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It’s cheerful Chocolate Easter Egg Cheesecake easy and really fun to make, tastier, and, most importantly, no baking required!
It is the perfect treat to make with kids during the holidays.
As Easter approaches, I thought I’d share some easier treats with us very love—nothing too complicated, just enough Easy Easter recipes that use essential ingredients and require simple but fun decorations.
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And I’m still on time to share this mini Easter egg cheesecakes!
Correct pampering But ridiculously easy to makeThe inside is creamy, topped with crunchy egg, and guaranteed to be a hit with all the little ones in the family! 💛
This isn’t a cheesecake or dessert I’d serve at a dinner party or Easter gathering; for such an occasion, I suggest you check it out Beautiful Lemon Ricotta Cake And Almond Ricotta Cake. However if you want an impressive and colorful Easter treat to create with you childrenthat’s the ticket!
This delightful Easter egg cheesecake deliciouseasy to customize, and guaranteed to make everyone smile.
List of ingredients
- Hollow chocolate egg
- Cream cheese
- Powdered sugar
- Unsweetened cocoa powder
- Graham crackers, oreos, or digestive cookies
- Vanilla extract
- Butter
- Mini chocolate eggs
How to make Easter egg cheesecake
(Note: this is a brief explanation; The complete recipe is at the bottom of the page)
- Separate the Easter egg into two parts.
- Crack or grind crackers or cookies into fine crumbs. You can use a food processor or put them in a freezer bag and break them down with a rolling pin – that’s it more fun for kids!
- Add melted butter until mixed well.
- Spoon the crumb mixture into the egg halves and refrigerate.
- Defeat cream cheese, granulated sugar, vanilla extract, and cocoa powder until fluffy and creamy. I recommend using an electric beater or stand mixer.
- Gently spoon the cheesecake filling over the crumbs.
- Spread the filling evenly with a spatula or the back of a knife.
- Refrigerate for 2 hours until cooked, then have fun with the decorations!
Recipe Notes
INGREDIENTS & SUBSTITUTIONS
chocolate egg: I used a hollow milk chocolate egg (approx 5 inches/12 cm long). You can use any chocolate egg you wantbut make sure to adjust the recipe and quantities accordingly.
Cream cheese: I recommend using good quality, full-fat cream cheese. I use Philadelphia. If you have any leftover cream cheese, check it these recipes.
Powdered sugar (or confectioners’ sugar): This is refined sugar that has been finely ground into powder 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 can also be used, but I recommend reducing the powdered sugar to avoid an overly sweet cheesecake. If you have leftover chocolate eggs, chop them up and mix them into the cheese filling. They work well and add a beautiful pop of chocolate!
Crumbs + butter: You can use graham crackers, crushed Oreosdigestive biscuits, or whatever chocolate cake crumbs You have. Very easy.
Vanilla Extract: For a more delicious taste.
Mini chocolate eggs: The colorful, chocolatey, crunchy mini chocolate eggs on top can be substituted homemade chocolate curls, sprinkles, or chopped Smarties or M&Ms. Don’t worry about being too picky with this easy recipe – it’s all about enjoying chocolate, color and fun!
Storage Tips
After making 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 long in my house!
More chocolate treats you’re sure to love!
Are you looking for a delicious chocolate treat? Check out some of my favorite recipes below, including this roundupchocolate dessert.
Lastly, if you make this Easter egg cheesecake recipe or Any questions, let me know in the comments or rate the recipe. I’d love to hear your thoughts!
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Easter Egg Cheesecake
Portion: 2
- 1 (3oz/90 grams) hollow chocolate egg (5 inches/12cm long)
- 1 ½ tablespoon unsalted butter, melted
- 3-4 (1.5oz/40 grams) Graham Crackers (Oreo or Digestive)
- ¾ cup Full fat cream cheese
- 4 tablespoon powdered sugar
- 2 tablespoon unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ¼ cup mini chocolate eggs, for decoration*
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Using a sharp knife, carefully separate the egg in half.
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Make the crumbs: Grind the crackers or cookies in a food processor, or put them in a freezer bag, and grind with a cup or rolling pin until smooth. Add the crumbs to a bowl, stir in the melted butter, and stir with a spoon until combined
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Gently spoon and distribute the crumbs into half the eggs. Transfer to the refrigerator.
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Making the cream cheese filling: Add the cream cheese, sugar, cocoa powder and vanilla extract to a bowl, then using an electric beater, beat until fluffy and well mixed.
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Carefully spoon the cheesecake filling over the crumb mixture, spreading it evenly with a spatula or the back of a knife. If you have leftover cream cheese filling, divide into glasses, sprinkle with crumbs, and enjoy later.
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Decorate: Top the cheesecake with chopped and whole mini eggs. You can also add chocolate curls, sprinkles, or pieces of smarties. Store in the refrigerator.
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