Looking for an easy Easter dessert for the abundance of mini eggs in your home? Stuck for Easter cheesecake ideas? You may have just found what you are looking for! This no bake mini egg cheesecake is so simple to make and uses just seven ingredients! This perfect Easter no bake cheesecake could not be easier to make!
Why you’ll love this Easter cheesecake recipe
- Simple ingredients. This no bake Easter cheesecake uses readily available ingredients in most stores, so can easily be whipped up whenever the craving hits!
- Easy to put together. Since there is no cooking or baking, this mini egg cheesecake recipes comes together in just a few steps. As a bonus, because it is so simple to make, it makes a lovely Easter dessert making experience with little ones too!
- Makes a change! For me, it sometimes feels like the mini eggs just multiply in our home! Having options to also turn those delicious morsels of chocolate into an equally delicious dessert to enjoy with friends and family has to be a good thing… right?
- Convenient. No bake cheesecakes are convenient to make as they require zero cooking or oven time. Plus, if you are entertaining, no bake cheesecakes are an amazing dessert choice as they are made way ahead of serving time!
Mini egg cheesecake ingredients
- Digestive biscuits: used to make the base of the cheesecake.
- Butter: I use melted unsalted butter in the base of the mini eggs cheesecake. It gives a wonderful rich flavour and helps bind the biscuits together when making the base.
- Cream cheese: make sure to use a full fat cream cheese when making the filling for any no bake cheesecake recipe, as this is part of what helps the filling set firmly. Plus it gives the no bake mini egg cheesecake a wonderfully rich and decadent texture!
- Icing sugar: for sweetness in the cheesecake filling.
- Vanilla: who can resist the timeless flavour of vanilla!
- Double/heavy cream: whipped up, this gives body, richness and stability to the Easter egg cheesecake.
- Mini eggs: an essential ingredient in this dessert, its even in the name!
- Milk chocolate: just a little is used to drizzle over the top of the Easter cheesecake for decoration. This is optional, so can be skipped if you wish.
Kitchen equipment you’ll need to make this Easter cheesecake
- Digital kitchen scales*: I provide all my measurements in cups too, however I would encourage all bakers to weigh out ingredients when baking. A set of digital kitchen scales is so useful and totally an essential baking tool for me.
- Measuring spoons*: a set of measuring spoons is essential for any baker. This is because these are more accurate than using everyday teaspoons and tablespoons, which can vary greatly in size.
- Food processor*: a quick way to make the biscuit base and if you wish to crush the mini eggs (careful not to over do it though!) for the cheesecake filling. If you do not have a food processor, place the biscuits into a sealable freezer bag and bash with a rolling pin instead.
- Springform tin*: to make this Easter cheesecake recipe in. No absolute need to line the base or grease before making the cheesecake, it should come off quite easily. However, I like to add a smaller circle of parchment as it does make it a little easier to lift off.
- Mixing bowl*: to mix all the ingredients together to make the Cadbury cheesecake recipe.
- Handheld electric mixer*: a useful tool to make life easier in the kitchen! You can, of course, make this whole mini eggs cheesecake recipe entirely by hand. But it will be a bit of a workout for your arm!
- Spatula*: used to scrape down the bowl. This helps to ensure everything mixes together thoroughly when making this cheesecake Easter egg.
- Offset spatula*: This tool makes the job of levelling the top of the mini egg cheesecake so much easier than a regular spatula or knife.
How to make mini egg cheesecake
This Easter egg cheesecake recipe is so simple to put together! Simply mix together the base ingredients and press into the tin, then beat the cheesecake filling and spread over the top. Once chilled, top with the decorations and your cheesecake is all done!
For the biscuit base
Step 1: Place the biscuits into a food processor and blitz until they are completely crumbled. If you do not have a food processor, pop the biscuits into a sealable bag and bash them with a rolling pin until well crushed. Both work fine, one is definitely more therapeutic (!), but I prefer using a food processor purely for speed.
Step 2: Add in the melted butter and mix through, scraping down the bowl to make sure everything is really well combined. Tip the biscuit mixture into an 8″ springform tin and press it down evenly to make a flat base. Pop the tin in the fridge to allow the base to chill until needed.
How to make the cheesecake filling
Step 1: In a large mixing bowl, beat together the cream cheese, icing sugar and vanilla until smooth and creamy.
Step 2: Pour in the double cream and beat it all together until the double cream is well combined with the cheese and the mixture thickens. Set aside for a moment.
Step 3: Crush the mini eggs (and have fun!). Fold through the cheesecake filling to mix evenly.
Step 4: Spread the cheesecake filling over the chilled base and use an offset spatula to level the top. Chill for at least 3-4 hours, preferably overnight.
For the topping and decoration
Step 1: Drizzle the melted chocolate in a circle about an inch or so from the outer edge of the cheesecake.
Step 2: Arrange the whole and halved mini eggs over the top of the cheesecake on the chocolate drizzle. Return to the fridge until required or serve immediately. Enjoy!
Do no bake cheesecakes use eggs?
There are no eggs in this easy mini egg cheesecake. A cheesecake recipe with eggs in the ingredients will need to be baked. This is to allow the eggs to cook and set the cheesecake.
Can I make this cheesecake without a special tin?
A springform tin is a really useful tool as it makes it so much easier to release the mini eggs cheesecake from the tin. If you do not have a springform tin, you could use a loose bottomed cake tin too. Anything that will allow you to lift the cheesecake out of the tin will work when making this.
Do you need to line a springform cake tin for a cheesecake?
No, there is no need to line the springform when making a cheesecake, it should release easily enough without. Simply run an off set spatula or a thin knife under the base to release it from the tin before transferring it to your serving plate.
