Cheesecake-filled Easter Eggs Recipe
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.
- 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
Find it online: https://thehungrymason.com/cheesecake-filled-easter-eggs-recipe/
