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
Store covered in the refrigerator for up to 2 days
Best enjoyed within 24 hours for optimal texture and appearance
Best enjoyed within 24 hours for optimal texture and appearance