Easter Cheesecake With Chocolate Ganache And Candy Eggs

Easter is the only holiday where eating chocolate for breakfast is practically encouraged, and I, for one, am not about to argue with tradition.

The morning starts with foil-wrapped eggs and sugar-coated chocolates, and by the afternoon, there’s a strong need for something creamy, rich, and just a little over-the-top.

This cheesecake doesn’t just sit on the table looking pretty (though it certainly does that, too).

It’s the kind of dessert that stops conversations mid-sentence, silences the room with the first forkful, and makes people suddenly very protective over their slices.

A buttery biscuit crust holds a smooth, vanilla-kissed cheesecake filling, all topped with a thick layer of glossy chocolate ganache.

And just when you think it can’t get any better? A scatter of pastel candy eggs and sprinkles adds the final festive touch.

If you’re the type to hoard Easter candy for months (no judgment), this is how you put it to good use.

If you’re the type to eat it all immediately (again, no judgment), set some aside before it’s too late. This cheesecake deserves it.

Table of Contents

Easter Cheesecake With Chocolate Ganache And Candy Eggs Recipe

Ingredients

Crust

250g digestive biscuits (or graham crackers), finely crushed
100g unsalted butter, melted
2 tbsp light brown sugar

Cheesecake Filling

600g full-fat cream cheese, room temperature
200g granulated sugar
2 tsp pure vanilla extract
1 tbsp lemon juice
2 large eggs, room temperature
2 large egg yolks
200ml heavy cream (whipping cream)
1 tbsp cornstarch

Chocolate Ganache

150g semi-sweet chocolate, finely chopped
150ml heavy cream

Decoration

80g pastel-colored candy-coated chocolate eggs
2 tbsp multicolored sugar sprinkles

Instructions

Preheat the oven to 160°C (320°F). Grease a 9-inch springform pan and line the base with parchment paper.
Mix crushed biscuits, melted butter, and brown sugar in a bowl until the texture resembles wet sand. Press firmly into the base of the pan using the back of a spoon. Chill in the fridge while preparing the filling.
Beat cream cheese and sugar in a large bowl until smooth and creamy, about 2 minutes. Scrape down the sides to ensure no lumps remain.
Add vanilla extract and lemon juice, mixing until just combined.
Beat in eggs one at a time, followed by the yolks, ensuring each is fully incorporated before adding the next.
Gently fold in heavy cream and cornstarch until the mixture is smooth. Do not overmix.
Pour the filling over the chilled crust, smoothing the top with a spatula.
Wrap the outside of the springform pan with foil to prevent leaks, then place it in a larger roasting pan filled with about 1 inch of hot water (water bath method).
Bake for 55–60 minutes, or until the edges are set but the center has a slight wobble.
Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour. Then, transfer to a wire rack and cool to room temperature before refrigerating for at least 6 hours (preferably overnight).
Heat heavy cream in a small saucepan until just steaming. Remove from heat and pour over chopped chocolate. Let sit for 1 minute, then stir until smooth and glossy.
Spread ganache evenly over the chilled cheesecake, allowing a few drips over the edges.
Decorate with candy eggs and sprinkles.
Slice with a sharp, clean knife (wipe between cuts for clean edges) and serve chilled.

Pro Tips For Making The Perfect Easter Cheesecake

Anyone can make cheesecake, but getting it to taste and look like a bakery-level masterpiece takes a little extra care. These tips go beyond the basics and fix problems before they happen:

Use a mix of cookies for the crust: Instead of just plain digestive biscuits or graham crackers, mix in a few chocolate biscuits or speculoos cookies. This gives the crust a deeper flavor that pairs beautifully with the creamy filling.
Press the crust firmly, but not too hard: A loosely packed crust will crumble, but pressing too hard makes it tough. Use the bottom of a glass to press it evenly without overpacking.
Strain the batter for an ultra-smooth texture: Even if your cream cheese is softened, tiny lumps can still sneak in. Pour the batter through a fine-mesh sieve before baking to ensure the smoothest consistency.
Tap the pan to remove air bubbles: Before baking, tap the cheesecake pan gently on the counter. This helps release trapped air that can cause little holes or cracks in the final texture.
Don’t overbake—check with a thermometer: The center should be 65–70°C (150–160°F) when done. This is the most accurate way to ensure it’s fully cooked but still creamy.
Use an insulated cake strip: Wrapping a damp towel or an insulated baking strip around the pan helps the cheesecake bake evenly, preventing dry edges and an undercooked center.
Let the cheesecake sit in the oven after baking: After turning off the oven, leave the cheesecake inside with the door slightly open for about an hour. This slow cooling process prevents cracking.
For the silkiest ganache, use warm cream, not boiling: If the cream is too hot, it can make the chocolate ganache grainy. Heat it until just steaming, then stir gently until smooth.
Chill overnight for the best texture: Cheesecake tastes better the next day because the flavors develop fully, and the texture firms up perfectly. A little patience makes all the difference!
Cut with a hot, clean knife for picture-perfect slices: Dip a sharp knife in hot water, wipe it dry, and make a cut. Repeat for each slice to keep the edges smooth and clean.

Does Easter Cheesecake Need To Be Covered?

Yes, cheesecake should be covered, especially when stored in the fridge. If left uncovered, it can absorb odors from other foods and dry out. Use these methods for the best results:

In the fridge: Cover the cheesecake loosely with plastic wrap or foil. If storing for more than a day, place it in an airtight container to keep it fresh.
In the freezer: Wrap the cheesecake tightly in plastic wrap, then add a layer of foil or place it in a freezer-safe container to prevent freezer burn.

Why Does Easter Cheesecake Split?

Cracks on a cheesecake can happen for a few reasons, but they can be avoided with the right techniques. Here’s why it happens and how to prevent it:

Overmixing the batter: Too much air in the batter makes the cheesecake rise too much and then crack as it deflates. Mix gently and only until combined.
Sudden temperature changes: A fast shift from hot to cold can cause the surface to crack. Let the cheesecake cool slowly in the oven with the door slightly open.
Overbaking: If the cheesecake is baked too long, it dries out and splits. It’s ready when the edges are set, but the center still has a slight wobble.
Skipping the water bath: The steam from a water bath adds moisture to the oven, preventing the cheesecake from drying and cracking.

How To Store Easter Cheesecake?

Cheesecake needs proper storage to stay fresh and delicious. Follow these simple steps to keep it in perfect condition:

In the fridge: Store in an airtight container or wrap tightly in plastic wrap. It stays fresh for up to 5 days.
In the freezer: Wrap individual slices or the whole cheesecake in plastic wrap, then in foil. Store in a freezer-safe container for up to 3 months.
To thaw: Move the cheesecake from the freezer to the fridge and let it defrost overnight. For a quicker option, let slices sit at room temperature for 30 minutes before eating.