Cheesecake Filled Easter Eggs

Cheesecake Filled Easter Eggs

Warning, these Cheesecake Filled Easter Eggs are absolutely filthy! Rich and creamy no bake cheesecake on a bed of buttery biscuit crumbs, encased by a smooth milk chocolate egg, topped with the nations favourite mini eggs. 

The fresh produce has about run dry in The Delectable Garden. This gives me permission to step away from the usual vegetables, fruit and herbs, and gives me the freedom to be creative with my favourite part of a meal, dessert! 

Easter Eggs

Easter eggs are my favourite type of chocolate. The thickness is just right for the chocolate to start melting as soon as it hits the tongue. I didn’t think Easter eggs could get any better, then I discovered you can chop them in half and slap a cheesecake in them. 

Cheesecake Filled Easter Eggs

Cheesecake Filled Easter Eggs are really easy to whip together and they will certainly impress your loved ones. You can go all out with decorating but the more you add the sicklier it will be, so keep it simple. 

Cheesecake Filled Easter Eggs


I always wondered why Easter Eggs went on sale from January, when Easter isn’t for months later. When I posted this recipe in March 2019 it was an instant hit. As expected traffic to this post died down towards the end of the year. Then boom, January 1st arrived and the post went wild. It makes me think of the age old question. What came first, our craving for the Easter Egg or the advertising?!? So it appears there is an appetite for Easter Eggs from January. I welcome the extended season, I love Easter and this recipe. I hope you enjoy making my Cheesecake Filled Easter Eggs.

Cheesecake Filled Easter Egg

Cheesecake Filled Easter Eggs

Warning, these Cheesecake Filled Easter Eggs are absolutely filthy! Rich and creamy no bake cheesecake on a bed buttery biscuit crumbs, encased by a smooth milk chocolate egg, topped with the nations favourite mini eggs. 
Prep Time10 mins
Cook Time10 mins
Chill1 hr
Total Time1 hr 20 mins
Course: Dessert
Cuisine: British
Keyword: Cheesecake, Chocolate, Easter
Servings: 4
Calories: 755kcal
Author: Lee

Ingredients

  • 60 g Digestive biscuits crushed
  • 45 g Unsalted butter melted
  • 250 g Mascarpone cheese
  • 125 g Double cream
  • 80 g Icing sugar sift
  • 1 tsp Vanilla extract
  • 2 72g Easter eggs halved
  • 100 g Mini eggs crushed

Instructions

  • Mix together the digestive biscuit crumbs and melted butter, tip onto a lined baking tray and chill for 15 minutes
  • Meanwhile beat together the mascarpone, vanilla extract and icing sugar until smooth. Pour in the double cream, mix until fully combined and set to one side. If the mixture is a little runny give it a little whip to firm up.
  • Remove the chilled biscuit from the fridge and crush into small crumbs. Add a heaped table spoon to each Easter egg half.
  • Top with the cheesecake mixture and sprinkle half with the crushed mini eggs. Allow the Cheesecake filled Easter Eggs to set in the fridge for an hour, or overnight if making ahead. These will keep for 3 days in the fridge but are best served straight away.

Notes

Tried this recipe? Tag me on Instagram @TheDelectableGarden
Tips
1. If the egg is stuck together use a warm pallet knife to score around the seam to gently prise apart.
2. Use mascarpone, standard cream cheese will result in a runny cheesecake. Mascarpone also tastes better.
3. Mix it up, decorate with chocolate of your choice.

Please share, like and send me your comments using the social media icons below. Keep an eye out for the Cheesecake Filled Easter Eggs video, it’s my first!

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Love Chocolate? Try my Chocolate and Hazelnut Tart.

Enjoy,

Lee 😊

I told you they were filthy……..

Guide purposes only. Based on ingredients I used.