These cheesecake filled Easter eggs are the perfect treat for the Easter weekend. Filled with creamy no-bake cheesecake and topped with a chocolate drizzle and your favourite Easter chocolates.

Gather your ingredients

This recipe uses really easy basic cheesecake ingredients:

digestive biscuits - to make a perfect crunchy cheesecake base. You can substitute these with Rich Teas or your favourite biscuits
butter - melted, to hold the cheesecake base together
cream cheese - the foundation of the creamy cheesecake layer which makes it super rich
double cream - makes the cheesecake layer super creamy and light
caster sugar - adds a sweetness to the cheesecake
chocolate pieces - to melt for the chocolate ganache sauce
chocolate decorations - to finish the cheesecake off

Separating the Chocolate Eggs

The hardest part of this whole recipe was definitely separating the chocolate eggs!

I found the easiest way was to pour boiling hot water in a mug, and take a sharp knife. Dip the knife into the hot water and place on the seam of the Easter egg. You want to melt a bit of the chocolate before you cut through it.

It does take about 10 minutes per egg, but it's worth people gentle and taking your time to make sure the egg doesn't smash in your hands.

The Biscuit Base

The Easter eggs have a biscuit base inside too.

Take your biscuits and smash them up. I love using digestive biscuits (you can choose gluten-free varieties too, to make this whole recipe gluten free) but Rich Teas are a great option too.

Once you've crushed all your biscuits mix them with the melted butter. Gently press the biscuit into the bottom of the chocolate eggs. Leave in the fridge to set while you make the cheesecake.

Making the cheesecake layer

The best part of this Easter egg cheesecake recipe is hands-down the cheesecake. It's no-bake and comes together in 10 minutes so is great to make ahead.

Start with your cream cheese. I'd highly recommend using full-fat cream cheese for this because it makes it so thick and creamy, and it helps the cheesecake to set really well too.

Whip the cream cheese and sugar for a few minutes until it's smooth. Pour in the double cream and keep mixing. The cream will soon make the whole cheesecake batter really thick and creamy.

Spoon the cheesecake into the chocolate eggs, and leave to set in the fridge for at least an hour.

The chocolate topping

The chocolate sauce for the topping is a chocolate ganache. Break up 50g chocolate into a jug. Heat up the cream in a pan until it's bubbling, then pour the hot cream over the chocolate pieces.

Wait a couple of minutes for the chocolate to melt, then stir to mix together. Pour it into a piping bag, snip the end off, and drizzle it over the cheesecakes.

Add your favourite chocolates to finish off.

They keep in the fridge for 3-4 days, so plenty of time to enjoy these cheesecake filled Easter Eggs!

Looking for more recipes?

If you love cheesecake, try this peanut butter cheesecake.

If you're looking for more Easter recipes, try these Mini Egg cupcakes.

Cheesecake Filled Easter Eggs

Author: Minela Bakes
Prep Time: 40 mins
Total Time: 40 minutes
Yield: 4 portions 1x
Method: No Bake

Print Recipe

Description

Easter eggs filled with creamy no bake cheesecake and topped with Easter chocolates

Ingredients

Scale

For the cheesecake

75g digestive biscuits, crushed
40g butter, melted
340g full-fat soft cheese
50g caster sugar
200ml double cream

For the chocolate drizzle

50g dark chocolate, broken into pieces
50g double cream

For the decoration

2 large chocolate Easter eggs, halved
3 Malteser bunnies
10 Mini Eggs
10 mini Creme Eggs

Instructions

Use a knife dipped in hot water to separate the chocolate Easter Eggs. Set aside

For the biscuit base

In a bowl, mix the crushed biscuits and melted butter.
Divide equally between the chocolate eggs and press gently into the bottom.
Leave in the fridge to set while you make the cheesecake layer.

For the cheesecake layer

In a large bowl, mix the soft cheese and sugar together for 2-3 minutes until it's smooth.
Pour in the double cream and keep whisking until the cheesecake batter is nice, thick and silky.
Spoon equally between the chocolate eggs and smooth over.
Leave to set in the fridge for at least 1 hour.

For the chocolate drizzle