No-Bake Mini Egg Cheesecake is one of those desserts that always brings a smile to everyone’s face. It’s creamy, colorful, and the best part, You don’t even need to turn on the oven. I usually make it with my niece, who loves the messy job of crushing biscuits (and sneaking a few mini eggs when she thinks I’m not looking). This recipe is perfect for beginners and packed with that classic Cadbury mini egg crunch in every bite. Whether you’re putting together a festive Easter spread or just want a fun weekend treat, this cheesecake is sure to be a hit. Here’s a simple step-by-step guide to help you get it just right.
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Table of Contents
The Magic of No-Bake Mini Egg Cheesecake
A Festive Treat Without the Fuss
If you want a standout dessert without the hassle, No-Bake Mini Egg Cheesecake is the way to go. There’s no worrying about complicated baking steps or cracked tops, just mIt’s indulgent yet light, perfectly sweet, and offers a satisfying crunch in every bite. The first time I made it, I just let my cream cheese come to room temp, grabbed my mixer, and before I knew it, the whole thing was ready for the fridge. After a few hours of chilling, we had the dreamiest, creamiest cheesecake to shareIt’s incredibly simple to make, and it never fails to impress.
Creamy Meets Crunchy-A Perfect Combo
What makes this cheesecake special is its layers and texture. The base is as simple as mixing crushed digestive biscuits with melted butter and letting it firm up in the fridge. The filling is a mix of smooth cream cheese, sweet icing sugar, and a hint of vanilla. Fold in whipped double cream and plenty of chopped mini eggs, and you get those chocolate bursts in every bite. After a good chill, it slices beautifully and is ready to impress. Want to mix things up? Pair your cheesecake with some EasteThis recipe leaves plenty of space for personal touches and creative twists!
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No-Bake Mini Egg Cheesecake Recipe – Easy Easter Joy
- Total Time: 6 hours 35 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
This no-bake mini egg cheesecake is creamy, crunchy, and packed with chocolate. A perfect Easter dessert that’s easy to make and always a hit.
Ingredients
Biscuit Base
300 g digestives
150 g unsalted butter or baking spread
Cheesecake Filling
600 g full-fat soft cream cheese
100 g icing sugar
300 ml double cream
1 tsp vanilla extract
300 g mini eggs (crushed)
Decoration
150 ml double cream
2 tbsp icing sugar
50 g melted milk chocolate
100–200 g mini eggs
Instructions
1. Blitz the digestives into crumbs and mix with melted butter.
2. Press the mixture into an 8″/20cm springform pan and chill.
3. Whisk the cream cheese, icing sugar, and vanilla until smooth.
4. Add the double cream and continue whipping until thick.
5. Fold in the crushed mini eggs.
6. Spread the mixture over the chilled base and level it out.
7. Chill in the fridge for 6 hours or overnight until set.
8. Remove cheesecake from pan and drizzle with melted chocolate.
9. Whip cream with icing sugar and pipe around the edge.
10. Top with whole mini eggs and sprinkle crushed ones for decoration.
Notes
Set the cheesecake overnight for best results.
Use full-fat cream cheese for proper structure.
Decorate just before serving to keep colors bright.
Store covered in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Canadian
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 24g
- Sodium: 210mg
- Fat: 33g
- Saturated Fat: 18g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
Ingredients and Tools for the Perfect Mini No-Bake Mini Egg Cheesecake
What You’ll Need for your No-Bake Mini Egg Cheesecake
Before you get started on your no-bake mini egg cheesecake, gather your key ingredients. Quality really matters here. Go for full-fat cream cheese so your cheesecake holds up nicely, and use double cream for that dreamy, thick texture. Digestive biscuits make a classic, buttery base, while a splash of vanilla gives the filling that warm, sweet note.
And of course, you can’t forget the Cadbury mini eggs, they’re what make this dessert so fun. Give them a rough chop so you get a bit of crunch and color in every slice. You’ll also want a springform pan and plenty of fridge space to chill your masterpiece. If you enjoy no-bake ideas like this, try my mini egg cheesecake for another variation.
Handy Tools
You don’t need anything fancy, but a few simple tools will make life easier. A food processor is great for blitzing biscuits, but a ziplock bag and rolling pin work just as well. An electric mixer or stand mixer will help you whip everything up nice and smooth. Use a rubber spatula to gently fold in your mini eggs without knocking out all the air. A springform pan is a must for a clean release, and for neat slices, run a sharp knife under warm water before cutting. If you’re in the mood for more Easter baking, why not try an Easter Egg Rocky Road alongside your cheesecake for a double treat?
