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Want to serve up an impressive dessert at Easter but without the faff? These Easter Mini Cheesecakes with Cadbury’s Mini Eggs are a fantastic shortcut pudding – without any baking!
I know so many of you love my Mini Egg Cheesecake at Easter, but if you’d like an even simpler way to serve up dessert, these individual Mini Easter Cheesecakes are a total winner.
They mix up in about 10 minutes, you can make them ahead to save you time in the kitchen on a busy Easter feasting weekend (or any time, in fact!)
Don’t get me wrong, I love a full blown No Bake Cheesecake, but these are a rough-and-ready shortcut version, meaning you don’t have to worry too much about being precise, decorating, slicing, removing it from a tin or leaving time to serve up.
Why you’ll love this Mini Cheesecakes recipe
⭐️ Easy to scale up or down for more people
⭐️ No fancy equipment or baking skills required
⭐️ No worries about slicing or being neat!
Easter Mini Cheesecakes Ingredients
- Butter – Unsalted is best if you have it. You can melt it quickly in a mug in the microwave
- Digestive biscuits – These crush up well
- Cadbury’s Mini Eggs – For filling and decoration
- Double cream – See tips below on the required whipping consistency
- Cream cheese – I like to use Philadelphia. You can use other brands but I find they are slightly more difficult to combine. Always use full fat and drain before use
- Icing sugar – This will need sifting
- Lemon – Juice only
How to make Mini Cheesecakes for Easter
- Crush the biscuits until they look like lumpy sand and mix with the melted butter, then share between the dishes/tumblers you’re using.
- Roughly crush up the Mini Eggs then make the cream mixture with the whipped cream, icing sugar, cream cheese and lemon juice, along with some Mini Eggs, according to the recipe below.
- Put half of the cream mixture on top of the biscuit base and more Mini Eggs.
- Top with the remaining cheesecake mixture and Mini Eggs. Chill until you are ready to serve.
Substitutions
- To make gluten free – Simply use gluten free digestive biscuits instead of standard ones. Always check the labels of your ingredients to double check they’re also gluten free.
Storing
Store the cheesecakes covered in the fridge for a MINIMUM of 4 hours and up to 3 days from preparation. The results will be much better if they’ve had time to chill overnight.
Chilling the biscuit base while you’re making the cheesecake filling will allow it to set and firm up a bit, making it a bit less crumbly when you add the topping.
Top Tips
Cream consistency
When whipping the double cream, be sure to watch it very carefully. It should be just forming soft floppy peaks, but still hold its shape. Too runny and the Mini Cheesecakes will be sloppy, too stiff and too dense.
Glasses to serve
I use tumblers to serve these in because they look pretty and you can see the cheesecake layers. You could even use a wine or martini glass if you’re feeling fancy.
MOre Easy Easter Desserts…
Easter Ideas
Mini Egg CHOCOLATE Pudding {Slow Cooker Recipe}
Sweet Things
Perfect Creme Egg Brownies
Easter Ideas
Easter Chocolate Cake
FAQs
I bash them with the bottom of a mug!
If the cream is too runny, it’s probably because it wasn’t whipped quite enough. No problem – pop it into the freezer for a few hours before serving.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Easter Mini Cheesecakes {No Bake}
Ingredients
- 150 g Digestive biscuits
- 75 g Butter, Unsalted, melted
- 300 g Mini Cadbury’s Mini Eggs
- 300 ml Double cream, Whipped to soft peaks
- 50 g Icing sugar
- 300 g Cream cheese, See notes
- 2 tsp Lemon juice
Instructions
- Crush the biscuits until they look like lumpy sand and mix with the melted butter.
- Put the mixture into the bottom of 4 tumbler-sized glasses.
- Roughly crush the Mini Eggs.
- Combine the whipped cream, icing sugar, cream cheese, lemon juice and about A THIRD of the chopped Mini Eggs. Fold in gently until fully combined.
- Put half of the mixture into the glasses on top of the biscuit base. Add another THIRD of the Mini Eggs.
- Top with the remaining cheesecake mixture and add the remaining Mini Eggs on top.
- Chill until you are ready to serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I did this recipe in coupe glasses and they were beautiful! I didn’t have time to chill overnight but I recommend doing that if you can, we had one a day later and it was even better than the day before. Will be making these again, they were a hit!
Delicious Made six using small glass ramekins Fabulous recipe
So lush but couldn’t quite manage a whole one!!
Looks so wonderful
MUST have a try … will make a nice little Easter Day present