Easter Egg Cheesecake

Why have cheesecake when you can have Easter Egg cheesecake?! Try this creamy chocolate no-bake cheesecake filling with buttery biscuit base in a half Easter egg with extra mini egg and chocolate drizzle decorations!

This is a chocolate Easter egg half, filled with a creamy chocolate cheesecake filling, hiding a crumbly biscuit base below, and drizzled chocolate on top. It’s heavenly!

This Easter Egg cheesecake is also totally no-bake and the filling can be made in a single bowl. What could be simpler?!

This recipe is the perfect way to have some fun with your Easter chocolate this year. Here’s how to make an Easter egg cheesecake.

Is Easter Egg cheesecake easy to make?

It’s really, really easy to make this Easter Egg cheesecake because it’s:

• totally no-bake
• uses a standard easter egg, plus a handful of candy and a few ingredients you probably already have in the refrigerator and cupboard
• Can be made in one mixing bowl
• Doesn’t require any special equipment

The only part that’s a tiny bit tricky is cutting the egg neatly in half, but I’ve included instructions on how to do this, and it works with any brand!

What is the origin of cheesecake?

It is thought that cheesecake was first made in Ancient Greece as far back as 2000BC, but the baked cheesecakes we know today tend to have their recipe origins in Italy and New York.

The “no-bake” cheesecake is a great response to busy lives, requiring no time in the oven and silky, creamy cheesecake that’s sure to be a winner.

Why is cheesecake called cheesecake?

As you’d expect, cheesecake is called cheesecake because it’s typically made with cheese! In Italy, they tend to use ricotta cheese, while in the USA and UK, we tend to use cream cheese.

Why do we eat chocolate eggs at Easter?

Easter is a Christian celebration marking the resurrection of Jesus Christ. Many symbols of new life appear in Easter celebrations, and eggs have featured in some way since at least the 17th century.

Chocolate eggs are a more recent addition to Easter celebrations, probably 19th century, and are thought to be linked to the fact that Easter comes immediately after Lent, a period in which many Christians may have abstained from sweet treats. This makes Easter a popular time to indulge in sugary chocolate.

What to serve with Easter Egg cheesecake?

This Easter egg cheesecake is rich, so you really only need a small piece! It can be enjoyed on its own or perhaps alongside a small chocolate brown or a handful of frozen berries.

Ingredients

What kind of Easter egg should I use?

So many brands make Easter eggs, that it can be difficult to decide which egg to use! As long as you use a full-sized chocolate Easter egg, you can use any kind you prefer.

You could also swap the Mini Eggs for a chocolate egg that complements your chosen Easter egg. For example, you could use a Reece’s Easter Egg with Reece’s Mini Eggs. Or Milky Bar Eggs to contrast with a dark chocolate Easter egg shell.

If you want to use the Easter egg version of your favourite chocolate bar or candy, here are some suggestions for Easter egg combinations to use:

• Kit Kat Easter Egg topped with Kit Kat Mini Eggs and broken wafers pieces.
• Use an Oreo Easter Egg for your cheesecake and top with Mini Oreos and Oreo Eggs.
• A Guinness Easter Egg with Mini Chocolate Guinness Pints would work great for an Irish-themed Easter Egg Cheesecake!
• A Smarties Easter Egg topped with Smarties and Smarties Mini Eggs – this combination would work for an M&M’s egg too.
• A Reece’s Easter Egg and Mini’s would also work with some extra chopped peanuts or a peanut butter swirl on top.
• You could even make a mind-bending giant Creme Egg Easter Egg Cheesecake. Instead of using half a milk chocolate egg, use 6-8 squares of melted white chocolate in your cheesecake filling. Set one scoop of filling aside in its own bowl and mix it with 3 drops of orange food colouring. Fill your Easter egg shell with the white filling, then add the orange scoop for the yolk, and you’ll have a giant creme egg! Then decorate with Creme Eggs and Mini Creme Eggs.

If you need more inspiration, look for your favourite candy bar Easter egg on Amazon, and you’ll see just how many amazing combinations there are!

How can I tell if my chocolate has gone off?

Chocolate doesn’t tend to mould or rot for a very long time due to the high sugar content, but it can go stale, which means it won’t taste so good, and the texture may suffer.

Most chocolate has a Best Before End date, which tells you up to what date you can expect the product to be up to the quality intended by the manufacturer.

Unlike a Use By date, which is a safety indication that should be followed, food past its Best Before End date is often safe to eat as long as there are no visual, taste or smell indications otherwise. The manufacturer may also detail other factors to look out for on the packaging.

Like most ambient foods (foods that don’t need to be stored in the refrigerator or freezer), chocolate is best stored in a sealed container in a cool, dry place out of direct sunlight.