How to Make No-Bake Cadbury Mini Egg Cheesecake
Easy Step-by-Step Assembly No-Bake Mini Egg Cheesecake
Start by making the biscuit base: crush the digestives, mix with melted butter, and press into the bottom of your springform pan. Put the pan in the fridge so the base can set while you get started on the filling. In a big mixing bowl, blend the full-fat cream cheese, icing sugar, and vanilla until smooth. Gradually pour in the double cream, whipping until you get a thick, fluffy mixture. Gently fold in the chopped mini eggs. Once it’s all combined, spread the filling over your chilled base, smoothing the top. Cover and refrigerate for at least 5 to 6 hours or overnight if you can for the best texture and flavor.
Decorating and Serving
After the cheesecake has set, gently release it from the springform pan. Whip up some more double cream with icing sugar and pipe swirls around the edges. A drizzle of melted milk chocolate takes the look up a notch, and you can finish with whole and crushed mini eggs for a fun, colorful topping. For parties or a cute twist, you can use the same filling to make individual mini cheesecake cups. Either way, the result is a rich, vibrant dessert that everyone will want a second slice of.
Customizing Your No-Bake Mini Egg Cheesecake
Flavor Twists for Any Occasion
Mini egg desserts are delicious as they are, but it’s always fun to make them your own. You can easily play with flavors depending on what you have at home. For a lighter taste, add some lemon zest to the filling for a fresh, citrusy kick that helps balance out the sweetness. If you prefer something richer, mix in a bit of melted white chocolate instead of some of the icing sugar. You can also add a splash of almond extract for a subtle, nutty note. These simple changes let you put your personal touch on the recipe.
If you need more ideas, take a look at other mini egg cheesecake recipes and try out your own flavor combos.
Changing the Shape and Serving Style
No-bake mini egg cheesecake is super versatile. Instead of using a large springform pan, you can make single servings in small jars or ramekins, which are perfect for parties or kids’ desserts. For a picnic, try layering the base and filling into small containers with lids, easy to pack and serve outdoors. However you serve it, the colorful mini eggs and creamy filling always stand out on the table.
For a festive dessert spread, serve these cheesecakes with Easter Chocolate Egg Cookies for even more Easter fun.
Storing and Making Ahead
How to Store No-Bake Mini Egg Cheesecake
After making your no-bake mini egg cheesecake, either wrap it in plastic or seal it in an airtight container. Keep it refrigerated and enjoy within three days. Because this dessert is made with fresh cream and no gelatin, freezing isn’t the best idea, the texture can turn grainy once thawed. If you want to prep ahePut the cheesecake together on the day you’ll be serving it to keep it as fresh as possible.
This same trick works well for Easter Egg Rocky Road, which also tastes best after chilling.
Tips for Best Results Every Time
For the best taste and texture, make sure to use full-fat ingredients. Lighter versions don’t hold their shape as well and often result in a softer, less firm texture. Make sure your double cream is cold and whip it to soft peaks before folding it into the cream cheese.Be sure to chill your cheesecake for at least six hours to get the best results. For smooth and even slices, warm your knife in hot water before cutting. Clean the knife after every slice to keep each piece looking sharp and neat. Finally, keep your cheesecake covered in the fridge until you’re ready to serve to keep it fresh.
If you love easy but impressive recipes, this no-bake mini egg cheesecake is perfect for gatherings and can be customized to fit any occasion.
Sharing and Presenting Easter Cheesecake Recipes
A Stunning Centerpiece for Spring Tables
A no-bake mini egg cheesecake isn’t just delicious, it’s a showstopper that can brighten any Easter table. Place it on a cake stand, and decorate with fresh spring flowers or chocolate bunnies for a festive look. Using pastel plates adds a nice touch and really brings out the mini eggs’ colors. If you’re serving a group, slice the cheesecake ahead of time and add a swirl of whipped cream plus a mini egg on each slice to make your dessert table extra welcoming. The cheerful colors and thoughtful details will have your guests feeling right at home.
Looking for even more fun? Serve your cheesecake alongside Easter Egg Rocky Road to create a dessert board packed with chocolatey treats.
