Mini Easter Cheesecakes (No-Bake Recipe)
Jump to Recipe
There’s nothing cuter for Easter than this adorable mini Easter cheesecake dessert! This easy, no-bake dessert is made with a delicious crispy biscuit base and a creamy cheesecake filling (made with whipped cream for a rich consistency).
These individual Easter egg cheesecakes are topped with leftover candy, making it easy to use up chocolate Easter eggs.
Table of Contents
Why you’ll love this recipe
Use up Easter candy – One of the best parts about these Easter cheesecakes is they help you use up leftover candy from the holiday.
No-bake recipe- With this Easter cheesecake recipe, you don’t have to mess with the oven or a water bath. You just allow the cheesecake to set in the fridge; then you can dig in!
Individual portions are perfect – Since these no-bake treats come in a mini size, each cake is an individual portion, so they’re easy to serve.
Make ahead of your gathering – You can keep these yummy cheesecakes in the fridge for a few days before serving them, so it’s a great make-ahead recipe.
Customizable – This single-serve cheesecake is also versatile, as you can change the flavour of the cheesecake or use whichever toppings you see fit.
Here are a few other tasty Easter treats to whip up this year: Easy Chocolate Easter Nests, Easter Rice Krispie Treats, and Giant Chocolate Cornflake Cake.
What is a No-Bake Cheesecake?
No-bake cheesecakes like this Easter cheesecake dish are much easier than traditional cheesecakes. You don’t need to turn on the oven, put them in a water bath, etc. You simply mix the ingredients, pour them on top of the crust, and allow the cheesecake to set in the fridge or freezer for a few hours before serving.
Since you’re not cooking these mini Easter cheesecakes, you don’t have to worry about them burning or overcooking. Additionally, no-bake cheesecakes typically require fewer ingredients and less prep time. See my Mini Egg Cheesecake (No-Bake and Perfect for Easter!)
Tips to make sure your cheesecakes set
Whipping the cream to stiff peaks before adding
One of the tricky parts about making no-bake Easter cheesecake recipes is the consistency of the cheesecake. You can make a thick, decadent filling by beating the whipping cream first, before adding it to the cream cheese mixture.
Add a stabilizer like gelatin
Another way to help thicken the cheesecake filling for these Easter mini cheesecakes is adding gelatin, lemon juice, or a similar ingredient. This will make the filling less liquid-y, so it’s easier to eat.
Leave it in the fridge longer
If your cheesecake is still runny, keep it in the fridge for another 2-4 hours to let it set.
Put it in the freezer
Another trick to getting cheesecake to set is putting it in the freezer. Usually, this is the quicker method as it only needs about 2-3 hours to set in the freezer.
Ingredients
Cream Cheese
Any variety of cream cheese will work for this Easter cheesecake dessert. You can use regular, low-fat, full-fat cream cheese, etc. for the cheesecake mixture.
Chocolate Eggs
If you prefer using other Easter candy as a topper, feel free to do so. I like using chocolate eggs, as it makes the cheesecakes look like a little nest.
Biscuits
Any biscuits will work for the crust of these cheesecakes. Digestifs are a great option, but you can also use graham cracker crumbs.
See the recipe card for full information on ingredients and quantities.
Variations/ Adaptations
Here are some fun Easter cheesecake ideas for making this Easter cheesecake dessert. Instead of using chocolate mini eggs, try other Easter chocolates like Cadbury mini eggs or jellybeans. You can also make this dessert more decadent by adding some cocoa powder to the filling to make it chocolate-flavoured.
If you’ve also whipped up some mini chocolate cornflake nests this Easter, feel free to add those to the top of the cheesecakes for a fun treat.
How to make Mini Easter Cheesecakes
- Line a cup cake tin with 12 paper cup cake cases (Image 1).
- Place the biscuits in a zip lock bag then bash the biscuits with a rolling pin or the end of a mug, until they break into fine crumbs (Image 2).
3. Melt the butter in a small pan and stir in the biscuits (Image 3).
4. Divide the mixture between the paper cases and press down well with the back of a spoon. Chill in the fridge for 15 minutes (Image 4).
5. Put the cream cheese in a bowl with the double cream and icing sugar and vanilla, whisk until smooth and thick (Image 5).
6. Divide the mixture between the cup cake cases and spread the tops as smooth as you can with the back of a spoon (Image 6).
