(This post has been updated from the original March 2018 version to provide a better experience for you)
This unbelievable No Bake Easter Cheesecake is incredibly creamy, wonderfully light and served in an actual Easter egg!! Life literally doesn’t get any better than this. A fantastic chocolate Easter egg bowl teamed up with buttery biscuit crumbs, gorgeous vanilla Easter cheesecake, Cadbury’s Creme Eggs and lashings of rich and indulgent chocolate sauce… yep, you can stop drooling now! More of a white chocolate fan? Check out this mini egg rocky road recipe instead.
Think it looks too difficult or faffy to do yourself? Well what if I told you it was actually really simple to make? Yes really! Guaranteed to impress your friends and family, this no bake cheesecake only takes about 30 minutes to make plus a little chilling time. You know you want to…
If you just want a simple Easter cheesecake without the fancy presentation – have a look at my white chocolate Easter cheesecake instead. It’s just as delicious and really easy to make!
I look forward to Easter every single year. It’s basically a chocolate lover’s Christmas! When trying to think of some new and egg-citing recipes for you (see what I did there?) my friend Lucy and I came up with this genius idea – Easter cheesecake served in chocolate Easter egg bowls! What could be more impressive than that?!
You know it will definitely be a hit with everyone you make it for, plus you get to eat any spare ingredients, lick the bowls/spoons etc… which, let’s face it, is the BEST bit about making these things yourself!
Is this Easter Cheesecake easy to make?
It really isn’t as difficult to make as you might think either. So long as you’re careful and follow my tips, cutting the Easter eggs into bowls is a doddle. The no bake cheesecake itself is also incredibly quick and simple to produce. You’ll be licking that spoon in no time, I promise!
Can I make this Easter cheesecake in advance?
These will keep in the fridge for a couple of days but I personally wouldn’t make them any further ahead than the night before you need them. The fresher the better with cheesecakes in my opinion. If you want to be prepared – make the cheesecake and set it in the bowls in advance but don’t add the cream and toppings right before serving.
Top Tips For Making The Perfect No Bake Easter Cheesecake
- Take cold items out the fridge 1 hour before use and start with all your ingredients at the same temperature. Your batter will come together much easier and smoother.
- Use good quality ingredients. This may seem obvious but I’ve used cheap supermarket brands of cream cheese before and it’s ended in disaster! (I highly recommend Philadelphia Original Cream Cheese.)
- Don’t try and substitute the full fat cream cheese for reduced fat/lighter versions. It won’t set properly and will make you very sad. Just don’t do it. EVER. If you’re going to do something wrong, do it right!
- Use egg cups to hold the Easter egg bowls throughout the recipe – it will make them super easy to fill, store and serve.
- When whipping up small volumes of double cream, do it by hand. You can too easily over whip by machine and it will become heavy, grainy and butter like. Not what you want on your amazing Easter showstopper!
Easy No Bake Easter Cheesecake In Easter Egg Bowls!
Here is what you will need to serve 4
(For a printer friendly version, see the recipe card at the end of this post)
Easter Egg Bowls
- 2 x Hollow Chocolate Easter Eggs (approx 11cm Tall x 7cm Wide)
Biscuit Base
- 75g (3/4 Cup) Digestive Biscuits
- 20g (1/8 Cup) Unsalted Butter
Cheesecake Filling
- 225g (1 + 3/4 Cup) Full Fat Cream Cheese
- 1/2 tsp Vanilla Extract
- 55g (1/2 Cup) Icing Sugar
- 75ml (1/3 Cup) Sour Cream
- 100ml (1/3 Cup + 1 tbsp) Double Cream
To Decorate
- 150ml (2/3 Cup) Double Cream
- 4-6 Mini Cadbury’s Creme Eggs, Halved
- Chocolate Sauce *
Essential Equipment
- Food Processor or Plastic Bag and a Rolling Pin
- Electric Stand Mixer or Large Bowl with an Electric Hand Whisk
* I used my Best Ever Chocolate Fudge Sauce recipe
How to Make the Easter Egg Bowls
To make the Easter egg bowls, boil up some water and pour into a bowl/tub large enough to fit in a sharp knife. Unwrap your Easter eggs.
Dip the knife in for 10-15 seconds to heat up, wipe dry with a tea towel then very gently and carefully cut the eggs in the middle by melting the chocolate with the hot knife. No need to push or add much pressure – just let the heat do the work. Keep dipping the knife in the hot water and wiping dry whilst working your way around the eggs.
