Easter Egg Cheesecake Recipe

A candy Easter egg paired with a smooth and creamy cheesecake filling in this outrageously decadent dessert. If you like the rich and tangy taste of cheesecake, you will love this homemade candy egg stuffed with a luscious cheesecake filling in a pressed crumb and candy shell. These are individually portioned, and since the containers are candy, fully edible.

These individual, no-bake, Easter egg cheesecakes are perfect for your holiday meal. From the candy crust to the creamy filling, these are a delicious holiday treat your whole family will enjoy.

Easter Egg Cheesecake Recipe

This is a colorful dessert! It is great for your Easter celebrations although you could certainly adapt the recipe for another holiday with a different mold and other gel colorant colors. If you prefer no colorant, you may want to choose a chocolate shell with the white cheesecake and then really overdecorate the top in your holiday theme!

These are adorable and the perfect ending to your Easter festivities. This Easter egg recipe is not traditional, but it certainly is tasty!

Tips and tricks for making these Easter Egg Cheesecakes

● Candy choices can be yellow, green, white, chocolate (milk chocolate, dark chocolate), pink, blue, or mix, and match for your chocolate shells.
● The toppings can be minimal as shown with mini eggs, or extravagant with chocolate bunnies, more candy eggs, a caramel sauce or chocolate drizzle. Jelly beans, mini Cadbury eggs, sprinkles, or other Easter candy of your choice can be used to decorate your Easter cheesecake!
● Oreos, Biscoff cookies, butter cookies, Graham crackers can be used in place of the shortbread cookies for cookie or biscuit crumbs. Graham cracker crumbs can also be purchased in the baking aisle of your local grocery store.
● If your cheesecake filling does not set, it was probably not whipped enough. Make sure you whip the filling until it is both smooth and thick. It needs to spread but not runny. The gelatin will help with the set-up, however.
● I do not recommend low-fat or no-fat cream cheese for this dessert.
● Make certain you use heavy whipping cream.
● You can make the cheesecake plain, but the rainbow colors are so Easter-ish!
● Unflavored gelatin 5 pieces, 10 grams, 2½ – 3 teaspoons, 1 packet. Here are some gelatin basics from Knox Gelatin
● This is the pan used to make these Easter egg halves. If you make a mini egg cheesecake, you will have more servings. You may have to adjust the amount of melted chocolate and cookie crumbs for the cheesecake base.
● All ingredients used in this recipe are commonly found at your local grocery store.

If you enjoy cheesecake recipes, try one of these:

● Chocolate Cheesecake Recipe
● Company Cheesecake Recipe
● Sour Cream Cheesecake Recipe

If you are looking for Easter desserts, try one of these Easter dessert recipes:

● Carrot Cake Cupcakes Recipe
● Easy Coconut Cake Recipe
● No-Bake Coconut Balls Recipe

Easter Egg Cheesecake Ingredients:

● 1 cup White Chocolate Melts
● 1 packet Unflavored Gelatin
● 3 Tablespoons Cold Water
● 10 Shortbread Cookies
● 2 Tablespoon Butter (melted)
● 2 cups Full Fat Cream Cheese (room temperature)
● ½ cup Granulated Sugar
● 1 cup Heavy Whipping Cream
● 2 Tablespoons Lemon Juice
● 1 teaspoon Vanilla Extract
● ¼ tsp Gel Food Colors (blue-green-yellow-pink)
● Chocolate or candy eggs, sprinkles

Easter Egg Cheesecake Mise en Place:

● Easter Egg Mold
● Mini Food Processor
● Small Bowl(s)
● Large Bowl(s)
● Measuring Cup
● Measuring Spoons
● Stand Mixer or Hand-held Mixer
● Spatula
● Spoon

Easter Egg Cheesecake Directions:

1. Place the white chocolate pieces in a bowl, melt them for 1 minute in 30-second intervals until the melted chocolate is smooth and creamy. Do not burn or overheat.

2. Divide the chocolate into the 8 egg molds and spread with the back of the spoon. The chocolate must be thick because it will help you to get off the chocolate from the mold easier.
3. Chill in the fridge for 10 minutes. The chocolate will be set up quickly. (Keep in fridge until ready for the crumbs.)

