Description
These no-bake cheesecake eggs are a fun, festive dessert that looks impressive but is surprisingly easy to make.
Ingredients
Scale
- 8–10 hollow chocolate eggs (milk, dark, or white)
- 8 oz (225 g) full-fat cream cheese, softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- ½ cup cold heavy cream (or whipping cream)
- Graham cracker or cookie crumbs
- Mini chocolate chips
- Sprinkles
- Chopped nuts
- Fresh berries
Instructions
- 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.
- In a cold bowl, beat the heavy cream until soft peaks form. Set aside.
- In another bowl, beat the softened cream cheese until completely smooth. Add powdered sugar and vanilla. Beat until creamy.
- Gently fold the whipped cream into the cream cheese mixture in two additions until light and fluffy.
- Spoon or pipe the filling into each chocolate egg, leaving a little space at the top.
- Add crumbs, sprinkles, nuts, or mini chips on top.
- Refrigerate at least 30 minutes to firm up before serving.
Notes
- Perfect for Easter tables, spring parties, or a quick make-ahead treat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Cheesecake Filled Chocolate Eggs, No-Bake Dessert, Easter Dessert