Easter Egg Cheesecake recipe – Mini Egg Version!

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Vanilla cheesecake filling with embedded, crushed mini eggs, served in an Easter egg!

Forget the biscuit base, we have something better for this cheesecake! If you can’t double up a dessert at Easter to make one mighty sweet tooth satisfier, when exactly can you?! 

Having to choose between a homemade dessert and an Easter egg is one of the hardest decisions you will ever have to make. Maybe that was an eggs-aggeration, but it’s a tricky one nonetheless! Don’t worry, that was the first and last cringy egg joke in this post. It’s not egg-sactly like we haven’t heard the jokes a million times before! (Sorry, I cant help myself, cringe away!)

Anyway, back to it. Replacing the biscuit base with an Easter egg and calling it one dessert seemed like a genius idea! I have seen it be done so many times by others, but I’ve never given it a go myself until now. 

I didn’t want chocolate overload in this dessert. Not that there is anything wrong with chocolate overload, but there is a time and a place for it (usually a Saturday movie night but I’m not here to promote obesity…), so I decided to stick with the vanilla cheesecake filling, just as I did in my last Mini Egg Cheesecake.

I personally find that half of the Easter egg for the base, and the filling itself is only just manageable. Serving the other half on the side or as a lid would be far too much, but each to their own! In my opinion, 1 small Easter between two people is plenty, or more than enough, even.

Here’s how I made my Easter Egg Cheesecake

*This post contains affiliate links

What you’ll need to make this Easter Egg Cheesecake

Stand mixer (or mixing bowl and electric hand whisk)

Scales

Spatula

Palette knife

Rolling pin

Disposable piping bags x 4

Mixing bowls

Large drop flower or open star nozzle

Medium drop flower or open star nozzle

Saucepan

Pyrex bowl

Ingredients

  • 200g cream cheese
  • 400ml double cream
  • 75g icing sugar
  • 100g butter
  • 1tsp vanilla extract 
  • pink food colouring gel
  • violet food colouring gel
  • 3 small bags (or equivalent) mini eggs 
  • 2 small Easter eggs
  • 75g white chocolate
  • 75g milk chocolate

Method (Serves 4)

Filling

  1.  Pour 200ml double cream into a stand mixer (you can use a mixing bowl and electric hand whisk instead if you don’t have a stand mixer) and beat until stiff peaks form. Tip – can you turn the bowl upside down without the cream falling out? If no, beat for longer, if yes, thats enough!
  2. Add the cream cheese to the whipped cream and mix until combined.
  3. Add icing sugar and vanilla extract and mix until combined.
  4. Empty two bags of mini eggs into a bowl and crush with the base of a rolling pin or something similar. Tip – they only need to be broken into halves/quarters, no need to finely crush them.
  5. Fold the crushed mini eggs into your mixture with a spatula.
  6. Divide the mixture between the 4 halves of Easter eggs, and smooth out by running a palette knife along the top.

Decoration

  1.  Melt the chocolate in a bowl over a pan of water at a low heat on the hob.
  2. Once the chocolate has melted, place it in a disposable piping bag.
  3. Make a tiny cut in the tip of the piping bag to make a pin sized hole. You may have to tip it up while you do this to avoid the chocolate coming out when you don’t want it to.
  4. Pipe the melted chocolate diagonally across the cheesecake filled Easter egg. If you like how the lines go wavy on the chocolate on my images, you must make a very tiny hole in the piping bag and press on a little harder than needed when piping in a line. This makes the chocolate come out faster than you pipe and creates the wavy lines.
  5. Repeat steps 1-4 with the white chocolate.
  6. Place the desserts in the fridge and leave for 4+ hours or overnight to set. 
  7. Once the dessert has set, place the rest of the cream in the mixer and beat until stiff peaks form. Divide the whipped cream between 2 bowls, adding pink food colouring to one and violet food colouring to the other.
  8. Mix the food colouring into the two bowls of cream and place in piping bags. The pink one should have a large drop flower nozzle, and the violet should have a medium drop flower nozzle. I’ve linked the ones I use in the ‘what you’ll need’ section above.
  9. Pipe one large pink swirl on the large end of the dessert in the middle as pictured, and 2 smaller violet ones at each side.
  10. Once your ready to serve, place a mini egg on top of the pink swirl and a few on the side with any other Easter decs that you choose.

Thanks for reading, don’t forget to follow me on Instagram, Facebook, Twitter and Pinterest to keep up to date with my latest posts.

If you liked this Easter Egg Cheesecake recipe, you may also like my Creme Egg Cake recipe. Click here to read it.

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