This Easy Mini Egg Cheesecake looks stunning, but is actually super quick and simple to make – and it tastes AMAZING! Better still, it’s a no bake cheesecake, and it only requires 15 minutes hands on time and just 7 basic ingredients. It’s perfect for any Easter-themed event, it makes a great dessert on Easter day itself, and it’s a brilliant recipe to make with kids in the run-up to Easter too!
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Need super easy Easter dessert?
Then you need this No Bake Mini Egg Cheesecake recipe…
It looks impressive, but it’s actually very quick and simple to make – just 15 minutes hands on time – and it tastes SO GOOD!
Better still, you only need 7 basic ingredients: butter, digestive biscuits, cream cheese, double cream, sugar, vanilla extract… and, of course, lots and lots of mini eggs!
It’s perfect for any Easter-themed event – like an Easter party or an Easter bake sale.
It’s a brilliant recipe to make with kids in the run-up to Easter.
And, of course, it makes a great dessert on Easter day itself.
How to make No Bake Mini Egg Cheesecake
This No Bake Mini Egg Cheesecake really is very easy to make.
All you need to do is make a simple base from crushed digestive biscuits and melted butter. Then, while the base is chilling in the fridge, make the quick and easy topping by whisking together cream cheese, double cream, caster sugar and vanilla.
When the topping has thickened, stir in some crushed mini eggs. Remove the base from the fridge and spread the topping mixture on top of the base.
Top the cheesecake with some whole mini eggs, then sprinkle over some crushed mini eggs to achieve a pretty effect, as per the photos.
Cover with cling film and place in the fridge until set (about 3 hours) or ideally overnight.
(Full recipe given in the recipe card below.)
Equipment you will need to make No Bake Mini Egg Cheesecake
This Mini Egg Cheesecake mostly uses ordinary kitchen equipment, like a small saucepan, a mixing bowl, a wooden spoon and a knife.
However, there are two things you may not currently have that you will need for this cheesecake:
- An electric hand whisk (for whisking up the topping)
- 20cm / 8inch springform tin (for assembling the cheesecake)
You could, at a pinch, get away without the springform tin, and just use a normal tin. (But it won’t look as pretty, as you’ll have to leave it in the tin.)
But you absolutely do need an electric whisk as this is pretty much impossible to make with a hand whisk… unless you have some serious muscles and a lot of perseverance!
Can you use different decorations?
Yes – absolutely! You can use any kind of Easter chocolate inside the cheesecake and on top of the cheesecake – either as well as, or instead of, the mini eggs.
Other good decoration options include:
- Cadbury’s Creme Eggs
- Cadbury’s Mini Creme Eggs
- Cadbury’s Caramel Eggs
- Malteser Chocolate Easter Mini Bunnies
- Smarties Mini Eggs
- Milky Bar Mini Eggs
- Terry’s Chocolate Orange Mini Eggs
- Lindt Chocolate Mini Bunnies
You can just use one kind of Easter chocolate, or mix several… You could even add some cute fluffy chicks if you want to go full-on Easter!
Want more easy Easter bakes?
I have lots of easy-but-delicious Easter recipes! Here are some others you may like…
- Easy Chocolate Easter Cake (2 tier round cake)
- Easter Chocolate Traybake Cake
- Easter Chocolate Cornflake Nests (only 3 ingredients!)
- Easy Creme Egg Brownies
- Mini Egg Rocky Road
- Mini Egg Brownies
Easter Chocolate Traybake Cake
Can you make Mini Egg Cheesecake ahead of time?
Yes, you can. In fact it needs to be made a little ahead of time (at least 3 hours, but ideally overnight), so it’s a great make ahead option.
How long will Mini Egg Cheesecake last?
Stored well (see below), this cheesecake will keep for 3-4 days in the fridge.
However, how long it keeps will also depend on the ‘use by’ dates on your cream cheese and double cream.
