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Juliet's Easter cheesecake

Cheesecake and Easter eggs collide for the ultimate indulgence!

Juliet's super easy but impressive masterpiece will be sure to take pride of place on every Easter table. 

Easter egg cheesecakes

Serves 1-4 (see notes for sizes)


(You’ll need: electric hand whisk or balloon whisk and bowl)

Easter eggs of your choice, carefully split in two

50g butter, melted and cooled

100g crushed digestive biscuits

150ml double cream

180g full fat cream cheese, room temperature

30g icing sugar

100g white chocolate, melted and cooled

For the decoration

An additional 75g milk chocolate, melted and cooled

Any Easter eggs or sweets to decorate

Note: All eggs vary in size; the small egg (65-75g) halves take approximately 30g biscuit mix and 100g filling. The medium-large egg halves (130g) take approximately 45g biscuit mix and 180g filling. 


1. To make the base, mix the butter into the biscuit and spoon into the eggs, gently press down with a spoon to flatten. Leave to set in the fridge for at least 30 minutes.

2. To make the filling, start by whisking the double cream to just thickened and forming soft peaks, and set aside.

3. Whisk the soft cheese with the icing sugar to loosen and make creamy, then whisk in the cooled melted chocolate.

4. Finally, fold the double cream through the cheese mixture and spoon into the eggs and spread over the set base, smoothing it out as much as possible to flatten the top with a spoon or palette knife. Return to the fridge and leave to set for at least an hour, or overnight.

5. To decorate, drizzle with extra melted chocolate and adorn with any Easter chocolates or sweets you like! These will keep in the fridge for up to 3 days (if they last that long).

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Weekdays 10am-12:30pm