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Easter Egg Cheesecake: A Decadent Festive Treat

Easter Egg Cheesecake is a decadent and creative dessert that combines the rich, creamy flavor of cheesecake with the indulgence of hollow chocolate eggs. Filled with a smooth cheesecake mixture and topped with melted chocolate, cookie crumbs, and mini chocolate eggs, these Easter treats are visually stunning and incredibly delicious. Perfect for holiday gatherings or as a unique dessert to impress your guests!

  • Total Time: 2 hours 20 minutes

Ingredients

Scale

Main

  • 2 hollow chocolate eggs (3.5 oz / 100 g each, such as Cadbury milk chocolate eggs)

Cookie Base

  • 3/4 cup / 75 g / 2.6 oz Graham cracker or digestive biscuits, crushed

  • 2 tbsp / 30 g / 1 oz butter, melted

Cheesecake Filling

  • 1 1/2 cups / 340 g / 12 oz cream cheese (full fat)

  • 1/2 cup / 60 g / 2 oz powdered (confectioners’/icing) sugar

  • 3/4 cup / 170 g / 6 oz heavy (double/whipping) cream

  • 1 tsp vanilla extract

Toppings

  • Melted chocolate for drizzling

  • Mini chocolate eggs

  • Reserved cookie crumbs

Instructions

  1. Prepare Chocolate Eggs: Unwrap the chocolate eggs. Dip a sharp paring knife into hot water, wipe it dry, and carefully score around the seamline until the two chocolate shells separate. Work slowly to avoid cracking the egg.

  2. Make the Cookie Base: Add crushed graham crackers or digestive biscuits to a bowl. Pour melted butter over the crumbs and mix thoroughly until the texture resembles wet sand.

  3. Form the Base: Divide the cookie mixture between the chocolate eggshell halves. Gently press the crumbs down to form a compact base without cracking the eggs. Reserve some crumbs for garnish. Refrigerate for 15 minutes.

  4. Prepare Cheesecake Filling: In a large bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip the heavy cream to stiff peaks. Fold the whipped cream into the cream cheese mixture until well combined.

  5. Fill the Eggs: Spoon the cheesecake mixture into the prepared chocolate egg halves and smooth the top.

  6. Decorate: Drizzle with melted chocolate, sprinkle with reserved cookie crumbs, and top with mini chocolate eggs.

  7. Chill and Serve: Refrigerate for at least 2 hours or until set before serving.

  • Author: Paula
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes (Chill Time: 2 hours)
  • Category: Dessert, Easter Treat
  • Cuisine: American

Nutrition

  • Serving Size: 8
  • Calories: 350 per serving