How to Share It at Events or Gatherings
This no-bake cheesecake is easy to bring along if you keep it cold. Pack the cheesecake in a cake carrier or wrap it securely with plastic wrap to make it easy to bring to family dinners, church brunches, or Easter parties. You can also make smaller portions in jars or ramekins, which are great for buffet tables, potlucks, or picnics. Simply add a spoon and a small Easter tag to each serving for an extra cute and festive touch. It’s the kind of treat that feels both homemade and special.
Want to create a full dessert spread? Serve this cheesecake alongside Easter Chocolate Egg Cookies for a mix of soft, creamy, and crunchy sweets.
Family-Friendly Baking With Kids
Involve the Little Bakers
No-bake mini egg cheesecake is perfect for making with kids. Since there’s no oven or stovetop, it’s safe and simple. Kids will have fun crushing the biscuits in a ziplock bag and stirring in the melted butter. Older kids can help whip the cream and fold in the mini eggs. Decorating is the highlight, so set out bowls of toppings and let everyone make their own mini masterpieces. It’s a fun and creative way to bring the whole family into the kitchen.
Want more ideas for kids? Try making mini egg cheesecake cups, they’re fun for decorating and perfect for gifts or lunchbox treats.
Hosting an Easter Dessert Station
Turn your no-bake mini egg Cheesecake into an interactive dessert by setting up a decorating station. Slice the cheesecake ahead of time and let guests add their own toppings like whipped cream, melted chocolate, mini eggs, sprinkles, or crushed cookies. It’s always a hit at family gatherings, especially with kids who love building their own desserts.
To make things even easier, prepare both cheesecake and Easter Egg Rocky Road, and let everyone take home a slice or two as a sweet party favor. It’s a fun, memorable way to wrap up your Easter celebration.
Conclusion About No-bake mini egg cheesecake
No-bake mini egg cheesecake isn’t just another dessert, it’s a burst of color, flavor, and fun. Whether you make it for Easter, a birthday, or just because, it’s sure to bring smiles. The creamy filling, crunchy base, and pops of chocolate from the mini eggs make every bite special. No need for fancy equipment or advanced skills, just a bit of time and some simple ingredients.
You can customize it, serve it in jars, set up a decorating station, or package mini versions as gifts. However you decide to share your no-bake mini egg cheesecake, it’s bound to create happy memories. If you’re looking for more sweet ideas, check out Easter Egg Rocky Road or whip up some Easter Chocolate Egg Cookies.
This is the kind of recipe that’s easy, crowd-pleasing, and full of flavor, a treat you’ll want to make again and again.
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Frequently Asked Questions About No-Bake Mini Egg Cheesecake
How to decorate a no-bake mini egg cheesecake?
Decorating your no-bake mini egg cheesecake is one of the best parts. Once it’s set and removed from the pan, pipe whipped cream around the edges and top with whole mini eggs for a bright, festive finish. Drizzle melted chocolate over the top to add that final bakery-style flair. For a more playful look, sprinkle crushed mini eggs all over. If you want to take it further, add colored sprinkles or themed Easter toppers. For more decorating ideas, check out this mini egg cheesecake variation made with the same base recipe.
What can I make individual cheesecakes in?
You can make no-bake mini egg cheesecake in small jars, ramekins, or even paper-lined muffin tins. These work perfectly for parties, picnics, and events where guests can serve themselves. Layer the biscuit base first, then spoon in the cheesecake filling. Chill as usual, then decorate with toppings. It’s an easy way to create personal-sized desserts with the same big flavor. You’ll find that the individual version is just as creamy and delightful as the full-sized cheesecake.
How to know if mini cheesecake is cooked?
Because this is a no-bake mini egg cheesecake, it doesn’t get cooked at all. Instead, it sets in the fridge. You’ll know it’s ready when the surface feels firm and it doesn’t jiggle. Give it at least six hours in the fridge, but overnight is best for a flawless texture. Always use full-fat ingredients for the best set and structure. If you’re trying a variation like mini egg cheesecake cups, test by lightly pressing the top with a spoon, It should resist gently without sinking.
Does cheesecake take eggs?
Classic baked cheesecake includes eggs, but no-bake mini egg cheesecake does not. That’s one reason it’s so beginner-friendly. Instead of relying on eggs for structure, it uses cream cheese and double cream. Whipping the cream until thick and folding it gently into the cheese mixture helps it hold its shape. Once chilled, it sets beautifully without the need for baking or eggs. This makes it safer for kids to help prepare and quicker to assemble.
