What could be better at Easter than Easter eggs?… Well, Easter egg cheesecake of course!
These Easter egg cheesecakes are not only delicious, but they’re super quick and easy to put together… Oh, and of course, the kids can get involved too!
Contents
Which Easter Eggs Should I Use For Easter Egg Cheesecakes?
Any size Easter egg would work for this Easter egg cheesecake recipe. We used 128g Cadbury’s Easter eggs which were only £1.50 and they worked great!
Note: We also tried hollow mini eggs, like the ones you’d use in an Easter egg hunt, and these were an absolute disaster to break in half without cracking… so avoid those!
How Many People Does This Easter Egg Cheesecake Recipe Serve?
This Easter egg cheesecake recipe will be enough for you to fill 6 Easter egg halves.
However, there’s so much chocolatey goodness in one half that we recommend each halve should be shared between at least 2 people.
Best Way To Break Easter Eggs In Half?
As mentioned above, breaking small, Easter egg hunt-sized eggs in half is pretty tricky but breaking a standard-sized egg is pretty easy.
We found that the 128g Cadburys eggs came apart nicely just by looking at them! However, if your egg doesn’t break in half by itself then use a warm knife to patiently score around the seam until the two halves separate.
Do I Need Any Special Equipment To Make This Easter Egg Cheesecake Recipe?
Other than a bucket load of willpower not to eat the Easter eggs before you fill them, you really won’t need any special equipment for this Easter egg cheesecake recipe.
We used a food processor to blitz the biscuit base (because we’re lazy), but if you don’t have a food processor then you can smash the biscuits in a bowl using a rolling pin.
We also used a standing mixer to whisk the cheesecake filling, however, a hand mixer or whisk would work just as good too!
Ingredients For Easter Egg Cheesecake
- 3 Easter Eggs (or 6 halves)
For The Base
- 300g Digestive Biscuits
- 150g Unsalted Butter
- 70g Light Brown Sugar
For The Cheesecake Filling
- 560g Cream Cheese (we used Philadelphia)
- 45ml Sour Cream
- 2 tsp Vanilla Essence
- Squeeze of Lemon Juice
- 75g Icing Sugar
- 225ml Double Cream
For The Topping
Whatever your chocolate heart desires works, but we used…
- Cadburys Cream Eggs
- Cadbury Mini Eggs (whole and smashed)
- Galaxy Enchanted Eggs
- Chocolate Sauce
- Butterscotch Sauce
- Smashed Chocolate
Easter Egg Cheesecake Method
This recipe takes approximately 20-30 minutes to make.
Step 1.
Blitz the biscuits in a food processor, or smash using a rolling pin.
Step 2.
Add the light brown sugar to the biscuit crumbs and stir to combine
Step 3.
Melt the butter in a microwave and pour over the biscuit and sugar mixture, stir to combine
Step 4.
Separate the chocolate eggs into halves and spoon in the biscuit mixture to cover the bottoms of the chocolate egg halves. Push down gently with the back of a spoon or your thumbs.
Step 5.
In a large bowl, add the cream cheese, vanilla, lemon juice, sour cream, and icing sugar. Mix using a whisk, hand mixer, or stand mixer.
Step 6.
Pour the double cream into the cream cheese mixture and continue whisking on a very slow setting until the mixture forms stiff peaks and holds its shape.
Step 7.
Spoon the cream cheese mixture onto the biscuit base.
Step 8.
Decorate your Easter egg cheesecakes however you would like. This is a great time to get the kids involved!
Step 9.
Chill your Easter egg cheesecakes in the fridge for at least 6-8 hours.
Print The Recipe Below
Easter Egg Cheesecake
Easter Egg Cheesecakes are the perfect Easter treat!
Ingredients
- 3 Easter Eggs (or 6 halves)
For The Base
- 300g Digestive Biscuits
- 150g Unsalted Butter
- 70g Light Brown Sugar
For The Cheesecake Filling
- 560g Cream Cheese
- 45ml Sour Cream
- 2 tsp Vanilla Essence
- 75g Icing Sugar
- 225ml Double Cream
- Squeeze of Lemon Juice
For The Topping
- Cadbury Cream Eggs
- Cadbury Mini Eggs
- Galaxy Enchanted Eggs
- Chocolate Sauce
- Butterscotch Sauce
- Smashed Chocola
Instructions
- Blitz the biscuits in a food processor, or smash using a rolling pin.
- Add the light brown sugar to the biscuit crumbs and stir to combine
- Melt the butter in a microwave and pour over the biscuit and sugar mixture, stir to combine.
- Separate the chocolate eggs into halves and spoon in the biscuit mixture to cover the bottoms of the chocolate egg halves. Push down gently with the back of a spoon or your thumbs.
- In a large bowl, add the cream cheese, vanilla, sour cream, and icing sugar. Mix using a whisk, hand mixer, or stand mixer. Mix until well combines and then pour the double cream into the cream cheese mixture and continue whisking on a very slow setting until the mixture forms stiff peaks and holds its shape.
- Spoon the cream cheese mixture onto the biscuit base.
- Decorate your Easter egg cheesecakes however you would like. This is a great time to get the kids involved!