Now you have your 4 bowls! Set them to one side while we work on the fillings.
How to Make the No Bake Easter Cheesecake
Using either a food processor or a large bag with a rolling pin, blitz/bash the biscuits (75g | 3/4 Cup) until they become fine crumbs. Then melt the butter (20g | 1/8 Cup) in a small bowl/ramekin in 10 second intervals in the microwave and pour over the biscuit crumbs. Mix together briefly then spoon into the bottoms of the Easter egg bowls. Press in gently and pop into the fridge while we make the cheesecake.
In an electric stand mixer or a large bowl with an electric hand whisk, beat together the cream cheese (225g | 1 + 3/4 Cup), vanilla (1/2 tsp) and icing sugar (55g | 1/2 Cup) until smooth. (I recommend sifting in the icing sugar to remove any lumps.)
Then add in the sour cream (75ml | 1/3 Cup) & double cream (100ml | 1/3 Cup + 1 tbsp) and beat again for a good 2-3 minutes until super thick and creamy.
Take the Easter egg bowls out the fridge and spoon the cheesecake filling into each one. Fill as close to the top as you can. (Any spares? Throw it into a small pot so you can ‘test’ in a totally unselfish way!)
That’s it – I told you it was easy!! All that’s left to do is pop them in the fridge for 3 hours to set then decorate them.
How to Decorate Your Easter Cheesecake Eggs
Ideally do this step right before serving. Pour the double cream (150ml | 2/3 Cup) into a cold metal bowl and whip (by hand preferably) with a whisk until soft peaks form. The trick is to try and whip as much air into it as possible as opposed to ‘stirring’ it. Go easy once it starts to thicken as it can turn heavy and grainy very quickly.
Spoon the cream over your set cheesecakes, top with the halved Cadbury’s Creme Eggs and drizzle with oodles of gorgeous chocolate sauce. (I recommend my Best Ever Chocolate Fudge Sauce recipe.) Once decorated, serve immediately and commence making yummy noises!
Have you made this recipe? I want to know!
Will this EPIC Easter showstopper be making an appearance in your household? I’d love to know if they are! Send me your pics and comments on Facebook, Twitter & Instagram or email me at emma@kitchenmason.com.
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Easy No Bake Easter Cheesecake In Easter Egg Bowls!
Want to blow all other Easter desserts out the water? No problem! I've got you covered with this unbelievably incredible No Bake Easter Cheesecake served in chocolate Easter Egg bowls!!
Ingredients
Easter Egg Bowls
- 2 x Hollow Chocolate Easter Eggs (approx 11cm Tall x 7cm Wide)
Biscuit Base
- 75g (3/4 Cup) Digestive Biscuits
- 20g (1/8 Cup) Unsalted Butter
Cheesecake Filling
- 225g (1 + 3/4 Cup) Full Fat Cream Cheese
- 1/2 tsp Vanilla Extract
- 55g (1/2 Cup) Icing Sugar
- 75ml (1/3 Cup) Sour Cream
- 100ml (1/3 Cup + 1 tbsp) Double Cream
To Decorate
- 150ml (2/3 Cup) Double Cream
- 4-6 Mini Cadbury’s Creme Eggs, Halved
- Chocolate Sauce *
Essential Equipment
- Food Processor or Plastic Bag and a Rolling Pin
- Electric Stand Mixer or Large Bowl with an Electric Hand Whisk
Instructions
- Heat a sharp knife in hot water, wipe dry and use to cut the Easter eggs in half to make bowls. Set to one side.
- Blitz the biscuits in a food processor to fine crumbs then mix with melted butter.
- Divide biscuit crumbs between the egg bowls, press gently in place then chill in the fridge until needed.
- Cream together the cream cheese, vanilla & icing sugar in a stand mixer until blended well.
- Add the sour cream, double cream and mix on medium speed for 2 minutes until very thick and shiny.
- Pour cheesecake into the egg bowls and set in the fridge for 3 hours.
- To decorate, whip the double cream to soft peaks and spoon on the top. Finish with the Creme Eggs and drizzle with chocolate sauce.
- Serve straight away.
Notes
*I use my Best Ever Chocolate Fudge Sauce recipe.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 709Total Fat: 57gSaturated Fat: 34gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 244mgSodium: 295mgCarbohydrates: 41gFiber: 1gSugar: 32gProtein: 10g
Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.