Chocolate Bunny Cheesecake - fluffy, rich, and perfect for Easter dessert tables!
This no-bake cheesecake layers a buttery biscuit base with a light and creamy filling, topped with smooth chocolate ganache, whipped cream swirls, and festive chocolate bunny candies. It’s a fun, make-ahead treat everyone will love.
Ingredients:
For the base:
2 cups digestive biscuits or graham crackers, crushed
½ cup unsalted butter, melted
2 tbsp cocoa powder (optional, for extra chocolate flavor)
For the cheesecake filling:
16 oz (450g) cream cheese, softened
1 cup heavy whipping cream, cold
¾ cup powdered sugar
1 tsp vanilla extract
¼ cup milk chocolate, melted and slightly cooled
For the topping:
½ cup milk chocolate or chocolate chips
¼ cup heavy cream
Whipped cream, for decorating
Chocolate bunny candies
Mini caramel popcorn or other crunchy garnish
Instructions:
Combine crushed biscuits, cocoa powder (if using), and melted butter in a bowl. Mix until evenly moistened.
Press the mixture firmly into the base of a springform pan. Smooth out with the back of a spoon. Chill while preparing the filling.
In a large bowl, beat cream cheese and powdered sugar until smooth and fluffy.
Add vanilla extract and melted chocolate. Beat until well combined.
In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold it into the cream cheese mixture in batches, keeping the mixture airy.
Spread the filling over the chilled crust and smooth the top. Refrigerate for at least 6 hours or overnight until fully set.
For the topping, heat cream until hot but not boiling. Pour over chocolate and let sit 1 minute. Stir until smooth and glossy. Let cool slightly, then pour over the cheesecake and spread gently.
Pipe swirls of whipped cream around the edges. Decorate each swirl with a chocolate bunny and sprinkle with caramel popcorn or crunchy bits.
Chill until ready to serve.
Decoration Tips:
Use a small star or round piping tip for clean whipped cream swirls. Space them evenly for a polished look.
Press chocolate bunnies gently into the whipped cream while it’s still firm this will keep them upright.
Add your popcorn or garnish at the very end to preserve crunch. For more texture, use mini malt balls or toffee bits instead.
You can drizzle extra melted chocolate or caramel over the top for a more dramatic presentation.
If making ahead, decorate on the day of serving for best visual results.
Happy Baking
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