Quick No Bake Easter Egg Cheesecake
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:
- 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.
- White and Milk Chocolate (30g each): Melted; used for garnishing and adding a decorative touch.
Step-by-step to make easter egg cheesecake
Follow these steps to assemble your Easter Egg Cheesecakes:
- Prepare the Chocolate Egg Shells: Carefully halve the chocolate Easter eggs using a warm knife to create clean edges.
- Whip the Cream: In a chilled bowl, beat 200ml of cold heavy cream until soft peaks form, ensuring a light and airy filling.
- Combine Cream Cheese Mixture: In a separate bowl, soften the cream cheese by beating it until smooth. Add the powdered sugar and vanilla extract, mixing until fully incorporated.
- Integrate Whipped Cream: Gently fold the whipped cream into the cream cheese mixture to maintain the airy consistency.
- Add Color and Crunch: If desired, divide the mixture and tint with pink and purple food coloring gels. Fold in the crushed M&M’s for added texture and flavor.
- Assemble the Cheesecakes: Spoon the cheesecake filling into each chocolate egg half, filling them halfway. Sprinkle a layer of crushed digestive biscuits over the filling, then top with more cheesecake mixture, smoothing the surface with a spatula.
- Chill: Place the filled eggs in the refrigerator for at least 2 hours to set.
- Garnish: Drizzle melted white and milk chocolate over the set cheesecakes for an elegant finish.
Tips for Success
- Use medium-sized eggs for better portion control—large eggs can be too rich!
- Always choose good-quality chocolate shells—they’re the foundation of this dessert.
- Want to get fancy? Add mini eggs, sprinkles, or edible flowers on top!
Serving Suggestions
Serve chilled as an Easter dessert centerpiece, or cut larger ones in half to share. They’re also great on a dessert platter for parties or birthdays!
Storage
Keep in the fridge for up to 3 days in an airtight container. Best served cold and fresh.
Variations
- Flavor Twists: Incorporate citrus zest, such as lemon or orange, into the cheesecake mixture for a refreshing twist.
- Different Chocolates: Experiment with dark or flavored chocolate eggs to vary the taste profile.
- Nutty Addition: Add chopped nuts like hazelnuts or almonds for an extra crunch and depth of flavor.
My Final Note
This recipe is a go-to for me every Easter. It’s fun, beautiful, and always gets a “wow” at the table—plus, the kids never leave leftovers. If you’re short on time but still want something festive and delicious, these no-bake cheesecake eggs are the perfect fix.
Other chocolates desserts
- Chocolate pot de creme recipe
- Chocolate Bread recipe (Chocolate Loaf Cake)
- No-Bake Chocolate Cheesecake
Easy to make easter egg cheesecake
Ingredients
- Chocolate Easter Eggs
- 200 g Cream Cheese like Philadelphia
- 300 g Heavy Cream 300ml
- 75 g Powdered Sugar
- 1 tsp Vanilla Extract
- Pink and Purple Food Coloring Gels
- 1/2 cup M&M’s
- 4 Digestive Biscuits
- 30 g White and Milk Chocolate
Instructions
- Prepare the Chocolate Egg Shells: Carefully halve the chocolate Easter eggs using a warm knife to create clean edges.
- Whip the Cream: In a chilled bowl, beat 200ml of cold heavy cream until soft peaks form, ensuring a light and airy filling.
- Combine Cream Cheese Mixture: In a separate bowl, soften the cream cheese by beating it until smooth. Add the powdered sugar and vanilla extract, mixing until fully incorporated.
- Integrate Whipped Cream: Gently fold the whipped cream into the cream cheese mixture to maintain the airy consistency.
- Add Color and Crunch: If desired, divide the mixture and tint with pink and purple food coloring gels. Fold in the crushed M&M’s for added texture and flavor.
- Assemble the Cheesecakes: Spoon the cheesecake filling into each chocolate egg half, filling them halfway. Sprinkle a layer of crushed digestive biscuits over the filling, then top with more cheesecake mixture, smoothing the surface with a spatula.
- Chill: Place the filled eggs in the refrigerator for at least 2 hours to set.
- Garnish: Drizzle melted white and milk chocolate over the set cheesecakes for an elegant finish.
