No-Bake Mini Egg Cheesecake!

A Delicious & Sweet No-Bake Vanilla Mini Egg Cheesecake with a Buttery Biscuit Base, full to the brim with Mini Eggs – Perfect *non*bake for Easter!

SO like, yeah.. its Easter, which means a DELICIOUS excuse to make something I have wanted to create for aaaages.. a No-Bake Cadburys MINI EGG Cheesecake!!! I just can’t cope with how in love with this I am. What could be better than an easter themed cheesecake recipe!!! After the success of my Easter Nest Cupcakes last year, and the down right overwhelming success of my Mini Egg Drip Cake the other day, I know you will LOVE this recipe.

The digestives in the base gives a perfect biscuit crunch, and marries so well with the flavour of the cheesecake.. along with chunks of Mini Egg in every mouthful. A Vanilla Creamy Cheesecake filling, topped with sweetened cream, Chocolate, and even more mini eggs is heaven.

I did also decide to make this cheesecake a little deeper, as I prefer my cheesecake to look delicious in a slice, and not thin or flat. The little swirls of cream on the top, along with some mini eggs gives it the delicious ‘janes patisserie’ flare that I am obsessed with. I did of course drizzle over some chocolate, as I just. can’t. resist. Its meant to be a show stopper, and it definitely is!

Whenever I make a cheesecake that doesn’t use something melted like chocolate to help it set, I tend to use Mascarpone as I find it sets SO much better as its firmer anyway, but Full-Fat Philadelphia is really good to use too – I just don’t like supermarket own brands. So anyway, enjoy this recipe.. and let me know how you get on!

This recipe serves 10-12! 

Ingredients

Biscuit Base
– 300g Digestives
– 150g Unsalted Butter, Melted

Cheesecake Filling
– 500g Full-Fat Cream Cheese
– 100g Icing Sugar
– 300ml Double/Heavy Cream
– 1tsp Vanilla Bean Extract
– 3x 90g Bags Mini Eggs, chopped/crushed

Decoration
– 150ml Double Cream
– 2tbsp Icing Sugar
– Mini Eggs
– 50g Chocolate, melted

Method

1) To Make the Biscuit Base – Blitz the biscuits in a food processor to a fine crumb, or mash them up in a bag and add the melted butter – pulse a few times until it is combined well. Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!

2) For the Cheesecake Filling – With an electric mixer (I used my KitchenAid) Mix the Mascarpone/Philadelphia and Icing Sugar together until smooth, it’ll only take a few seconds – whilst whisking slowly, pour in the liquid double cream & Vanilla and continue to Whip the Cream Cheese/Cream Mixture until it is starting to thicken. (Don’t whip it too fast, I whisk it on level 6/10 on my kitchenaid maximum. Too fast and it may split.. better to be slightly under whipped than over whipped!)

3) Once its thick, fold through the chopped up mini eggs. Spread onto the biscuit base and spread evenly. Leave to set in the fridge, covered, for 5-6 hours, or preferably over night.

4) To decorate the Cheesecake – Carefully remove the cheesecake from the tin, and decorate with some whipped creamed (Whip together the double cream & icing sugar) and some extra mini eggs & maybe even some sprinkles – drizzle with some melted chocolate, leave to set, and enjoy!

Tips and Ideas

Recipe Updated March 2017 – Original recipe used 750g of Cream Cheese rather than 500g, use the same method but with the extra Cream Cheese!

I recommend using a 8″/20cm Deep Springform Tin in this recipe!

As this recipe doesn’t use a chocolate to help it set, I prefer to use Mascarpone compared to Philadelphia as it created a firmer set – however, either will work as long as they’re full fat!

I always set my cheesecakes in the fridge overnight otherwise they risk being a little sloppy still – you’re more likely to get a better result for the longer you leave it  :) 

This Cheesecake will last covered in the fridge for 3 days!

And yes, the colour may run slightly from the mini eggs, but this is just normal as its being refrigerated 🙂

ENJOY!

Find my other Cheesecake & Easter Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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59 Comments

  • Reply Davina April 16, 2017 at 9:20 am

    Can I add melted chocolate to the mixture to help it set? If I do, what should I leave out?
    Likewise, if I use plain digestives can I pour melted chocolate in to help set the base?

    • Reply Jane's Patisserie April 16, 2017 at 9:28 am

      I wouldn’t advise using melted chocolate on the base, it really doesn’t need it. And you can just add in 250g melted milk chocolate if you like to the mix, you don’t need to take anything out. Follow my other chocolate style cheesecakes for advice, such as my Toblerone one.

    • Reply Davina April 16, 2017 at 11:24 am

      Thank you. Its in the fridge for an overnight chill, it looks great. Ive made a cornflake cake nest with mini eggs in for the top.

  • Reply Colette April 15, 2017 at 10:02 am

    Hi can you freeze this cheesecake? Not sure there will be enough left but just in case!!

