This easiest ever No Bake Easter Mini Egg Cheesecake recipe is packed with Easter chocolate treats. A crumbly biscuit base, topped with whipped cream and cream cheese, an absolutely delicious dessert.
Oh hello Easter desserts, let me count the ways I love you.. 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, definitely not baked. A cheesecake epiphany if you will. Of course, any recipe in our house gets extra credit if it’s simple and quick enough for 1. me to make amidst the chaos of family life and 2. for the kids to help. My basic no bake cheesecake fits all of these criteria (oh and tastes bloomin’ lush too, even if I do say so myself).
But then, shocker, people have been mentioning that they don’t like Cadbury’s Creme Eggs. Which camp are you in, Cadbury’s Creme Eggs YAY or Cadbury’s Creme Eggs No WAY?!
A couple of years ago now I came up with an Easter Ombré Piñata Cake stuffed with Mini Eggs. Those pastel colours still make me think of spring days. I can remember making it and having my toddlers try and sneak those sweet treats off the top of the cake as I photographed them.
Now I have a pair of school children (where does the time go..) but rest assured, they were still sneaking the eggs off of the top of this. Ha!
So this year, I’ve married the two and made a No Bake Mini Egg Cheesecake for Easter, perfect for Creme Egg haters and normal cheesecake haters alike. Honestly, please give it a try, you’ll be a convert.
Tips for making the No Bake Mini Egg Cheesecake:
- The consistency should be sliceable but not solid. Something like room temperature butter, it will give a little quiver if you wobble it gently.
- When whipping the double cream, be sure to watch it very carefully. It should be just forming soft floppy peaks, but still hold it’s shape. Too runny and the no bake cheesecake will be sloppy, too stiff and it will be too dense.
- An angled palette knife is a really inexpensive piece of kit but it makes SUCH a difference when smoothing things like this out! You can buy them on Amazon here: Angled Palette Knife
- Do sift the icing sugar, it will give a much smoother texture to the cheesecake. Don’t ignore this as I normally do!
- I would stick to Philadelphia creme cheese for this (and full fat) it seems more stable than supermarket own brands.
- Mini Eggs are pretty tricky to cut and crush, please be careful and use a very sharp knife (these are the ones I use, available from Amazon: Global Cooks Knife).
- Add more lemon juice if you’d prefer a slightly sharper tang.
- Use a tin with either a springform (the type where the side unclips) or a removable base.
- Warm a sharp, thin knife under a hot tap and then dry it. Use this to run around the outside of the cake, inside the tin, before removing. Remove the knife and wipe it as you work your way around the cake.
- The recipe is for a 7″ DEEP tin (not a standard sandwich cake tin, it will overflow! See the link below for the type of tin I use). You can use smaller or larger but your cheesecake will obviously be taller or shorter. I would DEFINITELY recommend this tin though as it is a great size and very easy to use.
- Cheesecake too runny and won’t set? It’s probably because your cream wasn’t whipped quite enough. No problem, pop it into the freezer for a few hours before serving. Situation saved!
- One final tip, don’t forget to sign up to our newsletter to find out when we post new recipes!
What is the filling in No Bake Cheesecake?
This no bake cheesecake doesn’t use any gelatin (so it’s suitable for vegetarians). The filling is whipped double cream, cream cheese and icing sugar, with added Mini Eggs of course.
The key to keeping the filling sturdy and firm is to make sure that the cream is well beaten. Also, be sure to chill the cheesecake well and serve it straight from the fridge.
What’s the best tin to use for this Mini Egg Cheesecake?
This is the one I use and love:
Recipe for the No Bake Easter Mini Egg Cheesecake:
No Bake Mini Egg Cheesecake
Ingredients
- 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)
- 550 ml Double cream plus 50ml to decorate (lightly whipped until it forms soft peaks)
- 140 g Icing Sugar sifted
- 2 x 280g Tubs of Philadelphia Cream Cheese Full fat
- Juice of half a lemon
Instructions
- 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.
- 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, over night.
