> Skip to content

Recipe  •  4 April 2024

 

Fitwaffle's Chocolate Egg Cheesecake

Perfect for a low-effort Easter dessert, this no-bake cheesecake can be whipped up in advance and stored in the fridge until ready to be served.

The perfect Easter dessert, this Easter egg cheesecake has a buttery biscuit base, a creamy vanilla cheesecake filling, is packed with crushed chocolate eggs and topped with sweet whipped cream and lots and lots of colourful chocolate eggs.

Serves:
16

INGREDIENTS

Equipment:

  • 20cm (8in) round springform cake tin
  • electric hand mixer

For the base:

  • 350g (12.4oz) digestive biscuits (or graham crackers)
  • 180g (6oz) salted butter, melted

For the filling:

  • 400ml (1⅔ cups) cold double (or heavy) cream
  • 500g (1lb) full-fat cream cheese, at room temperature
  • 120g (1 cup) icing (powdered) sugar
  • 100g (3.5oz) mini eggs, crushed

For the topping:

  • 150ml (⅔ cup) cold double (or heavy) cream
  • 30g (4 tbsp) icing (powdered) sugar
  • 150g (5.25oz) mini eggs, 16 kept whole, the remaining chopped

 

METHOD

  1. Line the bottom of a 20cm (8in) round springform cake tin with a circle of nonstick baking paper.

  2. Put the biscuits into a food processor and process until finely crushed. Alternatively, put them into a plastic bag and crush with a rolling pin. Tip into a large mixing bowl, then pour in the melted butter and mix with a spoon until fully combined. Press the mixture firmly into the bottom of your prepared tin with the back of a spoon, then pop into the refrigerator while you make the filling.

  3. In a large mixing bowl, whip the cream with an electric hand mixer until stiff peaks form. In a separate large bowl, beat together the cream cheese, icing (powdered) sugar and vanilla extract with the electric mixer until just combined.

  4. Fold in the whipped cream with a rubber spatula until just combined, then fold in the crushed mini eggs. Be careful not to overmix as this can make the cheesecake go runny.

  5. Remove the chilled base from the refrigerator, then spoon in the filling, smoothing it out to the edges and pressing it down onto the base to avoid any gaps. Chill in the refrigerator for at least 6 hours, or overnight, if possible, until completely set.

  6. Remove the cheesecake from the tin and transfer onto a serving plate. Whip the cream and icing sugar to stiff peaks using an electric mixer and transfer into a piping bag with your favourite piping nozzle.

  7. To decorate, pipe 16 swirls of cream around the edge of the cheesecake and place a whole mini egg on top of each. Place the chopped mini eggs in the middle of the cheesecake (see the photo for inspiration).

  8. Store in the refrigerator for up to 3 days.

Feature Title

Fitwaffle's No-Bake Baking
100 no-bake recipes from bestselling author and award-winning content creator Fitwaffle (more than 13 million followers).
Read more

More features

See all recipes
Recipe
Fitwaffle's Lemon Cheesecake

Finished with whipped cream and plenty of lemon zest this easy no-bake cheesecake is one to whip up on warm summer days.

Recipe
Fitwaffle's Cinnamon Swirl Mug Cake

Fans of cinnamon rolls will love this easy mug cake from Fitwaffle, made in the microwave this simple sweet treat is ready in minutes.

Recipe
Fitwaffle's Cookies and Cream-Stuffed Brownies

These moreish chocolate brownies have a hidden layer of Oreo cookies in every bite, adding an unexpected but very welcome crunch.

Recipe
Chocolate hazelnut cookies and cream bars

A buttery cookies and cream base, a thick layer of chocolate hazelnut spread, topped with sweet cream cheese and a sprinkle of cookie crumbs.

Recipe
Salted caramel fudge

This is my all-time favourite fudge flavour. It’s sweet, creamy, salty and crumbly all at the same time.

Recipe
School cake

Who remembers this cake from school? Often served with custard – yum!

Recipe
Chocolate penguin bites

A fun treat to make with the kids.

Recipe
Speculoos cake

This cake is a must for speculoos biscuit lovers.

Recipe
No-bake chocolate hazelnut cheesecake bars

These cheesecake bars are thick, chocolatey and ultra-indulgent.

Recipe
Tigga Mac's Dancing Spider Cake

From their furry little bodies to their creepy crawly legs, it’s easy to see why people run scared. But our spider is the exception!

Recipe
Tigga Mac’s Bloody Brain Cake

Follow the blood trail and be prepared to be GROSSED OUT! The perfect trick or treat at any spooky celebration!

Recipe
Protein Berry Pancakes

Start your morning right with these pancakes, packed with nutrient-rich ingredients and juicy berries.

Looking for more recipes?

See all recipes