Easter Egg Cheesecake

This long Easter weekend, get the kids in the kitchen. Start them off with this fabulous dessert which uses marshmallow Easter eggs.

Prep Time 20 minutes
Refrigerate 2 hours
Total Time 2 hours 20 minutes
Course Dessert, Snack
Servings 6 people


To decorate:

  • mini eggs
  • melted chocolate
  • mini marshmallows


  • Crush all of the malt biscuits in a blender. Add the melted butter and stir until evenly combined.
  • Press this biscuit base mixture into a greased and lined tin, then freeze for 1 hour.
  • In a bowl, whip together the cream cheese and icing sugar until soft and light.
  • Place the marshmallow Easter eggs in a microwave safe bowl and cook for 30 seconds, stopping to stir every 10 seconds. Mix the melted eggs into the cream cheese and icing sugar mix until completely incorporated.
  • Remove biscuit base from the freezer. Dollop Easter egg filling on top and smooth out with a spoon. Cover and refrigerate for at least 1 hour.
  • To decorate, sprinkle with mini eggs and marshmallows, then drizzle with melted chocolate. Refrigerate to set and serve.
  • Happy Easter!
Keyword vegetarian
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