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Easter Egg Cheesecake Recipe

Looking for a fun and creative way to use Easter eggs this year? This Easter Egg Cheesecake recipe is the ultimate way to turn your chocolate goodies into a rich, creamy, and utterly irresistible dessert! With a buttery biscuit base, smooth cheesecake filling and a chocolatey Easter egg topping, it’s an easy yet showstopping treat that’s perfect for sharing.

Serve it chilled, topped with crushed mini eggs, melted chocolate, or even more Easter egg pieces for an extra festive touch!

  • Preparation time: 20 min(s)
  • Cooking time: 0 min(s)
  • Servings: 6-8

How to make

  1. Crush the biscuit for your base. Pop your digestive biscuits into a food processor and blitz until you have fine crumbs. Alternatively, place them into a sealed bag and bash them with a rolling pin.
  2. Melt the butter and mix it into the biscuit crumbs until everything is well combined. Press the mixture firmly into the base of a 20cm springform tin, then chill in the fridge.
  3. Break one of your chocolate Easter eggs into pieces and melt them gently in the microwave in 20-second intervals, stirring between each until smooth. Let it cool slightly.
  4. In a large bowl, whisk together the cream cheese, icing sugar and vanilla extract until smooth. In a separate bowl, whip the double cream until it forms soft peaks form. Gradually pour in the melted Easter egg chocolate, folding it gently into the mixture until fully combined.
  5. Spoon the chocolate cheesecake mixture over the biscuit base, smoothing the top with a spatula. Place in the fridge to set for at least 4 hours (or overnight) until firm.
  6. Just before serving, break the remaining easter egg into big pieces and scatter them over the top of the cheesecake. Then, arrange the mini eggs around the cheesecake in a pattern of your choice for a festive finish!
  7. For extra indulgence, drizzle with melted chocolate or add a dollop of whipped cream.