easter egg cheesecake

Why have cheesecake when you can have Easter Egg cheesecake?! This is a chocolate Easter egg half, filled with a creamy chocolate cheesecake filling, hiding a crumbly biscuit base below, and drizzle chocolate on top. It&#039;s heavenly!

Easter egg cheesecake

milk chocolate Easter egg (halved)

butter

85 g digestive biscuits (crushed)

cream cheese

35 g caster sugar

ml double cream

g white chocolate

milk chocolate

orange chocolate

mini eggs

Carefully cut the Easter egg in half. I find that plunging a knife in too enthusiastically can cause the egg to crack in the wrong places. It’s best to instead run a sharp, warmed knife along the seamline, patiently scoring around and around until it naturally falls in half.

Try to keep one half fully intact. The other half can be broken up and placed in a bowl ready for later.

Prepare the egg

Crush the biscuits (either by hand, with a rolling pin or in a food processor) until you have a coarse crumb. Pop into a bowl

Melt the butter and pour into the biscuits.

Mix until all the butter is absorbed.

Spoon the biscuit mix into the bottom of the egg half.

Press gently with your thumbs to compress the biscuit, taking care not to break the egg. Place it in the fridge to chill while you make the filling.

Make the base

Put the cream cheese, sugar and cream in a bowl.

Whisk until very thick and stiff.

Melt the chocolate egg half, allow it to cool and then pour it into the filling bowl.

Fold through.

Spoon the filling carefully into the egg.

Make the filling

Drizzle with the chocolate and top with mini eggs before placing in the fridge for at least 2 hours to set.

Decorate

A truly egg-citing treat for Easter! This Easter Egg Cheesecake is created with a chocolate Easter egg shell and filled with a delicious, smooth and creamy no-bake cheesecake that is simply too good to be true!

Easter Egg Cheesecake

160 g smooth vegan chocolate

cashew nuts (soaked

110 g white chocolate (melted)

g cream cheese (unflavored)

g sugar

coconut cream

eggs

chocolate

strawberries

Easter candy

chocolate sprinkles

Melt the chocolate in a heatproof boil over simmering water, then coat the chocolate mold in 5-6 layers, resting it upside down in the fridge between each coat.*

Create the chocolate Easter egg

Drain and rinse the soaked cashew nuts and melt your white chocolate, then transfer both to a blender alongside the cream cheese, powdered sugar and coconut cream.

Process at low speed, gradually increasing, and give your blender a break to scrape down the sides regularly. Blend until smooth and creamy.

Transfer the cheesecake filling into the chocolatser egg mold.

Prepare the cheesecake filling

Get creative and decorate your cheesecake filled Easter egg to your liking with more chocolate, fresh fruit and Co!

Decorate the filled Easter egg

Top 2 easter egg cheesecake recipes from across the web

The most viewed easter egg cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Easter egg cheesecake

Easter Egg Cheesecake

Top 2 easter egg cheesecake recipes from across the web

The most viewed easter egg cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easter egg cheesecake

Easter Egg Cheesecake

The most viewed easter egg cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine