Mini Egg Cheesecake (No-Bake and Perfect for Easter!)
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Need some Easter dessert inspiration? This delicious mini egg cheesecake is the perfect solution! It’s a fun twist on a class no-bake cheesecake.
This delicious recipe includes a creamy filling, crispy biscuit base, and Cadbury eggs inside and out. It’s the easiest Easter recipe; it only takes about 15 minutes of prep time.
Table of Contents
Why you’ll love this recipe
No bake – There’s nothing better than a no-bake cheesecake! This yummy mini egg cheesecake doesn’t require an even, making it an easy dessert option.
Simple – You’ll only need a few ingredients to make this Easter cheesecake.
Festive – The Cadbury mini eggs add a decadent taste to the recipe, making it festive, so it’s perfect for enjoying after an Easter dinner.
Make ahead – If you have a big gathering coming up, you can make this cheesecake the day before so it’s ready to go after dinner.
Wow your Easter guests with these other festive desserts: Easter Rocky Road, Mini Easter Cheesecakes, and Giant Chocolate Cornflake Cake.
What is Mini Egg Cheesecake?
A mini egg cheesecake is a smaller version of a large cheesecake. This 8” dessert is made with mini chocolate Easter eggs (inside and on top), making it festive and delicious. I’ve noticed during the holidays that larger cheesecakes don’t always get eaten fast enough, especially with smaller gatherings. This slightly smaller option means it will likely be gone within the next few days (or before it makes it back into the fridge!).
What is in it?
This no-bake mini eggs cheesecake is made with a digestive biscuit crust, a creamy cheesecake filling made with cream, mini Cadbury eggs, and cream cheese, and topped with more whipped cream and crushed mini eggs.
Why is it different/special?
The smaller size and festive Easter candies make this dessert stand out. It is also quite easy to prep since it doesn’t need to be cooked in the oven.
Love mini chocolate eggs? Try these recipes ; Rice Krispie Treats and Easy Chocolate Easter Nests.
How to whip cream to the right consistency
The key to the perfect mini egg cheesecake recipe is whipping the cream correctly. It should form stiff peaks when you pull the whisk/electric mix out of the cream. You’ll have a runny cream cheese mixture/filling if you don’t mix it enough. If you overmix the cream, you’ll have an overly dense filling.
What is the perfect consistency?
Aim for stiff peaks when whipping the cream. That means the peaks should not flop over when you pull the whisk out.
What if you don’t have double cream?
You can use heavy cream if you don’t have double cream for this Easter egg cheesecake recipe. It will not provide as rich of a flavour, but it will still taste good. You must add a stabilizer with heavy cream since it has a lower fat content.
Can you add a thickener to help, like a bit of icing sugar?
Yes, you can add thickener to ensure your cheesecake sets properly. A few options include gelatin or icing sugar. I wouldn’t recommend adding too much sugar, or it will make the recipe overly sweet.
How do you make sure it sets?
This mini egg cheesecake differs from regular cheesecake as it doesn’t need to cook in the oven. Instead, it’s made with ingredients that thicken in the fridge, providing a deliciously creamy consistency. Either way, you’ll need to chill the cheesecake before eating it for about 3-4 hours. Since this is a no-bake recipe, it’s much quicker to make.
Be sure to use full-fat products like double cream and full-fat cream cheese
Using full-fat products in this no-bake mini egg cheesecake helps prevent the consistency from being runny. If you can’t find full-fat products at the store, you will likely need to use a stabilizer to help set the cheesecake.
Add gelatin or pectin if needed
Stabilizers like gelatin and pectin will help set a runny cheesecake.
Put it in the fridge longer
If it hasn’t set after a few hours in the fridge, let the cheesecake sit for another few hours until it sets.
Put it in the freezer
You can also let the cheesecake set in the freezer for a few hours to help it set.
Whip the double cream to stiff peaks before adding
Ensure the cream is whipped to stiff peaks to help the cheesecake have a thicker consistency. This will also prevent the filling from being runny.
Ingredients
Cream Cheese – This ingredient gives the mini egg cheesecake its signature cheesecake flavour. I recommend using full-fat cream cheese, which has a lower moisture content, so it will help the cheesecake set more easily.
Lemon Juice – Adding lemon juice to this Easter cheesecake recipe helps the filling set, so it’s not runny. If you don’t have lemon juice, use gelatin as a stabilizer.
Mini Cadbury Eggs – This dessert is festive because of the Cadbury mini eggs inside and on top. You can use other Easter chocolates instead if you prefer. Reach for smaller chocolate candies as they mix more evenly into the filling.
See the recipe card for full information on ingredients and quantities.
Variations/ Adaptations
You can easily make this mini egg cheesecake your own by adjusting it to your preferences. For example, instead of using Cadbury mini eggs, you can use chocolate bunnies, crème eggs, or robins eggs. You can also make this recipe gluten-free by using a gluten-free biscuit instead of regular biscuits for the crust. Make it more decadent by adding some cocoa powder to make chocolate cheesecake.
