Easy to make 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.
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.