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Easter Egg Cheesecake

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  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 20 minutes
  • Yield: 10-12 servings 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American, Easter
  • Diet: Vegetarian

Description

This fun and festive Easter Egg Cheesecake is a no-bake dessert that’s as delicious as it is beautiful! With a creamy vanilla cheesecake filling, a buttery biscuit crust, and plenty of chocolate mini eggs on top, this treat is perfect for Easter gatherings.


Ingredients

Units Scale

For the Crust:

  • 2 cups (200g) digestive biscuits or graham crackers, crushed
  • 1/2 cup (115g) unsalted butter, melted

For the Cheesecake Filling:

  • 2 cups (450g) cream cheese, softened
  • 3/4 cup (150g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/4 cups (300ml) heavy whipping cream, cold
  • 1 tablespoon lemon juice
  • 1 packet (10g) gelatin (or 2 teaspoons powdered gelatin)
  • 2 tablespoons water

For the Topping:

  • 1 cup (150g) mini chocolate Easter eggs, chopped
  • 1/2 cup (120ml) whipped cream (for decoration)
  • Additional whole mini eggs for garnish

Instructions

  • Prepare the Crust:

    • In a bowl, mix the crushed biscuits with melted butter until combined.
    • Press the mixture into the bottom of a 9-inch (23cm) springform pan.
    • Chill in the refrigerator while making the filling.
  • Make the Cheesecake Filling:

    • In a small bowl, sprinkle gelatin over 2 tablespoons of water and let it sit for 5 minutes to bloom. Then, microwave for 10 seconds until melted.
    • In a large bowl, beat cream cheese, sugar, and vanilla extract until smooth.
    • Add the lemon juice and melted gelatin, mixing well.
    • In a separate bowl, whip the heavy cream to soft peaks, then fold it gently into the cheesecake mixture.
  • Assemble & Chill:

    • Pour the cheesecake filling over the chilled crust and smooth the top.
    • Sprinkle chopped mini eggs over the top.
    • Refrigerate for at least 6 hours (or overnight) until set.
  • Decorate & Serve:

    • Once set, remove from the pan and decorate with whipped cream and extra mini eggs.
    • Slice and enjoy!

Notes

  • You can use gel food coloring to tint portions of the cheesecake for a pastel Easter look.
  • Swap mini eggs for other Easter chocolates like malted eggs or chocolate bunnies.
  • For a chocolatey twist, mix some cocoa powder into the crust or filling.