Easter Egg Cheesecake

Easter Egg Cheesecake

Easter egg cheesecake. The name speaks of chocolate, of course, but there are no eggs in this no bake Easter egg cheesecake recipe. Nor is there any gelatine. This is so easy to make, and makes a great dessert for the time of year that can be as festive as Christmas – but is infinitely more relaxing.

This is not the same as those chocolate Easter egg cheesecake recipes that produce cheesecake filled Easter eggs. Instead of an Easter egg shell cheesecake, this is a big family-sized one that’s far less fiddly to make.

Despite it not being a half Easter egg cheesecake recipe, there are plenty of chocolate Easter eggs here. It’s an Easter Creme Egg cheesecake and Mini Egg cheesecake in one. Basically, it’s a Cadbury egg cheesecake recipe. There is white chocolate in the filling, too.

This doesn’t take very much time to make, but you do need to allow time for it to set – both before decorating and then again prior to serving. This makes it a great dessert to prepare in advance. Apart from the chocolate ones, this is a cheesecake without eggs.

Get mixing, chill, then get together with your nearest and dearest and dig into the easiest Easter cheesecake recipe with mini eggs and creme eggs. It has to be a no bake cheesecake with all that chocolate…

Makes one large Easter egg cheesecake, no bake (serves 12)

Easter egg cheesecake ingredients

Biscuit base

  • Dark chocolate digestive biscuits, 300g
  • Butter, 100g, melted

Cheesecake filling

  • Full fat cream cheese, 600g
  • Extra thick double cream or clotted cream, 200ml
  • Icing sugar, 150g
  • Vanilla extract, 1tsp
  • White chocolate, 200g, melted

Topping & decoration

  • Creme egg, 1/2
  • Mini creme eggs, 1 pack
  • Mini eggs, 1 pack

Equipment

How to make Easter Egg Cheesecake

  • Using the food processor, whizz the biscuits into fine crumbs, then mix with the melted butter. 
  • Press into a greased springform tin and use the end of a rolling pin to press down firmly. Refrigerate while you mix the filling.
  • Stir together the filling ingredients – cream cheese, cream, sugar, vanilla and melted white chocolate. Once they are well combined, spoon the mixture over the chilled base. Smooth over with a silicone spatula.
  • (Some of the chocolate might solidify after coming into contact with cold ingredients, forming chip-like pieces, but this isn’t a cause for concern as it just adds to the texture of the finished cheesecake.)
  • Run a palette knife around the edge, as this makes the cheesecake much easier to remove once set.
  • Add mini and creme eggs…..
  • Chill for at minimum of 3 hours before the next stage.
  • Once set, drizzle over the melted chocolate, then chill again for around 20-30 minutes.
  • Remove from the fridge and decorate as pictured, or however you please.
  • (I placed half a creme egg in the centre, before placing 12 halves of mini creme egg around the edge and 12 mini eggs in between. Then, I crushed the rest of the mini eggs with a pestle and mortar and scattered the pieces over the cheesecake.)
  • Once made, chill for at least several hours – or overnight – before serving.

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