Jemma Loi’s Maple and Pecan Easter Egg Cheesecake

Desserts / Easter / Influencer / Sweet Treats

Maple and Pecan Easter Egg Cheesecake
4 portions


  • 2 large chocolate eggshell halves or 4 small ones
  • 8 digestive biscuits
  • 50g pecan halves
  • 75g melted butter
  • 250g cream cheese
  • 100ml double cream
  • A squeeze of lemon juice
  • 4 tbsp of pure Canadian maple syrup (preferably amber syrup for its rich taste)
  • 1 tbsp maple sugar


  • 50g dark chocolate
  • A drizzle of pure Canadian maple syrup (preferably dark syrup for its robust taste)
  • Chocolate eggs


  1. Place your pecans in a pan on a low heat and gently toast them, before putting them in a food processor with the digestives. Blitz until they resemble fine crumbs and add the melted butter and 2 tbsp of maple syrup.
  2. Mix until well combined and then divide between your chocolate eggshells.
  3. Press down gently and then leave in the fridge to set.


  1. Pour the double cream into a mixing bowl and whisk until it forms stiff peaks. In another mixing bowl, beat the cream cheese, icing sugar, lemon juice and amber maple syrup until it thickens.
  2. Fold the cream into the bowl and beat until it is thick enough to hold the bowl upside down and not fall.
  3. Spoon your mixture into your chilled eggshells, smoothing it over, level with the top of the eggs. Return to the fridge.


  1. Melt your chocolate (either in the microwave or over a pan of boiling water) and drizzle over a parchment lined tray.
  2. Chill for half an hour, gently peel off and lay over the top of your cheesecake.
  3. Top with chocolate eggs and drizzle over some dark maple syrup.

What could be better than filled easter eggs with velvety smooth cheesecake? The perfect way to use your easter eggs as a dessert.

Find more of Jemma’s great recipes and imagery here.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

The colour and flavour of maple syrup changes in subtle ways during the seasonal harvest.

At the start of the sugaring season, the syrup is generally clear, with a light, sweet taste. It becomes darker with a caramelised flavour as the season progresses throughout the spring.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter doesn't contain any butter, or dairy products.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree – that’s all.

Hundreds of Delicious Recipes

Maple is a special addition to any recipe, from starters and snacks to sumptuous desserts. Find one that’s perfect for you, your family and friends.

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