If not stored this way, your Easter egg may melt and lose its shape, become stale faster, or it may bloom, which is where fat or sugar crystals form, creating a white layer on the surface of the chocolate.

Chocolate that has bloomed is generally still safe to eat, but you’ll probably notice a flatter taste and a gritty or chalky surface texture.

People in at-risk groups may have additional food safety rules to follow. Always consult your health professional.

Where can I buy orange buttons?

You don’t *have* to use chocolate orange buttons for this recipe, you could leave them out, but if you’d like to, you can buy them from Amazon, or you can buy orange candy melts from most supermarkets!

What kind of cream cheese should I use?

For a no-bake cheesecake, you need to use cream cheese with a high-fat content. The fat in cream cheese helps the cheesecake set firmly without the need for gelatine.

I’ve noticed many US recipes recommend using the brand Tofutti. It has a fat content of 8g per serving (64g total). However, it isn’t widely available in the UK, and it contains palm oil – so I’m not inclined to use it.

Luckily, Sainsbury’s own brand of cream cheese has similar fat content and works beautifully in cheesecakes. They have regular and organic cream cheese, both with over 7g of fat per serving. So if one is out of stock, you can use the other.

If you can’t find Sainsbury’s or Tofutti cream cheese, you can use other brands. Just try to find one with the highest fat content and definitely don’t use a light version.

Can I use mascarpone instead of cream cheese?

You can use Marscapone instead of cream cheese in your Easter Egg Cheesecake but bear in mind that it is much richer than cream cheese.

So if you aren’t into rich foods, you might find the cheesecake becomes a bit overwhelming. But if you have decadent tastes, go for it!

Can I use Ricotta instead of cream cheese?

Technically you can use Ricotta instead of cream cheese, but personally, I wouldn’t. Ricotta has a more savoury flavour than Mascarpone or cream cheese. Ricotta also contains curds, so the texture of your cheesecake will be grainy.

Does the cream cheese need to be at room temperature?

I wouldn’t use cream cheese at room temperature for a few reasons. First, it’s at risk of spoiling if you forget it and leave it on the counter for hours. Second, if your cream cheese gets too warm, it’s more likely to cause the filling to split when you mix it.

Do I need to use gelatine for this Easter egg cheesecake?

If you use the same ingredients as listed in the recipe card below, you shouldn’t need to use gelatine for this Easter Egg Cheesecake.

However, if you’re trying to cut down on fat intake and you use low-fat cream cheese, you could use some gelatine to help ensure your cheesecake sets. I haven’t tried making this recipe with gelatine, so you may need to experiment with quantities.

What does egg yolk do in a cheesecake?

Without starch from flour, baked cheesecakes rely on eggs for their thickening. When the raw egg proteins unwind and link together during cooking, it produces a thicker, slightly dense mesh or texture.

Egg yolk contains emulsifiers, which is why it holds oil and water together in mayonnaise. These emulsifiers, lecithin and lipoproteins help to give a baked or no-bake cheesecake a smooth texture.

I haven’t got any chocolate for the drizzle on my Easter egg cheesecake. What else can I use?

You could leave the chocolate drizzle out completely, or you could try melting or grating whatever chocolates came with your Easter egg.

Alternatively, you could create your own design entirely, using whatever chocolate or candy you have in the cupboards!

How can I add/change the flavours in my Easter egg cheesecake?

Here are some ideas that could add a different flavour to your Easter egg cheesecake:

• Use a white chocolate Easter egg
• Use a dark chocolate Easter egg
• Use flavoured chocolate in your filling
• Add a few drops of flavoured essence (e.g. orange essence or peppermint essence) to your cheesecake filling before whisking

Will I need any special equipment to make Easter Egg cheesecake?

You don’t need any special equipment to make this Easter egg cheesecake. If you have an electric whisk, it will make the job of whipping up the filling a bit quicker, but a normal whisk will also do the job.

Can I make Easter egg cheesecake in a stand mixer such as a KitchenAid or Kenwood Mixer?

You could make this Easter egg cheesecake in a stand mixer, but as you are only working with a small quantity of filling, you will probably find it’s easier to use a bowl and a manual whisk or handheld electric whisk.

Can I make Easter egg cheesecake with a food processor?

You can use a food processor to blitz your biscuits to a crumb, but you can also do this by popping the biscuits in a bag and giving them a bash, so a food processor is not essential.

You could use your food processor to whip the cream cheese and cream filling if you have a paddle or whisk fitting, but as you are only working with a small quantity of filling, you will probably find it’s easier to use a bowl and a manual whisk or handheld electric whisk.

Can I make this recipe without an Easter egg? Can I make this recipe in a tin/tray?

If you’d rather make this recipe in a small tin, you can! Look in your cupboard or one of a similar size to half an Easter egg.

