Quick No Bake Easter Egg Cheesecake

French

These Easter Egg Cheesecakes are a fun and festive no-bake dessert made by filling chocolate egg shells with a creamy vanilla cheesecake mixture and a crunchy layer of crushed M&M’s.

Simple to prepare and perfect for Easter celebrations, they’re a family-friendly treat that adds a playful and colourful touch to your holiday table.

Easy Easter Egg Cheesecakes: A No-Bake Holiday Treat

These Easter Egg Cheesecakes are a total hit in my house, my kids go crazy for them!

Imagine creamy vanilla cheesecake whipped to perfection, tucked inside rich chocolate egg shells, with a hidden crunch of crushed M&M’s in every bite.

It’s everything you want in a dessert: quick, fun, festive, and completely irresistible.

I first spotted this idea at my son’s school bake sale years ago, and since then, it’s become a tradition.

No baking, no crusts, no fuss, just mix, fill, chill, and enjoy.

I usually go for store-bought chocolate egg shells (saves time and tastes amazing), and I recommend choosing the medium size, they’re the perfect balance between indulgence and portion control.

Though let’s be honest… I’ve been known to tackle a full one solo!

For best results, use good-quality chocolate eggs, they really make the difference.

These treats are pure joy in every spoonful, and perfect for Easter or anytime sweet cravings hit!

Ingredients to make these no-bake easter eggs cheesecakes

To craft these delectable treats, you’ll need:

• White and Milk Chocolate (30g each): Melted; used for garnishing and adding a decorative touch.
• Chocolate Easter Eggs: Opt for medium-sized, high-quality chocolate eggs to serve as the base and container for your cheesecake filling.​
• Cream Cheese (200g): Use full-fat cream cheese like Philadelphia for a rich and creamy texture.
• Heavy Cream (300ml): Divided into 200ml for the cheesecake mixture and 100ml for the topping, this adds lightness and volume.
• Powdered Sugar (75g): Sweetens the cheesecake filling without the graininess of granulated sugar.​
• Vanilla Extract (1 teaspoon): Enhances the flavor with a warm, aromatic note.​
• Pink and Purple Food Coloring Gels: Optional, for adding a festive hue to the filling.​
• M&M’s (½ cup): Crushed; introduces a delightful crunch and bursts of chocolate within the filling.​
• Digestive Biscuits (4): Crushed; forms a crumbly layer that mimics the traditional cheesecake base.​

Step-by-Step Guide to Making Easter Egg Cheesecakes

Here’s a simple and detailed guide to help you create these adorable Easter egg cheesecakes filled with creamy vanilla cheesecake and a delightful crunch. Take your time and follow each step carefully for a perfect result!

Make the Cheesecake Filling

• Whip the cream: Pour 200 ml of cold heavy cream into a mixing bowl (or use an electric hand mixer). Whip until soft peaks form, don’t overbeat or the cream may curdle.
• Soften the cream cheese: In a separate bowl, beat the cream cheese until smooth and creamy. This helps it blend evenly with the whipped cream.
• Combine the two: Gently fold the cream cheese into the whipped cream, then beat again briefly until light, fluffy, and well combined.
• Add the flavorings: Mix in the powdered sugar and vanilla extract, stirring with a spatula until the mixture is smooth and silky.
• Add the crunch: Roughly crush the M&M’s using a rolling pin and fold them into the cheesecake mixture for a pop of color and texture.

Assemble the Cheesecake Eggs

• Crush the biscuits: Break the Digestive biscuits into coarse crumbs.
• Fill the shells: Spoon half of the cheesecake mixture into the chocolate egg halves (use 2 large or 4 medium eggs).
• Add a biscuit layer: Sprinkle the crushed biscuits on top to create a slightly crunchy base.
• Finish filling: Add the remaining cheesecake mixture and smooth the surface with a spatula or knife for a neat finish.

Decorate and Chill

• Melt the chocolate: Melt the milk chocolate and white chocolate separately in the microwave (in 20-second bursts) or over a double boiler.
• Drizzle decoratively: Pour each melted chocolate into a disposable piping bag, snip a small tip, and drizzle diagonal lines across the cheesecake eggs.
• Chill to set: Place the eggs in the refrigerator for at least 4 hours, or overnight for the best texture and flavor.

