Easter Egg Cheesecake Recipe {No Bake}

The ingredients for making Easter Egg Cheesecakes laid out on a white surface.

5 from 2 votes

Easter Egg Cheesecake Recipe {No Bake}

This easy Easter Egg Cheesecake recipe gives you little pockets of Easter joy. A delicious pudding inside an Easter egg is a fun way to serve up dessert for a special meal.

Prep Time30

Plus chilling time:1

Total Time1 30

Course: Dessert

Cuisine: Family Food

Servings:

Author: Sarah Rossi

Ingredients

2 Dairy Milk Easter eggs See notes
4 Digestive biscuits
30 g Unsalted butter Melted
150 ml Double cream
30 g Icing sugar
90 g Full fat cream cheese
1 tsp Lemon juice
90 g Cadbury's Mini Eggs Chopped

For decoration:

30 g Milk chocolate Use the buttons from inside the egg if you have them.
20 Cadbury's Mini Eggs

Metric - Imperial

Instructions

Carefully halve the easter eggs with a hot, dry sharp knife. (Run it under very hot water for a few seconds then wipe it dry). Do this very carefully to avoid it cracking. Leave the Easter egg halves on a plate to one side.
Crush the digestive biscuits in a small bowl and stir in the melted butter. Split the mix between the four Easter egg halves and very gently pat down with the back of a spoon. Place in the fridge.
Whisk the double cream until it has stiff peaks, then whisk in the icing sugar, cream cheese and lemon juice.
Stir in the chopped mini eggs and divide the mix between the Easter egg halves, then smooth out the top. Chill in the fridge for at least 1 hour.
Melt the milk chocolate in the microwave in a few second blasts then drizzle over the cheesecakes. Top with the mini eggs and serve.

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Notes

Easter eggs: For this recipe, I use 2 Dairy Milk Easter eggs, which weigh 90g each. They come with a few chocolate buttons inside. Be aware that you may have too much/not enough filling if you’re using different sized eggs.

Cream consistency: Whip the cream straight from the fridge (this helps to keep it stable) and whip it enough so it’s just forming soft floppy peaks, but still hold its shape. Too runny and the cheesecakes will be sloppy, too stiff and too dense. Use an electric whisk if you have one.

Biscuits: You could use another type of biscuit or graham crackers if you’re not in the UK.

Double cream: This is also called ‘heavy cream’ or ‘whipping cream’ outside of the UK.

Setting the cheesecakes: Make sure you set these for at least an hour - these don’t need quite as long as a traditional cheesecake, but do give them a decent amount of time in the fridge. You can make these in advance and keep them in the fridge for up to 2 days.

How to crush the biscuit base: I use a food processor because it helps get that nice, fine consistency, but you can easily do it by hand too. Simply put the biscuits in a food bag, seal the top, then bash with a rolling pin or something fairly heavy to get the fine crumble.

Nutrition