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 minutesminutes
Chilling time 2 hourshours
Servings 2- 4 people
Ingredients
1milk chocolate Easter egg
For the base
75g/ 2.75 oz graham crackers or digestive biscuits
40g/ 1.5 oz unsalted butter, melted
For the filling
200g / 7 oz full fat cream cheese
40g / 1.5 oz powdered / icing sugar
100g / 3.5 oz heavy / double cream
½tspvanilla extract
To decorate
25g / 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.
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
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.