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A delicious & sweet no-bake vanilla mini egg cheesecake with a buttery biscuit base, full to the brim with mini eggs!

SO like, yeah… it’s Easter, which means a DELICIOUS excuse to make something I have wanted to create for aaaages.. a No-Bake Cadburys MINI EGG Cheesecake!!! One of the best cheesecakes to ever grace my blog if we are being entirely honest. 

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 downright overwhelming success of my Mini Egg Drip Cake the other day, I know you will LOVE this recipe.


This recipe is meant to be the most spectacular easter showstopper, and it achieves that in such a simple way. At the end of the day, the cheesecake has a simple biscuit base, vanilla cheesecake filling, and a little more pizazz with the mini eggs stuffed throughout! 

It is by far one of my most popular cheesecake recipes I have ever done, along with others such as my biscoff cheesecake, my lemon cheesecake, and even my chocolate orange cheesecake. There is just something about a no-bake dessert that really captures all of your hearts, just like mine. 

The base

The digestives in the base give a perfect biscuit crunch and then marry so well with the flavour of the cheesecake. I used a plain digestive, but you can easily make the base chocolate-themed by adding 25g of cocoa powder to the base, or you can use a different biscuit entirely. 

If you wanted to use a different biscuit, such as a chocolate-coated biscuit, a filled biscuit-like an oreo, shortbread, or a ‘light’ biscuit, you would want to reduce the butter in the base of the recipe by at least 1/3 – these biscuits definitely require less and you don’t want it swimming in butter.

The tin  

I press the biscuit base into the bottom of a 8″/20cm deep springform tin because they are the perfect size for my cheesecake recipes – the springform function of the tin makes it so much easier to remove the cheesecake from the tin once it has set overnight.

I don’t personally line my tins, because I find it more faffy than anything else, but you can if you want. Some tins are easier than others to use, but you can either line the base with a piece of parchment paper, or stick acetate around the edge of the tin so the cheesecake doesn’t stick if you are worried.

The filling 

For the filling, as I always say… it is SO IMPORTANT to use full-fat soft cream cheese. You really must use full-fat so that the cheesecake sets correctly! If you don’t use full-fat you risk the cheesecake being a sloppy mess, and no one wants that do they.

If you like a cheesecake to be slightly more tart in flavour, and slightly less sweet, I would recommend using a soft cheese such as Philadelphia original, or any shop bought full-fat cream cheese, because it has a classic cheesecake flavour. If you want your cheesecake to be sweeter, a full-fat mascarpone would work well.  

I crush my mini eggs with my pestle & mortar, but you can crush them with a rolling pin inside the bag they come in, or in a sandwich bag – if you must use a knife, use the side of the blade and don’t try to actually chop them as they may go flying! 


Once the cheesecake has set fully overnight (or at least 5-6 hours in the fridge) you can remove it from the tin and happily decorate. I did a usual Jane’s Patisserie style decoration with a drizzle of melted chocolate, whipped cream swirls, and all the mini eggs. 

If you struggle to get your cheesecake off the base, you can line it if you wish – but I don’t. I simply run a knife underneath the biscuit base, and it comes off. If you find your cheesecake hasn’t quite set enough you can place it in the freeze for about an hour before serving to firm it up enough! Enjoy! x

Tips & Tricks

I really desperately recommend using a 8″/20cm Deep Springform Tin in this recipe, and a 2D Closed Star Piping Tip for decoration! They’re my go-to bits and bobs for a cheesecake and I just love them to pieces if I am honest. 

This cheesecake lasts 3 days in the fridge, but can freeze for 3+ months really easily. 

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!
Print Pin Rate
Category: Dessert
Type: Cheesecake
Keyword: Easter, Mini Eggs
Prep Time: 20 minutes
Cook Time: 15 minutes
Setting time: 6 hours
Total Time: 6 hours 35 minutes
Servings: 12 Slices
Author: Jane's Patisserie


Biscuit Base

  • 300 g digestives
  • 150 g unsalted butter/baking spread

Cheesecake Filling

  • 600 g full-fat soft cream cheese
  • 100 g icing sugar
  • 300 ml double cream
  • 1 tsp vanilla extract
  • 300 g mini eggs (crushed)


  • 150 ml double cream
  • 2 tbsp icing sugar
  • 50 g melted milk chocolate
  • 100-200 g mini eggs


For the Biscuit Base

  • Blitz the biscuits in a food processor to a fine crumb, or mash them up in a bag/bowl and add the melted butter - pulse a few times until it is combined well. 
  • Tip into an 8"/20cm deep springform tin and press down firmly. Chill in the refrigerator whilst you do the rest!

