No Bake Mini Egg Cheesecake

5 from 1 vote

Make a splash this Easter with the ultimate no-bake Mini Egg Cheesecake! Featuring a crunchy digestive biscuit base and a thick, creamy vanilla filling packed with crushed mini eggs. Topped with a decadent chocolate drizzle and a mountain of whole and halved chocolate eggs, it's the perfect showstopper dessert for your holiday table.

Servings servings

Prep Time 20

Chilling Time 8

Total Time 8 20

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

Notes

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!

Author: Andrea

Calories: 447kcal

Course: Dessert

Cuisine: American, British

Keyword: Easy Easter Cheesecake Recipe, Large Cadbury Mini Egg Cheesecake, Leveling Cheesecake with an Offset Spatula, Loaded with Crushed Chocolate Eggs, No-Bake Mini Egg Cheesecakes, Using a Springform Tin for Easy Release

Nutrition

Calories: 447kcal