor: Add lemon zest or melted chocolate to the cheesecake mixture.
• Storage: Keep in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze for up to 2 months, then thaw overnight in the fridge before serving.

• Prep Time: 20minutes
• Category: Dessert
• Method: Chilling
• Cuisine: American