For the Filling

  • In a large bowl, add the full-fat soft cream cheese, icing sugar and vanilla extract - whisk until smooth.
  • Once whisked, pour in the double cream and continue to whip the mixture until it is lovely and thick - alternatively you can whip the cream separately until thick and fold through the cream cheese mixture.
  • 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. 

For the Decoration

  • Carefully remove the cheesecake from the tin, and drizzle over some melted chocolate. 
  • Decorate with some whipped cream... Whip together the double cream & icing sugar and pipe on in swirls! Add a Mini Egg per slice, and sprinkle over some crushed mini eggs. 


  • I use this tin for this cheesecake
  • I use this piping tip for the decoration 
  • I always set my cheesecakes in the fridge overnight otherwise they risk being a little sloppy still and 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!


Find my other recipes on my Recipes Page!

You can find me on:

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.


  1. Eileen Kelly on April 9, 2024 at 9:57 pm

    I made this cheesecake for Easter, everyone loved it, in fact said it was the best ever but strangely we all had nightmares after , must be the cheese. Anyway it was delicious but I used half the quantity of broken eggs in the mix and if I make it again I will use more cream in the mix to lighten it up. It set perfectly, almost as soon as I mixed it in the bowl and I left it to set overnight I used a slightly wider tin so it was not as high but it still gave a good slice. I usually make the lemon cheesecake which is my favourite but this one looked so good that I had to make it. Thank you Jane for the lovely recipes, you made my easter, I hope you have a great year and keep the recipes coming, you have no idea the joy it brings when a new recipe drops by.

  2. Melissa on April 7, 2024 at 10:50 am

    5 stars
    I’ve made this for the past few years at Easter always goes down a treat , this year I halved the cheesecake mix to make it smaller still turned out as good! My question is though is it freezable if it’s not going to be eaten in 3 days?

  3. Effie on March 28, 2024 at 1:04 pm

    Hello Jane! I am wanting to try this for Easter (to take to the in-laws), however my husband LOVES Biscoff cheesecake and wants me to make that instead and just add the mini eggs. Do you think blending the 2 recipes would work? How would you do it if you did, crushed mini eggs inside the Biscoff cheesecake or just decorate the top with them? Thanks!!

  4. @bakingdancer on March 23, 2024 at 12:02 am

    5 stars
    This is a great recipe and certainly very pretty. I ignored the whipped cream piping and just piled up more crushed eggs. Personally, I found the crust too thick, much thicker than all the other cheesecakes I have made, Having said that, there are many people who love the crust. Next time I make it I’ll reduce the crust by a third.

  5. Louie on March 18, 2024 at 5:42 pm

    5 stars
    Tasted lovely, great for the whole family!

  6. Vikki on April 10, 2023 at 7:17 am

    4 stars
    My base is always quite hard to cut through, Is there something I’m doing wrong?

    • Jane's Patisserie on April 17, 2023 at 1:46 pm

      Hiya! Try reducing the butter by a third if you’d like it slightly crumblier! Hope this helps! x

  7. Toimitilat Helsingin on February 6, 2023 at 8:45 am

    5 stars
    Omg! So beautiful! I’m in love with sweets 🙂 ant this one is stunning!

  8. Mel on July 13, 2022 at 8:03 pm

    I’ve found that once the chocolate gardens on the top it’s near impossible to slice the cheesecake tidily, any advise?

    • Jane's Patisserie on July 26, 2022 at 2:27 pm

      Hiya! It will always break slightly – but you could try adding an oil to your chocolate, or swapping it for ganache! Hope this helps! x

    • Tracey on April 6, 2023 at 11:20 am

      My whipped cream ( double cream and icing sugar was to runny for piping. Am I missing something

    • Jane's Patisserie on April 12, 2023 at 3:52 pm

      Hiya! It likely needed whipping more, or try adding a tad more icing sugar. Hope this helps! x

  9. Tyrian on April 21, 2022 at 7:13 pm

    5 stars
    Tried this for the first time on Easter weekend and it turned out beautiful. Not exactly the same as I had to use a inch bigger tin but it still looked and tasted great! Very easy to follow as well

  10. Nila on April 18, 2022 at 9:34 pm

    5 stars
    Hi, I made this this weekend for Easter and it was amazing! I did find that 300g of mini eggs in the filling was too sweet for us. I’ll probably reduce it by about 1/4. But otherwise it really was fabulous, and will be an annual Easter treat!
    Thank you for sharing!!!

