VJ Cooks' Easter Egg Cheesecake Cups

VJ Cooks' Easter Egg Cheesecake Cups

  • Preparation time

    20 mins
  • Cook time

    4 hrs

Easter just got sweeter with these decadent Easter Egg Cheesecake Cups. Combining crunchy cookies and your favourite Easter chocolate, this is a great festive dessert recipe sure to excite the whole family.

Dietary Information

Dietary and nutritional info supplied by NZ Nutrition Foundation.


  • Superwine biscuits - 150 g
  • Butter, melted - 75 g
  • Milk chocolate - 100 g
  • Cream cheese - 225 g
  • Icing sugar - 50 g
  • Cream - 250 ml
  • Mini Easter eggs - 90 g


  1. Cookie crumble: Place the biscuits in a food processor and blitz to a fine crumb. Add the melted butter and blitz again until combined.

  2. Spoon half of the cookie crumbs into the bottom of 4 glass tumblers (or 6 depending on your serving size).

  3. Chocolate Whip: Melt the chocolate in a glass bowl in the microwave, then set aside to cool slightly.

  4. Place the cream cheese and icing sugar in the bowl of a stand mixer and whisk until smooth.

  5. With the mixer still going, slowly pour in half a cup of cream. Pour in the rest of the cream and continue to whip until soft peaks form.

  6. Remove the bowl from the mixer. Gently pour in the cooled, melted chocolate, carefully folding it through as you go until there are white and chocolate swirls. Do not combine completely.

  7. Spoon half of the chocolate whip on top of the cookie base evenly amongst the cups. Add another layer of cookie crumb and then the rest of the chocolate whip.

  8. Add the mini Easter eggs to the top then chill for at least 4 hours until ready to serve.


VJ Cooks has made this recipe in 4 glasses but for smaller portions divide between 6 glasses.

For the topping you can swap the mini eggs for your favourite type of Easter eggs. Just chop them into chunks if they are big ones.

You can swap the Superwine biscuits for Maries or Arrowroots.

Swap the milk chocolate for dark, Caramilk or white chocolate depending on your preference.

PER SERVE Energy 2932.3kJ • Protein 6.2g • Total Fat 53.8g • Saturated Fat 33g • Carbohydrates 34.6g • Sugar 34.6g • Sodium 282.4mg

Dietary and nutritional info supplied by NZ Nutrition Foundation. Per serve nutritional information based on 6 servings.

This recipe was sent in by VJ Cooks.