Pistachio Easter Egg Cheesecake

Chocolate Easter egg filled with a no bake pistachio cheesecake and a biscuit and pistachio base, decorated with pistachio spread and pistachios. An easy Easter dessert!

Course Dessert

Cuisine British

Keyword Cheesecake, easter

Prep Time 30

Setting time 2

Servings +

Calories 1422kcal

Author thebakingexplorer

Ingredients

For the Easter egg

1 Large Easter Egg approx 150g

For the biscuit base

60 g Digestive biscuits
20 g Pistachios chopped
30 g Butter or baking spread melted

For the filling

160 g Full fat cream cheese
85 g Pistachio cream spread I used Black Milk
40 g Icing sugar
100 ml Double cream

For decoration

50 g Pistachio cream spread I used Black Milk
15 g Pistachios chopped

Metric - US Customary

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. Mix the chopped pistachios into the biscuit crumbs
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 pistachio 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 pistachio spread. I warmed it in the microwave first for 20-30 seconds. You can drizzle it on with a piping bag or a spoon. Then sprinkle over the chopped pistachios
Serve immediately, or store in the fridge for 3-4 days

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.

The pistachio cream spread I used is from Black Milk. You can use any similar spread, Amazon sell various options, you can also buy it from Costco.

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.

Nutrition