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 Time15minutes
Total Time15minutes
Servings12People
Calories554kcal
AuthorSarah Barnes
Ingredients
280gDigestive Chocolate Biscuits
140gButterUnsalted, melted
360gMini Cadbury's Mini Eggsplus 270g to decorate (about 7 small bags in total)
550mlDouble creamplus 50ml to decorate (lightly whipped until it forms soft peaks)
140gIcing Sugarsifted
2x 280g Tubs of Philadelphia Cream CheeseFull 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 2 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!
Nutrition Facts
No Bake Mini Egg Cheesecake
Amount Per Serving
Calories 554Calories from Fat 369
% Daily Value*
Total Fat 41g63%
Saturated Fat 25g125%
Cholesterol 91mg30%
Sodium 195mg8%
Potassium 83mg2%
Total Carbohydrates 46g15%
Sugars 38g
Protein 4g8%
Vitamin A20.8%
Vitamin C1.5%
Calcium10.8%
Iron6.2%
* Percent Daily Values are based on a 2000 calorie diet.