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Cheesecake Filled Easter Eggs

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


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



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


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

For the biscuit base

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

For the cheesecake layer

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

For the chocolate drizzle

  1. Once the cheesecakes have set, move onto making the chocolate drizzle.
  2. Heat the cream up in a small pan until it's bubbling.
  3. Pour over the chocolate pieces, and leave for 2 minutes.
  4. Stir the chocolate and cream until it's mixed together. Pour into a piping bag.
  5. Drizzle the chocolate sauce over the cheesecakes.
  6. Press in your favourite Easter chocolate toppings.
  7. Keep the cheesecakes in the fridge until you're ready to serve.

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