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This is the easiest ever No Bake Mini Egg Cheesecake recipe! It’s packed with our favourite crunchy Cadbury’s Mini Eggs, and has a crumbly biscuit base and creamy middle for a divine but oh-so-simple Easter dessert.

Cheesecake topped with pastel coloured candy eggs on a white plate.

Oh hello Easter desserts, let me count the ways I love you… 

The perfection that is a no-bake cheesecake is a non-brainer for me. You can easily whip up a make-ahead dessert that wows your guests, tastes delicious and is unbelievably easy to make. 

And, even better, we can tailor my tried-and-tested cheesecake recipes (which have been perfected over the years) to any occasion, time of year or celebration. 

We have Chocolate Orange and Baileys Cheesecakes for Christmas, Strawberry for summer, Biscoff and White Chocolate for any time, and THIS delicious Mini Egg Cheesecake for Easter!

Why you’ll love this Easter Cheesecake recipe

⭐️ No baking skills required – easy for beginners!

⭐️ Impressive and SO delicious

⭐️ Ideal for making ahead of time

Mini Egg Cheesecake with a slice taken out on two white plates on top of a napkin.

How we came up with this recipe

Did I tell you that I didn’t even really like cheesecake before the infamous Creme Egg No Bake Cheesecake

I was never too keen on the texture, until I fiddled with the recipes I’d tried before and came up with my own. It was suddenly lighter and fresher, more cream, a bit less cheese, and definitely not baked. 

While my Creme Egg Cheesecake has always been a hit, there are people out there who don’t like Creme Eggs (yes, really!), so I wanted to offer another Easter alternative if you’re hosting at this time of year. 

This foolproof recipe with Mini Eggs has all the tips and tricks you need to make your very own showstopper of an Easter dessert.

Mini Egg Cheesecake Ingredients

For the base:

  • 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

For the cheesecake:

  • 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 siftingLemon – Juice only

How to make Mini Egg Cheesecake

  1. Mix together the crushed biscuits and melted butter. Press the mixture into a tin and pop into the fridge to chill.
  2. Chop the Mini Eggs in half and whip your cream. Combine with your icing sugar, cream cheese, lemon juice.
  3. Add the mixture to the base that’s been in the fridge. Refrigerate as per the recipe below.
  4. Remove from the tin (see tips below), then top with the remaining whipped cream and Mini Eggs to decorate.

Hint: Whip the cream straight from the fridge (this helps to keep it stable) and whip enough so it holds its shape (to the texture of ice cream).


  • 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.


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.

You can store the cheesecake in the fridge (without the topping) for a MINIMUM of 4 hours and up to 3 days from preparation. The results will be much better if it’s had time to chill overnight.

Leave it in the tin in the fridge and cover with a dinner plate of cling film (but make sure it doesn’t touch the surface of your beautiful cheesecake!)

Can cheesecake be frozen? 

You can also put the undecorated cheesecake in the freezer in the tin if you want to make it further in advance. Just make sure you defrost it properly in the fridge (again, in the tin) for 24 hours or until completely thawed, then decorate.

Top tips


It should be sliceable but not solid (something like room temperature butter), and it should quiver but not wobble. This will depend on how you’ve whipped your cream. See notes below.


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 cheesecake will be sloppy, too stiff and it will be too dense. Use an electric whisk if you have one.


Do sift the icing sugar. It will give a much smoother texture to the cheesecake. (Don’t ignore this as I normally do!)


Use a tin with either a springform (unclippable sides) or removable base (I like these Masterclass 7″ Removable Base tins that I’ve had for years). Warm a regular dinner knife under a hot tap and then dry it. Use this to run around the outside of the cake, inside the tin, before removing it. Remove the knife and wipe as you work your way around the cake.

If you have a removable base, sit the tin on a tall glass and carefully press down so the sides of the tin can slip down lower than the cheesecake and you can easily remove it.


Are cheesecakes made with real cheese?

Yes – cream cheese. But do they taste like cheese? No! They just have a certain kind of creaminess that is so good and honestly does lend itself to a sweet dish.

