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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!
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Prep Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

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

Method
 

Preparing the Chocolate Egg Shells:
  1. Carefully split the hollow chocolate eggs in half using a warm knife to create a clean cut.
Making the Cookie Base:
  1. Crush the cookies into fine crumbs and mix with melted butter.
  2. Press the mixture firmly into the chocolate egg halves to form a solid cookie crust.
Whipping Up the Cheesecake Filling:
  1. Beat cream cheese, powdered sugar, and vanilla extract until smooth.
  2. Gently fold in the whipped heavy cream to achieve a light and airy texture.
Assembling and Chilling:
  1. Spoon the cheesecake filling into the chocolate egg halves, smoothing the tops.
  2. Refrigerate for at least 2 hours to allow the cheesecake filling to set.
Decorating and Serving:
  1. 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!