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! 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…
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!
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! 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.
Here is what you will need to serve 4
Easter Egg Bowls
* I used my Best Ever Chocolate Fudge Sauce recipe
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.
Using either a food processor or a large bag with a rolling pin, blitz/bash the biscuits until they become fine crumbs. Then melt the butter 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, vanilla and icing sugar until smooth. (I recommend sifting in the icing sugar to remove any lumps.)
Then add in the sour cream & double cream 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.
Ideally do this step right before serving. Pour the double cream 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!
*I use my Best Ever Chocolate Fudge Sauce recipe.
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