Easter egg cheesecakes are such a fun and quick recipe that you can make this Easter.
It’s a yummy chocolate egg shell that is filled to the brim with a buttery biscuit base, a creamy no-bake vanilla cheesecake filling and then decorated with your favorite Easter candy. It’s the perfect dessert for your Easter dinner, and a great way to use up any leftover Easter chocolate! What’s not to love?
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When I was a kid I wasn’t a big fan of cheesecake, but I loooooved the biscuity base! I would scrape off all the filling and just go to town on that delicious base – crazy kid!
As I’ve gotten older I’ve grown to quite like cheesecake, but my love of the base is still strong, so my Easter egg cheesecake recipe is contains quite a lot of base! You can add as much or as little as you want to your cheesecakes. Since it’s my favorite part, I also like to add a little bit to the top for decoration.
You can mix up these yummy Easter egg cheesecakes in minutes, and then just pop them in the fridge until you’re ready to serve them!
How to make no-bake Easter egg cheesecakes
This recipe is a great introduction to no-bake cheesecakes, and is a fun way to add a deliciously unexpected twist to your Easter dessert table!
The recipe makes enough for 2 greedy people, or 4 more moderate servings.
Prep your Easter egg shell
Start by preparing your chocolate shell.
My Easter egg separated into two halves as soon as I unwrapped the foil, but if your egg isn’t as co-operative you’ll have to take manual action.
To do this I’d recommend warming a sharp knife by running it under some hot water. Thoroughly dry the blade and very carefully score around the seamline until the two halves separate. Go slow with this because you don’t want to crack the egg into little pieces!
Once your Easter egg shell is separated you can set it aside while you prepare the buttery cheesecake base.
Make the base
Crush your biscuits or graham crackers to a fine, sandy crumb.
I find that it’s quickest and easiest to use a food processor for this – I just dump all the biscuits into the mixer bowl and pulse until I get the right texture. Then add the crushed biscuits to a bowl.
But if you prefer, you can do this by hand instead. Add the biscuits to a large bowl or a ziploc bag and then crush them with a rolling pin.
Now grab your melted butter and pour it over your crushed biscuits.
Mix thoroughly until all the crumbs are coated in butter and there are no dry bits left. At this point you should have a wet, sandy looking mixture.
It’s time to start filling the eggs! Divide the mixture evenly between the two halves of the chocolate egg shell.
I like to reserve a little bit of the base mixture to decorate the eggs with because it’s my favorite part!
It’s completely optional though, so you can use it all for the base if you prefer.
Then very gently press the base into the chocolate shell. I find the back of a spoon easiest for this, but you can use your fingers if you want to. The main thing here is to be super careful because you don’t want to crack and break the egg!
Now you can put the eggs into the refrigerator to chill while you make the cheesecake filling.
Mix the cheesecake filling
Put the cream cheese, sugar and vanilla into a large mixing bowl. You can use vanilla extract or paste – I used this Nielsen-Massey Pure Vanilla Bean Paste because I wanted those cute little flecks of vanilla bean running through my cheesecake.
Whisk everything together until until it comes together as a smooth and creamy paste.
Add the heavy (double) cream to the cream cheese mixture and use an electric whisk to whisk it all together on a medium speed until it all comes together and thickens up. It should look thick and smooth and creamy, and be a nice, spreadable consistency at this point.
Be careful not to over-whisk – it’s best to take this part slow, and stop to scrape down the bowl regularly. If you’re not sure how far to take it then it’s better to under-whisk and and a slightly softer cheesecake than to over-whisk everything.
The cheesecake filling will be contained by the chocolate egg, so don’t worry if your set is too soft to stand up by itself.
Put your Easter egg cheesecakes together
It’s time to add the delicious cheesecake filling to those Easter eggs!
Carefully spoon the filling into each Easter egg shell and smooth it over. I used a palette knife to do this, but a spoon or the back of a regular knife would probably work well also.
decorate your Easter Egg cheesecake
Now is time for the fun bit – decorating your Easter egg cheesecakes!
Use your favorite Easter candy for this part, or whatever other treats you have lying around!
For my Easter egg cheesecake I crushed up some chocolate mini eggs using a pestle and mortar, and sprinkled them over the bottom half of the egg. I also added some of the reserved biscuit base, and then drizzled the top half of the egg with some melted milk chocolate.
When you’re done place the filled Easter egg cheesecakes into the refrigerator and chill them for at least 2 hours, or until your ready to serve.
No Bake Easter Egg Cheesecake
- 1 milk chocolate Easter egg
For the base
- 75 g / 2.75 oz graham crackers or digestive biscuits
- 40 g / 1.5 oz unsalted butter, melted
For the filling
- 200 g / 7 oz full fat cream cheese
- 40 g / 1.5 oz powdered / icing sugar
- 100 g / 3.5 oz heavy / double cream
- ½ tsp vanilla extract
- 25 g / 0.75 oz melted milk chocolate
- selection of your favorite Easter candy, e.g. mini eggs
- Prepare the chocolate egg by carefully separating it into two halves. If your egg is not splitting easily, warm a sharp knife and use it to very carefully score around the seamline until the two halves separate.Set the two halves aside.
Make the base
- Add the biscuits/crackers to a food processor and pulse until you have a fine, sandy texture.If you don't have a food processor you can crush the biscuits by hand by adding them to a ziploc bag and crushing them with a rolling pin.
- Place the crushed biscuits in a mixing bowl and pour the melted butter oven them. Mix together until well combined.
- Divide the mixture evenly between the two halves of the chocolate egg shell, reserving some for decorating if desired.
- Gently press the base into the chocolate shell using the back of a spoon or your fingers, but be careful not to break the chocolate.
- Put the eggs into the refrigerator to chill while you make the cheesecake filling.
Make the cheesecake filling
- Put the cream cheese, sugar and vanilla into a large mixing bowl and whisk together until smooth.
- Add the cream to the cream cheese mixture and whisk together until the mixture is thick, smooth and creamy.
- Carefully spoon the the filling into each chilled egg shell. Smooth the top over with a palette knife.
- Decorate your eggs with your favorite Easter candy and drizzle the top with melted chocolate.
- Place the filled eggs in the refrigerator and chill for at least 2 hours or until ready to serve.
Have you tried these Easter egg cheesecakes? Leave a comment and let me know!
Want more Easter Recipes?
- Easy chocolate Easter nest cookies
- Carrot Cake With Whipped Cream Cheese Frosting
- Simple Chocolate Chip Mini Egg Cookies
Even More Easter Fun!
Looking for some adorably cute and free Easter party printables to help you have a Hoppy Easter? Check out my free printable party set right here!
It includes two Easter banners (Happy Easter & Easter Egg Hunt), straw flags, treat bag toppers, cupcake toppers and more!
Want some more ideas and inspiration for your Easter celebration? Have a look at my Best Easter Party Ideas post here. It’s full of ideas that kids will love for food, favors and more!
Looking for a fun Easter craft? Check my free download pattern for a cute Carrot Treat box right here!
Try out this fun free Easter word search printable for a screen free spring activity that kids will love!