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

No Bake Mini Egg Cheesecake

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.

Course Dessert
Cuisine Family Food
Keyword cheesecake, Chocolate, Dessert, Easter, no bake
Prep Time 15 minutes
Total Time 15 minutes
Servings 12 People
Calories 554 kcal
Author Sarah Barnes

Ingredients

  • 280 g Digestive Chocolate Biscuits
  • 140 g Butter Unsalted, melted
  • 360 g Mini 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

  1. Crush the biscuits until they look like lumpy sand. (I did mind in a food processor because I'm very lazy..)
  2. Mix with the melted butter and press into your 7" tin.
  3. Chop the 360g of the Mini Eggs in half.
  4. Combine the whipped cream, icing sugar, cream cheese, lemon juice and chopped Mini Eggs. Fold in gently until fully combined.
  5. 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.
  6. Chill for 2 hours or even better, over night.
  7. Use my knife tip (above) to remove the cheesecake from the tin.
  8. Plop the remaining whipped cream on top of the cheesecake and pile on the remaining Mini Eggs (some chopped in half).
  9. Share and enjoy!
Nutrition Facts
No Bake Mini Egg Cheesecake
Amount Per Serving
Calories 554 Calories from Fat 369
% Daily Value*
Total Fat 41g 63%
Saturated Fat 25g 125%
Cholesterol 91mg 30%
Sodium 195mg 8%
Potassium 83mg 2%
Total Carbohydrates 46g 15%
Sugars 38g
Protein 4g 8%
Vitamin A 20.8%
Vitamin C 1.5%
Calcium 10.8%
Iron 6.2%
* Percent Daily Values are based on a 2000 calorie diet.