Easter No-Bake Mini Egg Cheesecake

Recipe By:

Rachael

Posted:

March 10, 2025

Easter is just around the corner, and if you’re looking for a delightful treat to celebrate, the Easter No-Bake Mini Egg Cheesecake is just what you need! This dessert is not only easy to make but also incredibly delicious. The combination of rich cream cheese, smooth milk chocolate, and crunchy Mini Eggs creates a sweet treat that everyone will love. Plus, there’s no baking involved, so you can focus on other festivities while your cheesecake sets. Picture this: creamy cheesecake drizzled with chocolate, topped with colorful Mini Eggs and a hint of sprinkles—it’s a feast for both the eyes and the palate! Let’s get started on creating this perfect dessert for your Easter gatherings.

Jump to:

What is Easter No-Bake Mini Egg Cheesecake
Why You’ll Love This Easter No-Bake Mini Egg Cheesecake
Ingredients for Easter No-Bake Mini Egg Cheesecake
Creating the Biscuit Base
Make Your Biscuit Crust
Whipping Up the Cheesecake Filling
Craft Your Cheesecake Mixture
Setting the Cheesecake
Chill Your Creation
Decorating Your Mini Egg Cheesecake
Add Finishing Touches
Serving Suggestions
Tips for Success
Variations
Storage Tips
FAQs
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What is Easter No-Bake Mini Egg Cheesecake

The Easter No-Bake Mini Egg Cheesecake is a creamy dessert made primarily from cream cheese and milk chocolate, with a delightful crunch from crushed Mini Eggs. This cheesecake sits atop a crumbly biscuit base. Unlike traditional cheesecakes that require baking in the oven, this beauty sets in the refrigerator, making it a breeze for anyone, even beginners in the kitchen! Its vibrant colors and festive decorations make it a showstopper at any Easter celebration.

Why You’ll Love This Easter No-Bake Mini Egg Cheesecake

There are countless reasons to fall in love with this cheesecake! First, it’s super simple to whip up and doesn’t take much time at all. The elegant blend of flavors and textures appeals to both kids and adults, making it a perfect crowd-pleaser. Moreover, it can be prepared a day in advance, saving you precious time on Easter Sunday. The colorful Mini Eggs add a whimsical touch that enhances any celebration. If you’re looking to impress your guests or simply treat yourself, this recipe ticks all the boxes!

Ingredients for Easter No-Bake Mini Egg Cheesecake

10.5 oz (300 g) digestive biscuits
5.3 oz (150 g) unsalted butter
7 oz (200 g) milk chocolate
17.6 oz (500 g) cream cheese
3.5 oz (100 g) icing sugar
1 tsp vanilla extract
10.1 fl oz (300 ml) double cream
7 oz (200 g) Mini Eggs (crushed)
5.1 fl oz (150 ml) double cream (for decoration)
1 tbsp icing sugar (for decoration)
1 tbsp cocoa powder (for decoration)
1.8 oz (50 g) milk chocolate (for drizzling)
3.5 oz (100 g) Mini Eggs (for topping)
Sprinkles (optional)

Creating the Biscuit Base

Make Your Biscuit Crust

To start, grab your digestive biscuits and give them a good blitz in a food processor until you have fine crumbs. If you don’t have a food processor, don’t worry! You can easily place the biscuits in a resealable bag and crush them using a rolling pin. Once you have your crumbs, melt the unsalted butter in a saucepan or microwave until it’s fully liquid. Next, combine the melted butter with the biscuit crumbs.

Now, it’s time to press this delicious mixture firmly into the base of an 8″ (20 cm) deep springform pan. Make sure it’s packed tight, as this will give your cheesecake a sturdy foundation. Once that’s done, refrigerate the base while you prepare the filling. This will help it set nicely and give you a strong crust for your Mini Egg Cheesecake.

