Why You’ll Love This Recipe

Festive & Fun: These cheesecakes look like decorated Easter eggs, making them a perfect holiday treat.
No-Bake & Easy: Simple steps with no need to turn on the oven!
Customizable: Decorate with mini eggs, sprinkles, or a chocolate drizzle to make them extra special.
Make-Ahead Friendly: Prep them in advance and refrigerate until ready to serve.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chocolate Shell

2 hollow chocolate Easter eggs (3.5 oz / 100 g each)

Cookie Base

¾ cup crushed Graham crackers, digestive biscuits, or Oreos
3 tablespoons melted butter (salted or unsalted)

Cheesecake Filling

8 oz cream cheese, softened
¼ cup powdered sugar
½ teaspoon vanilla extract
½ cup heavy cream, cold

Toppings (Optional)

Mini chocolate eggs, chocolate drizzle, crushed cookies, or sprinkles

Directions

1. Prepare the Chocolate Egg Shells

Unwrap the chocolate eggs.
Dip a sharp knife in hot water, dry it, and carefully cut along the seam of each egg until they separate into halves.

2. Make the Cookie Base

In a bowl, mix the crushed Graham crackers (or cookies) with melted butter until the texture resembles wet sand.
Divide the mixture evenly into the chocolate egg halves and press down gently to form a crust.
Refrigerate for 15 minutes while preparing the filling.

3. Prepare the Cheesecake Filling

In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully combined.

4. Assemble & Chill

Spoon the cheesecake filling into each egg half, smoothing the top with a spatula.
Decorate with mini eggs, chocolate drizzle, or cookie crumbs.
Refrigerate for at least 2 hours before serving.

Servings and Timing

Servings: 4-6 mini cheesecakes (depending on egg size)
Preparation Time: 20 minutes
Chilling Time: 2 hours
Total Time: 2 hours 20 minutes

Variations

Chocolate Cheesecake: Mix 1 tablespoon of cocoa powder into the cheesecake filling for a rich chocolate twist.
Berry Version: Add a layer of fruit jam or fresh berries under the cheesecake filling.
Crunchy Base: Use crushed pretzels instead of cookies for a salty-sweet contrast.

Storage

Refrigeration: Store in an airtight container in the fridge for up to 3 days.
Freezing: Not recommended, as the chocolate shell may crack when thawed.

FAQs

Can I use any type of chocolate egg?

Yes! Any hollow chocolate egg will work, including milk, dark, or white chocolate.

How do I keep the chocolate eggs from breaking?

Use a warm knife to carefully cut along the seam and work slowly to avoid cracking.

Can I make these in advance?

Yes! These cheesecakes can be prepared a day ahead and kept in the fridge until serving.

What can I use instead of cream cheese?

You can use mascarpone for a slightly sweeter, creamier texture.

Conclusion

Easter Egg Cheesecake is a fun, festive, and delicious no-bake dessert that’s perfect for Easter celebrations. With a rich, creamy cheesecake filling nestled inside a chocolate egg, these treats are both beautiful and indulgent. Make them ahead of time and let everyone enjoy a sweet surprise this Easter!