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No Bake Mini Egg Cheesecake for Easter on a plate.
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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 Time15 minutes
Chilling time:3 hours
Total Time3 hours 15 minutes
Course: Dessert
Cuisine: Family Food
Servings: 12 People
Author: Sarah Rossi

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)
  • 600 ml Double cream
  • 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.
  • 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!

Notes

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.

Nutrition

Calories: 554kcal | Carbohydrates: 46g | Protein: 4g | Fat: 41g | Saturated Fat: 25g | Cholesterol: 91mg | Sodium: 195mg | Potassium: 83mg | Sugar: 38g | Vitamin A: 1040IU | Vitamin C: 1.2mg | Calcium: 108mg | Iron: 1.1mg