Whipping Up the Cheesecake Filling

Craft Your Cheesecake Mixture

Now onto the main attraction—the cheesecake filling! Begin by melting the milk chocolate in a bain-marie or microwave. Once melted, let it cool a bit to avoid cooking the cream cheese. In a mixing bowl, combine the cream cheese, vanilla extract, and icing sugar. Use a whisk to mix everything together until it’s well-blended and creamy.

Next, slowly pour the melted chocolate into the cream cheese mixture, whisking as you go. This is where the magic happens! Mix until it’s fully incorporated. Now, slowly add the double cream while whisking again until it becomes thick and luscious. Just keep an eye on the consistency; you want it thick but not whipped up like butter.

Finally, fold in the crushed Mini Eggs gently, making sure they’re evenly distributed throughout the mixture. Once that’s done, pour and spread this beautiful cheesecake mixture over the chilled biscuit base. It’s looking good already!

Setting the Cheesecake

Chill Your Creation

With the cheesecake filling now in place, it’s time to let this beauty set! Cover the springform pan with plastic wrap or a lid. Pop it in the refrigerator for at least 5-6 hours, but if you have the time, chilling it overnight will give you the best texture.

Decorating Your Mini Egg Cheesecake

Add Finishing Touches

Once your cheesecake is set and firm, it’s showtime! Start by melting the additional milk chocolate and then drizzle it artistically over the chilled cheesecake. In a separate bowl, whip together 5.1 fl oz of double cream with icing sugar and cocoa powder until you reach soft peaks. Use a piping bag to create small swirls of this whipped cream around the edge of the cheesecake for that fancy touch.

Finally, top your cheesecake with Mini Eggs and a sprinkle of colorful sprinkles if you’re feeling festive. This adds extra flair and makes your dessert truly eye-catching.

Serving Suggestions

Slice up generous portions of this Easter No-Bake Mini Egg Cheesecake straight from the fridge. It pairs wonderfully with fresh fruit on the side or a drizzle of chocolate sauce for those who want to indulge even more. Everyone will be dreaming of this sweet delight!

Tips for Success

Ensure all the ingredients are at room temperature before mixing for the best results.
When adding cream, take care not to over-whisk the mixture; you want it thick but not too airy.
If you’re unable to find digestive biscuits, graham crackers are an excellent alternative for the crust.

Variations

Get creative with your cheesecake! Swap out the crushed Mini Eggs with other chocolate candies, like Cadbury Crème Eggs or Reese’s Pieces, for a different flavor twist. You could even make it a layered cheesecake by adding fruit preserves or flavored creams between the layers for a pop of flavor.

Storage Tips

If you have any leftovers (which is rare with this delicious cheesecake!), store them in an airtight container in the refrigerator for up to 5 days. You can also freeze the cheesecake for up to 2 months—just make sure to thaw it in the refrigerator before serving.

FAQs

1. Can I use other types of chocolate for the cheesecake?
Absolutely! Feel free to use dark chocolate or white chocolate if you prefer a different flavor profile.

2. How long does the cheesecake need to set in the fridge?
For best results, aim to chill it for 5-6 hours, but overnight is recommended for a firmer set.

3. Can I make this cheesecake ahead of time?
Yes! This dessert is perfect for making ahead of your celebrations. Just ensure it’s stored properly in the fridge.

4. What if I can’t find Mini Eggs?
No problem! You can use any crushed chocolate candies or even skip them for a classic cheesecake vibe.

5. Is this recipe suitable for gluten-free diets?
It certainly is! Just substitute the digestive biscuits with gluten-free options to make it suitable for gluten-free diets.

This Easter No-Bake Mini Egg Cheesecake is a melt-in-your-mouth dessert that blends rich flavors and textures, making it a delightful centerpiece for your holiday celebration. The smooth, creamy filling is punctuated with crunchy bits of Mini Eggs, while the biscuit base provides a satisfying crunch. With every slice, you’re sure to create sweet memories that brighten the holiday season. Enjoy every moment of this delightful treat, and Happy Easter!

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