Chocolate Cheesecake Filled Easter Eggs Recipe

These Chocolate Cheesecake Filled Easter Eggs are super cute and such a fun, delicious way to use up any leftover Easter chocolate. Medium chocolate Easter eggs are split in half and filled with chocolate cake crumbs, a no bake smooth, creamy chocolate cheesecake, a luxurious caramel sauce and topped with Easter chocolates. If you want t make your own caramel sauce, I have a recipe here alongside my Salted Caramel Cheesecake Recipe. Alternatively, you can buy in the caramel sauce already premade like this delicious caramel sauce by Irish owned, Love a Little Sauces.

So ow do I make these Chocolate Cheesecake filled Easter Eggs from scratch?

This recipe is really easy to throw together – all you need is a mixing bowl, a microwave safe bowl and a hand whisk. (piping bag optional)

To begin making the cheesecake, start by placing the dark chocolate into a microwave safe bowl. Melt this for 30 seconds and stir. Return to the microwave for 10 second bursts until fully melted. Using a tiny bit of the chocolate, spread a little onto the bottom of the outside of each Easter egg half. Press the melted chocolate onto a plate or flat tray to stick it to prevent the shell from moving around as you fill.

Add the cream cheese and icing sugar to a mixing bowl and whisk together until smooth. Add in the cream and whisk again until combined. Pour all of the dark chocolate into the cheesecake mix and whisk again until thick and smooth. Transfer the cheesecake mix into a piping bag (optional). Make crumbs from your chocolate cake/brownie/cupcake whatever you have on hand by breaking into small pieces with your hands. Add a few tablespoons of the crumbs into the base of each egg, keeping back a spoonful for decoration. Pipe or spoon the chocolate cheesecake into the Easter egg to about halfway full. Generously spoon a few tablespoons of caramel sauce onto the cheesecake mix. Top with more chocolate cheesecake and drizzle with a little or caramel sauce. Add your Easter chocolate and remaining cake crumb.

Chill for 1 hour before serving. Any leftovers can be placed into an airtight container and kept for up to 3 days in the fridge.

How do I split a Chocolate Easter Egg in half without breaking it?

To split a chocolate Easter egg cleanly in half without breaking it, use a small serrated, sharp knife. Gently trace around the edge of the egg and slowly cut around, using a sawing motion. The chocolate Easter egg should come apart easily and cleanly.

For more Cheesecake Recipes, check out my Spiced Pumpkin Cheesecake or my Salted Caramel Pecan Baked Cheesecake.

If you’re interested in more No Bake Dessert Recipes, why not take a peek at my No Bake Desserts Category, here?