Easy to make and guaranteed to impress, this no bake Mini Egg cheesecake is light, creamy and outrageously YUM! Packed full of Cadbury’s Mini Eggs (exactly like my Mini Egg cookies), this is an Easter cheesecake you won’t want to pass up…
Don’t get me wrong, I love a good baked cheesecake, but no bake cheesecakes will always be my favourite. They’re so much lighter and creamier! They’re also much easier to make, which is always preferred, am I right??
Just like my no bake Oreo cheesecake, this Mini Egg cheesecake recipe uses cream cheese and whipped cream to set it. Yep, no baking and no gelatine here – which means that it’s easier to make and suitable for vegetarians too.
It’s also an ideal ‘make ahead’ dessert too! Making it great for gatherings and parties as you can make it the day before. I love stress free desserts, don’t you?
If you need a Mini Egg treat that you can make more than a day in advance, this easy Mini egg rocky road may be just what you’re looking for!
What’s the difference between baked cheesecake and no bake cheesecake?
Baked cheesecakes usually have eggs in the mixture and are then baked to set them. (Take my custard cream baked cheesecake for example.) No bake cheesecakes, as their name suggests, aren’t baked. Instead they either use gelatine or a combination of good quality full fat cream cheese and whipped cream to set them.
How many Mini Eggs in a bag?
In a typical 80g bag of Cadbury’s Mini Eggs, there are about 25 eggs.
What you need to know
In this part of the post I’ll share everything I know about making a no bake Mini Egg cheesecake, including what not to do, helpful tips and more! Just trust me, it’s worth a read.
Ingredients
Before you make something you should know about the ingredients needed to make it. In a no bake cheesecake, this is particularly important!
For the biscuit base
- Biscuits – Digestive biscuits are a go to here in the UK. I do recommend using the original brand though – cheaper versions tend to absorb the filling more easily and can go soggy. You can substitute these for graham crackers in the US.
- Butter – Unsalted butter is best but you could use salted in a pinch, if that’s all you have.
For the cheesecake filling
- Cream – This needs to be whippable so use double cream in the UK and heavy cream in the US.
- Icing Sugar – Also known as confectioners sugar, this dissolves easily into the cream, so don’t substitute it for granular sugars.
- Cream Cheese – Important! Only use Philadelphia full fat original cream cheese. It’s the only one I’ve found to be stable enough to set the cheesecake. Cheaper and lighter versions might not set. (Trust me, I learnt the hard way!)
- Caster Sugar – Also called superfine sugar in the US. Don’t substitute for granulated sugar as it’s crystals are bigger and might not dissolve as easily. My favourite is golden caster sugar for it’s slight caramel flavour.
- Vanilla – Always use a good quality brand of vanilla like Nielsen Massey. I promise, you will taste the difference!
- Cadbury’s Mini Eggs – No imitations, no substitutions!! If you’re making a ‘Mini Egg cheesecake’ you want the real deal right?!
For the decoration
- Cadbury’s Mini Eggs – As said above, don’t substitute these for cheaper brands. Yes they can be a little expensive when you buy a lot but it’ll be worth it!
- Mini Meringue Nests – Struggle to pipe those perfect swirls of whipped cream on top? Mini meringue nests are the answer. My hack for a beautiful looking cheesecake without all the hassle.
How to make no bake Mini Egg cheesecake: simplified
For the biscuit base
- Blitz digestive biscuits (or graham crackers) to fine crumbs and mix with melted butter.
- Press into a lined springform pan and freeze until needed.
For the cheesecake filling
- Whip double cream (or heavy cream) and icing sugar to stiff peaks.
- Mix the cream cheese with the caster sugar, then add the vanilla.
- Fold the cream into the cream cheese mixture.
- Carefully fold through the chopped Mini Eggs.
- Spoon over the base and smooth out.
- Chill for at least 4 hours.
For the decoration
- Remove the cheesecake from the tin.
- Top with mini meringue nests and Mini Eggs.
Recipe tips
There are a few things that could go wrong with a no bake cheesecake, so here’s a few tips I think will help you get it right first time!