Add the Final Touch

• Whip the colored cream: Whip the remaining 100 ml of cream into stiff peaks. Divide it into two bowls, tint one pink and the other purple.
• Pipe the flowers: Transfer each color to a piping bag fitted with a 1M star tip and decorate the eggs as you like, all over or just along one side.
• Finish beautifully: Place a mini chocolate egg on each flower and refrigerate until ready to serve.

Tip: Take the eggs out of the fridge about 10 minutes before serving, the chocolate softens slightly, and the cheesecake becomes perfectly creamy!

Tips for Perfect Presentation and Decoration of Easter Egg Cheesecakes

• Choose high-quality chocolate shells: Go for smooth, glossy chocolate, it’s the visual and flavorful foundation of your dessert, so good quality makes all the difference.
• Work with chilled ingredients: Cold whipped cream and filling hold their shape better, ensuring clean, professional-looking layers.
• Use a piping bag for precision: It helps fill the eggs neatly and creates an even, polished surface without smudges.
• Smooth the top before decorating: Use an offset spatula or flat knife to even out the surface before drizzling chocolate for a clean finish.
• Play with chocolate contrasts: Alternate drizzles of dark and white chocolate for a striking and indulgent visual effect.
• Add a pop of color with whipped cream: Pipe pink, purple, or white whipped cream flowers to add height, texture, and charm to your cheesecakes.
• Decorate just before serving: This keeps the whipped cream and sugar decorations fresh, bright, and perfectly shaped.
• Incorporate natural elements: A few mint leaves or edible flowers add a delicate, springtime touch to the presentation.
• Serve beautifully: Arrange the eggs on a wooden board or a colorful plate, surrounded by mini eggs or blossoms for a festive display.
• Keep it elegantly simple: Two or three well-chosen decorative elements are often enough, simplicity highlights the dessert’s beauty and sophistication.

Frequently Asked Questions (FAQ) and Troubleshooting

• My cheesecake filling is too runny, what can I do?
  Chill it in the fridge for about 30 minutes before filling the eggs, or mix in a little mascarpone to thicken it naturally.
• The chocolate shells crack when I fill them, how do I prevent that?
  Let the shells sit at room temperature for a few minutes before filling. Softer chocolate is less likely to break.
• Can I make these Easter eggs ahead of time?
  Yes! Prepare them up to 24 hours in advance, keep them covered, and store in the refrigerator for ultimate freshness.
• Can I freeze the cheesecake eggs?
  No, freezing affects both the cheesecake texture and the chocolate shell, they’re best enjoyed fresh and chilled.
• My cream won’t whip, why?
  Make sure the cream is very cold and has at least 30% fat content. For best results, chill the bowl and whisk before whipping.
• I don’t have a piping bag, what can I use instead?
  A spoon works fine, or use a zip-top bag with one corner snipped off for neat filling and drizzling.
• My melted chocolate is too hot and melts the cheesecake, help!
  Let the chocolate cool for a few minutes before piping; it should be smooth and fluid, not hot.
• How do I stop the M&M’s from bleeding into the cream?
  Add them just before assembling the eggs to preserve their bright colors and crunchy texture.
• Can I make a lighter version?
  Yes! Swap part of the cream cheese for Greek yogurt or light cream cheese, it’s still creamy but less rich.
• How long should I chill them before serving?
  At least 4 hours, but overnight gives the best texture, firm, creamy, and full of flavor.

Serving Suggestions

• Serve these cheesecake Easter eggs well chilled as a show-stopping centerpiece for your Easter dessert table.
• Cut larger eggs in half to make them easier to share and serve.
• They’re perfect for a dessert platter, a festive brunch, or a spring birthday celebration.
• For a festive touch, decorate the serving plate with mini chocolate eggs or edible flowers for extra color and charm.

Storage

• Store your cheesecake eggs in an airtight container in the refrigerator for up to 3 days.
• Serve them cold straight from the fridge, the chocolate stays crisp, and the cheesecake remains silky smooth.

Variations and Flavor Ideas

• Citrus zest twist: Add a bit of lemon or orange zest to the cheesecake mixture for a refreshing, tangy flavor.
• Different chocolates: Try dark, milk, or flavored chocolate eggs (like caramel or strawberry) for new flavor combinations.
• Nutty crunch: Sprinkle in chopped hazelnuts or almonds to add texture and a deeper, toasty flavor.
• Fruity version: Mix in fresh berries or diced mango for a colorful, lighter variation that’s perfect for spring.

Other chocolate desserts to try

• Triple Chocolate Mousse Cake
• Homemade Chocolate Truffles Recipe
• No-Bake Chocolate Cheesecake