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Easter Egg Cheesecake

Easter Egg Cheesecake

A delightful no-bake cheesecake served inside a chocolate Easter egg, featuring a buttery biscuit base and creamy filling, perfect for an easy and festive British dessert.
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Prep Time 30 minutes
Total Time 2 hours 30 minutes
Course Dessert, no bake
Cuisine british
Servings 4 people
Calories 639 kcal

Equipment

  • 1 large sharp knife for cutting Easter egg
  • 1 food processor or rolling pin for crushing biscuits
  • 1 mixing bowl for mixing cheesecake filling
  • 1 electric mixer for mixing filling until smooth
  • 1 microwave or small pan for melting butter and chocolate
  • 1 small spoon or palette knife to press biscuit base and smooth filling

Ingredients
  

  • 1 large Easter egg approx 5.3 oz
  • 2.1 oz digestive biscuits
  • 0.9 oz butter or baking spread melted
  • 8.3 oz full fat cream cheese
  • 1.4 oz icing sugar
  • 1 tsp vanilla extract
  • 3.2 fl oz double cream
  • 0.5 oz dark chocolate melted (optional)
  • 8 mini eggs or more, for decoration
  • 2 Kit Kat bunnies optional, for decoration

Instructions
 

  • Warm a large sharp knife under hot water, dry it, then carefully and gently cut around the seam of the Easter egg until it separates into two halves.
  • Crush the digestive biscuits into fine crumbs using a food processor or by bashing in a bag with a rolling pin.
  • Melt the butter in the microwave or on the stove and combine it with the biscuit crumbs until the mixture resembles wet sand.
  • Press the biscuit mixture evenly into the base of each Easter egg half using the back of a spoon; chill in the fridge while preparing the filling.
  • Beat the cream cheese, icing sugar, and vanilla extract together in a bowl with an electric mixer until smooth.
  • Add the double cream and mix until thickened and the filling holds its shape.
  • Divide the cheesecake filling between the Easter egg halves, smoothing the top with a small palette knife or spoon.
  • Refrigerate the filled Easter eggs to set for 2 hours.
  • Melt the dark chocolate in the microwave in short bursts, stirring until smooth.
  • Drizzle melted chocolate over the cheesecake and decorate with mini eggs and Kit Kat bunnies or other preferred Easter treats.
  • Serve immediately or store in the fridge for up to 3-4 days.

Notes

  • Use full fat cream cheese and double cream for best no bake set.
  • Substitute biscuits with Graham crackers if desired.
  • Decorate with any Easter-themed treats you like.
  • Store refrigerated up to 3-4 days.
  • Weigh ingredients for most accurate results.
  • Measuring spoons should be used for tsp and tbsp measurements.