Easter egg cheesecake – Easter eggs are cut in half and filled with a cookie crust and lightly sweetened cheesecake mixture. They’re easy, they’re fun and a great way to present an Easter dessert to guests.
Why you’ll love them
With Easter egg and cheesecake jammed into one delectable treat you’re going to love these cheesecake Easter eggs.
- Creamy and delicious – The creamy filling has so much flavour without being sickly sweet
- Chocolate – aaaand there’s the sweetness. A chocolate bowl and loads of sweet toppings
- Easy to make – Ready in less than 30 minutes
- Make ahead – Make them 2-3 days ahead ready for guests
- Choose your size – use eggs to suit the size you want to serve.
If you love a cheesecake, you’re going to love these Easter egg cheesecakes. They’re creamy and rich but with a light sweetness so you can devour at will.
The cheesecake filling is equivalent to a smallish slice of cheesecake, however, it is sitting inside a chocolate Easter egg half and topped with whatever decorations your heart desires. Definitely decadent enough for a showstopping Easter dessert
You can also use whatever size Easter eggs you like. Use smaller ones for smaller snack style Easter treats or extra-large ones for a share dessert for two.
Ingredients you’ll need
Detailed quantities and instructions in the recipe card below.
- Easter eggs: The Easter eggs shown in these photos are 100g hollow eggs but feel free to use whatever size you like.
- Biscuits / cookies: Digestive biscuits are what I use here and always my favourite for cheesecakes. You can use just about any plain biscuit / cookie you like though. Malt flavoured are lovely, chocolate ones too. Graham crackers are a great substitute if you can’t get digestives.
- Full fat cream cheese: Stick to full fat for best flavour and best setting.
- Butter: You can use either unsalted or salted butter.
- Milk: Just a little milk helps lighten the cheesecake mixture.
- Sugar: Use caster sugar (superfine sugar) for the best results.
- Pure vanilla extract: use pure vanilla extract for the best flavour or try one of the flavouring substitutes from below.
- Whipping cream: Cream labeled whipping cream, thickened cream, double cream or heavy cream– full fat versions – will all whip well.
- Flakes: Entirely optional, but crushed up flakes add a little extra chocolate to the cheesecake filling. You can use shaved chocolate in it’s place or just leave it out altogether.
Tools you’ll need
How to make Easter egg cheesecake
Detailed quantities and instructions in the recipe card below.
- Prep the Easter eggs: Warm the blade of a sharp knife. Run it gently around the seam of each egg, with light pressure, slowly cutting through until it breaks into two halves.
- Make the crumb mixture: Gently bash some biscuits / cookies in a ziplock bag to crumbs. I use a rolling pin or you can use a food processor . Add them to some melted butter in a bowl and mix well. Now divide that crumb mixture among the Easter egg halves.
- Make the cheesecake filling: Beat together cream cheese, sugar, milk and vanilla then slowly fold in whipped cream to lighten the mixture. Finally, mix in some crumbled up flakes (or chocolate shavings).
- Fill the Easter eggs: Divide the mixture among the eggs and use an offset spatula to smooth off the top.
- Decorate: Now decorate your cheesecake Easter eggs with whatever you like. Mini eggs, caramel eggs, more shaved chocolate, caramel popcorn, mini cookies – go nuts with whatever you love.
Tips and tricks
- Cream cheese should be at room temperature for it to beat up smoothly.
- Whipping cream should be cold or it won’t whip properly.
- Add the whipped cream slowly, using a folding motion so you don’t knock all the air out.
- Gluten-Free: To make your Easter egg cheesecake gluten-free, just make sure to use gluten-free biscuits / cookies in the base
- Toppings: Start with a sauce of some kind – melted chocolate, chocolate sauce or caramel sauce for instance. Then add a variety of Easter eggs, something crunchy like popcorn and sprinkles for some colours.
- Flavourings: Try adding a little flavouring to your cheesecake mix. Peppermint extract is lovely and so is orange.
Youcan make these cheesecake filled Easter eggs ahead of time. Store them in an airtight container in the fridge for 2-3 days. They don’t freeze well.
IF YOU TRY THIS Easter egg cheesecake recipe, please take a moment to leave a rating and comment below. I love hearing from you, and it helps other readers too! More recipes you’ll love
More recipes you’ll love
- No-bake Marshmallow Easter Egg Slice
- Easter Hazelnut Cake
- Mini Eggs Fudge
- Chocolate Mini Egg Cookies
- Marble Easter Sugar Cookies
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Easter Egg Cheesecake
- 2 x 100g hollow Easter eggs, room temp (7oz total)
- 6 cookies (like Arnotts Granita or Graham Crackers) (75g / 2.7oz)
- 2 tablespoons unsalted butter (28g / 1oz)
- 170 g cream cheese, softened (¾ cup)
- ⅓ cup caster sugar (70g / 2.5oz)
- 1 tablespoon milk (notes 1)
- 1 teaspoon vanilla extract
- ¾ cup whipping cream, cold (180ml)
- 3 mini Cadbury Flakes (45g / 1.6oz)
FOR THE TOPPING
- Melted dark chocolate for drizzling
- Mini eggs, chocolates or popcorn for decorating.
- Place the biscuits in a ziplock bag, then use a rolling pin to gently bash them to crumbs.
- Melt the butter in a small bowl in the microwave, then add the biscuit crumbs and mix well.
- Divide the crumb mixture between the egg halves and gently level out – don’t press it too firmly. Set aside in a large plate or tray in the fridge.
- In a medium bowl, using an electric beater, beat the cold whipping cream to soft peaks.
- In a large mixing bowl, beat together the cream cheese, sugar, milk and vanilla extract until smooth.
- Fold the whipped cream into the cream cheese mixture, one third at a time, being careful not to knock out the air.
- Crush the chocolate Flakes and add them to the cheesecake mixture and gently mix through.
- Spoon the cheesecake mixture into the egg halves using an offset spatula to level off the tops.
- Chill until ready to serve.
- At serving time or just shortly before, drizzle with caramel sauce, then add mini eggs (some crushed, some whole) and berries.
- Please take a moment to rate this recipe. I really appreciate it and it helps me create more recipes.
- I use a standard Australian 20ml tablespoon – equal to 4 teaspoons.
- I find pourable whipping cream whips up fluffier than scoopable cream.
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