How to make mini egg cheesecake
Line the base and sides of a 23cm loose bottom or spring form cake tin with baking paper.
- Place the biscuits into a plastic bag then bash the biscuits with a rolling pin or the end of a mug, until they break into fine crumbs (Image 1).
2. Then melt the butter in a small pan (Image 2).
3. Stir in the biscuits in with the butter (Image 3).
4. Press into the tin and chill for 10 minutes (Image 4).
5. Put the cream cheese into a bowl with the double cream, icing sugar and vanilla (Image 5).
6. Then whisk together (Image 6).
7. Whisk until smooth and thick (Image 7).
8. Chop the sugar coated mini eggs and stir half of them into the cream cheese mixture (Image 8).
9. Spread onto the biscuit base and leave to set in the fridge for at least 4 hours or overnight (Image 9).
10. Just before serving, remove from the cake tin and peel away the paper. Place on a plate and top with the chocolate bunnies, and arrange the remaining chopped eggs and crème eggs around the edge of the cheesecake (Image 10).
Tips for the best result
Use a springform pan for easy turnout
Since you’re pressing the crust of this mini egg cheesecake into the pan, it can make it more challenging to get it out. For easier removal, use a springform pan so you can pop the cheesecake out.
Beat the cream before adding it to the cheesecake mixture
The consistency of this mini egg no-bake cheesecake relies on properly whipping the cream. It should form stiff peaks when you take the mixer out of the bowl. This will help create a thicker consistency.
Do not cut the cheesecake until it’s set
If your cheesecake is not firm after a few hours in the fridge, you can keep it in the fridge for a few more hours or put it in the freezer to set. Avoid cutting it before it sets to avoid a mess.
Try these other yummy sweets recipes for the holidays: Soft Flapjack Recipe (Gooey and Chewy!), Chocolate Brownies and Chocolate Tiffin Cake
Need some main dish recipes? Try my Garlic Prawns, Roasted Mediterranean Vegetables and Slow Cooker Beef Curry (One Pot)
Storage Suggestions
Should it be covered in the fridge?
I recommend covering this no-bake mini egg cheesecake in the fridge for a few reasons. For one, it helps keep the dessert from drying out. Additionally, it prevents the cheesecake from tasting like other foods in your fridge. Once it has set, the cheesecake will stay good in the fridge for up to three days.
How long can it sit out on the counter?
I do not recommend leaving the cheesecake out for longer than two hours since it has dairy. Remember to store the leftovers in the fridge as soon as possible. If you have a lot of leftovers, you can freeze them for up to two months. Leave whipped cream off the top of the cheesecake if you plan to freeze it.
FAQs
The main cause of a cheesecake that doesn’t set right is the temperature of the ingredients. For example, if you use warm cream cheese for this mini egg cheesecake, you’ll likely have a runny dessert.
Yes! You can use any chocolate Easter candy you prefer. You can even use Peeps or other festive treats to top the cheesecake.
Certain types of biscuits can make the crust too hard. Additionally, the crust may be difficult to bite into if you don’t use enough melted butter in this recipe. You generally need to add more butter to the food processor when using digestives and less butter for other biscuits, like a filled biscuit.
Here are a few of my favourite mains to serve for the holidays before digging into this mini egg cheesecake: Slow Cooker Gammon Joint, Brussel Sprouts with Bacon, and Fluffy Yorkshire Puddings.
If you tried this Mini Egg Cheesecake 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 Egg Cheesecake (No-Bake and Perfect for Easter!)
Ingredients
- 80 g butter (£1.69/3)=(£0.56)
- 250 g dark chocolate digestive biscuits (£1.90)
- 600 g full fat cream cheese (£1.25x2)=(£2.50)
- 300 m double cream (£1.15)
- 75 g icing sugar (£0.50)
- 1 tsp vanilla extract
To decorate
- 160 gram (2 bags) sugar coated mini eggs (£1.50x2)=(£3.00)
- 3 chocolate bunny lollies (£3.00)
- 6 mini crème eggs (£1.35)
Method
- Line the base and sides of a 23cm loose bottom or spring form cake tin with baking paper.
- Place the biscuits into a plastic bag then bash the biscuits with a rolling pin or the end of a mug, until they break into fine crumbs. Then melt the butter in a small pan and stir in the biscuits. Press into the tin and chill for 10 minutes.
- Put the cream cheese into a bowl with the double cream, icing sugar and vanilla, then whisk until smooth and thick.
- Chop the sugar coated mini eggs and stir half of them into the cream cheese mixture. Spread onto the biscuit base and leave to set in the fridge for at least 4 hours or overnight
- Just before serving, remove from the cake tin and peel away the paper. Place on a plate and top with the chocolate bunnies, and arrange the remaining chopped eggs and crème eggs around the edge of the cheesecake
Notes
- Use a springform/loose based pan for easy removal of the cheesecake, preventing crust damage.
- Achieve the desired thickness and consistency of the cheesecake by properly whipping the cream until stiff peaks form.
- Ensure the cheesecake is fully set by not cutting it too early; refrigerate or freeze as needed for firmness.
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