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.
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
Instructions
Prepare the Chocolate Eggs:
- Unwrap the chocolate Easter eggs.
- Warm a sharp knife by dipping it in hot water, then dry it.
- Carefully score along the seam of each egg with the warm knife until it separates into halves.
Make the Cookie Base:
- Mix graham cracker (or digestive biscuit) crumbs with melted butter until the texture resembles wet sand.
- Evenly distribute the mixture into the chocolate egg halves, pressing gently to form a base.
- Refrigerate while preparing the cheesecake filling.
Prepare the Cheesecake Filling:
- Beat softened cream cheese, powdered sugar, and vanilla extract in a large bowl until smooth.
- In a separate bowl, whip cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until smooth.
Assemble & Chill:
- Remove the chocolate egg halves from the refrigerator and fill them with the cheesecake mixture, smoothing the top.
- Decorate with melted chocolate, mini eggs, cookie crumbs, or fresh flowers as desired.
- 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
