Easter Egg Cheesecake

This super easy cheesecake recipe is great to make ahead of time for Easter!

This creamy no bake cheesecake filling lies on top of a delicious buttery crunchy biscuit base.

And, for the ultimate Easter indulgence, they are decorated with cute little mini eggs, along with a generous drizzle of caramel sauce.

Topped off with some fondant flowers for that lovely spring vibe finish :)


What you will need ~

  • Weighing scales
  • A large mixing bowl
  • A small mixing bowl
  • Small saucepan
  • A disposable food bag, clean tea towel, and rolling pin to crush the biscuits
  • Whisk
  • Electric Whisk
  • A Spatula
  • Large Spoon
  • A sharp knife
  • A small palette knife
  • Rolling pin

Ingredients ~

  • 2 Hollow Chocolate Easter Eggs
  • 75 gm Digestive biscuits
  • 2 Tbsp. Butter
  • 170 gm Double Cream
  • 60 gm Icing Sugar
  • 330 gm Cream Cheese
  • 1 Tsp Vanilla Extract
  • 1 pack of Mini Eggs
  • Coloured fondant
  • Flower cutters

Method ~

  • Gently split the chocolate Easter egg in half. Using some warm water and a sharp knife, cut along the chocolate seal to pull apart. Be careful not to crack it!
  • Melt the butter in a small saucepan and leave aside.
  • Take your digestive biscuits and put them into the disposable food bag. Cover with a clean tea towel and bash the biscuits up with the rolling pin,Do this for a couple of seconds until the biscuits turn to crumbs.
  • Pour in the melted butter and mix together with your spatula. The biscuits should look like damp sand.
  • Take a large spoon and divide the biscuit mixture between the two hollow shells. Again, be very careful when doing this so you don't break the eggs. Leave the eggs in the fridge to chill until your make your cheesecake filling,
  • In your large mixing bowl, add in your cream cheese, icing sugar and vanilla extract. Beat together until soft and creamy.
  • In the small mixing bowl, whip the double cream until still peaks form.
  • Gently fold in the whipped cream to the cheesecake mixture and stir together until it is all combined.
  • Fill the chilled Easter eggs with the cheesecake mixture to the top of the egg and smooth over using your small palette knife.
  • Roll out your coloured fondant and cut out assorted flower shapes. 
  • Decorate the eggs by adding some crushed biscuits, some mini eggs, drizzling some caramel sauce, and top with the fondant flowers to finish.
  • Put back into the fridge to set fully for a couple of hours or until they are ready to serve.

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