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Cheesecake-Filled Easter Eggs Recipe

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://dishedbydana.com/cheesecake-filled-easter-eggs-recipe/