No-Bake Mini Egg Cheesecake Recipe

This No-Bake Mini Egg Cheesecake is the perfect Easter dessert—creamy, rich, and packed with the crunch of chocolate mini eggs. With a buttery biscuit crust and a smooth vanilla cheesecake filling, this treat requires no oven time, making it an easy and stress-free option for your holiday table.

What Is No-Bake Mini Egg Cheesecake?

This is a simple, no-bake cheesecake featuring a biscuit base, a light and fluffy cream cheese filling, and a festive topping of mini eggs. The combination of smooth, creamy texture with crunchy chocolate pieces makes it an irresistible Easter dessert.

Why You’ll Love This Recipe

• No baking required – Perfect for warm days or when you want a fuss-free dessert.
• Quick and easy – Just mix, chill, and serve!
• Perfect for Easter – Mini eggs add a festive touch.
• Make-ahead friendly – Prepare it in advance and keep it in the fridge.

Ingredients

Crust

• 200 g (7 oz) digestive biscuits or graham crackers
• 100 g (7 tbsp) melted butter

Filling

• 300 g (10.5 oz) cream cheese
• 200 ml (¾ cup) heavy cream
• 100 g (¾ cup) powdered sugar
• 1 tsp vanilla extract
• 100 g (3.5 oz) crushed mini eggs

Topping

• Extra mini eggs (whole and crushed)
• Whipped cream (optional)

Step-by-Step Instructions

1. Prepare the Crust

1. Crush the digestive biscuits or graham crackers into fine crumbs using a food processor or a rolling pin.
2. Mix the crumbs with the melted butter until fully combined.
3. Press the mixture firmly into the base of a springform pan (20 cm/8-inch) and chill in the fridge for at least 10 minutes.

2. Make the Cheesecake Filling

1. In a mixing bowl, whip the heavy cream until stiff peaks form. Set aside.
2. In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
3. Gently fold the whipped cream into the cream cheese mixture to keep it light and airy.
4. Stir in the crushed mini eggs, distributing them evenly throughout the filling.

3. Assemble and Chill

1. Spread the cheesecake filling evenly over the chilled crust, smoothing the top with a spatula.
2. Cover and refrigerate for at least 4 hours, or ideally overnight, to allow it to set completely.

4. Decorate and Serve

1. Just before serving, decorate the cheesecake with whole and crushed mini eggs.
2. Pipe or dollop whipped cream around the edges for an extra touch.
3. Slice, serve, and enjoy this Easter delight!

Serving Suggestions

• Serve chilled with a hot cup of coffee or Easter-themed cocktails.
• Pair with fresh berries for a fruity contrast.
• Drizzle with melted chocolate for extra indulgence.

Storing and Freezing

Storage Tips

• Store leftovers in the fridge, covered, for up to 3 days.

Freezing Instructions

• Freeze the cheesecake (without toppings) for up to 1 month.
• Thaw in the fridge overnight before serving.

Recipe Variations

• Chocolate Crust – Use crushed Oreo cookies instead of biscuits.
• Gluten-Free – Swap regular biscuits for gluten-free alternatives.
• Extra Chocolatey – Mix in chocolate chips with the mini eggs.
• Fruit Twist – Add a layer of raspberry jam between the crust and filling.

FAQs

Can I use milk chocolate instead of mini eggs?

Yes! You can substitute chopped milk chocolate or chocolate chips for mini eggs.

What size pan should I use?

A 20 cm (8-inch) springform pan works best, but you can also use a smaller dish for a thicker cheesecake.

How long does this cheesecake need to set?

At least 4 hours, but overnight is best for a firmer texture.

This No-Bake Mini Egg Cheesecake is a fun and festive Easter dessert that’s easy to make and absolutely delicious. With its creamy texture and crunchy chocolate bits, it’s sure to be a crowd-pleaser. Give it a try this Easter and let us know how it turns out!

Print