    • Reply Jane's Patisserie April 15, 2017 at 2:36 pm

      Yes you can! It just must be set fully overnight still, rather than just going straight to the freezer. x

  • Reply Emily April 14, 2017 at 10:59 pm

    Absolutely love your insta and your blog! Planning to make this amazing cheesecake for Sunday. Was wondering if you were to use 750g mascarpone do you need to increase the other ingredients please? Thank you!

    • Reply Jane's Patisserie April 15, 2017 at 6:32 am

      You can use between 500-750g cream cheese. It’s up to you. It can be either Full Fat Philadelphia, or mascarpone – both work well. ? (it’s just I originally stated using 750g, so I put that there for anyone who used that before)

  • Reply Pam April 13, 2017 at 3:57 am

    Want to try the mini egg cheese cake but was wondering I could use Cool Whip ( a Canadian frozen whipped topping when thawed is very thick )
    Doesn’t the whipped cream go runny?

    • Reply Jane's Patisserie April 13, 2017 at 7:07 am

      Whipped cream is different to squirty cream if that’s what you’re thinking of? Once you whip up double cream it holds its shape as it has a 47% fat content. Squirty Cream comes in a can and won’t hold its shape at all. I wouldn’t know if the Cool Whip would work or not I’m afraid!

  • Reply Natalie April 12, 2017 at 11:35 pm

    Hi.. would it be the same amount of mascarpone cheese as it would cream cheese? And what if I mixes them? What amount of each.
    Loving your Easter recipes can’t wait to get stuck in xx

    • Reply Jane's Patisserie April 13, 2017 at 7:08 am

      Hiya! Yeah you can use whatever combination just aim for the same weight x

  • Reply Ashley April 12, 2017 at 2:21 am

    Hey, would love to try this recipe but do you have it in cups instead of grams tried to do a conversion online but it will be 1.3 cups for example. I don’t want to mess it up. Thanks. 🙂

    • Reply Jane's Patisserie April 12, 2017 at 8:40 am

      Hiya – I don’t I’m afraid as I find cup measurements unreliable and I hate them aha! If you can, I suggest investing in a set of digital scales as it makes baking a lot easier! Or try converting into ounces ?

      • Reply Ashley April 13, 2017 at 1:24 am

        Thank you for your reply. I’ll see what I can do 🙂

  • Reply 10 Sweet and lovely recipes for Easter - Daily Dream Decor April 10, 2017 at 10:14 am

    […] We all love cheesecake, right? Well, you can now make a themed one for Easter, with delicious mini eggs, of course. Check out how you can make it here. […]

  • Reply Easter Recipes for Families to help plan your celebrations April 7, 2017 at 7:31 am

    […] I mention I love cheese? I also have a thing for cheesecake… This Easter No Bake Mini Egg Cheesecake from Jane’s Patisserie one is going to be our dessert on Easter Sunday, I can’t wait to try […]

  • Reply Rina March 8, 2017 at 8:58 pm

    Love this cheesecake and can’t wait to make it! Quick question though, what type of chocolate do you use to do the chocolate drizzle? Bars that I have used never leave a thin, pretty drizzle like your’s, just a blobby mess!! Xx

    • Reply Jane's Patisserie March 8, 2017 at 9:39 pm

      I use any milk chocolate.. but I use disposable piping bags and snip the end off, so it’s a clean drizzle ? I buy my chocolate in 2.5kg bags, but any supermarket bought chocolate would do the same! Key is the disposable bags!

  • Reply Andy March 8, 2017 at 1:08 pm

    I’ll make this. Good to see an egg free recipe that I can make for my daughter who is allergic to eggs (not chocolate ones). Looks lovely

  • Reply Teatime #8 Easter Baking Traditions – Knead to Dough March 31, 2016 at 9:42 am

    […] I’m also a huge fan of the less traditional bakes, especially ones including my favourite Easter chocolate and sweets. For that reason, I’m loving this recipe by Jane’s Patisserie for a No-Bake Mini Egg Cheesecake. […]

  • Reply Easter Treats – Jess Kinney March 30, 2016 at 10:49 am

    […] everything about yourself).  And if you feel like making this yourself, here’s the the recipe we […]

  • Reply SV March 26, 2016 at 5:03 am

    Hi, I plan on making this tomorrow. Never made a non-bake cheesecake. Just wondering if it turns out liquidy or anything. What should I do? Can I put it in the bake worst case scenario?? Lol the ice cream comment got me worried!

    • Reply Jane's Patisserie March 27, 2016 at 9:26 am

      Don’t think so negatively before you start – thats never a good idea! You won’t be able to bake it, but if you take it too far you can transfer it into a dish with sides (so it doesn’t have to hold itself) or yes, turn it into ice-cream! 🙂

      • Reply SV March 27, 2016 at 4:35 pm

        Made it! Looks great! Can’t wait to try it this evening for Easter! Happy Easter!

