Easter Egg Cheesecake : A Festive Dessert
Easter is the perfect time to indulge in delicious Easter desserts, and nothing says festive quite like a chocolate egg filled with creamy cheesecake!
- Prep Time: 15
- Total Time: 2H15
- Category: Dessert
- Cuisine: American
Ingredients
Scale
For the Cheesecake Filling:
- 8 ounces (225g) cream cheese, softened
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- ½ cup heavy whipping cream, chilled
- 1 teaspoon lemon juice (optional, for a slight tang)
For the Chocolate Egg Shells:
- 6 large hollow chocolate eggs (milk, dark, or white chocolate)
For Garnishing:
- Mini chocolate eggs, sprinkles, or crushed cookies
- Melted chocolate for drizzling
Instructions
Step 1: Prepare the Chocolate Eggs
- Carefully cut the chocolate eggs in half using a warm knife. If the edges crack, smooth them by rubbing the edges against a warm plate.
- Place the chocolate egg halves in a cupcake liner or egg carton to keep them stable.
Step 2: Make the Cheesecake Filling
- In a bowl, beat the cream cheese and powdered sugar until smooth.
- Add the vanilla extract and lemon juice, mixing well.
- In a separate bowl, whip the heavy cream until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture to create a light and fluffy texture.
Step 3: Assemble the Easter Egg Cheesecakes
- Spoon or pipe the cheesecake filling into the chocolate egg halves.
- Smooth the tops with a spatula or the back of a spoon.
- Decorate with mini chocolate eggs, sprinkles, or a drizzle of melted chocolate.
Step 4: Chill and Serve
- Refrigerate the cheesecakes for at least 1-2 hours to set.
- Serve chilled and enjoy!
Notes
✔️ Use high-quality chocolate eggs – This enhances the flavor and prevents melting.
✔️ Whip the cream separately – This keeps the cheesecake filling light and fluffy.
✔️ Let the cheesecake set properly – Chilling helps achieve a firm texture.
Nutrition
- Serving Size: 6
- Calories: 190
- Sugar: 3g
- Fat: 17g
- Carbohydrates: 22g
Keywords: Easter Egg Cheesecake