7. Chill in the fridge for at least 4 hours or overnight (Image 7).
8. Just before serving, remove the cheesecakes from the paper cases and top with the chocolate bunnies, sprinkles, eggs and sugar flowers if liked (Image 8).
Tips for the best result
Use a loose bottom tray so you have no problems popping them up and out
While you can make this Easter Cheesecake dessert in muffin tins or ramekins, they can be tricky to get out. I’ve found it easiest to make this recipe in a loose bottom tray so you can simply pop out the mini cheesecakes after they’ve set.
Create the biscuit base in a food processor
Save some time making the crust by using a food processor to mix the biscuits and melted butter. It will help create the base much quicker than hand mixing.
Ensure you leave extra time for the cheesecakes to set
I recommend allowing extra time for this no-bake Easter cheesecake recipe to set. You never know if it’ll need an extra hour or so to set. If you have an event, make the cheesecakes the night before so you know they’ll definitely be ready in time.
Try these delicious desserts: Soft Flapjack Recipe (Gooey and Chewy!), Easter Rocky Road (10 minutes prep!) or Simple & Easy Brownies
Storage instructions
Store leftovers in the fridge in an airtight container. They should be good for up to three days. You can also store the leftover mini cheesecake recipe no-bake cakes in the freezer. First, freeze them for about an hour until they are hard. Then, wrap the mini cheesecakes in plastic wrap. They should last in the freezer for up to two months.
How long can this stay out of the fridge during a gathering?
You can leave this Easter cheesecake dish out for up to two hours during a gathering. Then, the leftovers need to be packed in an airtight container and stored in the fridge.
FAQs
Yes, a no-bake Easter cheesecake will taste different than a regular cheesecake. A baked cheesecake typically has a richer flavour since it includes eggs.
You can enjoy this Easter no-bake dessert as soon as it has set. Avoid cutting into the cheesecake before it sets, or you’ll have a mess.
I would not recommend leaving this Easter egg cheesecake out overnight since it has dairy. Store the leftovers in the fridge when you’re done serving the mini egg cheesecake cupcakes.
You do not need to bake the crust for this recipe. The biscuit mixture can simply be pressed into the tins.
You don’t have to wait until Easter to make these mini cheesecakes. They’re delicious year-round. Consider serving them after a filling meal made up of one of the following recipes: Creamy Chicken and Broccoli Pasta, Slow Cooker Beef Curry, or The Best Garlic Prawns.
If you tried this Mini Easter Cheesecakes recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Mini Easter Cheesecakes (No-Bake Recipe)
Ingredients
- 125 g digestive biscuits (£0.70/3)=(£0.23)
- 50 g butter, melted (£1.69/5)=(£0.34)
- 400 g full fat cream cheese (£2.60)
- 450 ml double cream (£1.75)
- 75 g icing sugar (£0.50)
- 12 mini chocolate bunnies (£1.25x2)=(£2.50)
- 80 g bag mini sugar coated chocolate eggs (£1.50)
- sugar flowers and sprinkles, optional
Cupboard Essentials
- A few drops vanilla extract
Method
- Line a cup cake tin with 12 paper cup cake cases.
- Place the biscuits in a zip lock bag then bash the biscuits with a rolling pin or the end of a mug, until they break into fine crumbs. Melt the butter in a small pan and stir in the biscuits. Divide the mixture between the paper cases and press down well with the back of a spoon. Chill in the fridge for 15 minutes
- Put the cream cheese in a bowl with the double cream and icing sugar and vanilla, whisk until smooth and thick.
- Divide the mixture between the cup cake cases and spread the tops as smooth as you can with the back of a spoon.
- Chill in the fridge for at least 4 hours or overnight. Just before serving, remove the cheesecakes from the paper cases and top with the chocolate bunnies, sprinkles, eggs and sugar flowers if liked.
Notes
- Use muffin cups for easy removal from tray
- Save time by using a food processor for a quicker and well-mixed crust
- Plan ahead and allocate extra time for the cheesecakes to set
- If you are able, prepare the no-bake Easter cheesecakes a night before your event.
Nutrition
- Weekly meal plans with a £20 budget
- 150+ exclusive recipes
- Personal dashboard
- Exclusive step by step videos
- Shopping list tools
- Advert Free experience