- Use my knife tip (above) to remove the cheesecake from the tin.
- Plop the remaining whipped cream on top of the cheesecake and pile on the remaining Mini Eggs (some chopped in half).
- Share and enjoy!
Donna says
Oh my gosh this looks incredible! x
Emma Smith says
Wow, looks perfect for dessert on Easter Sunday.
Do you think it would work with chocolate Philadelphia?
Sarah Barnes says
Oh great idea! Let me know how you get on if you try!
Kathy says
Where are the instructions?
Sarah Barnes says
At the bottom of the post above where you typed the comment Kathy 🙂
katie says
go to the picture then it will say show more then scroll down and u will see the ingredients and the instructions x
Lesley broadley says
Yes I don’t see why not
Sarah Barnes says
Thanks lovely Donna!
Glynis says
Will definitely make this next week for everyone at work as a special treat for Easter , it look delicious, thank you ????
Chrissie says
Ohhh this looks sooo good!! Made the mini egg pinata ombre cake for an Easter party today and it went down a storm. Now I might have to make this next weekend for Easter dinner!!
Patty says
Could you break the ingredients down in cup, tablespoon sizes etc. for me? Also, are chocolate wafers considered chocolate biscuits?
Thanks!
Sarah Barnes says
Hi Patty, I always work in weights as they are much much more accurate. You can find conversions on Google though!
Diane says
Hi Sarah, can I make this ahead and freeze it ?
Sarah Barnes says
Yes, just don’t add the extra cream/mini eggs on top until just before serving!
Lorna says
Could this be made two days ahead and kept in fridge? 🙂
Sarah Barnes says
Yes, 2 days will be fine, but don’t decorate until you need it. The eggs may bleed their colour a little but it won’t affect the taste!
Wanda says
This looks yummy
Lisa Young says
The recipe above is for the Creme egg recipe. For the Mini egg recipe do you substitute the same amount of mini eggs for the creme eggs? The Mini egg cheesecake looks amazing!!
Sarah Barnes says
So sorry it was my typo! I’ve corrected now, THANK YOU!
Jenelle says
When you say double cream….is that the same as whipping cream?
Sarah Barnes says
Hi Jenelle, it depends which country you are in, if you Google it you’ll find your local equivalent. Basically it’s a high percentage fat cream, so the highest you can get. Enjoy!
Jessica says
How do you get the cake out of the tin without it falling apart?
Sarah Barnes says
As long as it’s super chilled and you use a loose base tin it should be fine!
Suzanne Keith says
I missed the loose base part ;o( Waiting to cut it up soon – sure it will be yummy, just not super presentable! Hey, I am a non-baker and this one inspired me, so who knows, maybe its the start of new baker ;o)
Simon says
I’ve just made this cheesecake. It looks fantastic but it’s the size of the moon. I imagine it will feed a good 10-12 people, 8 if anything like me.
Nancy says
digestive chocolate biscuits here in Canada are just chocolate topping on a regular digestive biscuit. is that what you use?
Kelsey says
Curious about this as well. It really doesn’t look like there is chocolate in that crust. Trying to decide between digestive biscuits, graham crackers or chocolate cookie crumbs.
Sarah Barnes says
Digestive biscuits!
Monica says
I’m making it with a mix of half Oreo cookies and half graham crackers… Couldn’t decide! I’m sure it will go well
Alicia says
Does anyone have any recommendations on how I could make the crust gluten free?
Sarah Barnes says
Yep, just use gluten free biscuits 🙂
Lex says
I made an almond crust, it was delicious! I ground the almonds in a blender first and then added melted butter and sugar to taste. Bake at 350 for 15 minutes, or until it starts to brown and pull away from the sides, and you’re good to go!
Stephanie says
In canada I cannot find digestive chocolate biscuits
They only have chocolate coated (on one side) or plain
Can you please help? What should I use?
Sarah Barnes says
Plain will be fine!
Nicole says
haha…I’m in Canada and totally bought the ones with chocolate coating. We’ll see how it turns out! 🙂
JJ says
I’m in Canada and you can find the chocolate biscuit crumbs next to the graham cracker crumbs.
