Easter is the perfect time to get creative in the kitchen, and what could be more delightful than combining the joy of Easter eggs with the creamy indulgence of cheesecake? This recipe shows you how to make adorable cheesecake in chocolate eggs, a simple no-bake dessert with a delicious salted caramel twist. Get ready to impress your friends and family with this easy and unique Easter treat.
Why You’ll Love This Recipe
This recipe takes the classic cheesecake and gives it an Easter makeover with a delightful surprise inside a chocolate egg. But the real magic is in the salted caramel!
Salted Caramel Twist: The addition of a layer of homemade salted caramel sauce elevates the flavor profile of these cheesecake chocolate eggs, creating a delightful contrast between sweet and savory.
Taste and Texture Sensation: The creamy cheesecake filling, the crunchy biscuit base, and the gooey salted caramel create a symphony of textures and flavors that will tantalize your taste buds. The salted caramel perfectly complements the sweet cheesecake, offering a balanced and irresistible treat.
Effortless Elegance: These cheesecake chocolate eggs are incredibly easy to make and require no baking! Perfect for a quick and impressive Easter dessert.
The Perfect Easter Treat: These are ideal for Easter celebrations, guaranteed to bring smiles and impress everyone with their gourmet look and delicious taste. If you’re looking for more inspiration, check out these easy Easter dessert recipes!
Ingredients Needed
- 1 Large Easter egg (approx 150g)
- 60 g Digestive biscuits
- 25 g Butter or baking spread (melted)
- 235 g Full fat cream cheese
- 40 g Icing sugar
- 1 tsp Vanilla extract
- 95 ml Double cream
- 15 g Dark chocolate (melted)
- 8 Mini eggs (or more if you like!)
- 2 Kit Kat bunnies (optional)
Ingredient Notes & Substitutions
Easter Eggs: This recipe works best with a large, hollow chocolate Easter egg. You can use milk, dark, or white chocolate depending on your preference. Consider the thickness of the chocolate shell – a slightly thicker egg will be easier to work with. For more information on the different types of chocolate, you can visit Wikipedia’s page on chocolate to learn more about its composition and varieties. Consider the thickness of the chocolate shell – a slightly thicker egg will be easier to work with. For more information on the different types of chocolate Easter eggs available and which are best for this recipe, do a quick search online.
Digestive Biscuits: If you can’t find Digestive biscuits, graham crackers (the US equivalent) work perfectly. You could also use ginger nuts or Hobnobs for a slightly different flavor.
Dairy-Free/Vegan: To make this recipe dairy-free or vegan, substitute the cream cheese, butter, double cream, and dark chocolate with suitable dairy-free or vegan alternatives.
Cream Cheese: For the best texture and flavor, I highly recommend using full-fat Philadelphia cream cheese. It creates a smooth and creamy filling that sets beautifully.
How to Make Cheesecake in Chocolate Eggs
Let’s get started on creating these delightful Easter treats! The addition of salted caramel really does elevate this recipe.
Step 1: Cutting the Easter Egg
To cut the Easter egg in half neatly, warm a large sharp knife under a hot water tap. Carefully dry it off, then very gently press it around the egg where the seam is. Keep slowly and gently working your way around the egg, re-warming the knife if needed, until the two halves separate. The cut should be clean and even. Don’t rush this step; patience prevents breakage!
Step 2: Making the Biscuit Base
To make the biscuit base, crush the Digestive biscuits into fine crumbs. You can do this using a food processor for speed, or by placing the biscuits into a sandwich bag or a bowl and gently bashing them with the end of a rolling pin. Melt the butter, either in the microwave or in a small pan, and add it to the biscuit crumbs. Mix well until the mixture looks like wet sand and holds together when pressed.
Step 3: Preparing the Cheesecake Filling
To make the cheesecake filling, put the full fat cream cheese, icing sugar, and vanilla extract into a mixing bowl and mix with an electric mixer until smooth. Add the double cream and mix until thick and the filling holds its shape. Using an electric mixer is key to a smooth, lump-free filling.
Step 4: Assembling the Cheesecakes
Divide the biscuit base evenly between the Easter egg halves. Use the back of a small spoon to press it down gently until it is compact and even. Next, add a generous layer of salted caramel sauce (see recipe below). Finally, divide the cheesecake filling between the Easter egg halves and use a small palette knife, or the back of a small spoon, to gently press the mixture into them and smooth the top.
Step 5: Setting and Decorating
Put the assembled cheesecakes into the fridge to set for 2 hours. Once set, melt the dark chocolate. You can do this in the microwave, starting with a 30-second blast, then stir. Blast in 10-second intervals, stirring between each one. Drizzle the melted dark chocolate over the top of the cheesecakes, and decorate with the Mini Eggs and Kit Kat bunnies – or any Easter treats you prefer. Serve immediately, or store in the fridge for 3-4 days.
Homemade Salted Caramel Sauce
Here’s how to make a simple salted caramel sauce from scratch:
- 100g granulated sugar
- 50g unsalted butter, cubed
- 60ml double cream
- 1/4 tsp sea salt
In a medium saucepan, melt the sugar over medium heat, stirring constantly until it dissolves and turns an amber color. Be careful not to burn the sugar. Remove from heat and add the butter, stirring until melted and smooth. Slowly pour in the double cream, stirring constantly. Return to low heat and cook for 1-2 minutes, stirring constantly, until the sauce thickens slightly. Stir in the sea salt. Let the caramel cool slightly before using. If you prefer, you can use a store-bought salted caramel sauce.
