Easy Easter Egg Cheesecake Recipe (No-Bake!)
This easy Easter Egg Cheesecake recipe is a must-have Easter dessert. It's super simple (no-bake!) and perfect to get the kids involved with!
- 2 Hollow chocolate Easter Eggs
- 150 grams Biscuits (most of your favourite biscuits will work - we love Oreo, Lotus, Biscoff, Digestives etc.)
- 50 grams Unsalted butter (melted)
- 150 grams Marscapone
- 200 grams Soft cheese
- 5 tbsp Icing sugar (sieved)
- 200 grams Double cream (chilled cream whips better)
Chocolate sauce to drizzle
- 8 tbsp Milk (any milk will work, but whole milk will make it thicker and creamier)
- 170 grams Chocolare chips
To serve
- Your favourite Easter treats (such as Mini Eggs, Smarties, Rolos, Chocolate buttons - let your imagination run wild!)
STEP 1 - Separating the Easter eggs (without breaking them!)
STEP 2 - Break up the biscuits
Tip your biscuits into a bowl (or a sandwich bag) and use the end of a rolling pin to bash to a fine crumb. Alternatively, whizz the biscuits to a fine crumb in a food processor.
Stir in the melted butter until well combined (slowly add more butter if the mixture is too dry) Carefully spoon the mixture into the Easter egg halves and gently compress using the back of the spoon. Transfer to the fridge and chill until needed.
STEP 3 - The cheesecake filling
Mix the soft cheese, mascarpone, and icing sugar in a medium bowl with a wooden spoon until smooth.
In a separate bowl, beat the double cream to soft peaks using a whisk. An electric whisk is easier, but if whisking by hand, you will need a balloon whisk, a sturdy bowl and elbow grease - it should take no more than 3-5 minutes.
Gently fold the whipped cream into the mascarpone mixture, then carefully spoon the cheesecake filling over the chilled biscuit bases in the Easter eggs.
Carefully level the surfaces with a palette knife or spatula, then chill for at least 2 hours (preferably overnight) until firm and set.
STEP 4 - Make the chocolate sauce
STEP 5 - The fun part - decorating the Easter Egg Cheesecakes