Introduction

These cheesecake-filled Easter eggs are a delightful and creative dessert perfect for celebrating the season. Combining a crunchy biscuit base with a creamy cheesecake filling inside hollow chocolate eggs makes for a fun and impressive treat.

Cheesecake-Filled Easter Eggs Recipe - Recipe Image

Ingredients

1 hollow chocolate Easter egg
75g digestive biscuits
25g butter, melted
75g mascarpone
100g soft cheese
2 tbsp icing sugar, sieved
2 tbsp cocoa powder, sieved
100g double cream
Easter treats, such as mini chocolate eggs or crumbled chocolates
Caramel sauce or cooled melted chocolate

Instructions

Step 1: Carefully separate the Easter egg in half along the seam. Use a knife dipped into a bowl of hot water to gently cut through the seam rather than slicing, which can break the chocolate.
Step 2: Place the digestive biscuits into a bowl or food bag and crush them into crumbs using the end of a rolling pin. Stir in the melted butter until the mixture resembles damp sand.
Step 3: Spoon the biscuit mixture into the Easter egg halves and press down gently using the back of a spoon. Chill until needed.
Step 4: In a medium bowl, mix the mascarpone, soft cheese, icing sugar, and cocoa powder with a wooden spoon until smooth.
Step 5: In a separate bowl, beat the double cream to soft peaks using an electric whisk. Gently fold the whipped cream into the mascarpone mixture.
Step 6: Carefully spoon the cheesecake filling over the chilled biscuit bases in the Easter eggs. Level the surfaces gently with a palette knife or spatula.
Step 7: Chill the filled Easter eggs for at least 2 hours or overnight until firm and set. If you have leftover filling, spoon it into glasses over extra biscuit crumbs for an additional treat.
Step 8: Just before serving, decorate the cheesecake-filled eggs with mini chocolate eggs or other Easter treats, then drizzle with caramel sauce or cooled melted chocolate.

Tips & Variations

Use a warm knife to separate the Easter egg halves cleanly without cracking the chocolate.
Try adding a splash of vanilla extract to the cheesecake filling for extra flavor.
Swap cocoa powder for melted chocolate in the filling for a richer taste.
For a crunchier base, add chopped nuts to the biscuit mixture.

Storage

Store the cheesecake-filled Easter eggs in the refrigerator, covered lightly with plastic wrap or in an airtight container. They will keep well for up to 2 days. Reheat is not recommended—serve chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of chocolate eggs?

Yes, you can use milk, dark, or white chocolate eggs depending on your preference. Just ensure they are hollow and large enough to hold the cheesecake filling.

How do I prevent the chocolate eggs from melting while filling?

Work in a cool environment and handle the eggs gently, using a warm knife only to separate the halves. Chilling the eggs before and after filling helps keep them solid.

Cheesecake-Filled Easter Eggs Recipe

Print Recipe

★★★★★

4.6 from 69 reviews

These delightful cheesecake-filled Easter eggs combine a crunchy digestive biscuit base with a smooth, creamy mascarpone and cocoa cheesecake filling. Hollow chocolate Easter eggs are transformed into elegant dessert vessels, filled with a luscious mixture and topped with festive mini chocolate eggs and caramel or melted chocolate drizzle. Perfect for Easter celebrations or any special occasion dessert.

Author: Dana
Prep Time: 25 minutes
Cook Time: 0 minutes
Total Time: 2 hours 25 minutes
Yield: 2 filled Easter egg halves (serves 2–4 depending on egg size) 1x
Category: Dessert
Method: No-Cook
Cuisine: British

Ingredients

Scale

Chocolate Egg Shells

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 for drizzling

Instructions

Prepare the Easter Egg Shells: Carefully separate the hollow chocolate Easter egg into two halves along the seam. To do this without breaking the chocolate, dip a knife into a bowl of hot water and use it to gently cut through the seam rather than slicing, ensuring clean halves.
Create the Biscuit Base: Place the digestive biscuits into a bowl or a sealed food bag and crush them into fine crumbs using the end of a rolling pin. Stir the melted butter into the biscuit crumbs until the mixture resembles damp sand. Spoon this crumb mixture into the hollow chocolate egg halves, pressing down gently with the back of a spoon to create a firm base. Chill these prepared bases until needed.
Make the Cheesecake Filling: In a medium bowl, combine the mascarpone, soft cheese, icing sugar, and cocoa powder. Use a wooden spoon to mix until the mixture is smooth and homogeneous. In a separate bowl, use an electric whisk to beat the double cream until soft peaks form.
Combine and Fill: Gently fold the whipped cream into the mascarpone mixture, being careful to maintain the light, airy texture. Spoon this creamy cheesecake filling over the chilled biscuit bases inside the chocolate egg halves. Use a palette knife or spatula to gently level the surface of the filling. Chill for at least 2 hours or preferably overnight until the filling is firm and set. Any leftover cheesecake mixture can be used as a layered dessert in glasses with extra digestive crumbs.
Decorate and Serve: Once set, scatter mini chocolate eggs or other preferred Easter treats over the surface of the cheesecake-filled eggs. Drizzle with caramel sauce or cooled melted chocolate for an extra touch of indulgence. Serve chilled and enjoy a festive, decadent dessert.

Notes

Use a hot knife to separate the chocolate egg halves cleanly without cracking.
The cheesecake filling can be made a day ahead and refrigerated to save time.
Any leftover filling can be repurposed as a quick dessert served in glasses layered with crushed biscuits.
Ensure the chocolate eggs are kept chilled to prevent melting when handling and serving.
You can substitute the soft cheese with cream cheese if mascarpone is unavailable, but mascarpone provides a richer texture.

Keywords: Easter dessert, cheesecake-filled eggs, chocolate Easter eggs, no-bake cheesecake, festive desserts