No-Bake Cheesecake Filled Easter Eggs

Thanks to these no-bake cheesecake-filled Easter eggs, you’ll never have leftover Easter candy again!

Just fill hollow Easter eggs with a dreamy, smooth, perfectly sweet cheesecake and top it off with caramel and whipped cream. How easy is that?

And if you want it extra tasty, add chunks of brownie, pound cake, cookies, and more!

Easy Cheesecake Easter Eggs

Okay, okay - there’s nothing wrong with leftover Easter candy. 

In fact, that’s the best part!

But if you happen to have a few too many eggs and want a fun and easy dessert idea, try these cheesecake-filled chocolate eggs!

They’re the perfect Easter treat and are super versatile. 

Use store-bought brownie bites, pre-made cake or cookies, and even jarred sauce if you want. 

The filling comes together in minutes, and it’s ready to serve in a flash. 

Cheesecake Easter Egg Ingredients

As mentioned, this is an easy no-bake Easter dessert. The most you have to do is whip up the filling!

Of course, the amount of filling needed will depend on the size of the eggs you choose. And it also depends on how much filling you use. 

For example, with cake chunks in the mix, you’ll need less. 

But as a general guide, this recipe makes about 500 grams of filling.

Mini easter eggs (100 grams) will need 50-100 grams of filling, while larger eggs, (200 grams) will need closer to 150-200 grams of filling.

Here’s a list of what you’ll need:

• Easter Eggs - I recommend smaller Easter Eggs since the filling is so rich. The ones that’re about 100 grams, such as the mini Freddo or Mini Egg boxes. But if you’re a big dessert lover or want to share, go for the 200 gram boxes. 
• Heavy Whipping Cream - it lightens up the cheesecake filling so it’s not too dense.
• Cream Cheese - of course. Use full-fat for the best results.
• Granulated Sugar - the sweetener. You don’t need a lot since it’s literally served in a chocolate shell.
• Powdered Sugar - for another layer of sweetness. Feel free to leave it out.
• Sour Cream - for that signature cheesecake tang.
• Lemon Juice - to brighten the mix. 
• Vanilla - for sweet warmth. 

Extras and Mix-Ins

So here’s the fun part - you can modify these bad boys however you like!

As you can see from the images, I added brownie chunks, caramel sauce, and whipped cream. 

But the sky’s the limit!!

To keep things easy, I use store-bought, pre-made mix-ins. But if you want to make things yourself, go for it!

Either way, here’s a few fun ideas:

• Brownie Bites - grab a box or make a batch of fudgy brownies (cool and cut them into chunks). 
• Carrot Cake - it’s Easter, after all! 
• Gingerbread Brownies - it’s not just for the holidays, you know. The fudgy texture and light spice is a delicious contrast to the creamy cheesecake filling. 
• Pound Cake - always a great option and it’s available in a ton of flavors. I like lemon drizzle, but feel free to use peanut butter, chocolate, or plain.
• Cookies - want a fun layer of crunch? Add roughly chopped chocolate chip cookies and cookie crumbs to the top.
• Muffins - another great choice, muffins are soft, tender, and deliciously sweet. Go for red velvet, blueberry, or lemon poppyseed. 
• Banana Bread - or any quick bread you like!

How to Assemble Cheesecake Filled Easter Eggs

With store bought mix-ins and extras, these Easter treats come together in a snap. The hardest part is waiting for them to chill.

That said, remember that if you’re making something from scratch (be it the cake, brownie, or caramel sauce), it needs to cool fully before you use it. So you need to keep that in mind and make it ahead.

Also, I highly recommend chilling the Easter eggs before you start. The harder the chocolate, the less likely it is to break.

As for the filling, it’ll set in the shell, so you don’t need to worry about making that ahead. 

Here’s the basic steps:

1. Carefully break the hollow eggs in half (it’s okay if they break a little around the rim).
2. Place in the fridge for 20-30 minutes. 
3. Cut any desired extras (cake, brownies, etc) into small chunks and add a layer to the bottom of the chocolate shell.
4. Drizzle in some caramel sauce, then spoon or pipe the cheesecake filling over the top.
5. Add another layer of extras and sauce and top with piped whipped cream.

Another option for the extras is to carefully add a layer inside the egg shell, as you can see above. 

Make sure the chocolate is cold then gently press the sponge in an even layer before adding the filling. I used bakery muffins because they’re super soft and easy to find. 

Easy Caramel Sauce Recipe

Since this is no-bake Easter dessert is served in a chocolate shell, I like it with caramel. It’s sweet and indulgent, but it’s not overly rich.

Of course, you can add chocolate sauce if you like. Or serve it without sauce! It’s totally up to you.

But if you want caramel cheesecake goodness, here’s my super simple recipe:

• 215 grams Light Brown Sugar, packed (1 cup)
• 4 tablespoons Unsalted Butter
• 1 teaspoon Sea Salt
• 60 ml Half and Half (1/2 cup)
• 1 tablespoon Vanilla Extract/Paste

How to make:

1. Place all ingredients into a medium saucepan with a heavy-bottomed pot.
2. Warm and stir over low heat until the butter melts. Then whisk constantly until it thickens (8-10 minutes - it will thicken more as it cools.)
3. Strain the caramel sauce into a glass, heat-proof jar or container and leave to cool. 
4. Store (when cold) with a lid for up to 2 weeks.