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Cheesecake filled Easter eggs topped with chocolate chunks, chocolate sauce and Mini Eggs on a plate next to a knife
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Cheesecake Filled Easter Eggs

These cheesecake-filled Easter eggs are a fun, indulgent twist. A light and creamy cheesecake filling is spooned into halved chocolate eggs and topped with your favourite Easter treats, from mini eggs to chocolate curls. Easy to make, yet guaranteed to impress.
Course Dessert, Snack
Cuisine British
Keyword chocolate eggs, Easter
Prep Time 30 minutes
Setting time 1 hour
Total Time 1 hour 30 minutes
Servings 4
Calories 572kcal
Author Kacie Morgan

Equipment

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.

    One large hollow chocolate Easter egg (150g)
  • 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.

    Hollow chocolate Easter eggs filled with a cheesecake base made using crushed digestive biscuits and melted butter
  • Prepare the cheesecake filling: Beat together the cream cheese, icing sugar, and vanilla essence until smooth.
    Creams cheese, icing sugar and vanilla essence in a mixing bowl, with the mixers overhead
  • 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.

    How the cheesecake mixture should look once you've finished adding the double cream
  • 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.

    Hollow chocolate eggs filled with cheesecake filling
  • Decorate: Just before serving, drizzle the cheesecakes with caramel sauce and/or melted chocolate, and decorate with your favourite Easter-inspired treats.
    The finished cheesecake Easter eggs

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

Serving: 200g | Calories: 572kcal | Carbohydrates: 41g | Protein: 7g | Fat: 43g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 107mg | Sodium: 336mg | Potassium: 145mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1420IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 1mg