This Easter Egg Cheesecake is a must-have no bake dessert for Easter time! It's a chocolate Easter egg shell filled with a creamy no bake cheesecake, and a biscuit base. If you're looking for an easy Easter dessert that everyone will love then you have found it! Not only can you make them in advance, but you can customise them too with your favourite Easter treats. Children will love to get involved in making these yummy cheesecake filled Easter eggs!
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 ginger nuts or Hobnobs.
- You can use either butter or baking spread for the biscuit base.
- I used dark chocolate, mini eggs and Kit Kat bunnies to decorate the cheesecakes, but you can decorate with anything you like - creme eggs, Malteser bunnies, caramel sauce, Oreo eggs, melted Biscoff or Nutella, berries, whipped cream... there are lots of yummy choices!
- 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 Easter Egg Cheesecake
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, then using the back of a small spoon, 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 vanilla extract until smooth. Add the double cream and whisk until thick. Divide the filling between the Easter egg halves and smooth out the top. Decorate with melted chocolate, and Easter treats.
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.
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.
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?
Yes! To make this recipe gluten free, swap the biscuits in the biscuit base for gluten free biscuits. I would also recommend that you check the packaging of everything you're using in the recipe in case of cross contamination.
More tips for making the 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
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
- Kitchen scales
- Electric hand mixer
- Piping bags
- Food processor
- Measuring spoons
- Dark chocolate
- Mini Eggs
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More Easter recipes...
Easter Egg Cheesecake
Ingredients
For the Easter egg
- 1 Large Easter egg approx 150g
For the biscuit base
- 60 g Digestive biscuits
- 25 g Butter or baking spread melted
For the cheesecake
- 235 g Full fat cream cheese
- 40 g Icing sugar
- 1 tsp Vanilla extract
- 95 ml Double cream
For decoration - optional, decorate however you like!
- 15 g Dark chocolate melted
- 8 Mini eggs or more if you like!
- 2 Kit Kat bunnies optional
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 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, 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 vanilla extract 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
- To decorate, melt the dark chocolate. You can do this in the microwave, start with a 30 second blast, then stir. Blast in 10 second intervals, stirring between each one
- Drizzle the dark chocolate over the top of the cheesecakes, and decorate with the Mini Eggs and Kit Kat bunnies - or any Easter treats you prefer
- 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 ginger nuts or Hobnobs.
- You can use either butter or baking spread for the biscuit base.
- I used dark chocolate, mini eggs and Kit Kat bunnies to decorate the cheesecakes, but you can decorate with anything you like - creme eggs, Malteser bunnies, caramel sauce, Oreo eggs, melted Biscoff or Nutella, berries, whipped cream... there are lots of yummy choices!
- 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.
Shelby
I love that this is a no-bake recipe, it kept it so simple to whip up!
Deb
Such a lovely Easter idea!
thebakingexplorer
Thank you!
Luke
Amazing recipe once again, delicious. 😀
Had alot of fun making these and the measurements used in this recipe made for 4 small
1/2 Easter eggs perfectly 😁
thebakingexplorer
Thank you Luke! So happy you enjoyed it! 😀
Sue
What a beautiful dessert, so perfect for Easter!
Cindy Mom the Lunch Lady
I absolutely love this idea! It would be great to make individual ones for everyone at Easter! No bake cheesecakes are always so delicious!
Giangi Townsend
A fantastic idea for Easter, thank you for sharing. Love that I do not have to bake it, which makes it even better for me
Greta
This looks so good! I was looking some Easter desserts and this one is my Top 1 so far! Definitely, will try it!
thebakingexplorer
Thanks so much! Let me know what you think!
Ray Hopkins
Hi Going to bake your orange chocolate brownies.
Are they baked on 160c or 180c .my oven is not a fan oven.
Many thanks.
thebakingexplorer
Hi Ray, I bake them on 160C in my fan oven, the standard recommendation for a non-fan oven is to increase the temp by 20C, so 180C. All ovens are different, so I would advise keeping an eye on them.
nancy
super cute easter cake. the kids had lots of fun making this
Gabriela Herrera
This Easter Egg Cheesecake is cuteness overload. I absolutely love it.
Mandy Jilge
Will definitely be making these again this year, thank you for all your wonderful recipes and easy to follow instructions, my friends and family think they are all delicious.
thebakingexplorer
Thanks so much for the lovely feedback!!
Amy
Soo amazing to make! Loved making this- super cool and looked great in the end and tasted even better!
thebakingexplorer
So happy to hear this!!