Easter Egg Cheesecake
This amazing and easy chocolate Easter egg cheesecake is super fun to make, moreish, and, best of all, no baking required! The recipe uses a 5-inch (12 cm) long Easter egg and yields 2 large servings.
Servings: 2
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.