Easter egg cheesecake
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This cheerful chocolate Easter egg cheesecake is easy and super fun to make, moreish, and, best of all, no baking required!
It’s the perfect treat to make with the kids during the holidays.
With Easter just around the corner, I thought I’d share some more easy treats we absolutely love—nothing too complicated, just easy Easter recipes that use essential ingredients and require simple yet delightful decorations.
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And I’m still on time to share these mini Easter egg cheesecakes!
They are indulgent but ridiculously easy to make, creamy inside, topped with crispy eggs, and guaranteed to please all the little ones in the family! 💛
This is not the cheesecake or dessert I’d serve at a dinner party or an Easter gathering; for such occasions, I suggest you check out these beautiful lemon ricotta cake and almond ricotta cake. But if you want an impressive and colorful Easter treat to make with your kids, that’s the ticket!
This delightful Easter egg cheesecake is delicious, easy to customize, and guaranteed to bring smiles to everyone’s faces.
List of the ingredients
- Hollow chocolate egg
- Cream cheese
- Powdered sugar
- Unsweetened cocoa powder
- Graham crackers, oreo or digestive cookies
- Vanilla extract
- Butter
- Mini chocolate eggs
How to make easter egg cheesecake
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Separate the Easter egg into two halves.
- Break or grind the crackers or cookies into fine crumbs. You can use a food processor or place them in a freezer bag and break them with a rolling pin – that’s more fun for the kids!
- Stir in the melted butter until well combined.
- Spoon the crumb mixture into the egg halves and refrigerate.
- Beat cream cheese, sugar, vanilla extract, and cocoa powder until fluffy and creamy. I suggest using an electric beater or a stand mixer.
- Gently spoon the cheesecake filling over the crumbs.
- Level the filling with a spatula or the back of a knife.
- Chill for 2 hours until set, then have fun with the decorations!
Recipe Notes
INGREDIENTS & SUBSTITUTIONS
Chocolate egg: I used a hollow milk chocolate egg (about 5 inches/12 cm long). You can use whatever chocolate egg you want, but make sure to adjust the recipe and quantities accordingly.
Cream cheese: I recommend using good-quality, full-fat cream cheese. I used Philadelphia. If you have leftover cream cheese, check out these recipes.
Powdered sugar (or confectioners’ sugar): It’s refined sugar that has been finely ground into a powdery form. It dissolves much more smoothly and quickly than granulated sugar, making a smoother consistency.
Cocoa powder: I used unsweetened cocoa powder for the cream cheese filling. Sweetened cocoa powder works fine, too, but I recommend reducing the powdered sugar to avoid an oversweet cheesecake. If you have any leftover chocolate eggs, chop them up and mix them into the cheese filling. They work great and add lovely bursts of chocolate!
Crumbs + butter: You can use graham crackers, crushed Oreos, digestive biscuits, or any chocolate cookie crumbs you have. It’s easy peasy.
Vanilla extract: For more delicious flavor.
Mini chocolate eggs: The colorful, chocolaty, and crispy mini chocolate eggs on top can be substituted with homemade chocolate curls, sprinkles, or chopped Smarties or M&M’s. Don’t worry about being too picky with this easy recipe – it’s all about enjoying chocolate, colors, and fun!
Storage Tips
After making the Easter egg cheesecake, it’s best to keep it fresh by placing it in an airtight container and storing it in the refrigerator for 4 days. But it doesn’t last that long in my house!
More chocolate treats you’ll love!
Are you Looking for some delicious chocolate treats? Check out some of my favorite recipes below, including this collection of chocolate desserts.
- Beetroot chocolate cake
- Chocolate cream cheese
- Vegan chocolate cake
- Easy chocolate mousse
- Chocolate pudding
Lastly, if you make this Easter egg cheesecake recipe or have any questions, just let me know in the comments or rate the recipe. I would love to hear from you!
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Easter Egg Cheesecake
Ingredients
- 1 (3oz/90 grams) hollow chocolate egg (5-inch/12cm long)
- 1 ½ tablespoon unsalted butter, melted
- 3-4 (1.5oz/40 grams) Graham crackers (oreo or digestives)
- ¾ cup Full-fat cream cheese
- 4 tablespoons powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ¼ cup Mini chocolate eggs, for decorations*
Instructions
- Using a sharp knife, carefully separate the egg in half.
- Make the crumbs: Grind the crackers or cookies in a food processor, or place them in a freezer bag, and bash them with a cup or rolling pin until finely ground. Add the crumbs to a bowl, stir in the melted butter, and mix with a spoon until combined
- Spoon and gently level the crumbs into the half eggs. Transfer to the refrigerator.
- Make the cream cheese filling: Add the cream cheese, sugar, cocoa powder, and vanilla extract to a bowl, and, using an electric beater, beat until fluffy and well combined.
- Spoon the cheesecake filling over the crumb mixture carefully, level with a spatula or the back of a knife. If you have some cream cheese filling leftovers, divide them into glasses, top them with some crumbs, and enjoy them later.
- Decorate: Top the cheesecakes with chopped and whole mini eggs. You can also add chocolate curls, sprinkles, or chopped smarties. Keep refrigerated.
This is such a clever recipe. I don’t normally have good luck with cheesecake but this looks like something I can try.