No-Bake Easter Egg Cheesecake
These No-Bake Easter Egg Cheesecakes are the cutest spring dessert! Creamy vanilla cheesecake is piped into hollow chocolate eggs with a buttery cookie crust. Easy, festive, and irresistibly fun to decorate with candies and sprinkles—perfect for Easter baskets or a showstopping brunch centerpiece!
Ingredients
Chocolate Shells
- 2 hollow chocolate eggs 3.5 oz / 100 g Cadbury
- Cookie Base
- 3/4 cup / 75 g / 2.6 oz graham cracker or digestive biscuits crushed
- 2 tbsp / 30 g / 1 oz butter melted
Cheesecake Filling
- 1 1/2 cups / 340 g / 12 oz cream cheese full-fat
- 1/2 cup / 60 g / 2 oz powdered sugar
- 3/4 cup / 170 g / 6 oz heavy cream
- 1 tsp vanilla extract
Instructions
- Heat a knife in hot water, dry, and carefully split chocolate eggs along the seam.
- Mix crushed cookies with melted butter.
- Press into egg shells and chill for 15 min.
- Beat cream cheese, sugar, and vanilla until smooth.
- Whip cream separately to stiff peaks.
- Fold whipped cream into cream cheese mixture.
- See full steps with tips & photos → https://wimpysdiner.net/no-bake-easter-egg-cheesecake/
Notes
- Be gentle when cutting the eggs—use a serrated knife and rotate slowly for a cleaner break.
- Stabilized whipped cream helps the filling hold its shape, but regular heavy cream works great if serving same day.
- Chill the beaters and bowl before whipping cream for best results.