  11. Filipa on April 17, 2022 at 10:53 am

    Hi Jane! I have tried this recipe but consistency is not what I was expecting. After hours and hours in the fridge…it is not hard as I was expecting. After taken the tin out…just melts to the sides (still inside the fridge).

    Not sure how you managed to get it out of the tin so perfectly… advise please?

    Thank you

    • Jane's Patisserie on April 19, 2022 at 4:00 pm

      Hiya! This sounds as though it was slightly over or under whipped. Next time, try whipping the cream separately! Hope this helps! x

    • Laura on March 27, 2023 at 9:34 pm

      I’ve tried this recipe twice, once with phili cheese and normal double cream, the second time I used extra thick cream (almost like clotted cream) and cheap Tesco own cheese and it turned out better tsetting the second time round. Hope this helps

  12. KIERA Kerrigan on April 14, 2022 at 4:53 pm

    Can I use Hobnobs as a base? Have you tried it and what measurements please. Thankyou

    • Jane's Patisserie on April 16, 2022 at 9:43 am

      Hobnobs as a base is delicious – depending on if they’re chocolate coated or not, use 300g of biscuits, but 90g of butter! x

  13. HELEN DAWSON on April 11, 2022 at 2:39 pm

    what can i use instead of cream

  14. Keira on March 30, 2022 at 12:48 am

    Super cute! Love these are no bake. What a great Easter dessert.

  15. chick fil a breakfast on January 26, 2022 at 6:08 pm

    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!

  16. Sarah Rutherford on April 4, 2021 at 8:15 pm

    3 stars
    I usually just do plain vanilla cheesecakes, I’ve done both baked and no bake, a sharp, vibrant raspberry coulis to cut through it is my favourite accompaniment. I thought I would try this recipe for Easter Sunday as it was fitting and looked so delicious! To be honest although it looked amazing, we all came to the conclusion it is definitely a dessert you eat with your eyes! I thought the base was a bit too thick and way too buttery, also the mini eggs lost their crunch and the colours bled out a bit into the cheesecake. Overall the whole thing was just too sweet and sickly, even the kids couldn’t manage it, but they had probably already eaten 3 Easter eggs beforehand mind.. Definitely not the kind of dessert you would want a second slice of, even the following day! Great if you love sweet, rich and highly indulgent, calorific desserts, not one I will be doing again though!

    • Deb on April 16, 2022 at 2:30 am


  17. Jessica Muge on April 3, 2021 at 1:50 pm

    5 stars
    Hi Jane, I love all of your recipes and they’re always a hit! However with the cheesecake ones they send to get stuck of the bottom of the tin and when I remove it, the biscuit base obviously comes away. Any advice on how to resolve this? I follow your recipes to a T and even use the tins you recommend xx

    • Jane's Patisserie on April 3, 2021 at 10:14 pm

      You can try lining the tin if you prefer, but I just don’t as I find it more annoying!

    • Valerie on April 5, 2023 at 6:12 pm

      When making no bake cheesecakes I make them right on the serving platter. You just put the ring on the serving platter and the platter becomes the base. I usually use a marble lazy susan. Makes it super simple to cut and serve. Just an idea. Doing this cheesecake today. Very much looking forward to it.

  18. Holly on April 2, 2021 at 9:24 pm

    Hi Jane! My cheesecake is in the fridge overnight currently, but previously with cheesecakes I have had trouble getting them off the base of the springform tin. Do you have any tips? Thank you!

    • Claire on February 27, 2023 at 7:55 pm

      I use some great proof paper you can then lift it out with
      the paper and then fold the paper underneath the base and peel out from underneath

  19. Victoria White on April 2, 2021 at 3:34 pm

    Hi, How did you get the sides of the cheesecake filling so smooth on the outside? Thank you!! xx

  20. Ramona Brown on April 1, 2021 at 6:15 pm

    Hi could you please convert to cups

    • lucy on March 2, 2022 at 6:23 pm

      you can find convert calculator for that online

  21. Emma on March 27, 2021 at 9:21 am

    5 stars
    Hia, love the recipe!!
    I just wondered how many times would you multiple the recipe to fill 12 halves (6 whole) Easter eggs?xx

  22. Brittany on March 25, 2021 at 7:29 pm

    Hi can u freeze this ?

