The Ultimate Guide to Easter Egg Cheesecake
This Easter Egg Cheesecake Delight combines creamy cheesecake filling, a crunchy cookie crumb base, and a festive chocolate egg shell. Drizzled with melted chocolate and topped with mini chocolate eggs, it’s a fun and delicious no-bake treat perfect for Easter celebrations!
- Prep Time: 20 minutes
- Cook Time: 0 minutes (no bake)
- Total Time: 2 hours 20 minutes (includes chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Ingredients
For the Chocolate Shell:
- Hollow chocolate Easter eggs
For the Cookie Crumb Base:
- Graham crackers or digestive biscuits
- Butter (salted or unsalted)
For the Cheesecake Filling:
- Cream cheese (full-fat)
- Powdered sugar
- Heavy cream (whipped to stiff peaks)
- Vanilla extract
For the Toppings:
- Melted chocolate drizzle
- Mini chocolate eggs
- Extra cookie crumbs
Instructions
-
Preparing the Chocolate Egg Shells:
- Carefully split the hollow chocolate eggs in half using a warm knife to create a clean cut.
-
Making the Cookie Base:
- Crush the cookies into fine crumbs and mix with melted butter.
- Press the mixture firmly into the chocolate egg halves to form a solid cookie crust.
-
Whipping Up the Cheesecake Filling:
- Beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Gently fold in the whipped heavy cream to achieve a light and airy texture.
-
Assembling and Chilling:
- Spoon the cheesecake filling into the chocolate egg halves, smoothing the tops.
- Refrigerate for at least 2 hours to allow the cheesecake filling to set.
-
Decorating and Serving:
- Drizzle with melted chocolate and garnish with mini chocolate eggs and extra cookie crumbs for a fun and festive touch.
Notes
- You can use a variety of chocolate eggs depending on your preference—milk, dark, or white chocolate all work well.
- Be sure to refrigerate the cheesecake for at least 2 hours to ensure it sets properly before serving.
- This is an excellent dessert to make ahead of time for Easter gatherings!