Gluten Free Cheesecake Easter Eggs

What happens when you combine Easter eggs and cheesecake? You get cheesecake filled Easter eggs. If you are stuck on what to make for Easter, and looking for a yummy dessert treat that looks the part then this recipe is for you.

These hollow Easter eggs are filled with a creamy cheesecake filling and topped with lemon butter “yolk” to create the perfect cheesecake egg, the only thing that’s missing is some soldiers to dip with.

This delicious dessert is the perfect Easter treat as it is super fun to make, requires minimal ingredients, and involves no baking.

When it comes to the Easter eggs themselves, I used four of the hollow Cadbury Easter eggs that came in a tin of about 12 (each egg weighs about 17grams) Initially I had hoped that the mixture would make six eggs but it only filled four, so I went back and made another batch.

The size of the egg itself doesn’t really matter, if you want you can use smaller eggs or use bigger eggs and make less of them. As the cheesecake filling itself is very rich and creamy, I think next time I made this treat I would use smaller eggs and make them more bite size.

When it comes to the cheesecake filling I decided to keep it plain, as I knew that the yolk would add the extra hit of flavour needed. For the yolk, I decided to use a lemon butter/curd, however you could also use a passionfruit pulp (minus the seeds) to create a more “runnier” effect. 

I have a few tips when it comes to creating these eggs, when it comes to taking the top of the Easter eggs you want to use a serrated knife that is slightly warm. To do this I run my knife under hot water for a few seconds and then dry the excess water off, this way the heat from the knife breaks through the chocolate egg without breaking the egg in half.

I also kept a few of the tops from the eggs and filled them with some left over cheesecake, this is optional but I felt like it added a little more detail. Lastly once you have cut all your Easter eggs place them in the fridge, whilst you make the cheesecake filling, this way your eggs will not melt.

If you get the chance to make these cheesecake eggs I would love to know what you think, feel free to tag me over at @itsallglutenfree on Instagram!

Gluten Free Cheesecake Eggs

Prep Time15 mins
Course: chocolate, Dessert
Servings: 4


  • 4 Hollow Easter Eggs (milk or dark chocolate)
  • 145 grams Cream Cheese softened
  • 1/4 cup (40grams) Icing Sugar
  • 1 Left over egg carton to chill and serve eggs
  • 1/2 teaspoon Lemon Juice
  • 1/2 teaspoon Vanilla Essence
  • 1/2 cup (125ml) Cream thickened
  • 3 tablespoons Lemon Curd/Butter


  • Using a warm serrated knife gently take the top of each egg off. You don’t want to take too much of but try to make a straight cut, don’t worry if the cuts aren’t perfect it just adds to the character of the eggs. 
  • Once you have finished taking the tops off the eggs, place your remaining eggs in your egg carton to chill in the fridge whilst you make your filling.  
  • To make the cheesecake filling you want to mix your softened cream cheese, icing sugar, lemon juice and vanilla essence in a large bowl, and mix with an electric mixer for 3-4 minutes until your mixture is creamy and smooth. 
  • Set your mixture aside, and start to whip your thickened cream in a separate bowl. You want to whip your cream until it forms stiff peaks, making sure you don’t over mix the cream. 
  • Now with a whisk gently combine your whipped cream with cream cheese mixture until everything has been combined.  
  • Once you have combined your mixture place it into a snap lock bag, seal the snap lock bag and cut the corner of the bag of to create a mini-piping bag. Then pipe it into your eggs (you can also use a spoon if that’s easier for you) just make sure you fill the eggs right to the top. You can also place a small amount of cheesecake filing on the left over egg tops to add a little extra detail. 
  • Now place your eggs into the fridge to chill for 30 minutes to set. 
  • Once your eggs have set remove them from the fridge, and scrap out a small amount of cheesecake on the top to place the yolk.
  • Gently place a small amount of your lemon curd on the middle of each egg and place the eggs back into the fridge for another 10-15minutes. 
  • Once your yolk has “set” remove your eggs from the fridge and serve!

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