    • Jane's Patisserie on March 26, 2021 at 1:01 pm

      Hii! Yes you can just make sure it’s set in the fridge first x

  23. Louise O'Reilly on March 19, 2021 at 6:39 pm

    Hi Jane. This looks amazing and im cant wait to try it. Just wondering what are your thoughts on adding gelatine to help ensure the cheesecake sets?

    • Jane's Patisserie on March 23, 2021 at 3:33 pm

      Yes you definitely can! Dissolve a sachet of gelatine in 4tbsp boiling water and let that mix and dissolve and then add in!

  24. Danni Jo on March 8, 2021 at 4:16 pm

    About how long did you whip the mixture before it gets thick? And is double cream the same thing as Heavy cream? Thanks!

    • Jane's Patisserie on March 8, 2021 at 7:38 pm

      Timings are hard to say as different methods of whisking take different times, and its not the same (double cream has a fat content of 47% roughly whereas heavy is only 35%) so it may be best to whisk that separately and fold through the mixture!

  25. Natalia Greenhill on February 23, 2021 at 9:43 pm

    Hi Jane, I don’t have an 8” springform tin, but I do have a 10” one. How much should I increase the recipe by? Thanks

    • Jane's Patisserie on February 24, 2021 at 10:51 am

      Volume wise that is almost 2/3 bigger so it would be extremely thin! Typically you’d need to use about another half of the recipe to make it a decent thickness in a 10″ tin! x

  26. Antonia Sheldrake on February 4, 2021 at 3:17 pm

    I was just wondering if this work would as a mini-cheesecakes in cupcake cases (I’m organising a Zoom Easter Bake-Off for children and looking for recipes with lots of stages, but low difficulty/cost/equipment needs). Would you adjust the quantities/chill time (we’d probably put in freezer and run games).

    Would love a response as I think this is a good alternative to chocolate nests or cookies, which are a bit too simple for a 2 hour event! We did gingerbread at Christmas which had baking and decorating stages.

    • Jane's Patisserie on February 4, 2021 at 6:30 pm

      Hiya! They would, but they will be awkward to get out of the cases afterwards as they are no-bake so that could cause problems! x

    • Jessica on February 21, 2021 at 5:14 pm

      5 stars
      Have used 2 of your cheesecake recipes now and I will never use any others! Absolutely love it! Can’t wait to try more! Definitely bringing out my creative side!

  27. Claire on January 16, 2021 at 7:37 pm

    5 stars
    Gorgeous! Made my first ever cheesecake today and used this recipe – it was very well received 😁 I used the 750g of cream cheese, but I think I might use just the 500g next time. Loved it 😍

    • Claire on January 16, 2021 at 7:45 pm

      How long does it last once it’s been taken out of the tin and cut? Is there a best way to store it?

    • Jane's Patisserie on January 17, 2021 at 11:44 am

      3 days as long as the fresh ingredients had a good date – and the fridge.

  28. Mary on January 4, 2021 at 9:26 pm

    Hey Jane..absolutely love your recipes the mini egg cheesecake is next on my list but I can’t decide if I should make the vanilla mini egg cheesecake or the chocolate mini egg cheesecake which would you recommend 🙂 X

    • Jane's Patisserie on January 7, 2021 at 2:31 pm

      My personal favourite is the vanilla, but both are lovely! x

  29. […] 5. Mini Egg Cheesecake […]

  30. Jenna on June 19, 2020 at 7:38 pm

    5 stars
    Hi Jane
    Making this tomorrow again but just wondered can I get to do the drip look with the melted chocolate or do I need to add anything in it? Kind of a ganache but not? Does that make sense? Haha

    • Jane's Patisserie on June 19, 2020 at 7:48 pm

      Hiya – so the best way to drip is to use a ganache, but otherwise you can sometimes just drip the chocolate on it’s own if it’s a thin enough consistency! x

  31. Jade on May 28, 2020 at 5:09 pm

    5 stars
    I made this at Easter and it went down a treat with my family! Love the blog!

    If I wanted to make this recipe again or another no-bake cheesecake for a family member who has an intolerance to the double cream, could I simply swap it out for lactose free cream or would I need something else to make sure it still combines and sets nicely? X

    • Jane's Patisserie on May 28, 2020 at 6:59 pm

      Hey! Ahh yay! This is quite a tricky one – some can work well, some won’t at all! The best thing to do would be to set it with gelatine or a vegetarian substitute to guarantee a set! X

  32. Rachel on May 5, 2020 at 12:07 pm

    5 stars
    All of you recipes are amazing and this one is no exception. It went down very well. Thank you 😊

  33. Rachel Houlston on May 5, 2020 at 12:07 pm

    5 stars
    All of you recipes are amazing and this one is no exception. It went down very well. Thank you 😊

  34. H on May 3, 2020 at 8:23 pm

    5 stars
    Everyone loved this! Thanks for another great recipe! 😊

  35. smvl211 on April 14, 2020 at 5:11 pm

    Am looking forward to making this later this week as this is the best cheesecake recipe i have found, however I was wondering if you had any advice for incorporating white chocolate into the filling?

