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This is the easiest ever No Bake Mini Egg Cheesecake recipe! It’s packed with our favourite crunchy Cadbury’s Mini Eggs, and has a crumbly biscuit base and creamy middle for a divine but oh-so-simple Easter dessert.
Oh hello Easter desserts, let me count the ways I love you…
The perfection that is a no-bake cheesecake is a non-brainer for me. You can easily whip up a make-ahead dessert that wows your guests, tastes delicious and is unbelievably easy to make.
And, even better, we can tailor my tried-and-tested cheesecake recipes (which have been perfected over the years) to any occasion, time of year or celebration.
We have Chocolate Orange and Baileys Cheesecakes for Christmas, Strawberry for summer, Biscoff, Vanilla and White Chocolate for any time, and THIS delicious Mini Egg Cheesecake for Easter!
Why you’ll love this Easter Cheesecake recipe
⭐️ No baking skills required – easy for beginners!
⭐️ Impressive and SO delicious
⭐️ Ideal for making ahead of time
Sarah’s Notes
Did I tell you that I didn’t even really like cheesecake before the infamous Creme Egg No Bake Cheesecake?
I was never too keen on the texture, until I fiddled with the recipes I’d tried before and came up with my own. It was suddenly lighter and fresher, more cream, a bit less cheese, and definitely not baked.
While my Creme Egg Cheesecake has always been a hit, there are people out there who don’t like Creme Eggs (yes, really!), so I wanted to offer another Easter alternative if you’re hosting at this time of year.
This foolproof recipe with Mini Eggs has all the tips and tricks you need to make your very own showstopper of an Easter dessert.
Mini Egg Cheesecake Ingredients
For the base:
- Butter – Unsalted is best if you have it. You can melt it quickly in a mug in the microwave
- Digestive biscuits – These crush up well
For the cheesecake:
- Cadbury’s Mini Eggs – For filling and decoration
- Double cream -See tips below on the required whipping consistency
- Cream cheese – I like to use Philadelphia. You can use other brands but I find they are slightly more difficult to combine. Always use full fat and drain before use
- Icing sugar – This will need sifting
- Lemon – Juice only
How to make Mini Egg Cheesecake
- Mix together the crushed biscuits and melted butter. Press the mixture into a tin and pop into the fridge to chill.
- Chop the Mini Eggs in half and whip your cream. Combine with your icing sugar, cream cheese, lemon juice.
- Add the mixture to the base that’s been in the fridge. Refrigerate as per the recipe below.
- Remove from the tin (see tips below), then top with the remaining whipped cream and Mini Eggs to decorate.
Hint: Whip the cream straight from the fridge (this helps to keep it stable) and whip enough so it holds its shape (to the texture of ice cream).
Substitutions
- To make gluten free – Simply use gluten free digestive biscuits instead of standard ones. Always check the labels of your ingredients to double check they’re also gluten free.
Storing
Chilling the biscuit base while you’re making the cheesecake filling will allow it to set and firm up a bit, making it a bit less crumbly when you add the topping.
You can store the cheesecake in the fridge (without the topping) for a MINIMUM of 4 hours and up to 3 days from preparation. The results will be much better if it’s had time to chill overnight.
Leave it in the tin in the fridge and cover with a dinner plate of cling film (but make sure it doesn’t touch the surface of your beautiful cheesecake!)
Can cheesecake be frozen?
You can also put the undecorated cheesecake in the freezer in the tin if you want to make it further in advance. Just make sure you defrost it properly in the fridge (again, in the tin) for 24 hours or until completely thawed, then decorate.
Top Tips
CHEESECAKE CONSISTENCY
It should be sliceable but not solid (something like room temperature butter), and it should quiver but not wobble. This will depend on how you’ve whipped your cream. See notes below.
WHIPPING CREAM
When whipping the double cream, be sure to watch it very carefully. It should be just forming soft floppy peaks, but still hold its shape. Too runny and the cheesecake will be sloppy, too stiff and it will be too dense. Use an electric whisk if you have one.
ICING SUGAR
Do sift the icing sugar. It will give a much smoother texture to the cheesecake. (Don’t ignore this as I normally do!)
REMOVING THE NO BAKE CHEESECAKE FROM THE TIN
Use a tin with either a springform (unclippable sides) or removable base (I like these Masterclass 7″ Removable Base tins that I’ve had for years). Warm a regular dinner knife under a hot tap and then dry it. Use this to run around the outside of the cake, inside the tin, before removing it. Remove the knife and wipe as you work your way around the cake.