Heather says
I used the chocolate coated ones. They worked, and who doesn’t love more chocolate!
Michele says
what is double cream?
Sarah Barnes says
The highest fat cream you can get in your country, it’s about 48% fat I believe.
Stephanie says
You say to use a 7″ deep tin, but the link is for a tin only 3″ deep,but 7″ diameter. I don’t want this to overflow! Will my 3″ springform work? Thanks!
Tonk says
I’m just making this as I type, you might want to to change the amount of butter, it’s definitely not correct. I just made graham cracker soup.
Thanks
jen says
it was fine for me but i used digestives
Trudi says
Just made it using gluten free biscuits. Has gone down really well here. Thanks for sharing.
Sarah Barnes says
Fab news Trudi!
nancy says
what kind of gluten free biscuits did you use i am in BC Canada
Sarah Barnes says
You can use whichever type of gluten free, fairly dry cookies/biscuits/crackers you prefer!
Toni says
I’m not sure if you got my comment, but for the crust I think the measurement of 140 grams of butter is wrong. I made it last night and it was like soup so you might want to change that other than that it’s really good!
Sarah Barnes says
Hi Toni, sorry you had a problem, how odd, you’re the first person to say this. Perhaps it’s the different brand of biscuits not soaking it up? Hope you can reduce the amount to suit next time and it works well!
Anna Geldard says
The amount of butter is absolutely perfect for plain digestive biscuits which is what the recipe says . My 9 year old did it by herself and had no problems at all
Tabitha says
I just made this and the 140g of butter was perfect.
Lindsey says
I had the same problem Toni, it may have been because we used graham crackers. I ended up baking my crust for a bit because I had the same problem.and baked off some of the liquid.
Debbie says
Graham crackers at not the same at all as digestive biscuits.
Joyce says
I’m not sure my local store has double cream, would heavy whipping cream work instead?
Laura says
How long will this keep for? Looking to make it 2 days in advance
Sarah Barnes says
That should be fine!
Kristy says
Was I supposed to whip the cream cheese first? I added all of the ingredients on top of the whipped cream as shown in the video and mixed together but I have lots of small lumps of cream cheese that I cannot get smoothed out:(
Sarah Barnes says
No, I don’t. It may have just been super cold or a different brand of creme cheese. It will still taste delicious!
Caitlin says
When you say “cool” do you mean fridge or freezer? I’m hoping to make today for dessert tomorrow. Where should I store it overnight? Will it need to sit out before I serve it? Should I hold off on the whip cream and egg topping until ready to serve?
Thanks!!
Sarah Barnes says
Hi Caitlin, fridge is fine, although if you want it super solid, freezer for an hour or two works too. Yes, topping closer to serving time is a good idea 🙂
Debbie Smith says
Going to treat my family with this festive looking dessert! Thanks for sharing!
Sarah Barnes says
Enjoy Debbie!
Crystal says
For the double cream measurement is the before it’s whipped or after?
Sarah Barnes says
Before, when it’s still liquid!
Heather says
I made it! We’ll see how it tastes later. The biggest challenge (which really wasn’t that big of a deal), was converting grams. In Canada we cook with mls, cups & tsps. Thank goodness for Mr. Google, lol. The butter did seem like a little too much, but we’ll see later after it sets. Happy Easter everyone! ????????????????
Patty says
Hi Heather, did you convert the grams to cups, tbsp. tsps. etc. If so would you please be so kind as to share the conversions? Thank you.
Abi Howard says
I have just made this cheesecake with gluten free digestive biscuits but forgot the lemon juice ???? Do you think putting zest on top will help to substitute?
So excited to serve it tomorrow for our Easter dinner! My first ever cheesecake ????????????
Abi x
Abi Howard says
Sorry question marks are emojis!
Sarah Barnes says
I’m sure it will still be delicious Abi, it just gives it a bit more tang 🙂 Happy Easter!
Tammy says
Isn’t 140g of butter to much to use??
