Easter Egg Cheesecake

Easter Egg Cheesecake


These chocolate Easter eggs are filled with a creamy, chocolatey, cheesecake filling. Underneath lies a crumbly biscuit base and hidden away are gooey chunks of chocolate chip cookie dough – to give extra yumminess to this heavenly dessert. Topped off with mini chocolate eggs, sat on a nest of our vibrant blue and yellow sugar pearls...this is an Easter EGGSTRAVAGANZA!



100g Chocolate Chip Cookie Dough pieces

Yellow Sugar Pearls 

Blue Sugar Pearls

1 milk chocolate Easter egg halved

15g butter

85g digestive biscuits crushed

200g cream cheese

35g caster sugar

100ml double cream

10g milk chocolate 

10g white chocolate

6 mini chocolate eggs




  1. Carefully cut the Easter egg in half, to avoid cracking the egg. It's best to instead run a sharp, warmed knife along the seamline, until it naturally falls in half.
  2. Half a chocolate Easter egg, cut side up. The egg is surrounded by ingredients to make Easter Egg cheesecake.
  3. Crush the biscuits (either by hand or in a blender) until you have a crumb. Pop into a bowl.
  4. Melt the butter and pour into the biscuits. Mix until all the butter is absorbed.
  5. Spoon the biscuit mix into the bottom of the egg half.
  6. Press gently with your thumbs to compress the biscuit, taking care not to break the egg. Place it in the fridge to chill while you make the filling.
  7. Put the cream cheese, sugar and cream in a bowl. Whisk until very thick and stiff.
  8. Melt the milk chocolate, allow it to cool and then pour it into the filling bowl. Fold through.
  9. Spoon the filling carefully into the egg, gradually add the cookie dough pieces and smooth over with a warmed knife. 
  10. Drizzle with the chocolate and top the sugar pearls as you wish & the mini chocolate eggs before placing in the fridge for at least 2 hours to set.

    Happy Easter!