Easter egg meets cheesecake in this outrageously decadent dessert. Chocolate Easter eggs with a crumbly Lotus biscoff biscuit mixture and stuffed to the brim with a no-bake cheesecake filling.
Topped off with all your favourite Easter treats this is an Easter EGGSTRAVAGANZA!
I'm going to preface this recipe by putting it out there that you could not possibly eat one of these by yourself. This cheesecake filled Easter egg was designed to be shared so grab a spoon and dig in!
I just love them for the novelty factor but mostly because they're made up of all the best Easter goodies.
I mean, who wouldn't love half an Easter egg filled with cheesecake?
Absolutely no one, that's who...
Easter Eggs + cheesecake = a match made in heaven!
I'm a big fan of Easter, you might have already seen my Mini Egg Cheesecake and so many of you made my E is for Easter cake last year.
I wanted to give you a recipe that is really easy to make but also gives the wow factor. I really hope you love getting creative with this Easter Egg Cheesecake - they are so much fun to make.
Cheesecake Filled Easter Egg
This would be an epic dessert to pull out for an Easter gathering. Half a cheesecake filled Easter egg with toppings can be split into three portions. If you were to "stuff" 3 or 4 Easter shells there would be plenty to go round. The hardest part to decide will be who gets the piece with the creme egg!
Easter Egg Cheesecake certainly makes a lovely looking centrepiece for an Easter table. You can make this dessert well in advance and it will take you less than half an hour to put it together.
What You Need
Biscoff Biscuit Base: I've used Biscoff as the biscuit base for this recipe but as with any cheesecake you can use whatever biscuits take your fancy.
Milk and White Chocolate Easter Eggs: I decided to go with milk chocolate and white chocolate Easter eggs to mix things up a bit. I went for a medium-size Easter egg, which as I said is enough to split into three portions.
If you want to be really "extra" then do this with one of those massive Easter eggs and double the cheesecake filling.
Basic Cheesecake Filling: I made one batch of very basic cheesecake filling and set aside a third of it to which I added some dark melted chocolate. I added the chocolate flavoured cheesecake filling to the white egg because I thought it made a nice contrast.
Flavouring the cheesecake filling is an extra step that can be skipped but it only took a few minutes to melt the dark chocolate and mix it with the plain cheesecake filling.
Easter Toppings: I knew there had to be Cadbury Creme Eggs in there and Cadbury Mini Eggs, of course! I also bought the Malteser bunnies and I found some Kit Kat bunnies that have a more 'bunny-like' appearance but actually taste pretty much exactly the same as the Malteser ones.
I'm mini egg mad so popped a few Smarties Mini Eggs on because they come in really nice bright colours and also some of the Galaxy Enchanted Eggs. I can't get enough of those little gold Galaxy eggs - they are LUSH!
How to make an Easter Egg Cheesecake
Step One: Blitz the Biscoff biscuits in a food processor or put them into a ziplock bag and bash them up with a rolling pin. Melt the butter in the microwave (this takes about a minute) and pour it into the crushed biscuits and mix well.
Step Two: Unwrap your chosen Easter eggs and use a sharp knife to prise them open so that you have clean-cut halves.
Step Three: Add the biscuit mixture inside the Easter eggs filling them about a third of the way. Press the mixture down and smooth it gently with the back of a spoon. Put the eggs into the fridge while you make the filling.
Step Four: Put the cream cheese and caster sugar into a mixing bowl and beat well. You can use a handheld electric whisk or beat it by hand. Pour in the lemon juice and vanilla extract and beat together. Next, pour in the double cream and beat until the mixture thickens.
Step Five: Set aside a third of the mixture (if you're not making a chocolate flavour jump to Step Six) Melt the dark chocolate in the microwave and pour it into the cheesecake mixture beating well until fully incorporated.
Step Six: Take the Easter eggs out of the fridge and fill them with cheesecake mixture. Smooth the top with the back of a spoon. Put the cheesecake filled easter eggs back into the fridge for an hour.
Step Seven: Add the toppings to your Easter Egg Cheesecake and serve.
Top Tips
- Use room temperature full-fat cream cheese
- Use cold double cream straight from the fridge otherwise, it will be difficult to whip.
- If making ahead follow the recipe to Step Six and decorate just before serving. You can store the cheesecake filled Easter Eggs in the fridge for 3 days before you need them.
- Storage: Any leftovers can be stored in the fridge for 3 days.
More Tempting Easter Recipes
- Mini Meringues with a Hidden Easter Surprise
- Cadbury's Creme Egg Caramel Shortbread
- Easter Chocolate Poke Cake
- Carrot Cake Bundt
- Mini Egg Cookies
- Biscoff Cheesecake
Easter Egg Cheesecake
Easter egg meets cheesecake in this outrageously decadent dessert. Chocolate Easter eggs with a crumbly Lotus biscoff biscuit mixture and stuffed to the brim with no-bake cheesecake filling. Topped off with Easter treats this is an Easter EGGSTRAVAGANZA!