Jackie Rennie says
Where did you get your 280g tubs of cheese, I can only find them in 180g. Do I still only need two or should I get 3 to make 560g in total?
Vikki says
I have just made this cheese cake for tomorrow.its massive but tastes amazing.
Sarah Barnes says
Enjoy – happy Easter!
Steph says
Made this, and tastes amazing….
However… Chilled in fridge for 30hrs (overnight) and it was not set hard at all. I can’t see what exactly would set… It’s all soft ingredients. I whipped to perfect consistency and it’s held its shape but obviously soft. Quite tricky to get out my loose bottom tin.
Secondly, I used exactly what the blurb said a deep 7″ tin, in fact mine is 7.5″ …. But there was so much topping! The cheesecake has ended up so tall. I think if I made it again, I’d use a wider but shallower tin, maybe my 10″ springform.
In reply to previous messages, I used chocolate digestives (ones with choc coating) and it taste delicious but my base was definitely darker than the picture on this site.
Tamara says
Just wondering if you could use cool whip instead of the heavy whipped cream
Sarah Barnes says
Sorry we don’t have cool whip in this country so I have no idea!
michelle searl says
Yes, you certainly can as I have made it using the cool whip and it came out perfect.
Mandy says
Did u add it as liquid or whipped it before adding ?
Ayallah says
Have just made this in fridge in prep for tomorrow thanks
J Briggs says
I got the 18 02 tubs of philadelphia and just realised you said 280…Asda and tesco only stocked 180g tubs. The is this a typo or have I ruined it now 🙁
michelle searl says
I made this dessert and it was quite good and easy to make. Had to make some adjustments as I am in Canada so I thought I would share what I did and it turned out perfectly and was so yummy!
I used a basic graham cracker bottom using 1 1/4 c of graham crumbs and 1/4 c. melted butter, mixed together and pat onto the bottom of a spring form pan.
For the filling I did the following:
2 bricks of softened cream cheese, whipped
2 c. mini easter eggs chopped
4 tsps. of lemon juice
1/4 c. of sifted icing sugar
3 c. of cool whip
Gently stir all together and put on top of graham crust. Smooth it out and put in fridge for minimum 2 hrs. or best overnight. Just before serving, put a good dollop of cool whip on top of cheesecake and cover with additional crushed mini eggs and some whole mini eggs.
Enjoy and Thank You
Ashley says
Do you think 3 cups of whipping cream is equivalent to 3 cups of whipping cream?? I dont really like cool whip
Cynthia Forman says
Thank you Michelle… you’re a jewel. USA here. I also just discovered icing sugar is powdered sugar. 🙂
Laura says
Even with a hot knife I am having great difficulty getting it out of the spring bottom tin do u have any other tips? Starting to panic now as I have to serve this up at mums house ????
Deb says
Turned out really well, but to rich I would probably only put one bag of mini eggs in the cake and one bag on top next time
Lindsey says
I’m fascinated how everyone managed to chop all those mini eggs. I doubled the recipe for a party and chopping was not working for me. Instead I crushed them between two baking sheets, worked like a dream.
Delicious.
Lynn says
I mixed this recipe and Cadbury egg cheesecake recipe, with a few modifications per the ingrédients I had. It was really delicious. Not overly sweet. A total hit with my family.
Joanna says
Any idea how many calories in one slice please, feeling very guilty as have had another slice today .
Nicole says
I’m not sure what I did wrong , I’ve never had a recipe fail on me before but this turned into a big super sweet soupy mess. I refrigerated it over night and it still didn’t stiffen up
Cindy says
This was really tasty. Just made it for my boyfriends birthday ‘cake’…hey cheesecake is a type of cake, right?!? Lol. Anyways I used a graham cracker crumb crust. Next time I make it, I think I’ll whip the cream cheese first. When I mixed the whipped cream with the other ingredients, my whipped cream lost volume. I added a touch of extra lemon juice as well and initially it was kind of sloppy…but firmed up in the fridge much better after two days lol. Also, be sure the chop your mini eggs well because if you don’t, the eggs in the cheesecake are too hard. Also, I think I’d advise to make this at least one day in advance because it’ll give the flavours more time to blend together.
