Easter Egg Cheesecake A Festive No-Bake Dessert with a Chocolate Twist
This Easter Egg Cheesecake is a no-bake dessert that combines the creamy richness of cheesecake with the indulgence of a chocolate Easter egg shell. Featuring a buttery cookie base, velvety filling, and festive toppings like mini eggs and chocolate drizzle, it’s perfect for Easter celebrations or any special occasion. Easy to make, customizable, and visually stunning, this recipe is a crowd-pleaser that brings joy to your holiday table.
Ingredients
Chocolate Shell
- 2 hollow chocolate Easter eggs about 3.5 oz each
- Cheesecake Base
- ¾ cup crushed Graham crackers or digestive biscuits
- 2 tbsp melted butter
Cheesecake Filling
- 1½ cups full-fat cream cheese softened
- ½ cup powdered sugar
- ¾ cup heavy whipping cream chilled
- 1 tsp vanilla extract
- Toppings
- Melted chocolate for drizzling
- Mini chocolate eggs
- Reserved cookie crumbs
Instructions
- Prep Your Chocolate Shells: Start by unwrapping your hollow chocolate Easter eggs. Using a warm knife (dip it in hot water and wipe it dry), carefully slice them in half along the seam. Work slowly to avoid cracking the shells—think of it as giving these eggs a gentle hug.
- Create the Cookie Base: In a bowl, mix the crushed cookies with melted butter until it resembles wet sand. Divide this mixture between the chocolate egg halves and press it down gently with the back of a spoon. Pop them in the fridge for 15 minutes to set.
- Whip Up the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. In another bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture until fully combined. Voilà—you’ve got yourself a dreamy cheesecake filling!
- Assemble and Decorate: Spoon the filling into the prepared egg halves and smooth the tops. Now comes the fun part: decorating! Drizzle melted chocolate over the top, sprinkle on some mini eggs, and add a dusting of reserved cookie crumbs for extra texture.
- Chill and Serve: Refrigerate your Easter Egg Cheesecakes for at least two hours before serving. This gives the flavors time to meld and the filling to firm up beautifully.
Notes
- Make-Ahead Friendly: Prepare up to 2 days in advance for convenience.
- Dietary Adaptations: Use gluten-free cookies, dairy-free cream cheese, and plant-based whipped cream for healthier alternatives.
- Storage: Store in the refrigerator for up to 3 days.