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This easy no bake cheesecake-filled chocolate egg is the perfect Easter treat with a twist – on the table in less than two hours (including setting time)!
If you’re looking for a fresh twist on Easter treats this year, these no-bake vanilla cheesecake-filled Easter eggs are a delicious place to start. A far cry from the typical chocolate eggs, this no-bake dessert is rich, creamy, and indulgent enough to feel like a special celebration. It’s a fantastic make-ahead option for Easter gatherings, and the best bit? There’s no need to turn on the oven.
Halved chocolate Easter eggs provide the perfect ready-made base for this luxurious cheesecake filling. Once set, they become a striking dessert that looks much more impressive than its short preparation time suggests. The only tricky part is slicing the eggs cleanly without causing them to crack. Using high-quality chocolate eggs like venchi’s chocolate eggs helps to ensure the egg remains intact when halving. Their chocolate has a smooth, glossy finish and sturdy thickness, making them ideal for recipes like this.
The filling itself is a classic vanilla cheesecake mixture – silky, creamy, and subtly sweet, perfectly complementing the chocolate shells.
Ready in under 20 minutes, this dessert feels special enough for Easter without requiring hours in the kitchen. You can customise them however you like: classic crushed biscuits, white chocolate curls, colourful mini eggs, or even a caramel drizzle for a fun ‘yolk’. Serve them on a dessert board, or gift them to friends and family – either way, these cheesecake-filled Easter eggs are bound to impress.
Cheesecake Filled Easter Eggs
Equipment
- 1 electric mixer optional
- 1 food processor optional
Ingredients
For the cheesecake Easter eggs
- 1 large hollow milk chocolate Easter egg approx. 150
- 75 g digestive biscuits
- 25 g unsalted butter
- 250 g full-fat cream cheese
- 30 g icing sugar
- 1 tsp vanilla essence
- 100 ml double cream
To decorate
- Caramel sauce or melted chocolate for drizzling
- Mini Eggs, chocolate curls or your favourite Easter-themed chocolates
Instructions
- Halve the egg: Carefully separate the Easter egg into two halves using a warm knife or by gently pressing along the seam. Set both halves into ramekins to keep them upright.
- Make the biscuit base: Crush the digestives in a food processor or by bashing in a sealed food bag with a rolling pin. Melt the butter and stir through, then divide the mixture evenly between the egg halves. Press down gently with the back of a spoon. Chill in the fridge while you prepare the filling.
- Prepare the cheesecake filling: Beat together the cream cheese, icing sugar, and vanilla essence until smooth.
- Whip the cream: In a separate bowl, whisk the double cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture, taking care not to knock out too much air.
- Fill the eggs: Spoon the cheesecake mixture into the egg halves, smoothing the tops with a spatula or palette knife. Chill for around 2 hours until set.
- Decorate: Just before serving, drizzle the cheesecakes with caramel sauce and/or melted chocolate, and decorate with your favourite Easter-inspired treats.
Notes
- Using full-fat cream cheese and double cream helps to ensure a no bake cheesecake sets, so I don’t advise using half-fat cream cheese
- Some Easter eggs can be halved easily but, if you need to do this manually, use a knife dipped into a bowl of hot water to gently cut through the seam; this will help to avoid cracking the egg.
- Feel free to experiment with any toppings you like – I’ve used M&S’s Millionaire’s Sauce and Raspberry Ripple Meringue Sprinkles, but chocolate curls, crumbled nuts and, of course – Mini Eggs – all work well.
- Got any leftover cheesecake filling? Serve it spooned into glasses and topped with Easter treats to enjoy later.
- These cheesecake filled Easter eggs will stay fresh for 3-4 days in the fridge.
Nutrition
What can I top my cheesecake filled Easter eggs with?
I’ve topped my cheesecake filled Easter eggs with M&S’s Millionaire’s Sauce and Rasperry Ripple Meringue Sprinkles, but feel free to experiment with your favourite Easter treats.
Here are a few ideasl:
- Cadbury Mini Eggs
- Cadbury Creme Eggs (try my Creme Egg traybake for another Easter treat!)
- Chocolate curls (white, milk, dark or mixed)
- Crumbled nuts (hazelnuts, almonds and pistachios are ideal)
- Mini chocolate bunnies
- Melted chocolate
- Chocolate sauce
- Caramel sauce
Leave a comment below to let me know what you’ll be topping your cheesecake-filled Easter eggs with – I can’t wait to hear your ideas! 🙂
This post contains affiliate links and if you make a purchase through one of these links, I will receive a modest commission fee, at no extra cost to you.