These special Cheesecake Filled Easter Eggs are an excellent Easter treat, mixing the deliciousness of chocolates with the sumptuous creaminess of cheesecake.
They are no-bake, easy to make and adorable treats that will make your Easter celebrations even better!
Create international-inspired tapas to offer your guests a variety of exotic tastes in one meal.
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Easter is a time for celebration and indulging sweet treats, and what could be the better way to treat yourself and your loved ones other than a delicious No-Bake Easter dessert?
Whether you are looking for an easy dessert to make at home or an innovative egg decorating idea, this page has everything you need to make your Easter celebration extra special.
About Cheesecake Filled Easter Eggs
Cheesecake filled Easter egg recipe is a fun and delightful way to celebrate the festive season. This decadent and stunning looking Easter dessert Cheesecake Filled Easter Eggs is made with chocolate eggs, crushed biscuits and a creamy cheesecake filling.
Here, hollow chocolate egg halves are first filled with biscuit crumbs and then topped with cheesecake filling. With this easy cream cheese filled chocolate eggs recipe you can treat your friends and family.
The smooth texture, and tangy flavor of cream cheese beautifully complements the sweetness of chocolate eggs.
The remarkable thing about this easy cream cheese filled chocolate eggs recipe is that it can easily be customized to make it suitable for your taste buds. You can use both full fat, or light cream cheese. Also, you can use either double cream, heavy cream or whipping cream.
To make chocolate cream cheese filling, you can add melted chocolate to it. You can also add some caramel to the cream cheese filling. I have used a readymade chocolate eggs recipe, but you can also make your own chocolate eggs for this recipe.
For making chocolate Easter eggs you can use silicone egg molds.
Making them for a party or just to treat yourself, they are sure to please everyone. Overall, this cream cheese filled Easter eggs are a delightful and impressive Easter dessert that everyone will love.
So go ahead, make, and indulge in some creamy, delicious, and chocolatey dessert this Easter season!
Cheesecake Filled Easter Eggs
✓ are a fun and creative Easter treat
✓ have a gorgeous contrast of textures
✓ would impress your guests
✓ have a delicious cheesecake filling
✓ can easily be customized
✓ are an amazing vegetarian dessert
✓ are awesome for Easter gatherings or party
✓ are perfect for kids or as a family
✓ can be made ahead of time
How To Make Cheesecake Filled Easter Egg
Making this no-bake homemade cheesecake filled with Easter egg is incredibly easy, and simple to make. This is how you can make it in a few straightforward steps.
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Step 1: Make a biscuit base by combining biscuit crumbs with butter. Slice the chocolate eggs into halves using a sharp knife. Fill eggs with biscuit base and press them tightly using a spoon. Let them set and chill in the refrigerator.
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Step 2: Make cheesecake filling by beating double cream, icing sugar and vanilla in a mixing bowl. Add cream cheese and mix until smooth and creamy.
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Step 3: Fill the chocolate eggs with cream cheese filling and smooth the top. Chill for 1-2 hours or until set.
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Step 4: Decorate with your favorite toppings and enjoy chilled.
Cheesecake Filled Easter Eggs Ingredients
These tasty treats are incredibly fun to make and use only some simple and easily available ingredients. Let us dive a little deeper into the cheesecake Easter egg recipe ingredients:
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Chocolate Eggs: For making this recipe, you will need hollow chocolate eggs. I have used medium-sized eggs — you can also use 1 large egg. Alternatively, you can also make your own chocolate eggs using silicone mold and melted chocolate.
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Digestive biscuits: I have used digestive biscuits crumbs as a cheesecake base. You can also use graham crackers for this recipe.
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Melted butter: A tablespoon of melted butter is needed for making cookie base. You can use both salted and unsalted butter for making this recipe.
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Icing Sugar: It is added to cream cheese filling for sweetness and binding. You can also use granulated sugar in this recipe. Also, feel free to adjust the sweetness according to your taste buds.
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Cream Cheese: Cream cheese is the star ingredient of this recipe as it is used in cheesecake filling base. It gives this cheesecake a rich, creamy texture, and a tangy taste.
I have used Philadelphia cream cheese, but you can use any full-fat cream, low-fat or light cream cheese in this recipe.
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Heavy Cream: It is used for making cheesecake filling to add richness and a smooth texture to the filling. It is always used for making chocolate drizzle.
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Vanilla extract: It is added to the cheesecake filling to add a subtle flavor that compliments the cream cheese.
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Dark chocolate: For making chocolate drizzle you can use dark chocolate pieces or chocolate chips, or candy coating.
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Decoration: I have decorated these eggs with marzipan carrots, edible sugar sprinkles, strawberries, and chocolate drizzle.
Variations
These Easter eggs are so good and easily customizable, and there are many ways to customize and decorate your cheesecake filled Easter eggs. You can use your favorite flavor and decorations for variety and personalization.