Ingredients
- 3 Easter Egg Shells, (1.5 large Easter eggs)
- 100 g Lotus Biscoff biscuits
- 25 g unsalted butter, melted
- 340 g Philadelphia cream cheese
- 50 g caster sugar
- juice of half a lemon
- 0.5 tsp vanilla extract
- 200 ml double cream
- 50 g dark chocolate, melted
- Easter treats, for topping
Instructions
- Blitz the Biscoff biscuits in a food processor or put them into a ziplock bag and bash them up with a rolling pin. Melt the butter in the microwave (this takes about a minute) and pour it into the crushed biscuits and mix well.
- Use a sharp knife to cut the Easter eggs in half.
- Add the biscuit mixture inside the Easter eggs filling them about a third of the way. Press the mixture down and smooth it gently with the back of a spoon. Put the eggs into the fridge while you make the filling.
- Put the cream cheese and caster sugar into a mixing bowl and beat well. You can use a handheld electric whisk or beat it by hand. Pour in the lemon juice and vanilla extract and beat together. In a separate bowl whisk the double cream to stiff peaks then very gently fold it into the cheesecake mixture.
- To make a chocolate flavour, set aside a third of the mixture. Melt the dark chocolate in short bursts in the microwave, leave it to cool then fold it into the cheesecake mixture you set aside.
- Take the Easter eggs out of the fridge and fill them with cheesecake mixture. Smooth the top with the back of a spoon. Put the cheesecake filled easter eggs back into the fridge for at least an hour but preferably overnight.
- Add the toppings to your Easter Egg Cheesecake and serve.
Notes
A note about the size of the Easter eggs!
The Easter egg size I used was fairly large (cost about £5.00 each) but not one of the massive ones. I've had a couple of people letting me know there was too much cheesecake mixture for the Easter eggs that cost £1.00. If you look at the size of the decorations I have used you should be able to gauge how big my Easter egg shells were. Eg. the size of the shell versus the size of the creme eggs. There are so many different sized Easter eggs available to buy it's really difficult to put a size to the ones I used but it was pretty big. Hope that helps!
Making sure the cheesecake sets!
Hi all, I've updated the method on 17/3 to whisking the double cream in a separate bowl and then folding it in. A few people have had problems with the cheesecake setting and I can pretty much guarantee it's because it's been under whipped. The whipped double cream is what sets a cheesecake so if you do it separately then fold it in you'll know it's been whipped enough! Comment below if any probs :-)
Notes:
- Use room temperature full-fat cream cheese
- Use cold double cream straight from the fridge otherwise, it will be difficult to whip.
- I have found Elmlea double cream does NOT work as well as the supermarket versions. You will need a double cream with a high fat content.
- If making ahead follow the recipe to Step Six and decorate just before serving. You can store the cheesecake filled Easter Eggs in the fridge for 3 days before you need them.
- Storage: Any leftovers can be stored in the fridge for 3 days.
Nutrition Information:
Yield: 9 Serving Size: 1 gramsAmount Per Serving: Calories: 470Total Fat: 26gSaturated Fat: 15gUnsaturated Fat: 0gCholesterol: 78mgSodium: 131mgCarbohydrates: 10gFiber: 1gSugar: 8gProtein: 3g
Kim Carberry
Oh wow! This looks amazing!!!
I think I need to give these a try. I have a feeling my family would love them.
Amy Treasure
Hope you love them, Kim! x
Shell
Hey!!! I made these last night. I made 2 small eggs instead and a small cheesecake. So slightly changed your ingredient amounts but wow! It tastes fab!
I have never made cheesecake before so am buzzing!
I am so happy with my presentation too!
Can I send you any photos??
❤️
Amy Treasure
Hi Shell! Thank you so much for letting me know, I am so pleased you loved them! Please either post a pic on my facebook wall https://www.facebook.com/AmyTreasureBlog or send me a message with the pics on Instagram @amytreasureblog I'd really love to see them x
Rebecca Foster
These look amazing. Think I will give them a try for an Easter treat. Any left over I will use the NU dishes for the following days :)
PS I thought you used miniature eggs and bunnies
Sienna
So easy to make! Came out amazing! Thank you x
Amy Treasure
Yay! I'm so pleased, Sienna! Happy Easter x
Rosie
Incredible these are the prettiest ones I’ve seen. Found you on Facebook xx
Amy Treasure
Aw, that's so kind of you to say, Rosie! Nice to hear you clicked over from Facebook. Lots more pretty Easter recipes coming soon xx
Mirlene
These egg cheesecakes are way too cute. I cannot wait to try them. I'm sure the kids will love them.
