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This Easter Egg Cheesecake is the ultimate Easter dessert! A chocolate and Mini Egg-stuffed cheesecake with a buttery biscuit base, packed into an Easter egg half. Basically a chocolate-lover’s dream!
What you need to know at-a-glance:
- Why choose this recipe? This Easter Egg Cheesecake is such a fun Easter dessert to make and eat! A no-bake cheesecake with Mini Eggs, stuffed inside a chocolate Easter egg half. Great for making with kids too.
- Top Tip: Check out my Gluten Free Easter Eggs Guide to find the perfect chocolate egg to use for this recipe.
- Customise It: Add in miniature Creme Eggs, chocolate orange eggs or even a cheeky chocolate Easter bunny on top. It’s a chance to get creative!
- Want more Easter desserts? Check out my Mini Egg Cheesecake, my Mini Egg Brownies and Mini Egg Cookie Pie recipes next.
Ingredients and Substitutions
There’s a printable recipe card for this Easter Egg Cheesecake recipe below. But for the shopping list here are the main ingredients you’ll need.
- Chocolate Egg: I used a large (97g) Cadbury’s chocolate egg. You could split this between smaller eggs if you like, as long as you check they’re gluten free.
- Gluten Free Digestive Biscuits: Feel free to swap these for any gluten free biscuit, like shortbread or chocolate Digestives. If you don’t need gluten free, use normal ones.
- Butter
- Full-Fat Cream Cheese: Always use full-fat cream cheese as half or zero fat will be too runny. I always use Philadelphia for cheesecakes
- Icing Sugar: Or confectioner’s sugar in the US.
- Vanilla Extract: If you want to mix this up you could use a different flavour like orange.
- Double Cream: Look for heavy whipping cream in the US.
- Milk Chocolate: Always ensure you pick a gluten free chocolate with no ‘may contains’.
- Mini Eggs: I like to make a mini egg cheesecake filling, using Cadbury’s Mini Eggs. You can use any type of miniature chocolate egg you like though!
How to Make Easter Egg Cheesecakes
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this Easter egg cheesecake recipe is to make.
Cut the Easter egg in half by scoring around the egg on the seam with a sharp knife a few times, and then poking the end of the knife through until it ‘pops’ open.
To make the base, melt the butter either in a pan over a low heat or in 10-second bursts in the microwave.
Blitz the gluten free Digestive biscuits in a food processor until they form a fine crumb. Alternatively, bash with a rolling pin in a sandwich bag!
Add the melted butter and blitz again to combine. Gently press the base mixture into the bottom of each Easter egg half and set to one side while you make the topping.
Place the Mini Eggs in a sandwich bag and bash them with a rolling pin to break them up. You can also do this in a pestle and mortar. Set to one side.
Add the cream cheese, vanilla extract and icing sugar to a large mixing bowl and beat with an electric whisk until smooth.
Pour in the double cream and melted chocolate and whisk again, starting on a slower speed and bringing the mixer up a speed every 20-30 seconds. Continue to whisk until the mixture becomes very thick.
Fold the crushed Mini Eggs into the mixture using a spatula. Don’t over-mix – just enough so they are evenly distributed throughout.
Spoon the topping onto the biscuit base in each Easter egg half and spread it evenly using a spatula, ensuring there are no air bubbles.
Top the cheesecakes with extra Mini Eggs and refrigerate for a couple of hours before serving.
Storing and Freezing Instructions
TO STORE: Keep these Easter Egg Cheesecakes in the fridge – you can make them up to 24 hours in advance if you like.
TO FREEZE: I personally haven’t tried freezing these but my other cheesecake recipes freeze well, so these should also be fine to freeze.
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Cut the Easter egg in half. To do this, I score around the egg on the seam with a sharp knife a few times, and then poke the end of the knife through. It should just pop in half easily without breaking.
To make the base:
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Melt the butter either in a pan over a low heat or in 10-second bursts in the microwave.
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Blitz the gluten free Digestive biscuits in a food processor until they form a fine crumb. Add the melted butter and blitz again to combine.
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Gently press the base mixture into the bottom of each Easter egg half and set to one side.
To make the filling:
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Place the Mini Eggs in a sandwich bag and bash them with a rolling pin to break them up. You can also do this in a pestle and mortar. Set to one side.
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Add the cream cheese, vanilla extract and icing sugar to a large mixing bowl and beat with an electric whisk until smooth.
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Pour in the double cream and melted chocolate and whisk again, starting on a slower speed and bringing the mixer up a speed every 20-30 seconds. Continue to whisk until the mixture becomes very thick.
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Fold the crushed Mini Eggs into the mixture using a spatula. Don’t over-mix – just enough so they are evenly distributed throughout.
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Spoon the topping onto the biscuit base in each Easter egg half and spread it evenly using a spatula, ensuring there are no air bubbles.
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Top the cheesecakes with extra Mini Eggs and refrigerate for a couple of hours before serving.
- Storing: These Easter Egg Cheesecakes can be made ahead of time, ideally no more than 24 hours beforehand, and kept in the fridge.
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups/imperial. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this Easter cheesecake recipe should look at each stage.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment sharing how much you loved this Easter Egg Cheesecake recipe! It really helps to support my website and get my recipes out there xx
Calories: 953kcal | Carbohydrates: 71g | Protein: 11g | Fat: 73g
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