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Cheesecake-Filled Easter Eggs Recipe

★★★★★

4.6 from 129 reviews
  • Author: Ben
  • Total Time: 2 hours 20 minutes (including chilling time)
  • Yield: 2 cheesecake-filled Easter egg halves 1x

Description

Delightful and festive cheesecake-filled Easter eggs featuring a crunchy digestive biscuit base topped with a smooth, creamy mascarpone and cocoa cheesecake filling, garnished with mini chocolate eggs and drizzled with caramel or melted chocolate. A perfect no-bake treat for Easter celebrations.

Ingredients

Scale

Chocolate Easter Egg Shells

  • 1 hollow chocolate Easter egg

Biscuit Base

  • 75g digestive biscuits
  • 25g butter, melted

Cheesecake Filling

  • 75g mascarpone
  • 100g soft cheese
  • 2 tbsp icing sugar, sieved
  • 2 tbsp cocoa powder, sieved
  • 100g double cream

Toppings

  • Easter treats, such as mini chocolate eggs or crumbled chocolates
  • Caramel sauce or cooled melted chocolate, for drizzling

Instructions

  1. Prepare the Easter Eggs: Carefully separate the hollow chocolate Easter egg in half along the preformed seam. To avoid breaking the chocolate, use a knife dipped in hot water and gently run it along the seam instead of slicing.
  2. Make the Biscuit Base: Place the digestive biscuits in a bowl or a sealed food bag and crush them into fine crumbs using the end of a rolling pin. Mix the biscuit crumbs with the melted butter until the mixture resembles damp sand. Spoon the mixture evenly into each Easter egg half and press down gently with the back of a spoon to form a firm base. Chill the bases in the refrigerator until needed.
  3. Prepare the Cheesecake Filling: In a medium bowl, combine the mascarpone, soft cheese, sieved icing sugar, and cocoa powder. Stir using a wooden spoon until the mixture is smooth and well blended. In a separate bowl, whisk the double cream with an electric whisk until it forms soft peaks. Gently fold the whipped cream into the mascarpone mixture to maintain the light and airy texture.
  4. Assemble the Cheesecake Eggs: Spoon the cheesecake filling carefully over the chilled biscuit bases inside the Easter egg halves. Use a palette knife or spatula to level the surface gently. Place the filled eggs back in the refrigerator and chill for at least 2 hours or preferably overnight until the filling is firm and set.
  5. Decorate and Serve: Once set, decorate the cheesecake-filled Easter eggs by scattering mini chocolate eggs or other Easter treats on top. Drizzle with caramel sauce or cooled melted chocolate to enhance flavor and presentation. Serve chilled for the best experience. Any extra cheesecake filling can be served separately in glasses over crushed digestive biscuits for an additional treat.

Notes

  • Use gentle handling when separating the chocolate eggs to avoid breakage.
  • Ensure the biscuit base is pressed firmly for a sturdy foundation.
  • Folding the whipped cream gently into the mascarpone mixture keeps the filling light and creamy.
  • The cheesecake filling can be made a day ahead for convenience.
  • Extra filling can be repurposed as a parfait by layering with biscuits in small glasses.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: British

Keywords: Easter dessert, cheesecake eggs, no-bake cheesecake, chocolate Easter egg, festive dessert

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Find it online: https://kitchenwithben.com/cheesecake-filled-easter-eggs-recipe/