Easter Cheesecake Recipe with chocolate mini eggs on top

Easter cheesecake

  • 8
  • A little effort

Celebrate Easter with our decadent chocolate cheesecake, topped with a show-stopping combination of crushed biscuits and chocolate eggs


Make this impressive Easter cheesecake recipe then check out our Easter cupcakes, Easter simnel cake, hot cross buns and more Easter baking ideas.

Looking for more indulgent cheesecake recipes? Try our chocolate cheesecake, vegan chocolate cheesecake, vanilla cheesecake and plenty more.



  • milk chocolate 200g, chopped
  • full-fat soft cheese 360g, at room temperature
  • caster sugar 150g
  • eggs 2 large, at room temperature
  • soured cream 150g, at room temperature
  • malted milk powder 3 tbsp
  • cocoa powder 1 tbsp, plus extra for dusting
  • chocolate shavings to serve
  • Maltesers 20g, bashed
  • malted milk biscuits 20g, broken into pieces
  • small chocolate eggs or other treats 40g


  • malted milk biscuits 250g
  • butter 100g, melted, plus extra for the tin
  • malted milk powder 1 tbsp


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Butter a 23cm springform tin and line the base and sides with baking paper. To make the base, bash the biscuits in a bowl with the end of a rolling pin to a fine crumb, then stir in the melted butter, milk powder and a pinch of salt. Press the mixture into the base of the tin, pressing it down and smoothing with the back of a spoon. Bake for 10 minutes, then leave to cool.

  • Step 2

    Melt the milk chocolate in a heatproof bowl over a pan of just-simmering water, or in short blasts in the microwave. Leave to cool slightly. Beat the soft cheese and sugar with an electric whisk until just combined, then beat in the eggs, soured cream, milk powder and melted milk chocolate until just combined. Pour the filling over the cooled base and bake for 35-40 minutes or until the filling is set with a slight wobble in the middle. Turn the oven off, leaving the cheesecake inside to cool for at least 2 hours.

  • Step 3

    Chill the cooled cheesecake for at least 2 hours or until ready to serve. Top with the chocolate shavings, Maltesers, biscuit pieces and chocolate eggs to serve.

Soured cream cuts through the sweetness of the rich milk chocolate filling, while malted milk adds a nostalgic touch.

Nutritional Information

  • Kcals 713
  • Fat 44.1g
  • Saturates 26g
  • Carbs 66.8g
  • Sugars 46.3g
  • Fibre 1.9g
  • Protein 11.1g
  • Salt 1g