Preventing a Soggy Biscuit Base
To prevent the biscuit base from becoming soggy, chill it well before adding the cheesecake filling. For extra protection, consider brushing the chilled biscuit base with a thin layer of melted chocolate. The chocolate acts as a moisture barrier, keeping the base crisp.
Pro Tips & Troubleshooting
Pro Tips
- Use full-fat cream cheese and double cream for the best texture.
- Weigh your ingredients for accuracy, especially when making the salted caramel sauce.
- Chill the biscuit base well before adding the cheesecake filling to prevent sogginess.
- Use a palette knife or the back of a spoon to smooth the cheesecake filling for a professional finish.
- Decorate the cheesecakes just before serving for the best presentation.
- Make the salted caramel sauce in advance to save time on the day.
Common Mistakes to Avoid
- Overmixing the cheesecake filling can cause it to become runny. Mix only until smooth.
- Setting the cheesecake filling in the freezer can affect the texture, making it icy.
- Not chilling the cheesecakes for long enough will prevent them from setting properly. Allow at least 2 hours.
- Using low-fat cream cheese or double cream will result in a looser consistency. Stick to full-fat options.
Serving & Storage
Serving Ideas
Serve the cheesecake chocolate eggs chilled. Garnish with extra Mini Eggs, Kit Kat bunnies, or a drizzle of caramel sauce for an extra touch of indulgence. You can also serve them with a scoop of ice cream or whipped cream, if desired.
Storage and Make-Ahead
Store the cheesecake chocolate eggs in the fridge for up to 3-4 days. They can be made 1-2 days in advance, making them perfect for stress-free Easter entertaining. When transporting, keep refrigerated and place in a container to prevent damage.
Conclusion
These Cheesecake Chocolate Eggs with Salted Caramel are the perfect Easter dessert: easy to make, no-bake, impressive, and absolutely delicious. The salted caramel twist elevates the classic cheesecake to a new level of flavor complexity. Even if you’re a beginner in the kitchen, this recipe is simple enough to master. Feel free to experiment with different toppings and flavor combinations to create your own unique Easter treat. Share this recipe with your friends and family and spread the Easter joy!
If you’re interested in the science behind caramelization, which is key to making salted caramel, you might find this article on Exploratorium insightful.
FAQ
What size Easter egg is this recipe for? This recipe is designed for a large Easter egg, approximately 150g.
How do you cut the Easter egg in half neatly? Warm a sharp knife under hot water, dry it, and gently press it around the seam of the egg.
Can you make this recipe in advance? Yes, you can make the cheesecakes 1-2 days in advance and store them in the fridge.
Can you freeze the cheesecake? Freezing is not recommended as it can affect the texture of the cheesecake filling.
Can this cheesecake be made gluten free? Yes, use gluten-free biscuits for the base.
Can this cheesecake be made dairy free? Yes, use dairy-free cream cheese, butter, and chocolate alternatives.
Easy Cheesecake Chocolate Eggs Recipe with Salted Caramel
Ingredients
Method
- Warm a large sharp knife under a hot water tap. Carefully dry it off, then very gently press it around the egg where the seam is. Keep slowly and gently working your way around the egg, re-warming the knife if needed, until the two halves separate. The cut should be clean and even. Don't rush this step; patience prevents breakage!
- Crush the Digestive biscuits into fine crumbs using a food processor or by placing the biscuits into a sandwich bag and gently bashing them with a rolling pin. Melt the butter and add it to the biscuit crumbs. Mix well until the mixture looks like wet sand and holds together when pressed.
- Put the full fat cream cheese, icing sugar, and vanilla extract into a mixing bowl and mix with an electric mixer until smooth. Add the double cream and mix until thick and the filling holds its shape. Using an electric mixer is key to a smooth, lump-free filling.
- Divide the biscuit base evenly between the Easter egg halves. Use the back of a small spoon to press it down gently until it is compact and even. Next, add a generous layer of salted caramel sauce. Finally, divide the cheesecake filling between the Easter egg halves and use a small palette knife, or the back of a small spoon, to gently press the mixture into them and smooth the top.
- Put the assembled cheesecakes into the fridge to set for 2 hours. Once set, melt the dark chocolate in the microwave, starting with a 30-second blast, then stir. Blast in 10-second intervals, stirring between each one. Drizzle the melted dark chocolate over the top of the cheesecakes, and decorate with the Mini Eggs and Kit Kat bunnies. Serve immediately, or store in the fridge for 3-4 days.
- In a medium saucepan, melt the sugar over medium heat, stirring constantly until it dissolves and turns an amber color. Be careful not to burn the sugar. Remove from heat and add the butter, stirring until melted and smooth. Slowly pour in the double cream, stirring constantly. Return to low heat and cook for 1-2 minutes, stirring constantly, until the sauce thickens slightly. Stir in the sea salt. Let the caramel cool slightly before using. If you prefer, you can use a store-bought salted caramel sauce.
Notes
