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This Easter Egg Cheesecake is the perfect no-bake dessert to enjoy during Easter. Imagine a crunchy biscuit base, topped with a creamy, luscious no-bake cheesecake, all nestled inside a hollow Easter egg. It’s the ideal treat for family gatherings or as a fun baking project with kids! Whether you’re looking to make it in advance or get creative with decorations, this dessert is sure to be a hit. Let’s dive into how to make this fun and festive treat!

Why We Like This Recipe

Easter-Themed Fun: This cheesecake fits perfectly with Easter festivities, offering a playful yet indulgent twist on classic desserts.
Customizable: The recipe allows you to get creative with your choice of chocolate, Easter-themed treats, and other decorations.

No-Bake Convenience: With no baking required, this recipe is easy to prepare, saving you time in the kitchen.
Child-Friendly: Kids will love both making and eating these Easter egg cheesecakes, making it a great family activity.

What You Will Need

Ingredients:

1 Large Easter egg (approx. 150g)

60g Digestive biscuits (or Graham crackers)
25g Butter or baking spread (melted)
235g Full fat cream cheese

40g Icing sugar
1 tsp Vanilla extract
95ml Double cream

15g Dark chocolate (melted)
8 Mini eggs (or more if desired)
2 Kit Kat bunnies (optional, or any Easter treats)

Equipment Needed:

Mixing bowls
Kitchen scales
Electric hand mixer

Piping bags
Food processor or rolling pin
Measuring spoons

Sharp knife

How to Make Easter Egg Cheesecake

Step 1. Prepare the Easter Egg

To begin, we need to carefully cut the Easter egg in half. Warm a large sharp knife under hot water, dry it off, and gently run it along the seam of the egg. Take your time, re-warming the knife as needed, until the two halves separate cleanly.

Step 2. Make the Biscuit Base

Next, crush the digestive biscuits into fine crumbs. You can use a food processor, or if you prefer, place the biscuits in a ziplock bag and gently crush them with a rolling pin. Mix in the melted butter until the crumbs resemble wet sand.

Step 3. Assemble the Biscuit Base

Spoon the biscuit mixture into each half of the Easter egg. Use the back of a small spoon to press it down gently, ensuring it’s compact and even. Place the egg halves in the fridge to chill while you prepare the cheesecake filling.

Step 4. Prepare the Cheesecake Filling

In a mixing bowl, combine the cream cheese, icing sugar, and vanilla extract. Beat with an electric mixer until smooth. Slowly add the double cream and whisk until the mixture becomes thick and holds its shape.

Step 5. Fill the Easter Egg

Spoon the cheesecake filling evenly into the chilled Easter egg halves. Smooth the top with a small palette knife or the back of a spoon, ensuring it’s level. Place the filled eggs in the fridge for at least 2 hours to set.

Step 6. Decorate the Cheesecake

Once set, melt the dark chocolate in a microwave-safe bowl. Drizzle it over the top of the cheesecake, then decorate with mini eggs, Kit Kat bunnies, or any Easter-themed treats you prefer.

Note: The cheesecake will firm up after a few hours in the fridge, but it’s best to serve it within 3-4 days for optimal taste and texture.

Tips and Tricks

Chill Thoroughly: For the best texture, make sure to let the cheesecake set in the fridge for at least 2 hours or overnight if possible.

Custom Decorations: While the mini eggs and Kit Kat bunnies are festive, feel free to swap them for your favorite Easter candies like crème eggs or Malteser bunnies.
Vegan Version: For a dairy-free alternative, try our Vegan Easter Egg Cheesecake, which uses non-dairy ingredients.

Frequently Asked Questions

Can I make this recipe in advance?

Yes! You can prepare the Easter Egg Cheesecake up to 3-4 days in advance. If you decorate with whipped cream, it’s best to consume it within 2 days.

Can I freeze the cheesecake?

Yes, you can freeze the undecorated cheesecake. Be sure to let it set in the fridge first. Once chilled, store it in the freezer for up to three months. However, freezing after decorating may affect the texture.

How do I cut the Easter egg in half neatly?

Use a sharp knife warmed under hot water. Gently press it around the seam of the egg and slowly work your way around until the halves separate. Patience is key!

Can I make this cheesecake gluten-free?

Yes, simply swap the digestive biscuits for gluten-free biscuits. Always check the packaging for possible cross-contamination if you’re baking for someone with a serious allergy.

Can I use a different type of chocolate for the decoration?

Absolutely! Dark chocolate is great, but feel free to use milk chocolate, white chocolate, or even a mixture of all three for a fun twist.

Summary

This Easter Egg Cheesecake combines the joy of Easter eggs with the deliciousness of a no-bake cheesecake. With its easy-to-follow steps, creative decoration options, and the flexibility to make it in advance, this recipe is sure to be a crowd-pleaser this Easter season.