Having said this, I do sometimes like to line the base with a small circle of parchment as this does help make it a teensy bit easier to get the cheesecake off the base!
How to store no bake Easter cheesecake
This Cadbury mini egg cheesecake should be stored in the fridge. I keep my serving dish in the fridge, covered with a microwave lid, to avoid too much moisture remaining in with the cheesecake.
Can I make this Easter cheesecake recipe ahead of time?
Absolutely! Make this cheesecake up to a day ahead of serving. I would recommend doing the decoration on top soon before serving as the colour of the mini eggs will be affected being left in the fridge.
How long does a cheesecake last in the fridge?
This no bake Easter cheesecake will keep well in the fridge for up to three days. I would recommend doing the decorations before serving the dessert just to ensure the eggs keep their pretty colours and patters, as this can sometimes get lost after being in the fridge a few hours.
Mini egg cheesecake tips and tricks
- Press the biscuit base really firmly into the bottom of the pan to give a firm base for the filling. I use the end of my rolling pin to give me a flat surface to work with. A small glass, the back of a spoon or even clean fingers work just as well.
- You can bake the cheesecake base if you wish. Baking the crust makes it firmer and less crumbly, so it completely depends on the texture you prefer. Once pressed into the tin, bake the crust for about 8 minutes at 180C/350F. Please make sure the base and tin are fully cool before topping with the easter cheesecakes filling, or you will end up with a melted cheesecake puddle!
- The cream cheese should be at room temperature before mixing. Using it at room temperature will ensure the cheesecake filling is smooth and creamy.
- Have fun with the decorating of the top! I drizzle a circle of chocolate before topping with mini eggs, but you can decorate however you fancy!
Troubleshooting
If you have any questions about this mini egg cheesecakes, please comment below and I will do my best to help. And do remember: if you enjoy this mini egg cheesecake recipe, please leave a rating and review below. You could even post a picture on Instagram and tag me when you share it with the world. You already know I would love to see!
What are some easy no bake cheesecake recipes?
Lemon meringue cheesecake: Take your dessert to the next level with this beautiful and decadent lemon meringue cheesecake! Definitely one all your guests will love!
Rhubarb cheesecake: Make the most of seasonal rhubarb with this delicious cheesecake. A buttery digestive biscuit crust topped with smooth creamy vanilla cheesecake, layered and swirled with a rich rhubarb compote. A simple but wonderful dessert for any occasion!
Toffee apple cheesecake: This cheesecake is packed with all the beautiful flavours of autumn in the decadent comfort food that is cheesecake. This no bake cheesecake is just perfect for a weekend treat or a dinner party with friends too, as it needs to be made ahead of serving!
Mini no bake strawberry cheesecakes: My mini strawberry cheesecakes have a crunchy biscuit base and a smooth creamy vanilla cheesecake filling, all finished with a homemade strawberry topping. These showstopping desserts are the perfect end to any meal, and are sure to delight!
Recommended equipment I used *
| Digital kitchen scales | Measuring spoons |
| Food processor | Springform tin |
| Mixing bowl | Handheld electric mixer |
| Spatula | Offset spatula |
No Bake Mini Egg Cheesecake
Ingredients
For the base
- 200 g (1 ¾ cups + 1 tbsp) digestive biscuits
- 90 g (¼ cup + 3 tbsp) unsalted butter, melted
For the cheesecake filling
- 600 g (2 ½ cups + 3 tbsp) full fat cream cheese
- 80 g (½ cup + 1 tbsp) icing (powdered) sugar
- 1 tsp vanilla
- 240 ml (1 cup) double (heavy) cream
- 240 g (1 cup + 3 tbsp) mini eggs, crushed
For the topping and decoration
- 30 g (3 tbsp + 2 tsp) milk chocolate, melted
- 160 g (¾ cup + 1 tbsp) mini eggs, some whole and some halved
Instructions
For the biscuit base
- Place the biscuits into a food processor and blitz until they are completely crumbled. If you do not have a food processor, pop the biscuits into a sealable bag and bash them with a rolling pin until well crushed. Both work fine, one is definitely more therapeutic (!), but I prefer using a food processor purely for speed.200 g (1 ¾ cups + 1 tbsp) digestive biscuits
- Add in the melted butter and mix through, scraping down the bowl to make sure everything is really well combined. Tip the biscuit mixture into an 8" springform tin and press it down evenly to make a flat base. Pop the tin in the fridge to allow the base to chill until needed.90 g (¼ cup + 3 tbsp) unsalted butter, melted
For the cheesecake filling
- In a large mixing bowl, beat together the cream cheese, icing sugar and vanilla until smooth and creamy.600 g (2 ½ cups + 3 tbsp) full fat cream cheese, 80 g (½ cup + 1 tbsp) icing (powdered) sugar, 1 tsp vanilla
- Pour in the double cream and beat it all together until the double cream is well combined with the cheese and the mixture thickens.240 ml (1 cup) double (heavy) cream
- Tip in the crushed mini eggs and fold through to mix evenly.240 g (1 cup + 3 tbsp) mini eggs, crushed
- Spread the cheesecake filling over the chilled base and use an offset spatula to level the top. Chill for at least 3-4 hours, preferably overnight.
For the topping and decoration
- Drizzle the melted chocolate in a circle about an inch or so from the outer edge of the cheesecake.30 g (3 tbsp + 2 tsp) milk chocolate, melted
- Arrange the whole and halved mini eggs over the top of the cheesecake on the chocolate drizzle. Return to the fridge until required or serve immediately. Enjoy!160 g (¾ cup + 1 tbsp) mini eggs, some whole and some halved