Easter Egg Cheesecake Recipe

Follow our recipe to make these egg-citing cheesecakes using our hazelnut white chocolate spread… A way to enjoy more than just your chocolate eggs this Easter!


For biscuit base:

  • 80g unsalted butter
  • 160g digestives, crushed

For cheesecake filling:

  • 150g white chocolate & hazelnut spread
  • 250g full fat soft cheese
  • 50g icing sugar
  • 2 tsp vanilla extract
  • 100g double cream
  • 50g mini eggs, crushed

For decoration:

  • 1 Easter egg
  • Cake decorations and sprinkles of your choice
  • 50g milk chocolate, melted


  1. Carefully crack open the Easter egg, keeping both halves intact.
  2. Melt the butter and add the crushed digestives, divide evenly between the egg halves, press down to compact and put in the fridge to set whilst you make the filling.
  3. Whisk all the filling ingredients together until it is a thick paste then divide evenly between the egg halves.
  4. Drizzle the melted milk chocolate over the top and put in the fridge to set for 4-5 hours.
  5. Have fun decorating!