  • Reply Noel March 25, 2016 at 11:54 pm

    I’m making this tomorrow but sadly we can’t find Chocolate Digestives in the US ? Makes me very sad but I have lived in the Stated since 98 so chocolate graham crackers will have to do… SO EXCITED to try this and then going to stock up on mini and Creme eggs after the holiday so I can make your others!!! So happy to find this

    • Reply Jane's Patisserie March 26, 2016 at 8:11 am

      Awh haha its okay, you’ll be fine with the chocolate graham crackers!! Enjoy!’

  • Reply Laura Parsons March 25, 2016 at 2:41 pm

    I made your role caramel cheesecake at Christmas it was a big hit going to give this one a go for Easter Sunday…love your recipes

    • Reply Jane's Patisserie March 25, 2016 at 7:02 pm

      Aww I’m so glad my Rolo one was a hit – and I really hope you enjoy this one too! Thank you!!

  • Reply Caroline March 23, 2016 at 7:43 pm

    Hi Jane,

    I can’t get my hands on double cream in Holland. What can I use instead? Just plain whipped cream?

    Greetings, Caroline

    • Reply Jane's Patisserie March 23, 2016 at 9:03 pm

      Hiya! You won’t be able to use already whipped cream, do you have an equivalent of double cream? or do you mean whipping cream? x

      • Reply Caroline March 24, 2016 at 12:20 pm

        Hi Jane,

        I mean whipping cream which still needs to be whipped. 😉

        Greetings, Caroline

        • Reply Jane's Patisserie March 24, 2016 at 2:25 pm

          Okay yes that should work as long as it’s the fattiest liquid cream you can find ☺️?

          • Caroline March 25, 2016 at 2:50 pm

            It’s 35% fat. Is that enough you think? 🙂

          • Jane's Patisserie March 25, 2016 at 7:02 pm

            Ah yes that should work fine!! x

  • Reply Teatime #8 Easter Baking Traditions March 20, 2016 at 8:53 am

    […] I’m also a huge fan of the less traditional bakes, especially ones including my favourite Easter chocolate and sweets. For that reason, I’m loving this recipe by Jane’s Patisserie for a No-Bake Mini Egg Cheesecake. […]

    • Reply Caroline March 26, 2016 at 10:03 am

      Thanks for your quick feedback! x

  • Reply Lynsey - One More Slice March 10, 2016 at 8:13 pm

    Oh my word! Mini eggs are the best thing about Easter so this is definitely going to be made ASAP! L x

  • Reply Sammie March 10, 2016 at 3:39 pm

    So I think I’m going to have to employee you as my personal dessert chef as you make all the things I love, from the Caramac cupcakes to Toblerone cookies and now minim eggs – in and on a cheesecake. Oh btw I love a decent thick base on a cheesecake and I’m totally sole on choccie digestives. Brilliant ? When I become a millionaire I will employ you xx. Sammie

    • Reply Jane's Patisserie March 10, 2016 at 4:51 pm

      Yes! I can’t hack a cheesecake if it has a thin biscuit base, I need lots of biscuit! And yes you totally should, I’d be more than willing! Thank you xxx

  • Reply Harriet @lifewithmrslee March 10, 2016 at 12:59 pm

    I made your crunchie one at Christmas and although it took two attempts as my first one sadly split, it was amazing!!! Everyone loved it! I think I may have to try this one for easter! Thanks for sharing xo

    • Reply Jane's Patisserie March 10, 2016 at 1:03 pm

      Ohhh well I’m glad the second one worked – I’m sure you’ll love this one too! xx

  • Reply Sarah Shanahan March 10, 2016 at 12:39 am

    Definitely going to try this for Easter Sunday! Thinking I’ll do a mix of Philadelphia and mascarpone.i made the rolo cheese cake at christmas and it was so easy to make and delicious!

  • Reply Jasmine March 9, 2016 at 2:54 pm

    I can’t get over how beautiful this is!

  • Reply Angela March 9, 2016 at 11:33 am

    My cholesterol and I thank you for this!

    Lol 😉

  • Reply AnitaCuisine March 9, 2016 at 11:31 am

    woow, this look so good, and the pictures are very nice ! I’ve saved the recipe to try it latter ! 🙂

  • Reply Frances Sutherland March 9, 2016 at 10:23 am

    Looks so good and love the mini eggs topping!

  • Reply Kelly March 9, 2016 at 9:53 am

    Looks delicious. I always like to use chocolate covered biscuits as a base too, choc hobnobs are good. You can never have too much chocolate!

  • Reply Jhuls March 9, 2016 at 9:19 am

    You are really very good at these no-bake cheesecakes, Jane. Oh no! You are good at anything! 😀
    I tried making one of your no-bake cheesecakes, but I got a total meltdown. Uhm, more like of a melted ice cream. 😀 I think I did not whip the cream nicely. Oh well… that is life. But I will try again. 🙂

    This one looks fabulous, btw. x

    • Reply Jane's Patisserie March 9, 2016 at 9:47 am

      Ohh it’s okay – at least you know for next time! If in doubt, freeze it slightly so you have a frozen Icecream style cheesecake – still delicious! Thank you!!! x

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