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
- 1 large milk chocolate Easter egg, carefully halved
- 150g Morrisons White Chocolate & Hazelnut Spread
- 200g Full-fat Cream Cheese
- 100ml Double Cream
- 25g Icing Sugar
- ½ tsp Vanilla Extract
- Cake Decor Easter 2D Easter Sprinkles
- Cake Decor 8 Easter 2d Easter Decorations
- KitKat Bunny Milk Chocolate
- Mini Eggs
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
In a large bowl, whisk the double cream until it forms stiff peaks. In a separate bowl, beat the cream cheese, icing sugar, and vanilla extract until smooth. Fold in the Morrisons White Chocolate & Hazelnut Spread until you have a thick, glossy pale cream.Step 3
Gently fold the whipped cream into the hazelnut mixture using a spatula—try to keep as much air in as possible. Spoon the mixture into the two egg halves, smoothing the top with the back of a spoon.Step 4
Now for the fun part! While the cheesecake is still soft, create your Easter garden scene. Try placing the KitKat Bunnies upright or peeping out of one end of the egg, create a small cluster of Mini Eggs in the corner, and scatter the Cake Decor Easter Sprinkles (grass, flowers and carrots) across the surface to look like a meadow.Step 5
Place the loaded eggs in the fridge for at least 2 hours. This allows the white chocolate fats in the spread to firm up, giving you a perfect, sliceable cheesecake texture.