Double chocolate Easter egg cheesecake

Double chocolate Easter egg cheesecake

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(3 ratings)

Prep: 20 mins Cook: 35 mins - 40 mins

More effort

Serves 16

What's better than a chocolate cheesecake? A double chocolate Easter egg cheesecake with a crunchy bourbon biscuit base and topped with creme eggs

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal546
  • fat38g
  • saturates24g
  • carbs43g
  • sugars36g
  • fibre1g
  • protein7g
  • salt0.6g
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    For the base

    • 250g chocolate bourbon biscuits
    • 100g butter, melted plus extra for greasing



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    For the filling

    • 3x 280g packs full-fat cream cheese at room temperature (we used Philadelphia)
    • 200g golden caster sugar
    • 4 tbsp cocoa powder
    • 1 vanilla pod, seeds only
    • 3 tbsp strong black coffee
    • 3 large eggs



      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 300ml pot sour cream



      Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…

    • 25g milk chocolate, melted
      Milk chocolate squares

      Milk chocolate

      mill-k chok-lit

      Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

    For the decoration

    • 200ml double cream
    • 100g passion fruit curd
    • 8 creme eggs (4 halved, 4 left whole)



      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…


    1. Heat oven to 180C/160C fan/gas 4. Line the base of a 23cm springform tin with baking parchment. Place the bourbon biscuits in a food processor and blitz until reduced to fine crumbs. Mix the melted butter and biscuit crumbs together, then press firmly onto the base of the tin with the back of a spoon. Bake in the oven for 10 mins then leave to cool while you make the filling.

    2. Turn oven temperature up to 240C/220C fan/gas 9. In a large bowl beat the cream cheese and sugar with an electric whisk until creamy, then add in the cocoa, vanilla, coffee, eggs, soured cream and the melted chocolate and whisk again until smooth.

    3. Brush the sides of a cake tin with a little more melted butter then pour in the cheesecake mixture and smooth the top with a spatula. Bake for 10 mins, then turn the heat down to 110C/90C fan/gas 1/4 for 25-30 mins. When ready the filling should be set, but with a little wobble in the middle. Turn off the oven, but leave the oven door open and allow it to cool in there for 2 hrs. Chill until ready to serve.

    4. To decorate the cheesecake, carefully remove it from the tin and removed the lining paper from the base. Lightly whip the double cream and place or pipe 4 large dollops of it on top of the cheesecake in a ring with 4 smaller dollops in between. Top each mound of cream with a smaller splodge of passion fruit curd and then top with the cream egg halves then place the whole ones in between. Serve immediately.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    31st Aug, 2017
    Fantastic versatile recipe that's not just for Easter! Simply leave off the Creme Eggs and substitute with a Double Decker and you've got an all-season any-religion Easter cake! It's already a family favourite.
    29th Mar, 2016
    This was delicious, with a lovely light texture. I couldn't get passion fruit curd so I used lemon curd instead.
    Saize's picture
    25th Mar, 2016
    A great desert loved by all. A nice shot of baileys would be lovely in this bake.
    23rd Mar, 2016
    Couldn't disagree more- I think this looks lush!!! I will definitely be making this for my family this Easter
    Frantic Flapjack
    23rd Mar, 2016
    Totally agree with everydaychef. Just checked the date to make sure it wasn't April Fools Day. Come on Good Food. You can do better than this!
    23rd Mar, 2016
    Even looking at this makes me want to throw up. What a sickly, unhealthy, cloying mess.
    9th Apr, 2017
    Don't make it, then? Not really sure why you commented
    13th Apr, 2017
    I presume the people at the magazine read the comments to see what the consumer thinks...? I find the picture quite disgusting, so many much nicer recipes to promote fun eating at Easter, but as you say - I won't make it.
    15th Apr, 2017
    Is the quantity of 25g for the milk chocolate correct? It seems a very small amount for such a large mix.
    goodfoodteam's picture
    16th Apr, 2017
    Thanks for your question - yes, that's correct!
    11th Jul, 2016
    Mine came out with a soggy bottom. Would you recommend an egg wash?
    goodfoodteam's picture
    9th Aug, 2016
    Hi there, we're very sorry to hear yours didn't work out as you'd hoped. An egg wash should not be necessary for this recipe. We're wondering if perhaps the oven wasn't fully to temperature before the biscuit base went in or perhaps the cheesecake was not served on the same day? If you want to message us back with more details, we'll see if we can get to the 'bottom' of it.
    10th Jul, 2016
    Can I check what is meant by the 3 tbsp. strong black coffee please? Do you make a strong cup of coffee and add 3 tbsp. of liquid or do you just put 3 tbsp. of coffee powder in?
    goodfoodteam's picture
    9th Aug, 2016
    Thanks for your question. You need to make a strong coffee and then use 3 tbsp of the liquid. Hope that helps!
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