    • Jane's Patisserie on April 14, 2020 at 11:01 pm

      Yes you can! You can easily add in 200g of melted white chocolate – have a read of my Milkybar Cheesecake post as that’ll explain it a bit more!!

  36. Becky on April 13, 2020 at 6:44 pm

    I made the no-bake mini egg cheesecake but instead of the biscuit base I put the filling inside some chocolate Easter egg halves, topped with piped whipped cream to make a nest then put more mini eggs in the best. Family loved it 😋

    • Sarah on January 18, 2021 at 3:02 pm

      Hi. How much of the filling did it take for one Easter egg to be filled? I want to try this but unsure how much to make as don’t want to do too much or too little. Thanks

  37. Abbie Fortescue on April 10, 2020 at 9:34 pm

    5 stars
    Hi your recipes are amazing!! Just made this one today and decorated but me and partner won’t get through it all, can we freeze it even though we have already decorated it?

    • Jane's Patisserie on April 11, 2020 at 1:40 pm

      Hey! Yes, you can, but the decoration might be a little odd after haha!

  38. Jessica on April 9, 2020 at 1:22 pm

    Hi Jane! I am hoping to make this this weekend however with just me and my partner on lockdown we will not eat all of this in 3 days (or maybe!). I can see from the comments that you can freeze this, would you recommend freezing in portions and once defrosted do you know how long it’ll be safe to eat for? Thankyou stay safe xx

    • Jane's Patisserie on April 9, 2020 at 1:47 pm

      Yes, you can indeed! I would advise thawing in the fridge, so at no point does it go above fridge cold temps, then it should be fine for 48 hours or so!

  39. Helen on April 8, 2020 at 10:31 am

    Hi, just wondering how successful you think it would be if I made individual ones in a 12 hole loose bottomed tin? And how many of these do you think I’d get out of the mixture? I’m thinking of doing them as Easter treats for neighbours during the Coronavirus lockdown.

    • Jane's Patisserie on April 8, 2020 at 10:59 am

      It should work very well! I typically make one cheesecake = 12 gü ramekins if that helps!

  40. Jackie on March 12, 2020 at 1:30 pm

    Hello Jane I keep getting butter seeping out from the base of my cheesecakes is there anything I can do to stop this. I usually microwave the unsalted butter
    Thank you

    • Jane's Patisserie on March 13, 2020 at 2:44 pm

      I personally have never experienced this! however, I can only think of maybe you’re microwaving it too much – you want it to only just be melted rather than completely separated (where layers can form in the butter)

  41. Sarah on March 11, 2020 at 10:20 am

    Hello Jane, this looks delicious and I’m going to make it this weekend for a family lunch. I’ve read the recipe notes as I was confused about the 500/750g cream cheese – I’m going to go with Mascarpone as you say this gives a firmer set but I’m unclear whether I need 500g or 750g – please could you explain which measure to use for either Philadelphia or Marscarpone? Thank you in advance

    • Jane's Patisserie on March 11, 2020 at 8:40 pm

      As mentioned on the post, you can use either weight, for either cream cheese. It doesn’t matter which.

    • Leala on March 4, 2020 at 6:48 pm

      If you took it out the fridge after like 1 hour of setting and went somewhere and put it back in the fridge would it still be okay?

    • Jane's Patisserie on March 4, 2020 at 7:37 pm

      I would suggest it being kept in a cool-bag with a couple of freezer blocks as generally it shouldn’t be kept out of the fridge temps for that long!

  42. Simon on May 25, 2019 at 12:09 pm

    5 stars
    How would you Remove the cheesecake from the base mine always break

    • Jane's Patisserie on May 25, 2019 at 4:21 pm

      Some tins are different than others, but I run a knife around the edge and lift it off! If you can struggle, you can try turning the base upside down (if your springform one has a big lip), or try lining it (but then battle with getting that off)! X

  43. […] Make this mini eggs cheesecake by following her recipe here! […]

  44. Merriam on April 8, 2019 at 7:59 pm

    5 stars
    Made this one this Easter and it was lush, everyone wanted some, might even be better than the rolo cheesecake…. Maybe! Again I found it easier to whisk the cream before adding it, makes it nice and firm even before refrigerating 😁

    • Jane's Patisserie on April 9, 2019 at 1:52 pm

      Ah yay! And yes, each to their own, I find whisking the liquid cream into the mix much easier and much much firmer!