4. Wet the gelatin with cold water and put it into the fridge for 10 minutes until it absorbs the water.

5. Place the cookies in a mini food processor and pulse until they are fine crumbs.

6. Place the cookies crumbs into a small bowl. Add the melted butter, and combine. Set aside.

7. In a large mixing bowl, place the cream cheese and whisk with a mixer (hand or stand).

8. Add the sugar to the cream cheese and continue to whisk. Do not forget to scrape the sides of the bowl.
9. In a separate bowl, add the lemon juice to the heavy cream and mix it together until it thickens.

10. Add the cheese mixture and vanilla to the whipped cream mixture and mix on a medium speed until it is a smooth consistency.
11. Take out the gelatin from the fridge and melt in the microwave for 10 seconds, then add into the cream cheese mixture.

12. Divide the cream cheese mixture into 4 cups and add one gel food color to each cup. Mix. Add more gel colorant as needed until you achieve your desired color. Be sure to scrape the side of the bowl to incorporate all the colors evenly.

13. Take the mold out of the refrigerator divide the crumbs into each chocolate and press with hand or back of the spoon.

14. Divide each colored cheesecake mixture evenly among the eight egg molds one layer at a time until you have used all the cheesecake. The layers should resemble a rainbow.

15. Chill in the fridge for a minimum of one hour.

16. Decorate each egg cheesecake with sprinkles and Easter chocolate eggs.

17. Take out from the mold and serve.

18. Store the Easter egg cheesecake leftovers in the fridge covered with plastic wrap.

Yield: 1

Easter Egg Cheesecake Recipe

Print

Easter Egg Cheesecake Recipe. A candy Easter egg paired with a smooth and creamy cheesecake filling in this outrageously decadent dessert. If you like the rich and tangy taste of cheesecake, you will love this homemade candy egg stuffed with a luscious cheesecake filling in a pressed crumb and candy shell. These are individually portioned, and since the containers are candy, fully edible.

Prep Time 15 minutes

Additional Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

• 1 cup White Chocolate Melts
• 3 teaspoons Unflavored Gelatin
• 3 Tablespoons Cold Water
• 10 Shortbread Cookies
• 2 Tablespoon Butter (melted)
• 2 cups Full Fat Cream Cheese (room temperature)
• ½ cup Granulated Sugar
• 1 cup Heavy Whipping Cream
• 2 Tablespoons Lemon Juice
• 1 teaspoon Vanilla Extract
• ¼ tsp Gel Food Colors (blue-green-yellow-pink)
• Chocolate or candy eggs, sprinkles

Instructions

1. Place the white chocolate pieces in a bowl, melt them for 1 minute in 30-second intervals until the melted chocolate is smooth and creamy. Do not burn or overheat.
2. Divide the chocolate into the 8 egg molds and spread with the back of the spoon. The chocolate must be thick because it will help you to get off the chocolate from the mold easier.
3. Chill in the fridge for 10 minutes. The chocolate will be set up quickly. (Keep in fridge until ready for the crumbs.)
4. Wet the gelatin with cold water and put it into the fridge for 10 minutes until it absorbs the water.
5. Place the cookies in a mini food processor and pulse until they are fine crumbs.
6. Place the cookies crumbs into a small bowl. Add the melted butter, and combine. Set aside.
7. In a large mixing bowl, place the cream cheese and whisk with a mixer (hand or stand).
8. Add the sugar to the cream cheese and continue to whisk. Do not forget to scrape the sides of the bowl.
9. In a separate bowl, add the lemon juice to the heavy cream and mix it together until it thickens.
10. Add the cheese mixture and vanilla to the whipped cream mixture and mix on a medium speed until it is a smooth consistency.
11. Take out the gelatin from the fridge and melt in the microwave for 10 seconds, then add into the cream cheese mixture.
12. Divide the cream cheese mixture into 4 cups and add one gel food color to each cup. Mix. Add more gel colorant as needed until you achieve your desired color. Be sure to scrape the side of the bowl to incorporate all the colors evenly.
13. Take the mold out of the refrigerator divide the crumbs into each chocolate and press with hand or back of the spoon.
14. Divide each colored cheesecake mixture evenly among the eight egg molds one layer at a time until you have used all the cheesecake. The layers should resemble a rainbow.
15. Chill in the fridge for a minimum of one hour.
16. Decorate each egg cheesecake with sprinkles and Easter chocolate eggs.
17. Take out from the mold and serve.
18. Store the Easter egg cheesecake leftovers in the fridge covered with plastic wrap.

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Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 593Total Fat: 45gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 128mgSodium: 297mgCarbohydrates: 40gFiber: 0gSugar: 33gProtein: 8g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

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