- Really press the biscuit crumbs into the base to ensure they’re packed down well. This will help to give a firm and sturdy base.
- Be careful when chopping the Mini Eggs. You need a really sharp knife and to take your time so you don’t hurt yourself!
- Chop the Mini Eggs finely. When the crispy sugar coating hits the ‘wet’ cheesecake mixture, it will start to sweat. Meaning you get little pockets of liquid sugar forming in your cheesecake. Yep – that’s not great for setting!
- Make sure you whip the cream to stiff peaks. As in, you can turn the bowl upside down and nothing falls out. Anything less and it could prevent your cheesecake from setting.
- Decorate just before serving. Remember I said the sugar coating on the Mini Eggs sweats when it hits the wet cheesecake? The same will happen with the topping so it’s best to do it just before serving.
How to store no bake Mini Egg cheesecake
Store any uneaten Mini Egg cheesecake in the fridge and consume within 4 days.
No Bake Mini Egg Cheesecake -Step by Step Picture Recipe
(For a printer friendly version, see the recipe card at the end of this post)
Ingredients
Here is what you will need to serve 10-12 people.
For the biscuit base
- 250g (2 + 1/2 Cups) Digestive Biscuits/Graham Crackers in the US
- 85g (1/3 Cup + 1 tbsp) Unsalted Butter
For the cheesecake filling
- 210g (7.4 oz) Cadbury’s Mini Eggs, finely chopped
- 300ml (2 + 1/4 Cups) Double Cream/Heavy Cream in the US
- 60g (1/2 Cup) Icing Sugar
- 450g (2 Cups) Philadelphia Full Fat Original Cream Cheese *
- 110g (1/2 Cup) Golden Caster Sugar
- 1 tsp Vanilla Extract
*Do NOT use cheaper or light alternatives as it may not set.
For the decoration
- 6 x Mini Meringue Nests
- 80g (2.8 oz) Cadbury’s Mini Eggs, some whole/some chopped
Essential equipment
- 20cm (8″) Springform Baking Pan
- Baking Paper
- Food Processor
- Small Bowl
- Metal Spoon
- Chopping Board
- Sharp Knife
- 2 x Mixing Bowls
- Electric Hand Whisk
- Spatula
Biscuit base instructions
First line the base and sides of your springform baking pan with baking paper and set to one side. Then add the digestive biscuits (250g | 2 + 1/2 Cups) into a food processor and blitz until they become fine crumbs.
Melt the butter (85g | 1/3 Cup + 1 tbsp) in a small bowl in 10 second intervals in the microwave.
Then pour the melted butter into the processor along with the biscuit crumbs and pulse briefly until it starts to clump together.
Finally, tip the mixture into your prepared tin and press in firmly with the back of a metal spoon.
Pop it into the freezer to firm up until needed.
Cheesecake filling instructions
If you haven’t already, finely chop the Mini Eggs (210g | 7.4 oz) on a chopping board using a sharp knife. Please take care though, it can be fiddly and a little tricky! (See ‘Recipe Tips’ section earlier in the post for why they need to be finely chopped and not just roughly chopped.)
Now pour the cream (300ml | 2 + 1/4 Cups) and icing sugar (60g | 1/2 Cup) into a mixing bowl and whisk to stiff peaks using an electric hand whisk. And I do mean stiff peaks – you should be able to turn the bowl upside down and nothing falls out!
In another mixing bowl, beat the cream cheese (450g | 2 Cups) with a spatula until it’s softened.
Add the caster sugar (110g | 1/2 Cup) to the bowl and beat again until the sugar has dissolved. It shouldn’t feel grainy on the bottom of the bowl anymore when you’re done.
Next add in the vanilla (1 tsp) for a bit of extra flavour, and mix until blended in.
Then, in thirds, carefully fold the whipped cream into the cream cheese mixture.
Take your time – you don’t want to knock out all the air you spent ages putting into that cream!
Now your cheesecake filling is ready, it’s time to add the good stuff! Pour in all those gloriously chopped Mini Eggs…
…and gently fold them in. Again, being careful not to knock out all the air.
