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Easter Egg Cheesecake

Decadent Easter Egg Cheesecake: No-Bake Delight to Share

Enjoy a magical Easter with this decadent Easter Egg Cheesecake, a no-bake delight perfect for all guests.
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Prep Time 20 minutes
Chilling Time 2 hours
Total Time 2 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 large Easter Egg (approx. 150g) This chocolate shell is essential for holding the cheesecake filling.
  • 60 g Digestive Biscuits Opt for gluten-free biscuits to accommodate dietary needs.
  • 25 g Melted Butter A vegan butter substitute works well for dairy-free options.
For the Filling
  • 235 g Full Cream Cheese Philadelphia is a favored choice for a rich texture.
  • 40 g Icing Sugar Swapping with powdered sugar ensures a smooth mix.
  • 1 tsp Vanilla Extract Using pure vanilla enhances the dessert's richness.
  • 95 ml Double Cream Feel free to use coconut cream for a vegan twist.
For Decoration
  • 15 g Dark Chocolate Milk chocolate can also be used or omitted based on your taste.
  • 8 pieces Mini Eggs Replace them with any Easter candy like Creme Eggs or chocolate bunnies.
  • 2 pieces Kit Kat Bunnies Optional, for an extra fun decoration.

Equipment

  • Mixing Bowl
  • electric mixer
  • food processor
  • Microwave
  • Spatula
  • plastic wrap

Method
 

Step‑by‑Step Instructions
  1. Step 1: Prepare the Easter Egg. Begin by carefully cutting your large chocolate Easter egg in half. Utilize a warm knife to gently work around the seam, applying steady pressure until it separates into two equal halves.
  2. Step 2: Make the Biscuit Base. Crush the digestive biscuits into fine crumbs and combine with melted butter until the mixture resembles wet sand.
  3. Step 3: Assemble the Base. Divide the biscuit mixture equally between the two Easter egg halves and press down to create an even layer, then chill for at least 15 minutes.
  4. Step 4: Prepare the Filling. Combine cream cheese, icing sugar, and vanilla extract in a mixing bowl; blend until smooth. Add double cream and whisk until thick.
  5. Step 5: Fill the Egg. Spoon the cheesecake filling into each half of the Easter egg, smoothing the tops.
  6. Step 6: Set the Cheesecake. Cover with plastic wrap and refrigerate for at least 2 hours to firm up.
  7. Step 7: Decorate. Melt dark chocolate and drizzle over the cheesecake, then top with Mini Eggs and Kit Kat bunnies.
  8. Step 8: Serve. Your Easter Egg Cheesecake is ready to impress! Enjoy immediately or store in the fridge for 3-4 days.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 25gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure to chill the cheesecake properly for the best texture. Customize decorations with your favorite Easter candies.

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