This Giant Creme Egg Dip with cookies and marshmallows makes the most memorable Easter dessert! Five minutes to prep and you're ready to serve. A sweet treat to make you smile.
The looks of awe and admiration when this dessert is placed on the table are unbelievable - especially considering the minimal amount of effort that goes into creating it.
Even placing that Christmas turkey on the table doesn't compare!
For once I haven't even attempted to include calorie information in the recipe card. If you're eating this dessert you aren't counting calories.
I first made something similar a few years ago for another website, and the kids have asked me for it every year since. So here it is, the approximately 1 million calorie, best Easter sharing dessert in the world.
What do you need?
Steps to make this Easter dip:
Whisk cream in the bowl of a stand mixer until soft peaks form, then add vanilla bean paste, cream cheese, and icing sugar.
Whisk again until smooth.
Place two Easter egg halves on a serving plate. Spoon or pipe the cheesecake mixture into both of the eggs.
Spoon orange curd on top in a blob in the middle of each Easter egg half.
Arrange the biscuits, fruit, marshmallows and pretzels around the eggs and serve.
Best Easter egg to use:
I always use a medium-sized Easter egg. I find Cadbury Easter eggs are best as the two halves of the Easter egg aren't stuck together (or they're only very lightly stuck together) to you can pull them apart easily without breaking the egg.
Long thin biscuits work particularly well - such as chocolate fingers, wafer curls and shortbread fingers.
More filling ideas:
- Mix the cream cheese mixture with crushed oreos or your favourite crushed biscut.
- Swirl the cream cheese mixture with Biscoff spread, Nutella or salted caramel.
- Drizzle over blueberry compote or tinned cherry pie filling.
Wishing you a Happy Easter with plenty of chocolate!
And if you can't get through all of those Easter eggs, check out my 10 Ways To Use Up Leftover Easter Eggs post.
Watch how to make it:
Creme Egg Dip
- 1 ½ cups (360ml) double (heavy) cream - (or whipping cream)
- 1 tsp vanilla bean paste
- 1 ⅞ cups (425g) cream cheese
- 1 ¼ cups 125g icing (confectioners’) sugar, sifted
- 1 medium sized Easter egg - in two halves (the Cadbury variety are usually already split into two halves, so no need to cut and risk breakage)
- 3 heaped tbsp orange curd - or sub with lemon curd
- Biscuits/cookies – including wafer curls - chocolate fingers, shortbread, jammie dodgers, pink wafers
- Fruit – such as strawberries and raspberries
- Marshmallows and pretzels
- Whisk the cream in the bowl of a stand mixer (or use a large bowl and hand whisk) until soft peaks form.
- Add the vanilla bean paste, cream cheese, and icing sugar.
- Whisk again until smooth.
- Place the two Easter egg halves on a serving plate. Spoon or pipe the cheesecake mixture into both of the eggs. Make a little well in each egg using the back of a spoon to hold the orange curd.
- Spoon the orange curd on top in a blob in the middle of each easter egg half.
- Arrange the biscuits, fruit, marshmallows and pretzels around the eggs and serve.
Can you make it ahead?Yes, you can fill the chocolate eggs with the cheesecake and orange curd mixture, then wrap in clingfilm/plastic wrap or wax paper and refrigerate for up to two days.
Arrange the biscuits and fruit around the cheese-filled eggs right before serving.
Orange curd:If you can't get hold of orange curd you can replace with lemon curd (leave as it is or mix with a drop of orange food colouring)
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