These Easter Egg Cheesecakes are an adorable, no-bake dessert served inside hollow chocolate eggs!
Each one is filled with a creamy vanilla cheesecake filling and a buttery cookie crust, then decorated with festive toppings for the ultimate springtime indulgence.
These are perfect for Easter brunch, gifting, or just impressing guests with a treat that’s as cute as it is delicious!
Why You’ll Love This Recipe
No baking required—the fridge does all the work!
Served in real chocolate egg shells for an eye-catching presentation
Creamy, dreamy cheesecake filling with a crunchy cookie base
Easy to make ahead for parties and Easter celebrations
A fun dessert that’s also kid-friendly and great for gifting
Ingredient Highlights
Hollow chocolate eggs – I used 3.5 oz (100 g) Cadbury milk chocolate eggs, perfect size for dessert shells.
Graham crackers or digestive biscuits – Crushed into buttery crumbs for the base.
Butter – Helps bind the crust and adds richness.
Cream cheese – Full-fat for the creamiest texture.
Powdered sugar – Sweetens the filling without grittiness.
Heavy cream – Whipped to stiff peaks and folded in for lightness.
Vanilla extract – Rounds out the flavor beautifully.
Pro Tips Before You Start
Heat your knife in hot water before slicing the chocolate eggs—it helps them split cleanly.
Use room-temperature cream cheese to avoid lumps in the filling.
Gently press the cookie base into the egg shells to avoid cracking.
Make sure the whipped cream forms stiff peaks before folding—it helps the cheesecake set.
Chill the filled eggs for at least 2 hours to firm up properly.
How to Make Easter Egg Cheesecakes
Step 1: Carefully Split the Chocolate Eggs
Unwrap the eggs and heat a sharp knife in hot water.
Wipe it dry, then gently score around the seam until the two halves come apart.
Work slowly to avoid cracking.
Step 2: Make the Cookie Base
Crush the graham crackers or digestive biscuits in a bowl.
Pour in the melted butter and mix until the crumbs resemble wet sand.
Step 3: Press the Base into the Shells
Spoon the cookie mixture into the chocolate egg halves and gently press it down.
Use the back of a spoon or your fingertips—just be careful not to break the shells.
Chill the eggs in the fridge for 15 minutes.
Step 4: Prepare the Cheesecake Filling
In a large bowl, mix the softened cream cheese, powdered sugar, and vanilla until smooth.
In a separate bowl, whip the heavy cream to stiff peaks.
Gently fold the whipped cream into the cream cheese mixture until well combined.
Step 5: Fill the Egg Halves
Spoon the cheesecake filling into each chilled egg shell.
Smooth the tops with an offset spatula or butter knife.
Step 6: Decorate and Chill
Top your cheesecake eggs with mini chocolate eggs, reserved cookie crumbs, or a drizzle of melted chocolate.
Refrigerate for at least 2 hours until fully set.
What to Serve It With
A tray of pastel candies or macarons for a festive Easter dessert table
Serve with coffee or tea for a classy afternoon treat
Add to Easter brunch baskets for gifting
Variations & Substitutions
Use white or dark chocolate eggs for a flavor twist.
Add a swirl of lemon curd or raspberry jam to the cheesecake mixture.
Try Oreo or chocolate biscuit crumbs instead of graham crackers.
Top with fruit slices or edible flowers for a fresh look.
Storage & Leftovers
Store in the fridge for up to 3 days in a container or loosely covered.
Best enjoyed cold—do not freeze, as chocolate shells may crack.
Assemble a day ahead for easy party prep!
FAQs
Can I use mini chocolate eggs instead of large ones?
Not for the shell—these work best with full-size hollow chocolate eggs to hold the filling.
Do I need to whip the cream separately?
Yes, whipping the cream separately and folding it in makes the cheesecake airy and helps it set.
What if my chocolate egg cracks while cutting?
Use it anyway! Place it in a cupcake liner for stability and fill it like normal.
Can I make these in advance?
Absolutely! Make them up to 24 hours ahead and store chilled until ready to serve.
Do I need to use a mixer for the filling?
A hand mixer makes things easier, but you can mix by hand as long as the cream cheese is soft and the whipped cream is stiff.
Can I add flavor to the cheesecake base?
Yes! A bit of lemon zest, almond extract, or cocoa powder can personalize the filling.
How do I keep the eggs from tipping over?
Place the filled egg halves in a muffin tin or use a bit of foil underneath to hold them upright.
Final Thoughts
These Easter Egg Cheesecake Treats are playful, elegant, and absolutely irresistible.
They’re the kind of dessert that makes people say “wow” before they even take a bite—and they’re surprisingly easy to make.
Whether you’re planning an Easter feast or just want to do something extra cute with chocolate eggs, this recipe is a guaranteed win.