Below are some Easter Egg Cheesecake Ideas you can try:
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Flavor Variations: I have made the plain cheesecake filling for this recipe. You can add any of your favorite flavors to this filling. For example, you use lemon zest and juice for lemon cheesecake flavor, pureed strawberries for a strawberry flavor, pureed mixed berry for a mixed berry cheesecake filling, melted chocolate or cocoa powder for a chocolate cheesecake twist, or caramel sauce.
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Topping or Decoration Variations: You can get creative with the decorations and use any of your favorite easter-themed sprinkles or decorations for a visual appeal and added layer of flavor and texture.
For example, you can use diverse types of edible glitter, Easter eggs, Easter bunnies, marshmallows, gummy candies, or sprinkles.
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Food Coloring Variations: You can add a few drops of food coloring to the cream cheese bake to make it look more festive.
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Size Variations: I have used medium sized eggs, but you can also use smaller or larger eggs depending on your preference.
Storage Suggestions
You can serve these eggs right after decorating, or you can also store them in an airtight container in the refrigerator for up to 3-4 days. To maintain the freshness, it is advised to store the eggs with cheesecake filling but without decoration.
This step prevents them from getting soggy or sticky.
Serving Suggestions
To serve, place them on a serving platter and serve them as a fun and festive Easter dessert or snack along with carrot cake mug cake, carrot cake balls, chocolate pomegranate bites, or chocolate lava cake.
Tips & Tricks to make cheesecake filled easter eggs
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Serve cold: Cheesecake filled with easter eggs tastes best when served cold. So, it is best to serve it cold.
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For filling the eggs with cheesecake mixture, you can either use a small spoon or use a piping bag. Make sure to flatten the top using a cutlery or palette knife.
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Decorate right before serving: If you are planning to store it for 3-4 days, then make sure to decorate it just before serving to prevent them from getting too soft or melting.
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For a rich and creamy cheesecake filling, I have used Philadelphia cream cheese in my Easter egg cheesecake filling. But you can simply substitute it with any cream cheese brand.
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This recipe makes about 8 cheesecakes filled with Easter eggs. You may adjust the amount of filling if you are making it for a large batch.
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Toppings: For decoration you can use either candy, jellybeans, mini chocolate bunnies, candy carrots, or even M&M’s. Decorate the top of the cake with Easter-themed decorations like edible flowers, pastel frosting, or a chocolate Easter bunny.
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To serve, just place them on a plate, or serve them in individual cupcake liners.
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Use Room Temperature Ingredients: When making cheesecake filling it is sure to use ingredients at room temperature. This way they are easier to blend.
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Keep the filling chilled: If you are planning to make ahead and store this filling, then make sure to keep it chilled in the refrigerator.
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Set the filling before serving: After spooning cheesecake filling it is recommended to chill the eggs in the refrigerator for at least 1-2 hours before serving. This will help the filling to set.
FAQ
Can I use a different type of cheese in the filling besides cream cheese?
Cream cheese is traditionally used for making cheesecake, but if you want a different flavor profile then you try using other types of cheese such as quark, ricotta, or mascarpone. Just remember that the flavor and texture would depend on the cheese you have used.
Can I make the eggs in advance?
Yes, absolutely you can make the cheesecake ahead of time. Just fill the eggs with cheesecake filling and refrigerate until you are ready to serve. Add the toppings a few hours before serving to ensure that the eggs stay fresh.
Can I freeze the eggs?
You can freeze the cheesecake filled eggs without the toppings. To freeze, place the cheesecake filled eggs on a freezer-safe tray and freezer for 4 hours. Once firm, wrap each egg in a plastic wrap and place them in an air-tight container. Freeze for up to 2 months.
When you want to eat, thaw the eggs overnight in the refrigerator.
Can I add other flavors to the filling?
I have made plain cheesecake using vanilla extract. You can use other flavors such as strawberry jam, lemon zest, or cocoa powder. Just make sure to add the flavor in tiny amounts to avoid overpowering the cheesecake flavor.
Can I make vegan cheesecake filled easter eggs?
Yes, you can make vegan cheesecake filled Easter eggs! To make the vegan version, swap butter with coconut oil, double cream with coconut cream, and cream cheese with cashew paste. Also use vegan chocolate eggs here.
Cheesecake Filled Easter Eggs (Step-by-step photo instructions)
Make the biscuit base
- To make the biscuit base, add the digestive biscuits to a ziplock bag and crush them into crumbs using a rolling ping. You can also do this using a food processor. In a medium bowl, add the crushed biscuits and melted butter. Mix well until combined or looks like wet sand. Keep this aside.
Make the biscuit layer
- To cut the Easter egg in half, dip a sharp knife in hot water. Dry it off, then very gently and slowly press it around the egg on the seam to separate the chocolate Easter Egg, until the two halves separate. You can dip the knife again in the water if needed. Repeat the same with all the eggs and place them on a plate (I used 4 eggs, but in picture, you will see only 3 eggs). Divide the base evenly between egg halves. Now, use the back of a small spoon to press it down gently into the bottom until it is compact and even. Place the plate in the fridge and let the base set while you are working on the cheesecake filling.
