Creamy Easter Egg Cheesecake
Easter Egg Cheesecake is a no bake dessert made inside hollow chocolate eggs, featuring a buttery cookie base, a light vanilla cheesecake filling, and festive Easter toppings.
Calories:
Ingredients
Chocolate shell
- 2 hollow milk chocolate Easter eggs about 3.5 oz each
Cookie base
- 1 cup cookie crumbs graham crackers, digestive biscuits, or Oreos
- ¼ cup melted salted butter
Cheesecake filling
- 8 oz cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¾ cup cold heavy cream
Toppings
- Mini chocolate eggs
- Chocolate drizzle
- Reserved cookie crumbs
- Sprinkles or edible flowers optional
Instructions
- Unwrap the chocolate eggs, warm a paring knife, and gently separate the shells along the seam.
- Mix cookie crumbs with melted butter until the texture resembles damp sand.
- Press the crumb mixture into the egg halves, reserve a few crumbs, and chill for 15 minutes.
- Beat cream cheese, powdered sugar, and vanilla until smooth, then fold in whipped heavy cream.
- Fill the chilled egg shells with the cheesecake mixture and smooth the tops.
- Decorate with chocolate drizzle, crumbs, and Easter candies, then chill for at least 2 hours before serving.