Egg Cheesecake in Chocolate Eggs with Cookie Crust and Easter Decorations Recipe
This delightful Egg Cheesecake recipe combines the rich creaminess of classic cheesecake filling with a fun and festive presentation inside hollow chocolate Easter eggs. The graham cracker cookie base provides a crunchy foundation, while the whipped cream adds lightness to the smooth cream cheese mixture. Perfect for Easter celebrations, this no-bake dessert is visually impressive and deliciously indulgent.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Chocolate Eggs Shells
- 2 hollow chocolate eggs (approximately 3.5 oz / 100 g Cadbury milk chocolate eggs)
Cookie Base
- 3/4 cup (75 g / 2.6 oz) Graham cracker or digestive biscuits, crushed
- 2 tbsp (30 g / 1 oz) butter, melted
Cheesecake Filling
- 1 1/2 cups (340 g / 12 oz) cream cheese (full fat), softened
- 1/2 cup (60 g / 2 oz) powdered (confectioners’/icing) sugar
- 3/4 cup (170 g / 6 oz) heavy (double/whipping) cream
- 1 tsp vanilla extract
Decoration
- Melted chocolate, for drizzling
- Mini chocolate eggs
- Reserved cookie crumbs
Instructions
- Separate Chocolate Eggs: Carefully split the hollow chocolate Easter eggs in half. Unwrap each egg and dip a sharp paring knife into hot water, wiping it dry before scoring along the egg’s seamline. Follow the seam slowly and gently to separate the two halves without cracking the shells.
- Prepare Cookie Base: In a large mixing bowl, combine the crushed graham cracker or digestive biscuits with the melted butter. Mix thoroughly until the crumbs are evenly coated and the texture resembles wet sand.
- Add Cookie Base to Eggshells: Divide the cookie crumb mixture evenly between the two chocolate egg halves. Gently press the crumbs down with the back of a spoon or your fingertips to form a compact base, being careful not to crack the chocolate shells. Optionally, set aside a few crumbs for decoration. Chill the egg shells with the base in the refrigerator for 15 minutes.
- Make Cheesecake Filling: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture, combining just until smooth and fluffy.
- Fill and Chill Eggs: Spoon the cheesecake filling evenly into each chocolate egg half, smoothing the surface with a butter knife or offset spatula. Refrigerate the assembled cheesecakes for at least 2 hours or until firm.
- Decorate: Before serving, decorate the top of the cheesecake-filled eggs with a drizzle of melted chocolate, the reserved cookie crumbs, and mini chocolate eggs for a festive and attractive finish.
Notes
- Use full-fat cream cheese and heavy cream for the best creamy texture.
- Be gentle when handling the chocolate eggs to avoid cracks or breaks.
- Ensure the cream cheese is softened to room temperature to avoid lumps in the filling.
- Optional garnishes can include any Easter-themed candies or sprinkles.
- The cheesecake-filled eggs must be refrigerated to set properly; do not freeze as it can crack the chocolate shell.
