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Easter Egg Cheesecake: the delicious Easter dessert recipe everyone will adore

Total time: 20 Min + Chilling time
Difficulty: Low
Serves: 10 people
By Cookist

If you've been searching for a unique, easy, eye-catching dessert to serve this Easter, this amazing Easter egg cheesecake is sure to put a smile on your face.

Made by filling a chocolate Easter egg with rich, creamy, thick chocolate cheesecake filling and decorating it with tasty mini chocolate eggs, cheesecake-filled Easter eggs are a festive delight for chocolate lovers.

There's even a delicious layer of crunchy, crumbly biscuit crust inside the chocolate egg, just like a real cheesecake. It's a perfect kid-friendly dessert that adults will love, too!


Easter Egg Cheesecake Ingredients

To make these incredible cheesecake-filled Easter eggs, you'll need large chocolate Easter eggs as a base.

Digestive biscuits (or graham crackers), will serve as the crust.

For the filling, you'll need cream cheese, heavy cream, and powdered sugar. Make sure to use full-fat cream cheese. It will give your cheesecake the best flavor and texture. Philadelphia is always a fantastic choice.

To decorate the cheesecakes, use mini chocolate eggs.


How to Make Easter Egg Cheesecake

This Easter egg cheesecake recipe is super easy, making it a great choice if you want to get your kids involved in making this year's Easter menu. Here's what to do.

Making the Biscuit Base

Mixing the biscuit base is a cinch. It's just like making any other cookie crust. Blitz the biscuits in a food processor or crush them with a rolling pin. Then add the melted butter and combine until the mixture takes on a sand-like texture.

Spread the biscuit mixture in an even layer in three of the Easter egg halves. Pop them in the fridge for at least half an hour so the cookie layer can firm up.

Making the Filling 

Melt the one remaining half an Easter egg by breaking it into small chunks and microwaving it. Set it aside to cool. Combine the powdered sugar and cream cheese until the mixture is nice and smooth. Mix in the heavy cream. Once thickened, whisk in the chocolate. To ensure your filling sets properly, take care to beat the cream cheese until it's smooth, creamy, and thick.

Assembling and Decorating the Easter Egg Cheesecake

To assemble your Easter egg cheesecakes, divvy the filling up between the three Easter egg halves. Refrigerate the eggs for six hours, up to overnight. When it's time to serve them, garnish the cheesecakes with mini chocolate eggs and chocolate syrup.


Tips for Making Easy Easter Egg Cheesecake

If you can't find digestive biscuits, graham crackers are a perfect substitute.

Be careful when splitting the Easter eggs. A gentle touch will help you avoid breaking the eggs.

Make mini versions of this delicious Easter dessert with smaller chocolate Easter eggs.

Check the Best By date before you get started – no one wants out-of-date Easter eggs!

To make gluten-free Easter egg cheesecake, use gluten-free biscuits as a base.

To make vegan Easter egg cheesecake, use vegan chocolate eggs, coconut milk, and vegan cream cheese substitute to make the cheesecake filling.

There are loads of fantastic variations on this delicious cheesecake recipe. Try making versions with caramel, Biscoff, Nutella, or pick up a Kinder Bueno egg, mint chocolate, or orange chocolate egg.


How to Store Cheesecake-filled Easter Egg

Wrap your cheesecake-filled Easter egg and place it in the fridge for up to 3 days.

Can You Freeze Easter Egg Cheesecake?

You can freeze your Easter egg cheesecake for up to 3 months. Just wrap it well or place it in an airtight container before popping it in the freezer.

More Easter Recipes You'll Love

easter eggs
Digestive biscuits
100 g
unsalted butter, melted
35 g
Cream Cheese
200 g
Powdered sugar
40 g
Heavy Cream
100 ml
mini easter egg candy
50 g


Place the digestive biscuits in a small bag and start crushing them with a rolling pin until they take on a sandy texture.

Transfer to a bowl, then stir in the butter. Mix well to combine.

Gently half the Easter eggs. Set one of the halves aside.

Line the remaining three halves with the biscuit mixture in an even layer.

Place in the fridge for at least 30 minutes to set the biscuit layer.

Take the remaining Easter egg half and break it into pieces. Put it in a bowl and microwave in 30-second intervals until melted. Allow the melted chocolate to cool slightly.

In a bowl, whisk the powdered sugar and cream cheese until smooth.

Pour in the heavy cream.

Whisk until the mixture thickens.

Add in the chocolate.

Whisk well until combined.

Divide the filling evenly between the three Easter egg halves.

Smooth out the top.

Refrigerate for 6 hours or overnight.

Garnish with mini eggs and chocolate syrup.

Serve and enjoy!


Make sure you let your cream cheese soften to room temperature before starting.

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