How do you make Easter egg cheesecake?

You split chocolate eggs, fill them with a no-bake cheesecake mixture, and chill them until set.

What kind of cheesecake for Easter?

A no-bake cream cheese filling works best it’s light, easy, and holds well inside chocolate shells.

You can add cheesecake filling, mousse, or ice cream, topped with candies or fruit.

They stay fresh for 3 days in the refrigerator or up to 3 months in the freezer.

A no-bake Easter Egg Cheesecake made inside hollow chocolate eggs. It’s creamy, crunchy, festive, and perfect for make-ahead holiday entertaining.

Scale

2 hollow chocolate Easter eggs (approx. 100 g each)

3/4 cup crushed graham crackers or digestive biscuits

2 tablespoons melted butter

1 1/2 cups full-fat cream cheese

1/2 cup powdered sugar

3/4 cup heavy whipping cream

1 teaspoon vanilla extract

Melted chocolate for drizzling

Mini chocolate eggs or other candy for topping

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1. Split chocolate eggs in half by carefully heating a knife and running it along the seam.

2. Mix crushed biscuits with melted butter until combined and press the mixture into the bottom of each eggshell half. Chill for 15 minutes.

3. In a bowl, beat cream cheese with powdered sugar and vanilla until smooth.

4. Whip heavy cream until stiff peaks form, then fold into the cream cheese mixture.

5. Fill each chocolate egg half with the cheesecake filling and smooth the top.

6. Drizzle with melted chocolate and add mini eggs or other candy on top.

7. Chill for at least 2 hours before serving to allow the filling to set.

Yields 8 servings (4 filled eggshells)

Chocolate shells are delicate and can break easily

Chilling the base helps it stay firm

Use softened cream cheese for a smoother mixture

Add toppings just before serving to keep them fresh