You’ll need 60g of milk chocolate to replace the half a melted Easter egg you would otherwise have used in the filling.

Can I make this recipe in a different quantity?

This recipe allows you to make one cheesecake from one Easter chocolate egg, which gives four portions.

If you want to make more, I would recommend using the portions slider in the recipe card below to increase in multiples of four, that way, you will be able to make additional whole cheesecakes.

For example, 4 portions = 1 Easter chocolate egg. 8 portions = 2 Easter chocolate eggs. And so on.

The ingredient quantities will change automatically as you use the slider, so you will be able to see immediately how many Easter chocolate eggs you need to buy.

Can I cook this Easter egg cheesecake recipe?

This is a no-bake recipe, so you should apply heat to it. If you do, it will melt and lose its texture and shape.

Step-by-step instructions

Prepare the egg

Carefully cut the Easter egg in half. I find that plunging a knife in too enthusiastically can cause the egg to crack in the wrong places. It’s best to instead run a sharp, warmed knife along the seamline, patiently scoring around and around until it naturally falls in half.

Try to keep one half fully intact. The other half can be broken up and placed in a bowl ready for later.

To make the base

Crush the biscuits (either by hand, with a rolling pin or in a food processor) until you have a coarse crumb. Pop into a bowl

Melt the butter and pour into the biscuits.

Mix until all the butter is absorbed.

Spoon the biscuit mix into the bottom of the egg half.

Press gently with your thumbs to compress the biscuit, taking care not to break the egg. Place it in the fridge to chill while you make the filling.

Make the filling

Put the cream cheese, sugar and cream in a bowl.

Whisk until very thick and stiff.

Melt the chocolate egg half, allow it to cool and then pour it into the filling bowl.

Fold through.

Spoon the filling carefully into the egg.

Decorate

Drizzle with the chocolate and top with mini eggs before placing in the fridge for at least 2 hours to set.

Enjoy!

Make sure to refrigerate any remaining cheesecake straight away, to keep it fresh.

Allergy & dietary information

Is this recipe suitable for vegetarians?

Yes, this Easter Egg Cheesecake recipe is suitable for vegetarians. Just make sure that the chocolate/candy you use is labelled “Suitable for vegetarians”.

At the time of writing, Cadbury’s Mini Eggs are indeed suitable for vegetarians.

Is this recipe suitable for vegans?

As this Easter Egg Cheesecake contains butter, cream cheese, cream and dairy milk chocolate, it is not suitable for vegans.

You could certainly try swapping the dairy ingredients for vegan ingredients. As long as you are able to find a vegan cream that can be whipped, it is likely that the recipe would still work without any special additions, but I have not tested this myself, so let me know how you get on.

Is this recipe gluten-free?

I used digestive biscuits in this recipe, which contain wheat. So to make your cheesecake gluten-free, you would need to use gluten-free biscuits.

The other ingredients do not naturally contain gluten. However, factory cross-contamination can occur, so you would also need to carefully check the packaging of each ingredient to make sure it is gluten-free (and suitable for coeliacs, if applicable).

Is this recipe keto-friendly?

Keto diets generally avoid sugar, so this Easter egg recipe would not be suitable as it is. However, if you left out the biscuit layer and used sugar-free chocolate, it might be possible to make it keto-friendly.

Is Easter egg cheesecake healthy?

This Easter dessert is high in sugar and fat, so it is best shared as a special seasonal treat, as part of a well-balanced diet.

Is this recipe safe to eat while pregnant?

There are no ingredients in this Easter Egg cheesecake that should pose a risk to pregnant people.

Make sure you follow NHS guidelines and any additional advice given by your health professional, and always check with them about anything you are unsure of.

Can I make this recipe ahead?

This Easter Egg cheesecake lasts well in the fridge, so can be made up to 3 days ahead. If you are then gifting it to someone else, remember that it lasts 3-5 days in the refrigerator, so be sure to tell them how long it will last.

How should I store Easter Egg cheesecake? Should I keep it in the refrigerator?

Any leftover Easter egg cheesecake should be placed in a sealed container straightaway and popped in the fridge.

How long does Easter Egg cheesecake keep?

Provided you use fresh ingredients and store your Easter Egg cheesecake safely in the fridge after making, it should keep for 3-5 days.

Do not eat it if you notice any unusual change to the colour, texture, taste or smell.

Can I leave Easter Egg cheesecake out on the counter?

As this recipe contains fresh dairy ingredients, it should be served immediately and any remaining should be placed straight back into the fridge.

It will not be safe to eat if left out of the fridge for more than two hours, or possibly less if you’re living in a hot climate. Always err on the side of caution.

Can I freeze Easter egg cheesecake?

