Quick and super easy to make, these Easter Egg Cheesecakes are everything you want in a no fuss bake. The perfect use for those extra Easter eggs you have lying around; it’s the kind of dessert that looks impressive but is secretly simple to make (my favourite kind, always). Buttery biscuit base, a silky smooth filling and plenty of chocolatey goodness piled on top!
This Mini Egg cheesecake Easter egg recipe is going to be a new tradition; whether you’re making them for a family get together or a long Easter weekend treat. Creamy, chocolatey, and completely irresistible, don’t say I didn’t warn you!
Leftover Easter Eggs Recipe
No matter how hard I try, there is ALWAYS leftover easter eggs after the holiday has been and gone. And there comes a point that eating straight up easter egg chocolate isn't fun anymore.
You'll love these Easter Egg Cheesecakes because:
- transforms leftover Easter eggs into something different
- quick and straightforward to make, but impressive
- choose different toppings based on what leftover Easter egg chocolate you have available
- new and fun recipe to make with the kids
Ingredients for Easter Egg Cheesecake
Please be sure to scroll down to the recipe card for the complete ingredient list and details.
- Easter Eggs: 90-95g Easter eggs are a nice individual sized portion for Easter Egg cheesecakes when cut in half. I opt for Mini Egg as I use the mini eggs inside for decoration. But you can also use Cadbury Buttons or Freddo eggs.
- Chocolate: for decoration and drizzle - I'm sticking with the Easter theme and using Malteaser bunnies and Mini Eggs (if you have leftovers or over-bought then you could make my Mini Egg Brownies too). You can use whatever chocolate you have available or simply break up leftover Easter egg chocolate and use that for the drizzle decoration.
- Double Cream: must be double cream (heavy cream/whipping cream) to allow it to be whipped - requires the higher fat content. Ideally do this cold from the fridge, as it helps keep the whipped cream stable.
- Butter: butter or margarine / baking spread works fine.
- Marscapone cheese: you could also use cream cheese or ricotta (for a firmer texture).
- Digestive biscuits: alternatives include ginger nuts, Graham Crackers (US) or Lotus Biscoff.
- Icing Sugar: needs to be icing sugar to mix nicely with the cheese - don't substitute with another sugar as it will be too grainy.
- Vanilla Extract: used to flavour the cheesecake filling (leave it out if preferred or use a squeeze of fresh lemon juice as well or instead of).
Equipment for Making Easter Egg Cheesecakes
All the equipment you'll need for making these mini egg cheesecakes.
- Large Mixing Bowl
- Small bowl: for melting chocolate and butter
- Sharp Knife: used to cut the Easter eggs in half
- Jug: for holding boiling water to dip the knife into (this will ensure a uniform cut with little error)
- Spoon and/or rolling pin/food processor: for breaking up the mini eggs, digestive biscuits and then mixing the butter into the crushed biscuits
- Whisk/Electric whisk: to whip the double cream
- Silicon Spatula: to mix the cheesecake mixture and ensure nothing is wasted (the joy of a silicon spatula is that you get every last scrap!)
- Cake Pallete Knife: or knife with a smooth edge - for spreading the cheesecake filling into the easter egg, although not essential and you could use a spoon
How to Make Easter Egg Cheesecake
Heat + Seperate: separate the small easter eggs by placing a sharp knife into a jug of hot water and then gently saw along the line.
Melt + Crush: microwave butter in a small bowl until melted. Place biscuits in a food bag and use a rolling pin or the back of a large spoon (or food processor) to crush them.
Mix: add the melted butter to the biscuits and mix to combine.
Fill: Add roughly 2-3 tablespoons of the biscuity base into each half of the Easter egg shells
Whisk: put the cream, icing sugar and vanilla into a bowl and whisk to soft peaks that hold their shape. Mix through the mascapone cheese.
Break: place the mini eggs into a food bag and wrap in a tea towel. Bash the eggs to break them up then add to your cheesecake mix and stir in, keep some aside for decoration.
Assemble + Decorate: dollop some of the cheesecake mix into the eggs and smooth off the top using a spatula or similar. Sprinkle some of the remaining mini eggs on top of the cheesecake, and decorate with a Malteaser mini Bunny and a few whole mini eggs.
Drizzle + Refrigerate: break up chocolate and melt in the microwave (in 30 seconds bursts to ensure you don't burn it). Drizzle some melted chocolate over the cheesecake with a spoon for decoration. Place in the fridge for minimum 1 hours (ideally 2 hours - overnight).
