Introduction

These cheesecake-filled Easter eggs are a delightful and creative treat that combine rich chocolate shells with creamy cheesecake filling. Perfect for celebrating spring or wow-ing guests with a playful dessert, they are both fun to make and delicious to eat.

Cheesecake-filled Easter Eggs Recipe - Recipe Image

Ingredients

1 hollow chocolate Easter egg
75g digestive biscuits
25g butter, melted
75g mascarpone
100g soft cheese
2 tbsp icing sugar, sieved
2 tbsp cocoa powder, sieved
100g double cream
Easter treats, such as mini chocolate eggs or crumbled chocolates
Caramel sauce or cooled melted chocolate

Instructions

Step 1: Carefully separate the Easter egg in half along the seam. Use a knife dipped into a bowl of hot water to cut through the seam gently, avoiding cracking the chocolate.
Step 2: Crush the digestive biscuits by tipping them into a bowl or a food bag and bashing with the end of a rolling pin until fine crumbs form. Stir in the melted butter until the mixture resembles damp sand.
Step 3: Spoon the biscuit mixture into the chocolate egg halves and press down gently with the back of a spoon. Chill in the fridge until needed.
Step 4: In a medium bowl, mix the mascarpone, soft cheese, sieved icing sugar, and sieved cocoa powder until smooth using a wooden spoon.
Step 5: In a separate bowl, beat the double cream until soft peaks form. Gently fold the whipped cream into the mascarpone mixture.
Step 6: Carefully spoon the cheesecake filling over the chilled biscuit bases inside the Easter eggs. Level the surface with a spatula or palette knife.
Step 7: Chill the filled eggs for at least 2 hours or overnight until the cheesecake is firm and set. Extra filling can be served in glasses with biscuit crumbs if desired.
Step 8: Before serving, scatter mini chocolate eggs or other Easter treats on top and drizzle with caramel sauce or cooled melted chocolate for a festive finish.

Tips & Variations

Use a warm knife repeatedly dipped in hot water to gently separate the chocolate egg halves without cracking.
For a tangier filling, substitute some of the soft cheese with cream cheese.
Add a splash of vanilla extract to the cheesecake filling for extra flavor.
If you prefer, swap digestive biscuits for graham crackers or chocolate cookies for a different base taste.

Storage

Store the cheesecake-filled Easter eggs in an airtight container in the refrigerator for up to 2 days. Because the chocolate shell can soften or sweat, it’s best to serve these treats fresh. Reheat is not recommended as the texture will change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these cheesecake eggs in advance?

Yes, you can prepare and chill them overnight. Just keep them refrigerated until ready to serve for the best texture and flavor.

What if my Easter egg breaks while separating?

If the chocolate cracks, carefully press the pieces together before filling or use the larger pieces as serving bowls. The recipe is forgiving and still tastes delicious regardless.

Cheesecake-filled Easter Eggs Recipe

Print Recipe

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Delightfully festive cheesecake-filled Easter eggs featuring a buttery digestive biscuit base topped with a smooth mascarpone and cocoa cheesecake filling, decorated with mini chocolate eggs and drizzled with caramel or melted chocolate. Perfect for an indulgent Easter treat that’s both visually appealing and delicious.

Author: Daniel
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 2 hours 20 minutes
Yield: 2 cheesecake-filled Easter eggs (depending on egg size) 1x
Category: Dessert
Method: No-Cook
Cuisine: British

Ingredients

Scale

Chocolate Egg Shell

1 hollow chocolate Easter egg

Biscuit Base

75g digestive biscuits
25g butter, melted

Cheesecake Filling

75g mascarpone
100g soft cheese
2 tbsp icing sugar, sieved
2 tbsp cocoa powder, sieved
100g double cream

Decoration

Easter treats, such as mini chocolate eggs or crumbled chocolates
Caramel sauce or cooled melted chocolate

Instructions

Separate the Easter Egg Shell: Carefully separate the Easter egg in half along the seam by using a knife dipped into hot water to gently cut through the seam. This technique prevents the chocolate from breaking or cracking.
Prepare the Biscuit Base: Place the digestive biscuits into a bowl or food bag and crush them into fine crumbs using the end of a rolling pin. Stir in the melted butter until the mixture resembles damp sand. Spoon this crumb mixture into each Easter egg half and gently press down using the back of a spoon to form a compact base. Chill the egg halves until needed.
Mix the Cheesecake Filling: In a medium bowl, combine the mascarpone, soft cheese, sieved icing sugar, and sieved cocoa powder. Stir together using a wooden spoon until the mixture is smooth and even.
Whip the Cream: In a separate bowl, beat the double cream with an electric whisk until soft peaks form. Then, gently fold the whipped cream into the mascarpone mixture, taking care to preserve the airy texture.
Assemble the Cheesecake Eggs: Spoon the cheesecake filling over the chilled biscuit bases inside the Easter egg halves. Use a palette knife or spatula to gently level the surface. Place the filled eggs back into the fridge and chill for at least 2 hours or overnight until the filling is firm and set. If extra cheesecake filling remains, spoon it into glasses over crushed digestive biscuits for an additional dessert.
Decorate and Serve: Once set, scatter mini chocolate eggs or other Easter treats on top of the cheesecake-filled eggs. Drizzle with caramel sauce or cooled melted chocolate to add a delicious finishing touch before serving.

Notes

Use a knife dipped in hot water to carefully separate the chocolate egg halves without cracking.
The biscuit base should be compacted well to support the cheesecake filling.
Sieving the icing sugar and cocoa powder ensures a smooth filling without lumps.
Whip the cream to soft peaks for a light and creamy texture that folds easily into the mascarpone mixture.
Chill the filled eggs for at least 2 hours or overnight for best set and flavor.
Extra filling can be repurposed as a layered dessert in glasses with extra biscuit crumbs.

Keywords: Easter dessert, cheesecake-filled eggs, no-bake cheesecake, festive treats, chocolate Easter egg dessert