Easter Egg Cheesecake | The Gift Of Oil
Easter Egg Cheesecake featured image

Easter Egg Cheesecake

These cheesecake filled Easter eggs are the perfect treat for the Easter weekend. Filled with creamy no-bake cheesecake and topped with a chocolate drizzle and your favourite Easter treats. A great way to use up any leftover Easter eggs too!

Ready In 20 min prep - 2 hrs to chill

Serves 2

Easter Egg Cheesecake featured image


  • 1 Easter egg, approx 130g
  • 60g Biscoff or Digestive biscuits, crushed
  • 25g butter, melted
  • 220g full fat cream cheese
  • 100ml double cream
  • 1/2 tsp vanilla extract
  • 40g icing sugar
  • mini eggs, chocolate bunnies, maltesers or strawberries, to decorate
  • Chocolate & Coffee Balsamic, to drizzle before serving



  • Melt the butter, either in the microwave or in a small pan, and add to the crushed biscuit crumbs
  • Mix well until the mixture looks like wet sand
  • Divide the biscuit base mixture evenly between the two halves of the chocolate egg, gently press into the egg using the back of a small spoon until it is compact and even. Place them in the fridge to chill while you make the filling
  • Put the cream cheese, icing sugar and vanilla extract into a mixing bowl and mix with an electric mixer until smooth
  • Add the double cream and mix until thick and the filling holds its shape
  • Carefully spoon the filling into each egg shell and smooth over with the back of a small spoon
  • Put into the fridge to set for 2 hours
  • To serve, drizzle with Chocolate & Coffee Balsamic and decorate with Mini Eggs, Malteser Bunnies, strawberries – or your favourite Easter treats!
  • Serve immediately, or store undecorated in the fridge for 3-4 days
  • Enjoy!

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