No Bake Easter Egg Cheesecake Treats
Hollow chocolate eggs? Cookie crust you just mix up? Creamy cheesecake filling you don’t bake? That’s these no bake Easter egg cheesecake treats – yum!
Last Easter I made these. Everyone wanted to know how, it seemed crazy to them that something like this can be created at home, and by me of all people, ha! It’s not hard really. Cut the chocolate eggs in half careful. Fill them up! Bottom part is cookie crust and then cheesecake goes on top. Look fancy but easy.
If you want real fancy Easter desserts that are quite easy to make, keep reading! Plus, actual work time is only 20 minutes maybe. Good for Easter when you want something different and cute.
Ingredients
Chocolate shells:
- 3 hollow chocolate Easter eggs (big ones, 0.7 oz or 20 g each)
Cookie crust:
- 1/2 cup crushed cookies or graham crackers (50 g)
- 2 tablespoons butter, melted and no salt (30 g)
Cheesecake filling:
- 4 oz cream cheese, soft (113 g)
- 2 tablespoons powdered sugar (15 g)
- 1/4 cup heavy cream, needs to be cold (60 ml)
- 1/2 teaspoon vanilla
- Tiny bit of salt if you want it
To put on top:
- Extra cookie crumbs
- Little chocolate eggs
- Chocolate you melted
- Flowers you can eat like pansies
Makes 6 halves. Work time 20 minutes. Fridge time 4 hours. Easy!
How to Do It
Prepare the Chocolate Egg Shells
Wrappers come off first. Dip your sharp knife in hot water. Wipe it super dry. Now score along the seam where the egg splits. Be really careful! Do it again and again until the egg comes apart clean into two halves. Put them somewhere they won’t break.
Make the Cookie Crust
Small bowl. Mix cookie crumbs with melted butter. Should look like wet sand from the beach. Split it up even into all your chocolate halves.
Press down soft to make the bottom firm. Too hard and the chocolate breaks!
Make the Cheesecake Filling
Beat cream cheese and powdered sugar in a bowl. Keep mixing until smooth. No lumps! Get another bowl for the heavy cream and vanilla. Whip it up until stiff peaks happen. Takes some minutes. Fold it into the cream cheese but gentle. You want fluffy not flat.
Assemble
Spoon cheesecake filling over the cookie part. Or use a piping bag if you got one. Looks better that way. Fill each chocolate shell all the way up to the top.
Smooth it with a spoon maybe. Fridge time now for 4 hours at least. Has to set up or it’s runny and gross.
Decorate and Serve
They’re set and firm now! Fun part. Sprinkle extra cookie crumbs on top. Drizzle chocolate if you melted some. Put little chocolate eggs or pretty flowers on them. Serve cold from the fridge.
No-Bake Easter Egg Cheesecakes
Ingredients
- 3 hollow chocolate Easter eggs about 0.7 oz / 20 g each
For Cookie Crust
- 1/2 cup graham cracker crumbs digestive biscuits, or crushed cookies (50 g)
- 2 tablespoons 1/8 cup unsalted butter, melted (30 g)
For Cheesecake Filling
- 4 oz cream cheese softened (113 g)
- 2 tablespoons ⅛ cup powdered sugar (15 g)
- 1/4 cup cold heavy whipping cream 60 ml
- 1/2 teaspoon vanilla extract
- Pinch of salt optional
Toppings (optional)
- The rest of the cookie crust
- Mini chocolate eggs
- Melted chocolate for drizzling
- Edible flowers such as pansies or violas
Instructions
- Unwrap the chocolate eggs.
- Dip a sharp knife into hot water, wipe it dry, and carefully score along the seam of each egg. Repeat until the eggs separate cleanly into halves. Set aside.
- In a small bowl, mix the cookie crumbs with the melted butter until the texture resembles damp sand.
- Divide the mixture evenly among the chocolate egg halves, pressing gently to form a firm base.
- In a mixing bowl, beat the cream cheese and powdered sugar until smooth and creamy.
- In a separate bowl, whip the cold heavy cream with the vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully combined and light.
- Spoon or pipe the cheesecake filling over the cookie bases, filling each chocolate shell to the top. Smooth the surface if desired.
- Refrigerate for at least 4 hours, or until set.
- Once set, sprinkle with the rest of the cookie crust, drizzle with melted chocolate and garnish with mini chocolate eggs or edible flowers if using.
- Serve chilled.
Notes
Best enjoyed within 24 hours for optimal texture and appearance
