Individual Easter Egg Cheesecakes
We love these no-bake Easter Eggs for Spring. They're great for kids to help with and are great for gatherings, school parties, and snack.
Servings 6 servings
Calories 188kcal
Ingredients
Chocolate Shells
- 3 hollow chocolate Easter eggs about 0.7 oz / 20 g each
Cookie Crust
- ½ cup graham cracker crumbs digestive biscuits, or crushed cookies (50 g)
- 2 tablespoons (1/8 cup) unsalted butter melted
Cheesecake Filling
- 4 ounces cream cheese softened (113 g)
- 2 tablespoons (⅛ cup) powdered sugar
- ¼ cup heavy whipping cream cold (60 ml)
- ½ teaspoon vanilla extract
- 1 Pinch salt optional
Toppings (Optional)
- The rest of the cookie crust
- Mini chocolate eggs
- Melted chocolate for drizzling
- Edible flowers such as pansies or violas
Instructions
Prepare the Chocolate Egg Shells
- Unwrap the chocolate eggs.3 hollow chocolate Easter eggs
- Dip a sharp knife into hot water, wipe it dry, and carefully score along the seam of each egg. Repeat until the eggs separate cleanly into halves. Set aside.
Make the Cookie Crust
- In a small bowl, mix the cookie crumbs with the melted butter until the texture resembles damp sand.½ cup graham cracker crumbs, 2 tablespoons (1/8 cup) unsalted butter
- Divide the mixture evenly among the chocolate egg halves, pressing gently to form a firm base.
Make the Cheesecake Filling
- In a mixing bowl, beat the cream cheese and powdered sugar until smooth and creamy.4 ounces cream cheese, 2 tablespoons (⅛ cup) powdered sugar
- In a separate bowl, whip the cold heavy cream with the vanilla extract until stiff peaks form. Add salt if using.¼ cup heavy whipping cream, ½ teaspoon vanilla extract, 1 Pinch salt
- Gently fold the whipped cream into the cream cheese mixture until fully combined and light.
Assemble
- Spoon or pipe the cheesecake filling over the cookie bases, filling each chocolate shell to the top. Smooth the surface if desired.
- Refrigerate for at least 4 hours, or until set.
- Decorate and Serve
- Once set, sprinkle with the rest of the cookie crust, drizzle with melted chocolate and garnish with mini chocolate eggs or edible flowers if using.The rest of the cookie crust, Mini chocolate eggs, Melted chocolate, Edible flowers
- Serve chilled.
Storage
- Store covered in the refrigerator for up to 2 days
- Best enjoyed within 24 hours for optimal texture and appearance
Nutrition
Calories: 188kcal | Carbohydrates: 12g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 116mg | Potassium: 49mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 524IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 0.3mg
