An easy no-bake chocolate cheesecake recipe that's topped with your favourite Easter Eggs. Made with condensed milk, cream cheese, plenty of chocolate and a few other sweet things, this Easter Cheesecake dessert is perfect for the Easter weekend.

How to make Easter Cheesecake

Each layer of this cheese cake is no-bake – yay!

You'll need a 24.5cm (approx) round springform tin before you get started.

Okay, let's make the base.

Step 1: The base

The 3-ingredient base requires:

Marie Biscuits (or other plain, sweet biscuits), finely crushed
drinking chocolate
butter, melted.

You simply mix all of these ingredients together and press into the (greased) tin. Then pop it in the fridge to set while you make the filling.

Note that the precise quantities for the ingredients can be found in the recipe card at the bottom of the post.

Step 2: The filling

The ingredients for the filling include:

cream cheese
condensed milk
gelatine
milk chocolate, melted
thickened cream, whipped to soft peaks.

Beat the cream cheese and condensed milk until smooth.

Next, dissolve the gelatine in boiling water, and add this along with melted chocolate to the cream cheese mixture. Beat on medium until combined.

Fold in cream gently and then pour the mixture on top of the base and place into fridge to set for at least two hours.

Step 3: The Easter Egg topping

Now for the layer that takes this dessert from chocolate cheesecake to Easter Cheesecake!

You really can get creative here and decorate with your own favourite Easter Eggs, but here's what I used:

Chang's Fried Noodles
milk chocolate, melted
Maltesers, crushed
mini speckled eggs
Cadbury creme eggs
3 medium hollow Easter eggs.

Combine the melted chocolate and fried noodles and spread out onto a baking tray lined with baking paper. Allow to set.

Break up noodles and chocolate, once set, and place in a circle pattern a couple of centimeters inside the edge of the cheesecake to form a "nest" for your eggs.

Sprinkle Maltesers inside "nest" and then arrange the eggs in the nest.

Storing and enjoying

This cheesecake can be stored in the fridge for up to 3 days and is suitable for freezing.

Happy Easter!

More Easter Recipes

Check out these lovely Easter recipes of find the entire Easter Recipe collection here:

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