Description
These no-bake cheesecake eggs are a fun, festive dessert that looks impressive but is surprisingly easy to make. Hollow chocolate eggs are filled with a fluffy, tangy cheesecake cream and topped with your favorite crunchy or colorful finishes. Perfect for Easter tables, spring parties, or a quick make-ahead treat.
Ingredients
Chocolate Shells
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8–10 hollow chocolate eggs (milk, dark, or white)
Cheesecake Filling
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8 oz (225 g) full-fat cream cheese, softened
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¼ cup powdered sugar
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½ tsp vanilla extract
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½ cup cold heavy cream (or whipping cream)
Optional Toppings
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Graham cracker or cookie crumbs
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Mini chocolate chips
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Sprinkles
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Chopped nuts
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Fresh berries
Instructions
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Prepare the eggs
Carefully unwrap the chocolate eggs.
If sealed, gently cut a small opening at the top with a small serrated knife using a light sawing motion. If they come in halves, separate them. -
Whip the cream
In a cold bowl, beat the heavy cream until soft peaks form. Set aside. -
Mix the cheesecake base
In another bowl, beat the softened cream cheese until completely smooth.
Add powdered sugar and vanilla. Beat until creamy. -
Fold together
Gently fold the whipped cream into the cream cheese mixture in two additions until light and fluffy. -
Fill the eggs
Spoon or pipe the filling into each chocolate egg, leaving a little space at the top. -
Decorate
Add crumbs, sprinkles, nuts, or mini chips on top. -
Chill
Refrigerate at least 30 minutes to firm up before serving.
Notes
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✅ Use full-fat cream cheese for best texture and stability.
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✅ Make sure cream is cold before whipping.
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✅ A piping bag makes filling cleaner and faster.
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✅ If shells crack, use the pieces as crunchy topping.
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✅ Too soft? Chill longer or freeze 15–20 minutes.