Make the cheesecake filling
- To make the cheesecake filling, put the double cream, icing sugar, and vanilla extract into a mixing bowl. Mix well with a hand whisk, and then beat using an electric mixer until stiff peaks.
- Next, add the cream cheese and mix until smooth and the filling holds its shape. Divide the cheesecake filling between the Easter egg halves using a spoon. Gently press the filling into the halves and smooth the top using a cutlery knife, a small palette knife, or the back of a spoon. Put them back into the fridge to set for 1-2 hours.
Make the chocolate drizzle
- To make the chocolate drizzle, add the heavy cream and dark chocolate pieced into a small microwave-safe bowl. Melt the dark chocolate in a microwave for 30 seconds, or melt using a double boiler. Stir well until smooth. If your chocolate is not melted, then you can microwave it for additional 10-20 seconds. Keep it aside to cool and then pour it into a piping bag.
Decorate Cheesecake Filled Easter eggs
- Drizzle the dark chocolate sauce over the cheesecake-filled eggs. Decorate with edible sugar sprinkles, marzipan carrots, strawberries, or any other Easter toppings/decorations you prefer. Enjoy immediately or keep the cheesecake-filled eggs in the fridge until you are ready to serve.
Recipe Card
Cheesecake Filled Easter Eggs [Recipe]
★★★★★
(Rating: 5 from 6 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 25 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Desserts | International | 8 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 228 calories | 1 |
INGREDIENTS
For the cheesecake base
- 3 (44 grams) Digestive biscuits
- 1 tablespoon melted butter
For the Easter Eggs
- 3-4 medium-sized Easter eggs
For the cheesecake layer
- 80 grams full fat cream cheese
- 80 ml double cream
- 2 tablespoons (25 grams) icing sugar
- 1/2 teaspoon vanilla extract
- For the chocolate drizzle
- 25 grams of dark chocolate, broken into pieces
- 2 tablespoons heavy/double cream
For decoration - optional
- Edible sprinkles
- Strawberries, cut into quarter
- Marzipan carrots or mini chocolate eggs optional
INSTRUCTIONS:
Make the biscuit base
- To make the biscuit base, add the digestive biscuits to a ziplock bag and crush them into crumbs using a rolling ping. You can also do this using a food processor. In a medium bowl, add the crushed biscuits and melted butter. Mix well until combined or looks like wet sand. Keep this aside.
Make the biscuit layer
- To cut the Easter egg in half, dip a sharp knife in hot water. Dry it off, then very gently and slowly press it around the egg on the seam to separate the chocolate Easter Egg, until the two halves separate. You can dip the knife again in the water if needed. Repeat the same with all the eggs and place them on a plate (I used 4 eggs, but in picture, you will see only 3 eggs). Divide the base evenly between egg halves. Now, use the back of a small spoon to press it down gently into the bottom until it is compact and even. Place the plate in the fridge and let the base set while you are working on the cheesecake filling.
Make the cheesecake filling
- To make the cheesecake filling, put the double cream, icing sugar, and vanilla extract into a mixing bowl. Mix well with a hand whisk, and then beat using an electric mixer until stiff peaks.
- Next, add the cream cheese and mix until smooth and the filling holds its shape. Divide the cheesecake filling between the Easter egg halves using a spoon. Gently press the filling into the halves and smooth the top using a cutlery knife, a small palette knife, or the back of a spoon. Put them back into the fridge to set for 1-2 hours.
Make the chocolate drizzle
- To make the chocolate drizzle, add the heavy cream and dark chocolate pieced into a small microwave-safe bowl. Melt the dark chocolate in a microwave for 30 seconds, or melt using a double boiler. Stir well until smooth. If your chocolate is not melted, then you can microwave it for additional 10-20 seconds. Keep it aside to cool and then pour it into a piping bag.
Decorate Cheesecake Filled Easter eggs
- Drizzle the dark chocolate sauce over the cheesecake-filled eggs. Decorate with edible sugar sprinkles, marzipan carrots, strawberries, or any other Easter toppings/decorations you prefer. Enjoy immediately or keep the cheesecake-filled eggs in the fridge until you are ready to serve.
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NOTES:
- Decorate right before serving: If you are planning to store it for 3-4 days, then make sure to decorate it just before serving to prevent them from getting too soft or melting.
- For a rich and creamy cheesecake filling, I have used Philadelphia cream cheese in my Easter egg cheesecake filling. But you can simply substitute it with any cream cheese brand.
- After spooning cheesecake filling it is recommended to chill the eggs in the refrigerator for at least 1-2 hours before serving. This will help the filling to set.
- To serve, just place them on a plate, or serve them in individual cupcake liners.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/cheesecake-filled-easter-eggs/