Loaded Easter Egg Cheesecake
By Morrisons
Published on 30 March 2026
Perfect for Easter Sunday entertaining or a fun family kitchen activity, this loaded egg cheesecake recipe is designed to look like a whimsical Easter Bunny garden scene that will delight kids and adults alike.Time and servings
2 hrs 15 minsTotal time
4Servings
Ingredients
- 80g unsalted butter, for the base
- 160g digestives, crushed for the base
- 150g white chocolate & hazelnut spread
- 250g full fat soft cheese
- 50g icing sugar
- 2 tsp vanilla extract
- 100g double cream
- 50g mini eggs, crushed
- 1 Easter egg
- Cake decorations and sprinkles of your choice
- 50g milk chocolate, melted
Method
Step 1
Carefully split your chocolate Easter egg along the seam. If it’s stubborn, dip a sharp knife in hot water, wipe it dry, and gently run it along the join to melt it slightly until it pops apart. Place the halves on a small tray or in egg cups to keep them steady.Step 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.Step 3
Whisk the filling ingredients; white chocolate & hazelnut spread, soft cheese, icing sugar, vanilla extract, double cream and mini eggs, together until it is a thick paste then divide evenly between the egg halves.Step 4
Drizzle the melted milk chocolate over the top and put in the fridge to set for 4-5 hours.Step 5
Have fun decorating!