Easter egg cheesecakes are an absolute must during Easter time! They are no bake and so easy to put together. This Biscoff Easter Egg Cheesecake is a chocolate Easter egg filled with a Biscoff biscuit cheesecake base, and a Biscoff spread cheesecake filling. I've decorated it with Biscoff spread and Biscoff biscuits. It's such a delicious treat for any Biscoff lover this Easter!
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Ingredient Tips & Equipment Information
- Normally I would insist that you use full fat cream cheese and double cream for a no bake cheesecake, as both of these ingredients are essential to ensure it sets. However, as these cheesecakes are served in Easter eggs you don't need them to set firmly enough to be sliced. Therefore if you want to make a low fat version you can absolutely do this, but please be aware the cheesecake will have a looser consistency.
- I am based in the UK and I find that Philadelphia cream cheese is the thickest and best quality cream cheese to use for no bake cheesecakes. I have made many cheesecakes with supermarket own brand cream cheeses too, and they have worked great. If you can though, I think it is worth spending a little more for Philadelphia (and no they haven't paid me to say this!)
- I like to use Digestive biscuits (Graham crackers if you're in the US) for the base, but you could substitute if for another similar biscuit like Hobnobs.
- You can use either butter or baking spread for the biscuit base.
- I decorate the cheesecakes with Biscoff biscuits, Biscoff sandwich biscuits and Biscoff spread. You can decorate them with any Biscoff goodies you prefer.
- You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you've never made a no bake cheesecake before, I highly recommend reading through my guide first!
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Biscoff Easter Egg Cheesecake
Carefully cut the Easter egg in half and place onto a plate. To make the biscuit base, use a food processor to crush the biscuits into crumbs. Or you can place them in a bowl or a ziploc bag, and gently bash them with a rolling pin. Mix melted butter into the biscuit crumbs. Use the back of a small spoon to very gently press the mixture into the bottom of each Easter egg half. Put in the fridge while you make the filling.
To make the filling, mix together the cream cheese, icing sugar and Biscoff spread until smooth. Add the double cream and whisk until thick. Divide the filling between the Easter egg halves and smooth out the top. Set in the fridge, then decorate with Biscoff spread and Biscoff biscuits.
For the full recipe with measurements, head to the recipe card at the end of this post.
What size Easter egg is this recipe for?
This recipe is for a large Easter egg. I have noticed that supermarkets have started marking Easter eggs with L for large, M for medium, and XL for extra large. The Easter egg I used weighed 150g, however the pack size was larger (233g) because it included extra chocolate.
How do you cut the Easter egg in half neatly?
Warm a large sharp knife under a hot water tap, carefully dry it off, then very gently press it around the egg where the seam is. Keep slowly and gently working your way around the egg, re-warming the knife if needed, until the two halves separate.
Can you make this recipe in advance?
Yes, the cheesecake will last for 3-4 days when stored in the fridge. If you decorate it with whipped cream, it will only last up to 2 days. You may not want to decorate it with the Biscoff biscuits if you're making it advance, as they will soften over time.
Can you freeze the cheesecake?
You can freeze the undecorated cheesecake, however you do need to let it set in the fridge first. Setting it in the freezer will affect the texture and it won't be as nice. Once it's set in the fridge, you can then put the cheesecake in the freezer for up to three months. Defrost at room temperature for a couple of hours.
What is Biscoff?
Biscoff spread, made by the brand Lotus, is also known as cookie butter and speculoos. It has a deep caramel flavour and a hint of cinnamon and other spices. Lotus are best known for their biscuits, which are commonly served with coffee. The biscuits are used to make the spread, and you can buy it in crunchy and smooth varieties. The spread is similar to Nutella or peanut butter in terms of texture, but it has a unique flavour. It’s also naturally vegan.
Who is this cheesecake suitable for?
This cheesecake is suitable for vegetarians. It is also egg free, although please do check the ingredient labels of everything you use before serving to anyone with an allergy or intolerance.
Can this cheesecake be made gluten free?
