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
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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.
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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.
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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.
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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.