If you have a removable base, sit the tin on a tall glass and carefully press down so the sides of the tin can slip down lower than the cheesecake and you can easily remove it.
FAQs
Yes – cream cheese. But do they taste like cheese? No! They just have a certain kind of creaminess that is so good and honestly does lend itself to a sweet dish.
If it’s too runny it’s probably because your cream wasn’t whipped quite enough. No problem – pop it into the freezer for a few hours before serving.
I have SO many! These ones make fantastic gifts or for when you’re entertaining – Easter Rocky Road, Mini Egg Fudge, Mini Egg Rice Krispies and Creme Egg Brownies.
If it’s dessert you’re after, try out my Slow Cooker Mini Egg Chocolate Pudding or my Slow Cooker Hot Cross Bun Bread & Butter Pudding!
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Mini Egg Cheesecake {Best Ever Recipe!}
Ingredients
- 280 g (10 oz) Digestive biscuits
- 140 g (5 oz) Butter, Unsalted, melted
- 360 g (13 oz) Cadbury's Mini Eggs, Plus 270g to decorate (about 7 small bags in total)
- 600 ml (2.5 cups) Double cream
- 140 g (5 oz) Icing sugar, Sifted
- 2 (10 oz) x 280g tubs of Philadelphia Cream Cheese, Full fat
- Juice of half a lemon
Instructions
- Crush the biscuits until they look like lumpy sand. (I did mind in a food processor because I'm very lazy.)
- Mix with the melted butter and press into your 7″ tin.
- Chop the 360g/13oz of the Mini Eggs in half.
- Whip the cream until it forms soft peaks (I use an electric whisk for this) – remove approx 3 desserts spoons of cream and pop into a bowl in the fridge (you will need this to decorate the cheesecake).
- Combine the whipped cream, icing sugar, cream cheese, lemon juice and chopped Mini Eggs. Fold in gently until fully combined.
- Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one.
- Chill for 3 hours or, even better, overnight.
- Use my knife tip to remove the cheesecake from the tin (see notes).
- Plop the remaining whipped cream on top of the cheesecake and pile on the remaining Mini Eggs (some chopped in half).
- Share and enjoy!
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
This post was originally published on April 6, 2017 and updated later to make improvements.
I got the 18 02 tubs of philadelphia and just realised you said 280…Asda and tesco only stocked 180g tubs. The is this a typo or have I ruined it now 🙁
Have just made this in fridge in prep for tomorrow thanks
Just wondering if you could use cool whip instead of the heavy whipped cream
Sorry we don’t have cool whip in this country so I have no idea!
Yes, you certainly can as I have made it using the cool whip and it came out perfect.
Did u add it as liquid or whipped it before adding ?
I have just made this cheese cake for tomorrow.its massive but tastes amazing.
Enjoy – happy Easter!
Made this, and tastes amazing….
However… Chilled in fridge for 30hrs (overnight) and it was not set hard at all. I can’t see what exactly would set… It’s all soft ingredients. I whipped to perfect consistency and it’s held its shape but obviously soft. Quite tricky to get out my loose bottom tin.
Secondly, I used exactly what the blurb said a deep 7″ tin, in fact mine is 7.5″ …. But there was so much topping! The cheesecake has ended up so tall. I think if I made it again, I’d use a wider but shallower tin, maybe my 10″ springform.
In reply to previous messages, I used chocolate digestives (ones with choc coating) and it taste delicious but my base was definitely darker than the picture on this site.
Where did you get your 280g tubs of cheese, I can only find them in 180g. Do I still only need two or should I get 3 to make 560g in total?
Isn’t 140g of butter to much to use??
I have just made this cheesecake with gluten free digestive biscuits but forgot the lemon juice ???? Do you think putting zest on top will help to substitute?
So excited to serve it tomorrow for our Easter dinner! My first ever cheesecake ????????????
Abi x
Sorry question marks are emojis!
I’m sure it will still be delicious Abi, it just gives it a bit more tang 🙂 Happy Easter!
I made it! We’ll see how it tastes later. The biggest challenge (which really wasn’t that big of a deal), was converting grams. In Canada we cook with mls, cups & tsps. Thank goodness for Mr. Google, lol. The butter did seem like a little too much, but we’ll see later after it sets. Happy Easter everyone! ????????????????
Hi Heather, did you convert the grams to cups, tbsp. tsps. etc. If so would you please be so kind as to share the conversions? Thank you.
For the double cream measurement is the before it’s whipped or after?
Before, when it’s still liquid!
Going to treat my family with this festive looking dessert! Thanks for sharing!
Enjoy Debbie!