Easter Egg Cheese Cake

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Preparation Time:  40 minutes

Servings: 4 people

Ingredients Needed

For the cheesecake

75g Digestive Biscuits, Crushed

40g Butter, melted

340g Quescrem/ Arla Cream Cheese

50g caster sugar

200ml Everstyle/ Arla Whipping Cream

For the chocolate drizzle

50g Benns Dark Chocolate, broken into pieces

50ml Everstyle/ Arla Whipping Cream

For the decoration

2 large chocolate Easter eggs, halved

3 Malteser bunnies

10 Mini Eggs

10 mini Creme Eggs


Use a knife dipped in hot water to separate the chocolate Easter Eggs. Set aside


In a bowl, mix the crushed biscuits and melted butter. Divide equally between the chocolate eggs and press gently into the bottom. 

Leave in the fridge to set while you make the cheesecake layer.


In a large bowl, mix the soft cheese and sugar together for 2-3 minutes until it's smooth.

Pour in the double cream and keep whisking until the cheesecake batter is nice, thick and silky.

Spoon equally between the chocolate eggs and smooth over.

Leave to set in the fridge for at least 1 hour.


Once the cheesecakes have set, move onto making the chocolate drizzle. Heat the cream up in a small pan until it's bubbling.

Pour over the chocolate pieces, and leave for 2 minutes.

Stir the chocolate and cream until it's mixed together. Pour into a piping bag.


Drizzle the chocolate sauce over the cheesecakes. Press in your favourite Easter chocolate toppings. Keep the cheesecakes in the fridge until you're ready to serve!

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