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Looking for a showstopping Easter dessert, but don’t want complicated? Easy to make and guaranteed to impress, this no bake Mini Egg cheesecake is light, creamy and outrageously YUM! Complete with lots of helpful tips, this Mini Egg cheesecake recipe will not disappoint! Keep reading to learn more…
Why make a Mini Egg Cheesecake?
Now I do love a baked cheesecake, but no bake cheesecakes will always be my favourite. They’re so much lighter and creamier! And also much easier to make, which is never a bad thing.
Just like a no bake Oreo cheesecake, this Mini Egg cheesecake recipe uses cream cheese and whipped cream to set it. No baking or gelatine required. Meaning it’s also suitable for vegetarians!
Mini Egg cheesecake can be made the day before. Helping to take the stress out of hosting Easter gatherings. 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 the thing.
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.
How do you smash Mini Eggs?
You can either chop them up on a chopping board with a sharp knife, or you can pop them in a sealed bag and hit carefully with a rolling pin.
Ingredients and substitutions
Confused about what ingredients to buy? Not sure about a substitution? Here’s everything you might need to know…
Base
- Biscuits – Digestive biscuits are a go to here in the UK. I do recommend using the original brand though – cheaper versions often 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.
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 a cheesecake without gelatine. Cheaper and lighter versions might not set. (Trust me, I learnt the hard way!)
- Caster Sugar – (Superfine sugar in the US) Don’t substitute for granulated sugar as it’s crystals are bigger and it might not dissolve as easily. My favourite is golden caster sugar as it adds a slight caramel flavour.
- Vanilla – Always use a good quality brand of vanilla like Nielsen Massey or Little Pod. I promise, you will taste the difference! You can use either extract or paste.
- Cadbury’s Mini Eggs – No imitations, no substitutions!! If you’re making a ‘Mini Egg cheesecake’ you want the real deal right?!
To Decorate
- 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! Try to keep an eye out for offers, which will help a little with the cost.
- 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!
Recipe tips and troubleshooting
Here are tips you’ll find helpful when making this recipe.
- 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, and prevent the cheesecake mixture from seeping in.
- Be careful when chopping the Mini Eggs. You need a really sharp knife and to take your time so you don’t hurt yourself! (Alternatively, put them in a bag and hit with a rolling pin.)
- Chop the Mini Eggs finely. When those crispy sugar coatings hit the ‘wet’ cheesecake mixture, they start to sweat. Meaning you get little pockets of liquid sugar forming inside your cheesecake. Which isn’t 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.
Time management
Have limited time? Struggle with recipe timings? Or juggling around other things? Here’s some time managing info to make your life easier.
- The biscuit base will only take about 5 minutes to make, and then 10-15 minutes to chill in the freezer. (It can be chilling while you make the cheesecake filling.)
- The cheesecake filling should take around 20 minutes to make.
- Your Mini Egg cheesecake needs at least 4 hours to set in the fridge. Ideally overnight if you have the time available.
- Removing the cheesecake from the tin and decorating should only take about 5-10 minutes.
If you like this recipe…
…you might also like:
- Mini Egg brownies
- White chocolate Easter cheesecake
- Air fryer Creme Egg croissant
- Mini Egg cookies
- Easter cookie pizza
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.
Base
- 250g (2 + 1/2 Cups) Digestive Biscuits
- 85g (1/3 Cup + 1 tbsp) Unsalted Butter
Cheesecake filling
- 210g (7.4 oz) Cadbury’s Mini Eggs, finely chopped
- 300ml (2 + 1/4 Cups) Double Cream
- 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.
To decorate
- 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
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. Then 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 for more help.)
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. Then place into the fridge to set for a minimum of 4 hours, overnight is best.
Decorating instructions
When your cheesecake has set, carefully remove it from the tin, pull away the baking paper, and place it on a cake stand or serving plate.
Just before serving, top with mini meringues (x 6) and Cadbury’s Mini Eggs (80g | 2.8 oz). I think it looks nice with some whole ones and some chopped ones.
How to store no bake Mini Egg cheesecake
Store any uneaten Mini Egg cheesecake in the fridge and consume within 4 days.
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Easy No Bake Mini Egg Cheesecake - Printable Recipe
Easy to make and guaranteed to impress, this no bake Mini Egg cheesecake is light, creamy and outrageously YUM!
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.
See the main post for a more detailed, step by step picture recipe.
Be sure to read the sections Ingredients and Substitutions, Recipe Tips and Troubleshooting and Time Management for lots of helpful information before you begin making this recipe. You can find them in the main body of this post.
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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.
I want to see YOUR no baking!
Have you made this gorgeous no bake Mini Egg cheesecake? I’d love to know if you have! Tag me in your pics on Facebook, Twitter and Instagram or email me at emma@kitchenmason.com.