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Salted Caramel ‘Yoke’ Easter Egg Cheesecake

Easter Eggs, Easter Egg Cheesecake, salted caracmel
Easter Eggs filled with chocolate cheesecake and a salted Caramel ‘yoke’ centre.

Easter marks the spring equinox; the days are getting longer and lighter and it is signified as a time of re-birth. We traditionally celebrate this by feasting gifting each-other chocolate eggs, baby bunnies or chicks that represent new life. It’s all very sweet and twee! We thought we would share this special Easter recipe that is deceptively easy to make, requires zero cooking, makes a great centrepiece for your Easter feast and is perfect to share. Just don’t try hiding it in the garden for the kids to find.


This recipe makes one large Easter egg cheese cake or two small Easter egg cheese cakes, has a crumbly biscuit base, a scrumptious salted caramel ‘yoke’ middle, and can be decorated however you please! As always with our recipes, we implore you to be creative. Feel free to swap the milk chocolate for white for an extra white ‘egg white’, or ditch the nuts if you making for someone with allergies.


Prep Time: 20mins

Refrigeration Time: 2 hours

Serves 4

Nutrition: You won’t find anything nutritious in this recipe. Perhaps the chopped nuts unless you abscond.



1 large or 2 small chocolate Easter eggs cut in half carefully with a warm knife.



85g biscuits of your choice. I’ve used Hobnobs, but you can use any you fancy. Perhaps not a sandwich biscuit, I’m not sure how that would turn out.  Next time I think I’ll try Amoretti or Biscotti.

15g Butter



200g Cream Cheese

35g Caster Sugar

100g Double Cream


To decorate

Pembrokeshire Sea Salt Co. Salted Caramel Sauce

Whatever other toppings you fancy and maybe some extra chocolate to drizzle. We have used mini eggs, dark chocolate ganache and chopped nuts.




  1. Prepare your egg base. Carefully and slowly cut though the seam of your Easter egg or eggs with a warm, sharp knife. Be patient with this, you need at least one half of your egg to survive. The other can be melted down for parts later.
  2. Make the base. Crush your biscuits to a crumb with your hands, a processor or a rolling pin and put in a suitable bowl. Melt your butter and add to the biscuit crumb. Mix until the butter is absorbed and then spoon the biscuit base into the bottom of your egg half, pressing down gently so you don’t break the egg. Place in the fridge to chill while you make your filling.
  3. Make the filling. Put the cream cheese, double cream and caster sugar in a mixing bowl or automatic mixer. Whisk until combined, thick and stiff. Break up your other egg half (alternatively use 60g white chocolate if you want and extra white ‘egg-white’) and melt gently in a bowl over a hot water bath. Allow the chocolate to cool slightly and then a fold into your filling mixture until combined. Spoon the filling carefully into the egg half base and decorate with whatever you fancy, leaving space to add your ‘Yoke’ later. Refrigerate for at least 2 hours.
  4. Melt 30g chocolate over a water bath. Remove your Egg half from the fridge. Carefully scoop out a little well for your salted caramel ‘yoke’ with a spoon. You can eat the bit you scooped out if you like. I did. Carefully spoon some salted caramel sauce into the well you have made. Jiggle the egg to flatten it out or use the back of a warm spoon, being careful not to smudge it into your cream cheese mixture. Once you are happy, drizzle the melted chocolate artistically over your egg. You can then either serve immediately or put it back in the fridge until you are ready to serve. Happy Easter!