If you love a treat that’s delightfully creamy, irresistibly sweet, and bursting with colorful fun, this Easter Egg Cheesecake Recipe is your new best friend. Even though it’s a no-bake delight, the rich combination of smooth cream cheese, crunchy digestive biscuit base, and those playful Cadbury’s Mini Eggs creates an indulgent dessert that feels like a celebration in every bite. While this recipe isn’t about heat like a Spicy Jalapeño Pepper Snack Recipe, it shares that same joy of transforming simple ingredients into an unforgettable snack experience.
Ingredients You’ll Need
Every ingredient here plays a key role—from the buttery biscuit base that holds it all together, to the creamy filling that melts in your mouth, and finally, the colorful eggs that add just the right amount of crunch and charm. Let’s break it down:
- 2 Dairy Milk Easter eggs: These form the charming edible ‘bowls’ that hold your cheesecake—it’s all about presentation and fun.
- 4 Digestive biscuits: A classic base that brings a crumbly, buttery texture to complement the creamy filling.
- 30 g Unsalted butter (Melted): Helps bind the crushed biscuits into a firm, delicious crust.
- 150 ml Double cream: Whipped to fluffy perfection, it lightens the cheesecake mix for a luscious texture.
- 30 g Icing sugar: Adds just the right amount of sweetness without overpowering the cream cheese tang.
- 90 g Full fat cream cheese: The star that gives the cheesecake its signature creamy tang.
- 1 tsp Lemon juice: A splash of brightness to balance the richness beautifully.
- 90 g Cadbury’s Mini Eggs (Chopped): Stirs in a pop of crunch and color inside the filling.
- 30 g Milk chocolate: Melted and drizzled on top for that irresistible chocolate finish.
- 20 Cadbury’s Mini Eggs: Used to garnish and add a festive, playful touch on the surface.
How to Make Spicy Jalapeño Pepper Snack Recipe
Step 1: Halve Those Easter Eggs with Care
This step requires a bit of patience but is crucial for success. Run your sharp knife under very hot water, dry it well, then slowly slice the Dairy Milk Easter eggs in half. This method minimizes cracking and breaks, letting you create perfect edible bowls for your no-bake cheesecake.
Step 2: Create the Base with Digestives and Butter
Crush the digestive biscuits until they reach a crumbly texture, then mix in the melted butter. Press this mixture gently but firmly into the cut sides of your Easter egg halves. The buttery crumbs should create a sturdy base to hold the creamy filling.
Step 3: Whip Up the Creamy Filling
Whisk the double cream until stiff peaks form—they should hold their shape beautifully. Then fold in icing sugar, cream cheese, and a teaspoon of lemon juice, which creates a lovely tang that cuts through the sweetness.
Step 4: Add the Cadbury’s Mini Eggs
Stir chopped Mini Eggs into your cream cheese mixture to add bursts of texture and color inside the filling. Divide this evenly into your biscuit-lined Easter egg halves and smooth the top with a spoon.
Step 5: Chill and Decorate
Pop your cheesecakes in the fridge for at least an hour to allow them to set. Meanwhile, melt the milk chocolate gently in the microwave. Drizzle this over the cheesecake tops, then sprinkle with whole Mini Eggs for that final festive flourish.
How to Serve Spicy Jalapeño Pepper Snack Recipe
Garnishes
While this is a sweet recipe, thinking about garnishes just like with a Spicy Jalapeño Pepper Snack Recipe enhances the visual appeal. Fresh mint leaves or edible flowers can brighten the plate without competing with the rich flavors.
Side Dishes
This cheesecake pairs delightfully with a lightly brewed fruit tea or sparkling lemonade—both refreshingly cut through the luscious dairy richness, making each bite feel even more special.
Creative Ways to Present
Consider serving your cheesecake halves on a bed of fresh fruit like raspberries or a drizzle of berry coulis. This lifts the dessert visually and adds a tangy contrast to the creamy sweetness. The way you plate can turn this simple recipe into a showstopper just like a Spicy Jalapeño Pepper Snack Recipe surprises with its unique presentation.
Make Ahead and Storage
Storing Leftovers
Because this cheesecake is no bake and dairy-rich, store any leftovers carefully covered in the fridge. They remain fresh and delicious for up to 2 days—perfect for planning ahead for gatherings or a sweet treat later.
Freezing
This particular cheesecake doesn’t freeze well due to its delicate cream cheese and fresh cream components. Freezing may alter texture and create unwanted wateriness upon thawing, so it’s best enjoyed fresh.