Help! My cheesecake isn’t set properly.

If it’s too runny it’s probably because your cream wasn’t whipped quite enough. No problem – pop it into the freezer for a few hours before serving.

Do you have any more homemade Easter treats?

I have SO many! These ones make fantastic gifts or for when you’re entertaining – Easter Rocky Road, Mini Egg Fudge, Mini Egg Rice Krispies and Creme Egg Brownies.

If it’s dessert you’re after, try out my Slow Cooker Mini Egg Chocolate Pudding or my Slow Cooker Hot Cross Bun Bread & Butter Pudding!

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).

4.43 from 960 votes

Mini Egg Cheesecake {Best Ever Recipe!}

This easiest ever No Bake Easter Mini Egg Cheesecake is packed with Easter chocolate treats. A crumbly biscuit base, topped with whipped cream and cream cheese, an absolutely delicious dessert.
Prep Time: 15 minutes
Total Time: 3 hours 15 minutes
Servings: 12 People


  • 280 g Digestive biscuits
  • 140 g Butter, Unsalted, melted
  • 360 g Cadbury's Mini Eggs, Plus 270g to decorate (about 7 small bags in total)
  • 600 ml Double cream
  • 140 g Icing sugar, Sifted
  • 2 x 280g tubs of Philadelphia Cream Cheese, Full fat
  • Juice of half a lemon


  • Crush the biscuits until they look like lumpy sand. (I did mind in a food processor because I'm very lazy.)
  • Mix with the melted butter and press into your 7″ tin.
  • Chop the 360g of the Mini Eggs in half.
  • Whip the cream until it forms soft peaks (I use an electric whisk for this) – remove approx 3 desserts spoons of cream and pop into a bowl in the fridge (you will need this to decorate the cheesecake).
  • Combine the whipped cream, icing sugar, cream cheese, lemon juice and chopped Mini Eggs. Fold in gently until fully combined.
  • Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one.
  • Chill for 3 hours or, even better, overnight.
  • Use my knife tip to remove the cheesecake from the tin (see notes).
  • Plop the remaining whipped cream on top of the cheesecake and pile on the remaining Mini Eggs (some chopped in half).
  • Share and enjoy!


Butter: I use unsalted butter for this and just melt it quickly in a mug in the microwave.
Cream cheese: I like to use Philadelphia brand cream cheese for this recipe. You can use other brands, but I find they are SLIGHTLY more difficult to combine. Use full fat cream cheese and drain off any liquid before using.
Whipping the cream: Whip the cream straight from the fridge and whip enough so it holds its shape (texture of ice cream).
REMOVING CHEESECAKE FROM THE TIN: Run around the outside of the tin with a warm knife to easily remove the cheesecake.


Calories: 554kcalCarbohydrates: 46gProtein: 4gFat: 41gSaturated Fat: 25gCholesterol: 91mgSodium: 195mgPotassium: 83mgSugar: 38gVitamin A: 1040IUVitamin C: 1.2mgCalcium: 108mgIron: 1.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: Family Food
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  1. 5 stars
    Made for Easter Monday. Consistency perfect and was a real “wow” dessert. Will be a great cheesecake recipe to have in the locker – I can always add or top with various other things! Thanks so much.

  2. 4 stars
    Definitely needs gelatine, out of the fridge it started getting sloppy. Too much cream for my liking but it was still delicious. Maybe it was just the heat (Australian weather) but next time I make it, I’ll be adding gelatine.

    It was that good I’m going to use this recipe as my basic cheesecake and add other flavours without the eggs.

    I only put 2 bags of mini eggs in, could have used another but with only 2 bags you got a nice lemon tang.

    Base was amazingly perfect. I always use yo-yo biscuits but I think digestives are my new go to!

  3. 5 stars
    I made this tonight for Easter , I put it in the freezer and will top it with the Eggies on Sunday ! I have made it before and it’s excellent

  4. I have no idea how to interpret this recipe. I have no idea what a digestive biscuit is. Looks like it would be delicious!

  5. 5 stars
    Made this today and I’ve never made a cheesecake before and it was great! Will be doing it again. Thank you!