Mini egg cheesecake – easy no-bake recipe

Our no-bake mini egg cheesecake just screams family Easter! Deliciously chocolatey and creamy with the most divine chocolate crumb base topped with mini eggs, this not only looks lots of fun but it tastes amazing too! We make this easy cheesecake every Easter and nobody can ever resist it!

Why you’ll love this easy Easter egg cheesecake

• Our no-bake cheesecake is so easy, it’ll take you just 15 minutes to prepare and you can chill it overnight!

• It’s a great Easter cheesecake for the whole family to enjoy.

• Make it ahead as it stores and freezes well.

• It’s 100% vegetarian.

This must be one of the easiest Easter cheesecakes to make! No-bake but bursting with cheesy, creamy goodness and decorated with mini eggs – it’s always a huge hit!

Ingredients you’ll need

You’ll need all the ingredients in the photo to make your cheesecake.

Equipment you’ll need to make this cheesecake

You’ll need either a food processor to crush the digestives or Graham crackers (see our tip further down if you don’t have one).

A handheld electric whisk and a springform pan.

An angled palette knife is also very useful to smooth the top of the cheesecake.

Give it time

With a no-bake cheesecake, it’s really important that you give it enough time to set.

We always recommend a minimum of 5 hours chilling in the fridge BUT what’s even better is if you leave it to chill overnight, this gives plenty of time for the cheesecake to firm up.

Prepare your spring form pan

Putting your cheesecake mixture in the pan is easy, it’s often getting it out that’s the problem.

A good pan will make removing the cheesecake very simple, but if you are at all concerned then you can place a piece of parchment paper in the bottom of the pan.

We used a 7″ spring form pan.

Like your cheesecakes really sweet?

We’ve used soft cream cheese to make our cheesecake, but you could substitute it with mascarpone cheese instead to get an extra sweetness.

The secret to a smooth flat cheesecake top

If you’ve ever wondered how we get our cheesecakes so smooth and flat, the answer is easy – we use an angled palette knife!

An angled palette knife just allows you to get into all the nooks and crannies!

How to store your cheesecake

This tasty cheesecake will store in the fridge in an airtight container for up to 3 days.

You can also freeze your cheesecake when wrapped securely for up to 2 months.

Recipe notes and expert tips

• Don’t have a food processor?
  Place your Graham crackers in a sealed sandwich bag and bash them with a rolling pin until they become crumbs.
• Don’t go low fat!
  Do NOT use low-fat cream cheese, it has to be full-fat cream cheese, or the cheesecake won’t hold.
• Whisk the cream cheese well
  Use softened cream cheese and make sure it’s fully whisked, or you’ll end up with lumps of plain cream cheese in the cake.
• Keep an eye on the whipping cream
  Your whipped cream should form soft peaks, overwhip it and your cake will become dense, but under whip and your cake will be runny and won’t set.
• Can’t get your hands on Cadbury mini eggs?
  Try Hershey eggs or your favorite candy eggs instead.
• Freezing your cheesecake?
  If you are freezing your cheesecake, then why not freeze it in portions, you can then grab the right number of portions when you need them rather than defrosting the whole cheesecake.

More cheesecake recipes for you to enjoy

If you’ve enjoyed our Easter egg cheesecake recipe, then you should check out these tasty cheesecakes! Oreo cheesecake, Malteser cheesecake, Creme brulee cheesecake, Biscoff cheesecake, and Biscoff mini cheesecake.

How to make our mini egg cheesecake recipe with step-by-step instructions

Making our no-bake mini egg cheesecake recipe is easy if you follow our simple instructions.

Making your cheesecake base

In a food processor, crush your chocolate Graham crackers or chocolate digestives until they become crumbs, don’t over blitz them, you don’t want fine Graham cracker crumbs.

Place them in a mixing bowl and add the melted butter, stir to combine.

Then place the Graham cracker crumbs into a springform pan and press down with a spoon to ensure they are compact.

Place the pan in the fridge to chill, while you are making the cheesecake filling.

Making the mini egg cheesecake filling

Roughly crush or chop your Cadbury mini eggs and set them aside.

In a large mixing bowl, add full-fat cream cheese, powdered sugar or icing sugar, and lemon juice, and using an electric mixer, mix until combined.

Next, in a separate bowl, clean your whisk attachments and whisk your heavy cream until you have smooth peaks, and then fold them into the cream cheese mixture.

Now add the crushed mini eggs and fold them into your cheesecake mixture.

Add your cheesecake filling to the base and smooth the top using a palette knife.

Place the pan back in the fridge overnight or a minimum of 5 hours, to ensure that it sets correctly.

When you’re ready to serve, garnish with optional additional mini eggs, milk chocolate shavings, whipped cream, or toy chicks.

Enjoy your fabulous Easter mini egg cheesecake!

We hope you enjoy making and eating our Easter mini egg cheesecake and would love to hear how you got on with making it.

Please leave a comment below or feel free to ask any questions you may have.

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