No Bake Easter Egg Cheesecake
A yummy chocolate egg shell filled to the brim with a buttery base, a creamy no-bake vanilla cheesecake filling and 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!
Servings 2 - 4 people
- 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.