Need a showstopping Easter dessert that’s nice and easy to make? Try this no bake mini egg cheesecake recipe! A crunchy biscuit base, light and creamy chilled cheesecake filling and lots of Cadbury mini eggs!
It’s that time of year when the search term “easy Easter desserts” blows up on Google. I have lots of Easter treats here – creme egg brownies, creme egg stuffed cookies, and Cadbury caramel egg brownies are some of the most popular Easter bakes!
Mini eggs always go down a treat at this time of year – how about making a batch of mini egg cookies or gooey brown sugar mini egg blondies?
easy no bake mini egg cheesecake
If you love mini eggs (but who doesn’t?) you will go crazy for this easy mini egg cheesecake recipe. It was hugely popular in my house and was demolished in a day! Let me take you through the simple steps of making a mini egg cheesecake…..
ingredients
- biscuits. I used malted milk biscuits, but you could also use digestives.
- butter – preferably unsalted, but if you only have salted butter it’s ok
- full fat cream cheese
- double (heavy) cream with a fat content of 48%
- icing sugar
- pure vanilla extract
- mini eggs. I’ve tried a few brands and in my humble opinion, Cadbury’s is the nicest. They aren’t cheap, but you can buy them in bulk on Amazon. It works out slightly cheaper than buying lots of little packets but at the time of writing this post, the price has seriously jumped up!! It’s worth looking around to see if they are on special offer anywhere (as they often are around this time of year).
how to make a no bake mini egg cheesecake
Scroll to the bottom of the post to find a printable recipe card with ingredient amounts and detailed instructions.
Step 1 – To make the cheesecake base, mix melted butter and crushed biscuits together and press into a 20cm round springform cake tin. Place in the fridge while you make the filling.
Step 2 – Make the filling by lightly beating cold cream cheese, icing sugar and vanilla extract together until smooth.
Step 3 – In a separate bowl, whip the double cream to soft peaks (don’t overwhip). Fold the cream into the cream cheese mixture.
Step 4 – Fold in the crushed mini eggs and finely chopped milk chocolate.
Step 5 – Spoon the cheesecake filling into the tin, level the surface and refrigerate for at least six hours or ideally overnight.
Step 7 – To decorate the cheesecake, whip 150ml double cream to soft peaks. Using a piping bag fitted with an open star nozzle, pipe the cream all around the edge of the cheesecake. Decorate with as many mini eggs as you wish!
how to crush mini eggs (safely!)
I’ve attempted to cut mini eggs in half using a large knife and a chopping board. This NEVER works. It always results in one having to “hunt the mini egg” after losing half of them on the kitchen floor!
To save all this trouble, place the mini eggs in a large plastic food bag. Take the end of a rolling pin (or something similar) and lightly bash to break them up. Much easier and no mess!
tips for making a perfect no bake cheesecake
- Always use full fat cream cheese. Low fat versions do not work the same, I’m afraid!
- You also need to use a double cream with a fat content of 48%. This is the equivalent of heavy cream in the US.
- Don’t overbeat the cream cheese at the beginning or it could turn runny. You just need to lightly beat it until it is smooth and lump free.
- For more no bake cheesecake flavours, take a look at my no bake archive where you’ll find no bake chocolate orange cheesecake, Scottish tablet cheesecake and lots more!
storing
No bake cheesecakes should be stored in the fridge and eaten within 3-4 days. They are not suitable for freezing.
variations
- If mini eggs aren’t your favourite Easter chocolate, you can swap them for something else, such as Malteser bunnies! If you can’t decide, why not add a selection of different Easter sweets like I did for this no bake Easter cheesecake!
more easy easter bakes
- creme egg chocolate brownie cookies
- mini egg rocky road
- chocolate chip cookie cake with Galaxy golden eggs
- creme egg cupcakes
- no bake Easter fridge cake
No bake mini egg cheesecake
No bake mini egg cheesecake! A perfect Easter celebration dessert that can be made in advance.
Ingredients
- 300g malted milk or digestive biscuits
- 150g unsalted butter
- 500g full fat cream cheese
- 80g icing sugar, sifted
- 2 teaspoons vanilla extract
- 300ml double cream
- 150g good quality milk chocolate, chopped into very small pieces
- 300g mini eggs, crushed
- FOR THE DECORATION:
- 150ml double cream
- 150g milk chocolate, chopped (I used a bar of Cadbury mini egg chocolate)
- about 200g mini eggs (or as many as you like!)
Instructions
- Melt the butter in a small saucepan over a low heat.
- Crush the biscuits as finely as possible by hand (I use a large bowl and a rolling pin) or in a food processor. Mix the butter with the crushed biscuits.
- Spoon the crushed biscuits into a 20cm springform tin. Using the back of the spoon, press the biscuits into the base as evenly as possible. Place in the fridge while you make the base.
- Using an electric mixer, beat the cream cheese and icing sugar together until smooth. Stir in the vanilla extract.
- In a separate bowl, whip the double cream to soft peaks. Fold the cream into the cream cheese mixture, then fold in the chopped mini eggs.
- Pour the mixture into the lined tin. Level the base, then cover the top with cling film and refrigerate for eight hours or until the cheesecake has set. I usually leave them in the fridge overnight.
- Unclip the tin and carefully release the cheesecake. I run a small palette knife around the edges to ensure it doesn't stick. Place the cheesecake on a serving plate.
- To decorate, whip the double cream in a medium bowl to soft peaks. Place the cream in a piping bag fitted with a star nozzle. Pipe the cream around the edges of the cheesecake, then cover the top with crushed or whole mini eggs.
Notes
To ensure the cheesecake sets, it's very important to use full fat cream cheese.
You can use any milk chocolate you wish for the filling, I used the Cadbury mini egg chocolate you can currently find in most supermarkets.
unsalted butter is best, but you can use salted instead.
Nutrition Information:
Yield: 14 Serving Size: 1Amount Per Serving: Calories: 646Total Fat: 52gSaturated Fat: 32gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 102mgSodium: 156mgCarbohydrates: 45gFiber: 3gSugar: 39gProtein: 7g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.