Yes, you can freeze this Easter egg cheesecake in a sealed container – it may change the texture a little, but it will still be very good. Due to the shape, I would recommend first wrapping in foil to minimise the formation of ice crystals.

To freeze, get it straight into the fridge after making, as detailed above, and transfer to the freezer once chilled.

You can freeze your cheesecake in one piece, or cut into slices and freeze them a centimetre (half inch) or so apart so that you can take just what you want out of the freezer and leave the rest.

If your freeze this cheesecake safely, it should last for up to three months.

What is the best way to defrost Easter egg cheesecake?

You shouldn’t use any heat to defrost your Easter cheesecake. Instead, remove from the freezer and place in the fridge overnight to defrost, then eat the next day.

Why is the base of my Easter egg cheesecake crumbly?

When you make no-bake cheesecake in a tin, you can press the biscuit mix down very firmly, but in a chocolate egg, you need to be more gentle, so this recipe naturally has a more crumbly base.

To get the best base possible, make sure to smash or food process your cookies down to an even crumb before mixing with the melted butter, then tip the mix into egg and press down gently.

If the biscuit crumbs are too coarse or have large lumps, this can create weak points in the base that cause it to crumble.

Also, don’t forget to chill your chocolate egg while you’re making your filling, which will give the biscuit layer a chance to firm up before the filling is added.

Why didn’t my no-bake Easter cheesecake set?

It’s important that you beat the cream cheese, double cream and sugar together until they’re really stiff. The filling should seem almost like butter.

Then, make sure that you’re melted chocolate has cooled before adding, and fold it through rather than whisking.

Finally, it’s really important that you chill your cheesecake to give it time to firm up. Once ready to serve, don’t leave any leftover cheesecake out on the counter and it will soften up again.

Why did my chocolate Easter egg break?

You need to be patient when cutting your chocolate egg in half. If you create cracks during this stage, your cheesecake is more likely to break while filling.

I find that plunging a knife in too enthusiastically can cause the egg to crack in the wrong places. It’s best to instead run a sharp, warmed knife along the seamline, patiently scoring around and around until it naturally falls in half.

If you then handle the egg gently during filling, you should find it’s surprisingly resilient!

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Easter Egg Cheesecake Recipe

Why have cheesecake when you can have Easter Egg cheesecake?! This is a chocolate Easter egg half, filled with a creamy chocolate cheesecake filling, hiding a crumbly biscuit base below, and drizzle chocolate on top. It’s heavenly!

Prep Time20 minutes mins

Total Time20 minutes mins

Course: Desserts and sweet treats

Cuisine: British

Diet: Vegetarian

Servings: 4 people

Author: Emily Leary

Ingredients

• 1 milk chocolate Easter egg halved

For the base

• 15 g (1 tbsp) slightly salted butter
• 85 g (3 oz) digestive biscuits (graham crackers) crushed, approx. 6 biscuits or 24 crackers

For the filling

• 200 g (¾ cup + 2tbsp) full fat cream cheese
• 35 g (3 tbsp) white caster sugar (superfine sugar)
• 100 ml (⅓ cup) double cream (heavy cream)

To decorate

• 10 g (⅓ oz) white chocolate melted
• 10 g (⅓ oz) milk chocolate melted
• 10 g (⅓ oz) orange chocolate melted
• 4 mini chocolate eggs

Instructions

Prepare the egg

• Carefully cut the Easter egg in half. I find that plunging a knife in too enthusiastically can cause the egg to crack in the wrong places. It’s best to instead run a sharp, warmed knife along the seamline, patiently scoring around and around until it naturally falls in half.

• Try to keep one half fully intact. The other half can be broken up and placed in a bowl ready for later.

Make the base

• Crush the biscuits (either by hand, with a rolling pin or in a food processor) until you have a coarse crumb. Pop into a bowl

• Melt the butter and pour into the biscuits.

• Mix until all the butter is absorbed.

• Spoon the biscuit mix into the bottom of the egg half.

• Press gently with your thumbs to compress the biscuit, taking care not to break the egg. Place it in the fridge to chill while you make the filling.

Make the filling

• Put the cream cheese, sugar and cream in a bowl.

• Whisk until very thick and stiff.

• Melt the chocolate egg half, allow it to cool and then pour it into the filling bowl.

• Fold through.

• Spoon the filling carefully into the egg.

Notes

Make sure to refrigerate any remaining cheesecake straight away, to keep it fresh.

Nutrition

Calories: 675kcal | Carbohydrates: 59g | Protein: 7g | Fat: 49g | Saturated Fat: 28g | Cholesterol: 98mg | Sodium: 308mg | Potassium: 247mg | Fiber: 3g | Sugar: 44g | Vitamin A: 1133IU | Calcium: 86mg | Iron: 2mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can’t wait to see your posts!

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