Finally, tip the mixture over your prepared base and smooth it out with a spatula.
Place into the fridge to set for a minimum of 4 hours, overnight is best.
Decoration instructions
When your cheesecake has set, carefully remove it from the tin and pull away the baking paper. Place it on a cake stand or serving plate and, just before serving, top with mini meringues (x 6) and Cadbury’s Mini Eggs (80g | 2.8 oz). I like to have some whole ones and some chopped ones.
Other recipes you might like
Have you made this recipe?
Have you made this gorgeous no bake Mini Egg cheesecake? I’d love to know if you have! Send me your pics, comments and questions on Facebook, Twitter & Instagram or email me at emma@kitchenmason.com.
Like baking to be as simple as possible?
You need the right equipment! Check out my favourite Products That Make Baking Easier! (Affiliate link)
Loved this recipe? Pin it!
Easy No Bake Mini Egg Cheesecake Recipe!
Easy to make and guaranteed to impress, this no bake Mini Egg cheesecake is light, creamy and outrageously YUM! Packed full of Cadbury's Mini Eggs, this is an Easter cheesecake you won't want to pass up...
Ingredients
For the biscuit base
- 250g (2 + 1/2 Cups) Digestive Biscuits/Graham Crackers in the US
- 85g (1/3 Cup + 1 tbsp) Unsalted Butter
For the cheesecake filling
- 210g (7.4 oz) Cadbury’s Mini Eggs, finely chopped
- 300ml (2 + 1/4 Cups) Double Cream/Heavy Cream in the US
- 60g (1/2 Cup) Icing Sugar
- 450g (2 Cups) Philadelphia Full Fat Original Cream Cheese *
- 110g (1/2 Cup) Golden Caster Sugar
- 1 tsp Vanilla Extract
For the decoration
- 6 x Mini Meringue Nests
- 80g (2.8 oz) Cadbury’s Mini Eggs, some whole/some chopped
Essential equipment
- 20cm (8″) Springform Baking Pan
- Baking Paper
- Food Processor
- Small Bowl
- Metal Spoon
- Chopping Board
- Sharp Knife
- 2 x Mixing Bowls
- Electric Hand Whisk
- Spatula
Instructions
For the biscuit base
- Grease and line the base and sides of your springform pan with baking paper. Blitz the biscuits in a food processor to fine crumbs.
- Melt butter in a small bowl in the microwave in 10 second intervals, then pour it in with the biscuit crumbs. Pulse until it starts to clump together.
- Tip the crumbs into the prepared tin and press down firmly with the back of a metal spoon. Freeze until needed.
For the cheesecake filling
- Finely chop the Mini eggs on a chopping board with a sharp knife.
- Whisk the double cream and icing sugar to stiff peaks in a mixing bowl with an electric hand whisk.
- Soften the cream cheese in a separate mixing bowl with a spatula. Add the caster sugar and beat again until it's no longer grainy on the bottom of the bowl (the sugar has dissolved).
- Stir through the vanilla.
- In thirds, gently fold the whipped cream into the cream cheese mixture. Be careful not to knock out the air.
- Carefully fold through the chopped mini eggs then pour into the tin and smooth the mixture out over the biscuit base. Chill in the fridge for at least 4 hours, overnight is better.
For the decoration
- Once set, remove the cheesecake from the tin and place on a cake stand/serving plate. Top with mini meringues and Mini Eggs. I like to use some whole and some chopped.
Notes
*Do NOT use cheaper or light alternatives as it may not set.
Tips
- Press the biscuit crumbs in firmly to give a sturdy base.
- Take care when chopping the Mini Eggs and use a sharp knife.
- Chop the Mini Eggs finely to prevent the shells from 'sweating' within the cheesecake.
- Make sure you whip the cream to stiff peaks. Unsure? Turn the bowl upside down and nothing should come out.
- Decorate just before serving for best results.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases at no extra cost to you.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 580Total Fat: 41gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 84mgSodium: 191mgCarbohydrates: 53gFiber: 2gSugar: 44gProtein: 6g
Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.