Easy No Bake Easter Cheesecake {In Easter Egg Bowls!}

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…

Easter Cheesecake topped with whipped cream, halved mini cadbury's creme eggs & chocolate sauce, in a chocolate easter egg bowl.

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.

Easter Cheesecake topped with whipped cream, halved mini cadbury's creme eggs & chocolate sauce, in a chocolate easter egg bowl.

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 and store.
  • 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!

 

Easter Cheesecake topped with whipped cream, halved mini cadbury's creme eggs & chocolate sauce, in a chocolate easter egg bowl.

Easy No Bake Easter Cheesecake {In Easter Egg Bowls!} Recipe

Here is what you will need to serve 4

Easter Egg Bowls

  • 2 x Hollow Chocolate Easter Eggs (approx 11cm Tall x 7cm Wide)

 

Biscuit Base

  • 75g Digestive Biscuits
  • 20g Unsalted Butter

 

Cheesecake Filling

  • 225g Full Fat Cream Cheese
  • 1/2 tsp Vanilla Extract
  • 55g Icing Sugar
  • 75ml Sour Cream
  • 100ml Double Cream

 

To Decorate

  • 150ml 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

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.

A knife, hot water and Easter eggs cut in half.

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.

Halved Easter eggs being filled with buttery biscuit crumbs.

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.)

No bake vanilla Easter cheesecake mixture in a stand mixer bowl.

Then add in the sour cream & double cream and beat again for a good 2-3 minutes until super thick and creamy.

No bake Easter vanilla cheesecake mixture in a stand mixer bowl.

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!)

Halved chocolate easter eggs filled with no bake vanilla Easter cheesecake.

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 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!

Easter Cheesecake topped with whipped cream, halved mini cadbury's creme eggs & chocolate sauce, in a chocolate easter egg bowl.

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Easter Cheesecake topped with whipped cream, halved mini cadbury's creme eggs & chocolate sauce, in a chocolate easter egg bowl.

Easter Cheesecake topped with whipped cream, halved mini cadbury's creme eggs & chocolate sauce, in a chocolate easter egg bowl.

Easy No Bake Easter Cheesecake {In Easter Egg Bowls!}

Easy No Bake Easter Cheesecake {In Easter Egg Bowls!}

Yield: 4 Servings
Prep Time: 30 minutes
Chill Time: 3 hours
Total Time: 3 hours 30 minutes
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 Hollow Chocolate Easter Eggs (approx 11cm Tall x 7cm Wide)

Biscuit Base

  • 75 g Digestive Biscuits
  • 20 g Unsalted Butter, Melted

Cheesecake Filling

  • 225 g Philadelphia Original Cream Cheese
  • 1/2 tsp Vanilla Extract
  • 55 g Icing Sugar, Sifted
  • 75 ml Sour Cream
  • 100 ml Double Cream

To Decorate

  • 150 ml Double Cream
  • 4-6 Mini Cadbury’s Creme Eggs, Halved
  • Chocolate Sauce *, To Drizzle

Essential Equipment

  • Food Processor
  • Electric Stand Mixer

Instructions

  1. 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.
  2. Blitz the biscuits in a food processor to fine crumbs then mix with melted butter.
  3. Divide biscuit crumbs between the egg bowls, press gently in place then chill in the fridge until needed.
  4. Cream together the cream cheese, vanilla & icing sugar in a stand mixer until blended well.
  5. Add the sour cream, double cream and mix on medium speed for 2 minutes until very thick and shiny.
  6. Pour cheesecake into the egg bowls and set in the fridge for 3 hours.
  7. To decorate, whip the double cream to soft peaks and spoon on the top. Finish with the Creme Eggs and drizzle with chocolate sauce. 
  8. Serve straight away.

Notes

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 709 Total Fat: 57g Saturated Fat: 34g Trans Fat: 1g Unsaturated Fat: 18g Cholesterol: 244mg Sodium: 295mg Carbohydrates: 41g Fiber: 1g Sugar: 32g Protein: 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.

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