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)
Disposable piping bags x 4
Large drop flower or open star nozzle
Medium drop flower or open star nozzle
- 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)
- 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!
- Add the cream cheese to the whipped cream and mix until combined.
- Add icing sugar and vanilla extract and mix until combined.
- 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.
- Fold the crushed mini eggs into your mixture with a spatula.
- Divide the mixture between the 4 halves of Easter eggs, and smooth out by running a palette knife along the top.
- Melt the chocolate in a bowl over a pan of water at a low heat on the hob.
- Once the chocolate has melted, place it in a disposable piping bag.
- 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.
- 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.
- Repeat steps 1-4 with the white chocolate.
- Place the desserts in the fridge and leave for 4+ hours or overnight to set.
- 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.
- 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.
- 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.
- 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.
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If you liked this Easter Egg Cheesecake recipe, you may also like my Creme Egg Cake recipe. Click here to read it.