Unfortunately Biscoff spread and Biscoff biscuits are not gluten free, so if you make this recipe without them they will no longer be Biscoff cheesecakes. If you can find or make a gluten free alternative to Biscoff, then you can use that instead in this recipe. Please also make sure to check the labels of everything you use if serving to anyone with an allergy or intolerance.
Can this recipe be made dairy free?
I have not tested this recipe with dairy free ingredients, but I think it would be suitable to make dairy free by substituting the dairy ingredients for alternatives.
More tips for making the Biscoff Easter Egg Cheesecake:
- You can eat the cheesecakes straight away, but they go firmer and are a nicer consistency after a few hours chilling in the fridge, or overnight.
- This recipe serves four people (or two very hungry people!)
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
- Mixing bowls
- Measuring spoons
- Cooling rack
- Kitchen scales
- Electric hand mixer
- Piping bags
- Food processor
- Biscoff spread
- Biscoff biscuits
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Biscoff Easter Egg Cheesecake
Ingredients
For the Easter egg
- 1 Large Easter Egg approx 150g
For the biscuit base
- 75 g Biscoff biscuits
- 35 g Butter or baking spread melted
For the cheesecake
- 160 g Full fat cream cheese
- 85 g Biscoff spread I used the smooth one
- 40 g Icing sugar
- 100 ml Double cream
For decoration - optional, decorate however you like!
- 50 g Biscoff spread warmed
- 2 Biscoff biscuits
- 2 Biscoff sandwich biscuits
- 1 Biscoff biscuit crushed
Instructions
- To cut the Easter egg in half, warm a large sharp knife under a hot water tap. Carefully dry it off, then very gently press it around the egg where the seam is. Keep slowly and gently working your way around the egg, re-warming the knife if needed, until the two halves separate
- To make the biscuit base, crush the Biscoff biscuits into crumbs. You can do this using a food processor, or put the biscuits into a sandwich bag or a bowl, and gently bash them with the end of a rolling pin
- Melt the butter or baking spread, either in the microwave or in a small pan, and add it to the biscuit crumbs
- Mix well until the mixture looks like wet sand
- Divide the biscuit base evenly between the Easter egg halves, use the back of a small spoon to press it down gently until it is compact and even. Place them in the fridge to chill while you make the filling
- To make the cheesecake filling, put the cream cheese, icing sugar and Biscoff spread into a mixing bowl and mix with an electric mixer until smooth
- Add the double cream and mix until thick and the filling holds its shape
- Divide the filling between the Easter egg halves and use a small palette knife, or the back of a small spoon to gently press the mixture into them and smooth the top. Put into the fridge to set for 2 hours
- Decorate the cheesecakes with the warmed Biscoff spread. I warm it in the microwave for 15-20 seconds, then drizzle it on the eggs using a piping bag or a spoon. Add the Biscoff biscuits, sandwich biscuits, Biscoff crumbs and more warmed spread if you like
- Serve immediately, or store in the fridge for 3-4 days
Video
Notes
- Normally I would insist that you use full fat cream cheese and double cream for a no bake cheesecake, as both of these ingredients are essential to ensure it sets. However, as these cheesecakes are served in Easter eggs you don't need them to set firmly enough to be sliced. Therefore if you want to make a low fat version you can absolutely do this, but please be aware the cheesecake will have a looser consistency.
- I am based in the UK and I find that Philadelphia cream cheese is the thickest and best quality cream cheese to use for no bake cheesecakes. I have made many cheesecakes with supermarket own brand cream cheeses too, and they have worked great. If you can though, I think it is worth spending a little more for Philadelphia (and no they haven't paid me to say this!)
- I like to use Digestive biscuits (Graham crackers if you're in the US) for the base, but you could substitute if for another similar biscuit like Hobnobs.
- You can use either butter or baking spread for the biscuit base.
- I decorate the cheesecakes with Biscoff biscuits, Biscoff sandwich biscuits and Biscoff spread. You can decorate them with any Biscoff goodies you prefer.
- You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you've never made a no bake cheesecake before, I highly recommend reading through my guide first!
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
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