Cheesecake-Filled Easter Eggs Recipe
Indulge in delicious Cheesecake-filled Easter eggs, a delightful no-bake dessert featuring a crunchy digestive biscuit base inside hollow chocolate eggs, filled with a smooth mascarpone and cocoa cheesecake mixture, topped with festive mini chocolate eggs and drizzled with caramel or melted chocolate for a perfect Easter treat.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes
- Yield: 2 cheesecake-filled Easter egg halves 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: British
Ingredients
Scale
Chocolate Egg Base
- 1 hollow chocolate Easter egg
Biscuit Base
- 75g digestive biscuits
- 25g butter, melted
Cheesecake Filling
- 75g mascarpone
- 100g soft cheese
- 2 tbsp icing sugar, sieved
- 2 tbsp cocoa powder, sieved
- 100g double cream
Toppings
- Easter treats, such as mini chocolate eggs or crumbled chocolates
- Caramel sauce or cooled melted chocolate
Instructions
- Separate the Easter Egg: Carefully separate the hollow chocolate Easter egg in half along the seam by gently running a knife dipped in hot water along it to avoid cracking.
- Prepare Biscuit Base: Crush 75g of digestive biscuits into fine crumbs using a rolling pin or food bag, then mix with 25g melted butter until resembling damp sand. Spoon this mixture into each egg half, pressing down gently to form a firm base. Chill the filled egg halves until needed.
- Make Cheesecake Filling: In a medium bowl, combine 75g mascarpone, 100g soft cheese, 2 tbsp sieved icing sugar, and 2 tbsp sieved cocoa powder using a wooden spoon until smooth.
- Whip Cream: In a separate bowl, beat 100g double cream to soft peaks with an electric whisk.
- Combine and Fill: Gently fold the whipped cream into the mascarpone mixture. Spoon the cheesecake filling over the chilled biscuit bases inside the Easter eggs, leveling the surface with a spatula. Chill for at least 2 hours or overnight to set firmly.
- Add Toppings and Serve: Decorate the set cheesecake-filled eggs with mini chocolate eggs or other Easter treats. Drizzle with caramel sauce or cooled melted chocolate before serving.
Notes
- Use a knife dipped in hot water to carefully separate the chocolate egg halves to prevent breaking the chocolate.
- The biscuit base mixture should be pressed firmly but gently to create a stable base.
- Allow the cheesecake filling to chill for at least 2 hours to ensure it sets properly.
- Any leftover cheesecake filling can be served in glasses with extra biscuit crumbs for an additional treat.
- For best presentation, drizzle caramel or chocolate just before serving to maintain the drizzle’s texture.
Keywords: Easter, Cheesecake, No-Bake Dessert, Chocolate Egg, Holiday Treat, Mascarpone, Digestive Biscuit
Find it online: https://tastygenius.com/cheesecake-filled-easter-eggs-recipe/