My Top Tips and Tricks for Easter Egg Cheesecake
- Heat up your knife before cutting the eggs. If you attempt to cut the easter eggs in half without heating up the knife first, you'll end up with a few egg casualties. If this happens, melt and use the broken chocolate for your chocolate drizzle decoration at the end.
- Use cream direct from the fridge and don't overwhip. Using cold cream means the fat molecules are still firm, allowing it to trap air bubbles effectively when whipped. You're looking for soft peaks that hold their shape, be careful you don't go too far.
- Refrigerate if needed and use gloves. Refrigerate between stages if needed to reduce the likelihood of the chocolate softening and becoming prone to breaking. Using gloves means there won't be any fingerprints on the outside of the egg.
- Use a cake palette knife. Smooth the cheesecake mixture into the Easter egg using the palette knife will ensure no air bubbles and an even surface for decoration. You can also use a knife with a smooth edge if needed.
- Get creative with toppings. Use up any leftover chocolate you have! You can mix anything through the cheesecake mixture and add any extra chocolate as decoration on top.
How To Store (Fridge and Freezer)
The Easter Egg Cheesecakes can be kept:
- in the fridge (and is best eaten within 3 days of making it)
- in the freezer for up to 2 months (wrapped tightly in cling film and stored in an airtight bag or container to avoid freezer burn)
Other Easter Bake Options You Might Like
If you're in the mood for more Easter baking, then you can try:
If you have any questions please leave a comment and I'll get back to you. Or I would really appreciate it if you left me a review below.
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Easter Egg Cheesecake
Ingredients
- 180 g Easter eggs 2 x 90g small easter eggs halved - see Notes
- 100 g Digestive Biscuits
- 50 g Butter
- 150 g Mini eggs 2 small packs
- 250 g Mascapone Cheese
- 125 ml Double Cream
- 80 g Icing Sugar
- 1 teaspoon Vanilla Extract
- 50 g Milk Chocolate for decoration
- Malteaser Bunnies for decoration
Instructions
- Separate your 180 g Easter eggs - place a sharp knife into a jug of hot water and then gently saw along the line (see Notes)
- Melt 50 g Butter in a small bowl (microwave for 30 seconds)
- Crush 100 g Digestive Biscuits in a food bag with either a rolling pin or the back of a large spoon to crush or blitz up in a food processor
- Add the melted butter into the crushed biscuits and mix to combine
- Place around two tablespoons of the mixture into each half of the Easter egg
- Put 125 ml Double Cream, 80 g Icing Sugar and 1 teaspoon Vanilla Extract into a bowl and whisk to stiff peaks
- Add 250 g Mascapone Cheese and whisk to combine
- Place 150 g Mini eggs into a food bag and wrap in a tea towel the bash the eggs to break up and then add to your cheesecake mix and stir in, keep some aside for decoration
- Place the cheesecake mix into the eggs and smooth off the top
- Sprinkle some of the remaining mini eggs on top of the cheesecake, and decorate with Malteaser Bunnies and a few whole mini eggs
- Break up 50 g Milk Chocolate and place in a bowl, then melt the chocolate in the microwave in 30 second bursts
- Drizzle over the cheesecake with a spoon for decoration
- Place in the fridge for 1- 2 hours, but ideally overnight
Notes
- Easter Eggs: I'm using 90-95g Mini Egg Easter Eggs as I use the mini eggs inside for decoration. But you can also use Cadbury Buttons or Freddo eggs (UK).
- Chocolate: for decoration and drizzle - use whatever chocolate you have available or simply break up leftover Easter egg chocolate and use that for the drizzle decoration.
- Double Cream: must be double cream (heavy cream/whipping cream) to allow it to be whipped - requires the higher fat content to stabilise the whipped cream.
- Butter: butter or margarine / baking spread works fine.
- Marscapone cheese: you could also use cream cheese or ricotta (for a firmer texture).
- Digestive biscuits: alternatives include ginger nuts, Graham Crackers (US) or Lotus Biscoff.
- Icing Sugar: needs to be icing sugar to mix nicely with the cheese - don't substitute with another sugar as it will be too grainy.
- Vanilla Extract: used to flavour the cheesecake filling (leave it out if preferred or use a squeeze of fresh lemon juice as well or instead of).
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