A delicious Easter themed cheesecake with white chocolate and a base made of Biscoff biscuits. Of course, with chocolate Easter eggs in and on top of the cake! This is the ultimate springtime Easter cake. Are you looking for more recipes for Spring? Here you will find all my Spring recipes.
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Why this Recipe Works
If you want to bake something delicious for Easter, look no further. This is such a wonderfully fun and tasty Easter cake! Or rather, you don’t even have to bake it, just let it set in the refrigerator. So it’s also very easy.
Easy Easter Cake Ingredients
This cheesecake is simple yet rich. It’s also an ideal cake to make after Easter if you have leftover Easter eggs. I don’t know many people with leftover Easter eggs, but I’m sure they exist. 😉 Or try making these Easter blondies, which are fun and tasty! Now, let me list the ingredients for this Easter cheesecake for you:
- White chocolate filling: the filling consists of quark mixed with melted white chocolate and gelatine, very decadent yet easy to make at home.
- Biscoff base: a very classic cheesecake base made with melted butter and Biscoff biscuits.
- Easter themed toppers: I like to decorate it with whipped cream and various flavors of chocolate Easter eggs. Additionally, I stir in some coarsely chopped Easter eggs to create a beautiful marbled effect in the cake.
Decorating your Easter Cheesecake
The cake is decorated with Easter eggs. The decoration is quite simple, but I think it’s super cute. All you need is some whipped cream (I used a Wilton 2D tip, but you can use a different tip), and some cute pastel-colored M&M Easter eggs to top it off.
It’s great for Easter brunch or dessert, and I secretly like to have a slice for breakfast, too. Serve the cake on a nice cake stand, and it will steal the show. The rich chocolate filling makes this cake suitable for 12 people, maybe even more. You only need to cut small pieces.
Cheesecake for Easter
This amazing Easter cake has a base made with Biscoff biscuits, also known as Lotus cookies. They taste fantastic with the quark and chocolate. Of course, you can use other cookies for the base. If you leave out the decoration, the cake is suitable for other times of the year as well.
I also think it’s an ideal birthday cake. You can easily prepare it one to two days in advance and store it in the refrigerator. Feel free to use different types of chocolate in the cake. Just use whatever you like, happy Easter!
FAQ Easter Cake
Can I make this cake ahead of time?
Definitely, you can make it 2-3 days in advance even. Just keep it stored in the fridge!
Do I have to bake the cheesecake?
No, this recipe is a no-bake recipe!
Can I freeze the cake?
Also no, this cake recipe is not suitable for freezing unfortunately.
Can I replace the quark?
Quark is an ingredient more typically used in Europe, but can be replaced with thick Greek yogurt instead.
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Ingredients
- 250 gram Biscoff biscuits (finely ground)
- 100 gram melted butter
- 5 gelatin sheets
- 200 gram white chocolate
- 500 gram full-fat quark (or thick Greek yogurt)
- 150 gram powdered sugar
- 250 ml whipping cream
- 200 gram mixed chocolate Easter eggs (coarsely chopped)
- 250 ml whipping cream
- 100 gram powdered sugar
- Extra chocolate Easter eggs and M&M’s
Equipment
- double boiler
- Hand mixer
- Spatula
- Bowls
- Springform pan with an approx. 20 cm / 8 inch diameter
- Piping tip/nozzle (e.g., Wilton 2D)
- Piping bag
INSTRUCTIONS (how to make this recipe):
- For the crust, mix the crumbled cookies with the melted butter until well combined.
- Press the mixture firmly into the bottom of a springform pan lined with parchment paper. Place in the refrigerator while you prepare the filling.
- Soak the gelatin sheets in cold water.
- Melt the white chocolate in a double boiler. Allow it to cool slightly.
- In a large bowl, beat the quark with powdered sugar.
- Heat the whipping cream and dissolve the squeezed gelatin sheets in it. Allow the whipping cream to cool slightly.
- Add the melted white chocolate to the quark mixture and mix well.
- Then, add the whipped cream and gelatin mixture to the quark mixture. Add the chocolate Easter eggs and mix again.
- Pour the filling over the cooled base, then place it in the refrigerator for at least four hours (or overnight) to set.
- For the topping, whip the whipping cream with powdered sugar until stiff.
- Transfer the whipped cream to a piping bag fitted with a nozzle.
- Pipe swirls of whipped cream onto the chilled cheesecake.
- Decorate the cake with chocolate Easter eggs and M&Ms. Enjoy!
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