By now we all know that I LOVE Easter – more than Christmas. The pastel colours, spring in the air – I just love it. Another thing that I absolutely love is this Easter egg cheesecake. It is a no bake cheesecake making it a family favourite. And you get to eat lots of chocolate so what isn’t there to love?
what is a easter egg cheesecake?
The first and ultimate question, what is a Easter Egg Cheesecake?
Well other than very tasty…
It is quite simply an Easter egg with a cheesecake filling.
You do not need anything special to make it and requires no baking. A little melting but no baking!
Best of all it is very simple and can be a fun activity to do with a child.
These measurements are based of a medium sized egg (130g). For a large sized egg (200g) please double the amounts.
1 Milk Chocolate Easter Egg
Base (alter amounts depending on size of egg)
45g Digestive Biscuits
Filling (alter amounts depending on size of egg)
100g Cream/Soft Cheese
17.5g White Caster Sugar
50ml Double Cream
how to make an easter egg cheesecake
Prepare the Egg
Carefully cut the egg in half.
Easter eggs can sense fear and will crumble easily for anything.
You can use a sharp warm knife along the seam, gently and slowly cutting and melting the join. Or if you are a little impatient poke a hole in one side and gently pull it apart on that side until you reach the seam. Though this method means you don’t have a backup side just in case you break the egg later on. Am I speaking from experience? Maybe!
How to prepare your Easter egg cheesecake base
Crush your biscuits!
I would recommend a bag and a rolling pin, it’s therapeutic. Though you can use a blender or food processor.
You will be wanting a course crumb, before putting into a bowl.
Melt the butter and mix into the biscuit crumbs until absorbed.
Then it is time to place the base mixture into the egg.
Don’t use a spoon as you will break the egg. Instead use your thumb and if able have a finger or thumb on the other side of the egg as you gently press the crumbs down.
If you break the egg you can switch to the spare or use warm knife to slightly melt edges of the break and push it back in.
Pop the egg into the fridge. As all that handling will make the egg a little bit melty.
How to prepare the filling for your Easter egg cheesecake
Add the cream cheese, sugar and cream to a bowl and whisk until thick and stiff.
Melt the extra part of the chocolate egg and add to the mixture.
Mix it well.
Carefully spoon the mixture into the egg.
Decorate your Easter egg cheesecake
Now I didn’t go crazy with decorating and just used some mini eggs that came with the Easter egg.
Then allowed it to set in the fridge for a couple of hours.
However if you are feeling adventurous you can melt a couple of different flavours and colours of chocolate and drizzle over the top of the egg before allowing it to set for a couple of hours.
Once set you can enjoy, unless the kids/partner get to it first.
Want to put this recipe on your blog? Buy the PLR recipe with photos here.
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