NICOLA says
WILL IT FREEZE, WITHOUT EGGS ON TOP
Sarah Barnes says
Hi Nicola, it will, just let it defrost in the fridge until it’s soft enough to slice. The colour of the eggs may bleed a little into the cream cheese but it will still taste good. Hope that helps.
Ashley says
To those saying it’s a bit soupy, or having difficulty stiffening. If you’re in Canada or America our “whipping cream” is only 30-35% so it won’t be as thick. I see people using coolwhip, but that’s a hydrogenated oil product. Better choice would be to locate some double Devon cream (English cream) at a grocer. (It’s often in with the cream cheese or sour cream in your store) use the same weight measurements but start with that, then add up with your regular whipping cream. (50/50 seems to work most times) Basically this ups our fat content to UK standards. This should help firm up your cake without the chemical taste of cool whip or the added sweetness.
Erika says
I’d like to make this to feed a crowd. Can I double the recipe and make in a baking pan instead of spring form?
Ashley says
IS the icing sugar necessary/? Or can I use less? I feel like the mini eggs are sweet enough!
Henriette says
Hello.
I have a question..
May the cheesecake be served when it’s frozen..?
I’m from Denmark, and I have a little challenge reading the recipe.
Thank you.
Sarah Barnes says
It will be very hard to cut frozen, best to let it come to room temperature or at least for an hour or two. I hope you enjoy!
Angela says
I’m going to attempt this using whipping cream which is only 38% fat but that’s all I can find here in Canada. I’m also going to use graham cracker crumbs and I’m hoping to adjust the butter content to account for the different type of cookie. Wish me luck!
Kate says
Did this work for you, asking as I’m in Canada as well and can only find 38%…
Nassrin says
Is the lemon juice necessary? Can it be optd or an alternative be used? One of my guests is allergic to lemon so I cannot risk it. Thanks
Sarah Barnes says
It just helps to cut through the sweetness, you’ll be fine leaving it out. Maybe reduce the sugar slightly! Hope you enjoy 🙂
Kathie Friesen says
Perhaps add a tsp of salt. I fid this cuts the sweetness of icing for cakes.
Aliza Perez says
Hi there! I plan on making this cheesecake tonight to bring to my friend’s family for Easter, on Sunday. Should I freeze the cake when it’s made and defrost Sunday morning? Does it have to be refrigerated first to set and then put in the freezer?
Juliet says
My pan is 2″ deep but has a 10″ diameter. Will this recipe fit or do I need to modify it?
Shelley Hardie says
Hello, can I make this is in a 9 x 13 cake pan and leave in pan rather then using a cheese cake pan. Thanks.
Cynthia says
I just made it with Canadian whipping cream. As I added it to the cream cheese and other ingredients, seemed very fluffy soupy so I knew it wasn’t going to work. Luckily my husband bought the ingredients and when I asked for two block of cream cheese he bought 5? No joke ! So I whipped up two more with some vanilla and icing sugar and I’m good to go. Also used chocolate coated digestives … which needed to be doubled but oh my yum. All my neighbors getting a piece of this massive cheesecake now I think! I think my Mini egg topping will include melted chocolate drips
Katy says
I’ve just made this recipe. It’s chilling in the fridge and I can’t wait to try it! But there’s seems to be a lot of cheesecake mixture against the biscuit base .. I used a 7 inch tall tin and it’s filled the whole tin! Is this normal as your picture doesn’t look like it’s that much filling.
I’m sure it’ll taste nice either way, thanks & Happy Easter everyone!
Fibromum says
Thank you so much for this recipe. I’ve made it for the second year running and it goes down so well with my family. I had to use Maltesers last year as the shops had sold out of mini eggs 😱 I bought them well in advance this year (and managed to avoid eating them!) So yummy and so simple to make too.
Maz says
Made this today. It is massive!!! Used 9 inch tin…and it is still deep. Delicious though!
