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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!

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

  1. 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.
  2. Place the chocolate egg halves in a cupcake liner or egg carton to keep them stable.

Step 2: Make the Cheesecake Filling

  1. In a bowl, beat the cream cheese and powdered sugar until smooth.
  2. Add the vanilla extract and lemon juice, mixing well.
  3. In a separate bowl, whip the heavy cream until soft peaks form.
  4. Gently fold the whipped cream into the cream cheese mixture to create a light and fluffy texture.

Step 3: Assemble the Easter Egg Cheesecakes

  1. Spoon or pipe the cheesecake filling into the chocolate egg halves.
  2. Smooth the tops with a spatula or the back of a spoon.
  3. Decorate with mini chocolate eggs, sprinkles, or a drizzle of melted chocolate.

Step 4: Chill and Serve

  1. Refrigerate the cheesecakes for at least 1-2 hours to set.
  2. 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

Keywords: Easter Egg Cheesecake