Go Back

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!
Course Dessert
Cuisine American, British
Keyword cheesecake, Easter, No bake, vanilla
Prep Time 20 minutes
Chilling time 2 hours
Servings 2 - 4 people

Ingredients

  • 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

To decorate

  • 25 g / 0.75 oz melted milk chocolate
  • selection of your favorite Easter candy, e.g. mini eggs

Instructions

  • 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.
    Top view of a white table with a small glass bowl containing crushed digestive biscuits, or graham crackers. The bowl is surrounded by a halved chocolate egg and Easter candy.
  • Place the crushed biscuits in a mixing bowl and pour the melted butter oven them.
    Mix together until well combined.
    Top view of a white table with a small glass bowl containing melted butter that's been poured onto crushed digestive biscuits, or graham crackers. The bowl is surrounded by a halved chocolate egg and Easter candy.
  • 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.
    Two halves of a chocolate Easter egg, cut side up, sitting in the foil wrapper on a white table. Both eggs contain a crushed biscuit base that's been mixed with melted butter. One half of the chocolate egg shows the base pressed into the bottom of the egg, the other half shows the base just spooned in. The ingredients to make the no-bake Easter egg cheesecake surround the chocolate egg.
  • 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.
    Top view of a glass bowl containing vanilla, cream cheese and powdered sugar mixed together. The bowl sits on a white table and is surrounded by ingredients for the no-bake Easter egg cheesecake
  • Add the cream to the cream cheese mixture and whisk together until the mixture is thick, smooth and creamy.
    Top view of a glass bowl containing vanilla no-bake cheesecake filling. The bowl sits on a white table and is surrounded by ingredients for the no-bake Easter egg cheesecake
  • Carefully spoon the the filling into each chilled egg shell. Smooth the top over with a palette knife.

Decorate

  • 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.