Easter Egg Cheesecakes
Easter Egg Cheesecakes are chocolate eggs stuffed with sweet and creamy no-bake cheesecake filling and topped off with swirls of chocolate and your favorite Easter sprinkles and candies. They are definitely little show-stoppers!
Equipment
- Silicone chocolate egg mold
Ingredients
For the chocolate eggs
- 2 cups (340g) candy melts I used Wilton. The bag is exactly 340g so I only needed one. I had enough chocolate left over to drizzle each egg with chocolate.
For the graham cracker crust
- 1/2 cup (50g) graham cracker crumbs
- 2 tablespoons sugar
- 1 tablespoon butter melted
For the cheesecake filling
- 1/2 cup (113g) heavy whipping cream
- 8 oz (227g) cream cheese, softened
- 3/4 cup (84g) powdered sugar
- 1 teaspoon lemon juice
- 1/2 tablespoon vanilla extract
Instructions
For the chocolate eggs
- Add chocolate candy melts to a glass bowl or measuring cup. Microwave chocolate in 30-second increments, stirring in between, until completely melted.
- Spoon melted chocolate into the egg cavity by the tablespoon. Using the spoon, spread the chocolate on the bottom and up the sides of each egg cavity until evenly coated.
- Put the candy mold with the melted chocolate into the refrigerator for 10 minutes.
- Remove candy mold from the refrigerator and make sure the chocolate is firm. If not, you can put it back into the refrigerator for a few more minutes until firm.
- Turn mold over and gently push each egg out of its cavity. Set eggs aside until ready to fill.
For the graham cracker crust
- Mix graham cracker crumbs and sugar together.
- Pour melted butter into the graham cracker crumb mixture and mix together with a fork until completely combined.
- Spoon about 1 1/2 tablespoons of the graham crackers into each egg cavity. Gently press the graham crackers into the bottom and up the sides of each egg cavity. Refrigerate until ready to fill.
For the cheesecake filling
- In the bowl of a stand mixer or a medium bowl with a hand mixer, using the whisk attachment, beat whipping cream on high until stiff peaks form. Refrigerate until ready to use.
- In the bowl of a stand mixer or a large bowl using a hand mixer, beat softened cream cheese on medium speed with a paddle attachment until smooth and creamy. Scrape down the sides of the bowl as needed.
- Add powdered sugar, lemon juice and vanilla extract to the cream cheese and beat until combined.
- With a rubber spatula or large spoon, fold the whipped cream into the cream cheese mixture until combined.
- Remove the eggs from the refrigerator and evenly spoon the cheesecake mixture into each cavity, making sure to fill to the top of the eggs.
- Use a small spatula or butter knife to spread the cheesecake flat and even with the chocolate egg.
- Decorate eggs with melted chocolate, Easter sprinkles and candies of your choice.
- Refrigerate cheesecakes for 2-3 hours to set before serving.
Notes
Store cheesecakes covered in the refrigerator for up to 3 days.
Cheesecakes can be frozen for up to 3 months in an airtight freezer bag or container.