Flebbobebbo says
Just made this for Easter Sunday and it was a hit! I live in the US so I used store-brand cream cheese and heavy whipping cream instead of double cream. I also used Vanilla Graham crackers for the base. It was delicious!
Patty says
How much store brand cream cheese and heavy whipping cream did you use?
Thanks in advance.
Susan says
This was AMAZING! Everyone was fighting for the last piece. Would recommend to put it in the freezer for a couple hours to really firm it up but WOW!
Sarah Barnes says
Thanks so much for the comment Susan, so pleased it went down well!
Amanda says
I just made this but wonder if the cream cheese should read 2x180g rather than 280g? I used a 7 inch tin (the one you suggest) and there’s loads of the cream cheese topping left. As they only sell 180g and 340g tubs in the UK anyway 180 would make more sense. I’ve no doubt it will taste amazing but not sure what to do with the leftovers
Amanda says
Please ignore my last comment. Just realised its my mistake as i thought I had the same tin but mine is not as deep. I’ll have to remember that next time!
B says
I always search up this post when making cheesecake since finding it a few years ago. I grew up with my mom making no-bake cheesecake and absolutely love it. This recipe is so light, makes the perfect cheesecake.
I’ve made it many times and will be making it again this week. Cant wait!!
Sarah Barnes says
Ahh so pleased you like it Brooke. Thanks for the comment!
Sally says
I’ve just made my first cheesecake. Thank you for the easiest recipe and method. It was delicious and well received by everyone who tasted it. I had enough mix to make 2 small cheesecakes instead of one large. I will use this mix again minus the mini eggs, and use a fruit coulis instead. I think it will be a hit.
Ashleigh says
Hi I am about to try this recipe and very confused about the dimensions of tin to use.
The recipe says a cake tin 7″ deep but the link takes you to a tin only 3″ deep. Can I use a 3″ deep tin to save me buying a 7″ one or is the link just a typo?
TIA x
Jean says
7” diameter, deep cake tin.( as against Victoria sponge tin)
Rebecca says
Can these be frozen and saved for later date?
Sarah Barnes says
Yes they can Rebecca, just don’t refreeze once thawed. Enjoy!
Louise says
Do I really need to add lemon juice?
Sarah says
This is what brought me to the page originally and now I’ve tried so many recipes. This was soooo tasty and even my cheesecake hating (apparently) kids ate this and asked for more.
Jill says
Just make it. You won’t be sorry! I am most popular person in the world when I make this….
Janie says
I’ve made this cheesecake a couple of times now and always delicious goes down very well with everyone. Definitely recommend
Verity says
Excellent recipe to use for a quick and very yummy cheesecake. I’ve used it several times with slightly different ingredients each time, mini eggs, areo, white chocolate and Reece pieces.
Sarah Barnes says
So pleased it went down well Verity. Thanks for the comment!
Taunja says
This is my family’s favourite…I’ve made it for the past 3 years. This year, they started asking for it in February. LOL. Easter can’t come fast enough, apparently!
Charlotte says
Can I just check the cream cheese quantities? It’s sats 2x 280g tubs but I can only find 180g tubs or a family tub at 340g? Thanks
Lynne Verriet says
This recipe was very hard to do because of the measurements . I live in Canada and our measurements r very different. Got it done hope it turns out ! Serving it for dinner tomorrow.
Barbie says
Hi, I live on Canada as well and our measurements are not different. Buy yourself a scale to measure ingredients or find a baking conversion chart online. Measuring by weight is more accurate and you will become a better baker.
Rachael says
Just made one and it’s in the fridge.
Tried a bit of mixture and wow 🤩 very nice indeed. Can’t wait to try it properly later.
I did seem to have a lot of left over topping 🙈 and eggs.
I can do some mini ones tomorrow so I’m not worried 🐣😁
Ella says
How cute is this for Easter dessert!
Laura Clarke says
Made this today and I’ve never made a cheesecake before and it was great! Will be doing it again. Thank you!