How should you store Mini Egg Cheesecake?
Once you have removed the Mini Egg Cheesecake from the springform tin, I recommend you place this cheesecake on a plate, then cover with clingfilm so it is more-or-less airtight (no gaps!)
You must store this cheesecake in the fridge, as it contains cream and cream cheese.
Can you freeze Mini Egg Cheesecake?
No, I do not recommend freezing this cheesecake. It will not fare well in the freezer.
If you like this recipe…
…you might also like:
- Easy Creme Egg Chocolate Tart
- Easy Chocolate Easter Cupcakes
- Easy Simnel Cake Traybake
- Mini Simnel Cakes
- Super Simple Carrot Cake
- Easy Carrot Cake Traybake
- Coconut Pineapple Carrot Cake
Easy Chocolate Easter Cupcakes
Mini Egg Cheesecake (No Bake)
Equipment
- 1 small saucepan
- 1 Rolling pin
- 1 plastic food bag
- 1 Wooden spoon
- 1 table knife
- 1 Electric hand whisk (use the 2 beaters attachment)
Ingredients
Base
- 100 g slightly salted butter
- 200 g digestive biscuits
Topping
- 300 g Cadbury’s Mini Eggs
- 560 g full fat cream cheese (I use Philadelphia)
- 300 g double cream (US - heavy cream)
- 100 g caster sugar
- 1 teaspoon vanilla extract
Decoration
- 100 g Cadbury’s Mini Eggs
Instructions
Base
- Melt the butter in a small saucepan over a low heat. Turn off the heat as soon as all the butter has melted.
- Meanwhile place the biscuits in a bowl and bash with the end of a rolling pin until you have fine crumbs.
- Pour the butter into the bowl and stir so everything is well mixed.
- Tip the buttery biscuit crumbs into a 20cm / 8inch springform tin (See Note 1), smooth out with the back of a spoon making sure it is pressed into all the corners, then press down all over, until you have a nice flat base.
- Chill the base in the fridge while you make the topping.
Topping
- Place the 300g mini eggs in a plastic sandwich bag, or similar. Seal the bag (taking care to remove all the air) and bash the bag with a rolling pin, until pretty much every mini egg has been broken. (Don’t go too mad here, you don’t want dust! You want a mix of small and large pieces of mini egg.)
- Place the cream cheese, double cream, caster sugar, and vanilla extract in a large bowl. Beat with an electric whisk until thick. (Take care not to over beat – you should stop immediately when you get to the point where the mixture is stiff and holds its shape / doesn’t fall off the beaters.)
- Pour in 225g of the broken mini eggs, reserving the remaining 75g for the topping. Stir the mini egg pieces through the topping mixture until it is very well mixed in.
- Remove the base from the fridge and spoon the topping mixture on top of the base. Use a table knife to spread the topping out evenly and smooth over the top.
Decoration
- Top the cheesecake with 100g whole mini eggs (See Note 2), then sprinkle over the reserved 75g of broken mini egg pieces to achieve a pretty effect, as per the photos.
- Cover with cling film and place in the fridge until set (about 3 hours) or ideally overnight.
To Serve
- Remove the cheesecake from the springform tin and place on a serving plate or stand.
Notes
- Personally I find, with my springform tin, I don’t need to grease or line the tin and the cheesecake comes out just fine, so long as it has been in the fridge for long enough. However if you know your tin is prone to sticking, by all means lightly grease the tin (or line it, if that is what you usually do).
- I prefer to decorate the cheesecake BEFORE it goes into the fridge, as it’s easier to get the mini eggs to ‘stick’. However, if you do this, there will be a small amount of bleeding of the mini egg colours into the cheesecake – that’s perfectly normal and I feel this adds to the effect. But if you don’t like this, you can decorate the cheesecake right before you serve it.
- Not suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Pin Mini Egg Cheesecake for later
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This blog post contains affiliate links, this means if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more – thanks in advance!
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