Go Back
–+ servings
Easter Egg Cheesecake

Delightful Easter Egg Cheesecake – No-Bake and Customizable!

This no-bake Easter Egg Cheesecake is a delightful dessert that captures the joy of Easter with its rich, creamy filling and chocolate shells.
Print Recipe Pin Recipe
Prep Time 30 minutes
Chill Time 2 hours
Total Time 2 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 8 oz Cream Cheese Let sit at room temperature for 30 minutes.
  • 1 cup Powdered Sugar Adjust sweetness to taste.
  • 1 cup Heavy Cream Whip until stiff peaks form.
  • 1 teaspoon Vanilla Extract Substitute with almond extract if desired.
For the Crust
  • 1 cup Graham Crackers/Digestive Biscuits Use gluten-free options if needed.
  • 4 tablespoon Butter Coconut oil works as a great substitute.
For the Chocolate Eggs
  • 6 pcs Hollow Chocolate Eggs Choose sturdy ones.
  • ½ cup Melted Chocolate Choose your favorite type.
  • 12 pcs Mini Chocolate Eggs For garnishing.

Equipment

  • Mixing bowls
  • Electric Mixer
  • Parchment paper
  • Spatula
  • baking tray

Method
 

Step-by-Step Instructions
  1. Begin by carefully slicing the hollow chocolate eggs in half using a warm knife; this prevents cracking.
  2. In a medium mixing bowl, combine the crushed graham crackers and melted butter until resembling wet sand.
  3. Press the cookie mixture firmly into the bottom of each chocolate egg half, and chill in the refrigerator for 15 minutes.
  4. Beat the softened cream cheese, powdered sugar, and vanilla extract until smooth, about 3 minutes. Fold in whipped cream.
  5. Spoon the cheesecake filling into the chilled chocolate egg halves, leaving space at the top.
  6. Drizzle melted chocolate over the filled eggs and place mini chocolate eggs on top. Refrigerate for at least 2 hours.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

Using a warm knife for cutting chocolate eggs helps prevent cracking. Allow cheesecake to chill for best texture.

Tried this recipe?

Let us know how it was!