Description
Creamy layers of classic cheesecake dance with sweet Easter egg candy in this irresistible dessert. Chocolate lovers will adore the rich, festive flavors that celebrate springtime’s most delightful confection.
Ingredients
Scale
Main Ingredients:
- 235 grams (8.3 ounces) full-fat cream cheese
- 1 large hollow chocolate Easter egg (approximately 150 grams / 5.3 ounces)
Base Ingredients:
- 60 grams (2.1 ounces) digestive biscuits (or graham crackers)
- 25 grams (0.9 ounces) unsalted butter, melted
Filling and Decoration Ingredients:
- 40 grams (1.4 ounces) icing sugar
- 1 teaspoon vanilla extract
- 95 milliliters (3.2 fluid ounces) double cream (heavy cream)
- Assorted Easter chocolates (mini eggs, chocolate bunnies, sprinkles, etc.)
Instructions
- Craft Easter egg shells by warming a sharp knife under hot water, carefully slicing along the chocolate seam to create two symmetrical halves.
- Transform digestive biscuits into fine crumbs using a food processor or manual crushing technique with a rolling pin inside a sealed bag.
- Combine biscuit crumbs with melted butter, creating a sandy texture that binds together when pressed.
- Distribute the crumb mixture evenly within each chocolate egg half, firmly compacting the base using gentle finger pressure.
- Refrigerate the egg bases while preparing the creamy filling.
- Whisk cream cheese with powdered sugar and vanilla extract until achieving a silky, uniform consistency.
- Gently fold double cream into the cheese mixture, whisking until the filling develops a luxurious, thick texture that holds its shape.
- Carefully spoon the velvety cheesecake mixture into the chilled chocolate egg shells, smoothing the surface with a spatula for an elegant finish.
- Embellish the filled eggs with artistic chocolate drizzles, scattered mini eggs, delicate chocolate bunny decorations, and vibrant sprinkles.
- Chill the decorated Easter egg cheesecakes in the refrigerator for a minimum of two hours to set and enhance flavor melding.
Notes
- Slice chocolate eggs with a warm knife for clean, precise edges that prevent cracking.
- Use room temperature cream cheese to ensure a smooth, lump-free filling that blends perfectly.
- Crush biscuits finely to create a consistent, compact base that holds together beautifully.
- Whip cream gently to maintain its structure and prevent over-beating, which can make the filling grainy.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Desserts
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg