The BEST Way to Use Up Leftover Easter Eggs

The BEST Way to Use Up Leftover Easter Eggs

We want to start off this blog by wishing you all a very Happy Easter! Easter is a wonderful time that’s hopefully full of family and chocolate! If you find yourself with an abundance of easter eggs, this one's for you! Easter Eggs are obviously fabulous eaten as they are, but if you want to spice things up and get creative in the kitchen keep reading! 

This is a great way to spend an afternoon with kids also. They can really get stuck in (and make a mess) because there’s minimal heat involved. They get to have lots of fun filling and decorating their very own Easter Egg Cheesecake!

  1. Cheesecake Filled Easter Eggs

This creative dessert recipe serves 4 and takes just 20 minutes! One serving is 631 calories! 


  • 1 hollow chocolate Easter egg
  • 75g digestive biscuits
  • 25g butter, melted
  • 75g mascarpone
  • 100g soft cheese
  • 2 tbsp icing sugar, sieved
  • 2 tbsp cocoa powder, sieved
  • 100g double cream

To Serve

  • Easter treats, such as mini chocolate eggs or crumbled chocolates
  • caramel sauce or cooled melted chocolate



  • STEP 1
    Carefully separate the Easter egg in half along the seam. (Use a knife dipped into a bowl of hot water to cut through the seam rather than slicing, as it may break the chocolate.)
  • STEP 2
    Tip the digestive biscuits into a bowl or food bag and bash to crumbs with the end of a rolling pin. Stir in the melted butter until the mixture resembles damp sand. Spoon this into the Easter egg halves and pack down gently using the back of the spoon. Chill until needed.
  • STEP 3
    Mix the mascarpone, soft cheese, icing sugar and cocoa together in a medium bowl with a wooden spoon until smooth. In a separate bowl, beat the double cream to soft peaks using an electric whisk. Gently fold the whipped cream into the mascarpone mixture, then carefully spoon the cheesecake filling over the chilled biscuit bases in the Easter eggs. Gently level the surfaces with a palette knife or spatula, then chill for at least 2 hrs or overnight until firm and set. You may be left with extra cheesecake filling, depending on the size of your Easter eggs – this can be spooned into glasses over extra digestive crumbs for another treat.
  • STEP 4
    Scatter the set cheesecake-filled eggs with mini chocolate eggs or other Easter treats, then drizzle with caramel or melted chocolate to serve.



We found this recipe on the BBC Good Food website. There’s lots more recipes on the website that use Easter Eggs if you want to check it out! We hope you enjoyed it! If you’ve tried this recipe out make sure to take a picture and tag us on Instagram - @nonnadiary

Related by tags