Reheating
Since it is a chilled dessert, reheating is not recommended. Instead, bring chilled cheesecake to room temperature a few minutes before serving to enhance the creamy texture and aromatic depth.
FAQs
Can I use other types of eggs for this recipe?
Absolutely! You can substitute the Dairy Milk Easter eggs with any hollow chocolate Easter eggs you prefer. Just ensure they’re thick enough to hold the cheesecake filling without cracking.
Is there a way to make this recipe vegan?
Yes, substitute the dairy ingredients with plant-based alternatives like coconut cream, vegan cream cheese, and vegan biscuits. Using vegan chocolate eggs will keep that signature festive look.
How long can the cheesecake sit out before serving?
It’s best to keep this cheesecake refrigerated until just before serving, as the cream cheese and double cream can spoil if left out for more than 1-2 hours, especially in warm environments.
Can I add other mix-ins besides Mini Eggs?
Definitely! Feel free to stir in crushed nuts, dried fruit, or different candies to customize your cheesecake just the way you like it.
What if my Easter egg halves crack during cutting?
No worries! Use larger pieces as serving dishes or line a small bowl with foil and place the egg halves inside before adding your base and filling. It’s all about creativity and enjoying the process!
Final Thoughts
This Easter Egg Cheesecake Recipe is such a joyful way to celebrate any springtime occasion or simply indulge in something sweet and special. It’s approachable, fun, and absolutely delicious. While it’s quite different from the bold, fiery flavors of a Spicy Jalapeño Pepper Snack Recipe, both recipes share that magic of turning humble ingredients into something wonderfully memorable. Don’t wait—grab your Easter eggs and get ready to impress with this colorful, creamy treat!
Print
Spicy Jalapeño Pepper Snack Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: British
Description
A delightful no-bake Easter Egg Cheesecake that combines creamy full-fat cream cheese and double cream with crunchy digestive biscuit base and festive Cadbury’s Mini Eggs. Perfectly presented in halved Dairy Milk Easter eggs, this easy-to-make dessert is chilled and topped with melted milk chocolate and more Mini Eggs for a festive treat sure to delight both kids and adults alike.
Ingredients
Easter Eggs
- 2 Dairy Milk Easter eggs
- 20 Cadbury’s Mini Eggs
Biscuit Base
- 4 Digestive biscuits
- 30 g Unsalted butter, melted
Cheesecake Filling
- 150 ml Double cream
- 30 g Icing sugar
- 90 g Full fat cream cheese
- 1 tsp Lemon juice
- 90 g Cadbury’s Mini Eggs, chopped
Topping
- 30 g Milk chocolate (buttons from inside the Easter egg if available)
Instructions
- Prepare the Easter Egg Shells: Carefully halve the Dairy Milk Easter eggs using a hot, dry sharp knife. To do this safely, run the knife under very hot water for a few seconds and then wipe it dry. Cut slowly to avoid cracking the shells. Set the halves aside on a plate for later use.
- Make the Biscuit Base: Crush the digestive biscuits in a small bowl until they resemble fine crumbs. Stir in the melted unsalted butter until the mixture is well combined. Divide this biscuit mixture evenly among the four halved Easter egg shells, then gently press down with the back of a spoon to form a compact base. Place the filled shells in the fridge to chill.
- Prepare the Cheesecake Filling: Whisk the double cream in a mixing bowl until it forms stiff peaks. Gradually whisk in the icing sugar, full-fat cream cheese, and lemon juice until smooth and well combined.
- Incorporate the Mini Eggs: Gently fold the chopped Cadbury’s Mini Eggs into the cheesecake mixture. Then, spoon the filling evenly over the chilled biscuit bases inside the Easter egg halves, smoothing the tops with the back of a spoon. Return the assembled cheesecakes to the fridge and chill for at least 1 hour to set.
- Add the Final Toppings: Melt the milk chocolate in the microwave using short bursts of a few seconds, stirring between each until smooth. Drizzle the melted chocolate over the set cheesecakes inside the Easter egg halves. Finally, top each cheesecake with whole Cadbury’s Mini Eggs for decoration and serve chilled.
Notes
- Use a sharp knife heated under hot water for easier and cleaner cutting of the chocolate Easter eggs.
- Press the biscuit base gently to avoid cracking the delicate chocolate shells.
- Chilling time can be extended for a firmer set cheesecake.
- Make sure not to overwhip the cream as it may separate.
- For a variation, try substituting digestive biscuits with graham crackers.
