Stuffed Easter Egg Cheesecakes

Stuffed Easter Egg Cheesecakes

Right, this one is genuinely one of the most fun things we've ever made for Easter. We hollow out chocolate Easter eggs and fill them with the creamiest, most indulgent no-bake cheesecake filling you can imagine, and the result is absolutely ridiculous in the best possible way. You get that snap of chocolate shell, then this rich, velvety cacao and cream cheese filling inside. It looks like you've spent hours on it, but honestly it comes together so quickly. Make these for an Easter gathering and watch everyone absolutely lose their minds.

Cook: 20 min
Serves 6

Before You Start

  • Electric beater or hand whisk
  • 2 large bowls
  • Refrigerate for at least 2 hours to set

Ingredients

  • 2 large hollow plant-based Easter eggs
  • 600g plant-based cream cheese
  • 100g icing sugar
  • 250g plant-based double cream
  • 1 tsp cacao powder
  • leftover Easter egg chocolates
  • 200g plant-based Mini Eggs
  • plant-based salted caramel sauce

Method

1

Make the filling

  • Place the double cream into a bowl and whisk until thick.
  • In a separate bowl, add the cream cheese and briefly blitz with an electric beater to soften slightly, then mix together with the icing sugar and cacao.
  • Fold the whipped cream into the cream cheese bowl and mix well until the mixture comes together, blitzing briefly with the beaters again if needed to make it more malleable.
2

Fill the Easter Eggs

  • Hollow out the 2 large Easter eggs and fill both with the cream cheese mixture.
  • Even the mixture out before topping with some leftover Easter egg chocolate and some crushed mini eggs.
  • Drizzle over some salted caramel sauce and place in the fridge to set.

Tips & Variations

  • Use good quality Easter eggs: The shell is part of the dessert here, so it's worth getting a decent chocolate egg. Thicker shells are easier to work with and won't crack on you when you're hollowing them out.
  • Chill before serving: We find these work best when they've had at least an hour in the fridge after filling. It helps the cheesecake set up properly and makes the whole thing much easier to eat.
  • Get creative with toppings: Once filled, you can go wild. Mini eggs pressed into the top, a dusting of icing sugar, a little drizzle of melted chocolate. Henry always adds a few extra mini eggs because, well, why wouldn't you.

Why This Works

The trick is getting the cream cheese filling to the right consistency before you pipe it in. Whipping the cream separately first, then folding it into the cream cheese mixture, gives you that light but stable texture that holds its shape inside the egg without being stodgy. The cacao in there adds a deep chocolatey flavour that works with the egg shell rather than fighting it. Trust us, it's all about the fold.