Description

This delightful Easter Egg Cheesecake is a charming no-bake dessert perfect for celebrating Easter. Using hollow Dairy Milk Easter eggs as edible serving vessels, this recipe combines a crunchy digestive biscuit base with a creamy, tangy cream cheese filling studded with colorful Cadbury Mini Eggs. Topped with melted milk chocolate and extra Mini Eggs, these mini cheesecakes are as festive as they are delicious, making them an impressive yet simple treat to prepare.

Ingredients

Scale

Base

4 Digestive biscuits
30 g Unsalted butter, melted

Filling

150 ml Double cream
30 g Icing sugar
90 g Full fat cream cheese
1 tsp Lemon juice
90 g Cadbury’s Mini Eggs, chopped

Decoration

30 g Milk chocolate (buttons from inside the Easter egg if available)
20 Cadbury’s Mini Eggs

Other

2 Dairy Milk Easter eggs (to be halved carefully)

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Instructions

Prepare the Easter Egg Shells: Carefully halve the Dairy Milk Easter eggs using a hot, dry sharp knife. Heat the knife under very hot water, dry it thoroughly, and gently slice through the chocolate to avoid cracking. Set the halved Easter egg shells aside on a plate.
Make the Biscuit Base: Crush the digestive biscuits finely in a bowl. Stir in the melted unsalted butter until the mixture is evenly combined. Divide this crumb mixture evenly among the four Easter egg halves and gently press down with the back of a spoon to form a compact base. Place the filled eggs in the refrigerator to chill.
Prepare the Cream Filling: Whisk the double cream until it reaches stiff peaks. Gradually fold in the icing sugar, full fat cream cheese, and lemon juice, mixing gently to create a smooth, fluffy filling.
Add Mini Eggs and Assemble: Stir the chopped Cadbury’s Mini Eggs into the cream cheese mixture. Spoon the filling evenly into the chilled Easter egg halves and smooth the surface. Return the cheesecakes to the fridge and chill for at least 1 hour to set properly.
Decorate and Serve: Melt the milk chocolate in the microwave in short bursts, stirring frequently to avoid burning. Drizzle the melted chocolate over the set cheesecakes. Top each with additional whole Cadbury Mini Eggs for a festive finish. Serve chilled.

Notes

Be very careful when halving the Easter eggs to avoid cracking the chocolate shells.
If you do not have chocolate buttons from the Easter eggs, regular milk chocolate can be melted instead.
Chilling the cheesecake for at least one hour is essential to allow it to set properly.
The recipe makes 4 individual mini cheesecakes served inside the Easter egg shells.
Use fresh, cold double cream to achieve the best whipped cream texture.