Amy Treasure
I think they will. Hope you try this recipe out!
Vicky
WOW! This recipe is amazing and yet, your instructions are so clear and helpful that I feel like I can do it! What a fun dessert (and decoration) for Easter!
Amy Treasure
Ah thank you, I hope you love them!
Danielle Wolter
I am just loving this for easter! What an awesome idea and it sounds so delicious!
Amy Treasure
Thank you!
Amanda Wren-Grimwood
This is my idea of Easter heaven! Such a creative idea and the perfect dessert too.
Amy Treasure
Thank you so much!
Beth
These look so delicious and yummy! My kids are going to love this recipe! So excited to make these with my daughter!
Amy Treasure
Hope you love them, Beth!
Lady
Amy do you think I will be able to close the egg with more chocolate on top?
Amy Treasure
Put the two halves together you mean? If so yes, leave one egg half empty then melt a bit of chocolate and use your finger to run it around the rim and you'll be able to put them back together. Let me know how it goes?
Najia
Do you know where I can find these chocolate eggs? It seems daunting to make the chocolate eggs from scratch as I imagine it would be hard to make an even chocolate shell. Thank you!
Amy Treasure
Hi Najia I think maybe you're not in the UK as Easter eggs are all over the shops at the moment and very popular over here. Didn't realise they are just a UK thing. This is the sort of thing you need, I wonder if you can order from Amazon or another shop that sells UK type of stuff? Failing that I do think this could work with a homemade chocolate shell because if you have a mould you could do a pretty thick layer of chocolate. Do let me know how you get on? Amy
shanice
Hi, how many halves would i get out of this if i followed your recipe?
Thank you
Amy Treasure
The recipe is for 1.5 large Easter egg halves. Thanks, Amy
Kitchen Guy
I used half the mixture and filled 4 egg shells (2 whole eggs) of the Cadbury 138g box size (the £1- £1.50 size that comes with 1 cream egg). Made it twice now. Found the original to be a bit too sweet so skipped the dark chocolate and added 100g of fresh raspberries to the cream cheese mixture. This was offered a nice balance of flavours.
Amy Treasure
This is such a helpful comment, thanks so much for letting everyone know what size eggs you used and for the alternative filling idea - sounds amazing! Thanks again, Amy
Abbie
Hi,
Could I make this with lactose free using violite cream cheese at all?
Many thanks
Amy Treasure
Hi Abbie, Yes I think this would be fine with Violife and instead of the double cream add some coconut cream instead. Let me know how it goes? Amy
Amie
Hi,
I've tried this recipe and absolutely love it, but struggle with getting the cheesecake mix to set! Is there something I'm maybe not doing for it to set properly?
Amy Treasure
Hi Amy, yes it sounds like you've gone a bit wrong at the mixing stage. Try whipping the double cream to stiff peaks separately then very gently fold it into the cheesecake mixture.
Amie
Thank you for the advice! X
Amy Treasure
No problem! x
petey
Amazing but there is a problem, my cheesecake just spills out like water and it chilled overnight. Any advice.
Sarah
Yes, the same happened to mine.
Daniel
Same here!
Amy Treasure
Hi! Sounds like you've overmixed or undermixed. The solution would be to whip the double cream to stiff peaks separately then very gently fold it into the cheesecake mixture. Hope that helps!
Kat
Step 5 says to separate a third of the cheesecake mixture, then the recipe never mentions it again. What are we supposed to do with that third?
Amy Treasure
Hey, so it says: Set aside a third of the mixture. Melt the dark chocolate in the microwave, leave it to cool then fold it into the cheesecake mixture until uniform in colour. (as in the third of mixture that was set aside) I'm not sure which bit you're unclear on? It's if you are flavouring one of the shells with chocolate cheesecake. Maybe watch the video if you're still not sure.
Kat
Thanks! The recipe didn’t state that the chocolate was to go into that third, so I understood it to go into the 2/3 mix, leaving 1/3 unaccounted for. Makes sense now. Really looking forward to making this next weekend.
Amy Treasure
I'm going to reword the part about chocolate to make it clearer!
I hope you love them, make sure you use large Easter egg shells otherwise you might have some cheesecake mixture leftover. The eggs I used cost about £5 but others using the £1 eggs have had cheesecake mixture leftover.
Dawn
Lovely eggs, I like the idea of Biscoff base: to those of you that are having problem with it setting, make sure you put the lemon juice in, that is the secret ingredient that makes cheesecake set
Amy Treasure
Amazing tip. Thank you!
Sarah
Does the lemon juice make it taste like lemon cheesecake or does the vanilla overpower it?
Amy Treasure
No it doesn't taste of lemon at all.