  45. […] 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 […]

  46. Kirsty on June 20, 2018 at 4:34 pm

    5 stars
    I have just made this 😁
    I love your cheesecake recipies. I made the rolo caramel one last week and it was amaaazing 😀
    I’m just waiting for the mini egg one to set. I can’t wait to try it 😋
    Thank you for your clear easy to read instructions. I was a baking novice untill recently and i always use your recipe’s xx

    • Jane's Patisserie on June 20, 2018 at 8:40 pm

      Ahh thank you so much!! x

    • Cheryl Wilkes on March 19, 2019 at 6:53 pm

      Could i say half all the ingredients to make a smaller version of this?

    • Jane's Patisserie on March 19, 2019 at 7:22 pm

      Yes, it would just be quite small – I’d advise using a smaller tin x

  47. Annie on April 16, 2018 at 11:53 am

    Just made your cheesecake Jane it was amazing my daughter wanted it for her birthday. Tried a few of your recipe there awesome.

  48. Mini Egg Fudge! - Jane's Patisserie on March 29, 2018 at 9:47 pm

    […] a sugar thermometer to make it like normal fudge. After the success of my Mini Egg Drip Cake, and No-Bake Mini Egg Cheesecake recipes recently, I knew my Easter fudge this year had to be Mini Egg […]

  49. […] decided from the off that after my No-Bake Mini Egg Cheesecake and my No-Bake Creme Egg Cheesecake recipes that I NEEDED to do a Caramel one. So, Cadburys […]

  50. Jessica on March 21, 2018 at 11:30 pm

    What is 300ml of Double Cream? I am in Canada and the Double Devon Cream comes in 170g jars…

    • Jane's Patisserie on March 22, 2018 at 3:36 pm

      Double Cream is the fattiest liquid cream in the UK. It’s worth googling your alternative to it!

    • Christina on March 29, 2018 at 11:24 pm

      I believe 35% fresh whipping cream is what you will need 🙂

  51. Francesca Madel on March 20, 2018 at 1:53 pm

    5 stars
    Very excited about this, I have just made the cheesecake and it’s in the fridge setting overnight. I plan to freeze it for Easter Monday… would you decorate before freezing or after? How long do you think it’ll take to defrost? TIA x

    • Jane's Patisserie on March 20, 2018 at 7:00 pm

      Hiya! I would decorate on the day of eating, so after freezing, and maybe to be safe take it out the night before you want to eat it but defrost in the fridge overnight x

  52. […] No-Bake Mini Egg Cheesecake from Janespatisserie. This is a masterpiece in my opinion. I cannot believe it is a no-bake recipe. No words can explain the mouth-watering goodness that this will bring. The photo itself brings pure enjoyment, the taste well, is out of this world.  […]

  53. Carol on February 25, 2018 at 2:27 pm

    Any tips for getting the cheesecake of the base of the tin. If I line with baking parchment do you think it will slide onto a plate?

    • Jane's Patisserie on February 25, 2018 at 2:29 pm

      Hiya! Yes that should be fine. I run a knife underneath and it slides off, but some tins are slightly different so if that works for you then good! X

  54. Bex on February 18, 2018 at 6:47 pm

    I havent made a cheesecake in years – first ones never went well lol. But I saw this and thought I’ve GOT to try this I go nuts at easter for mini eggs!!!
    I made it and tested it with my family, OMG soooo lush!!! Thank you ur a big inspiration xxx

  55. Natalie on February 15, 2018 at 1:52 pm

    In the recipe it states to use digestives but from some of the comments, people have used chocolate digestives? Does it matter whether plain or chocolate digestives is used? Thanks.

    p.s. I made your Maltesers cheesecake 2 weeks ago and it went down a treat with friends and colleagues!

    • Jane's Patisserie on February 15, 2018 at 6:01 pm

      Hiya! It doesn’t matter which is used. If you use chocolate digestives you just need to use 25g less butter in the base. x

  56. Taart met paaseieren voor pasen on October 28, 2017 at 7:47 pm

    […] als je deze voor een groep wil maken, zou ik rekenen met 10 puntjes. Dit recept komt trouwens van Jane’s Patisserie. Een leuke website met heel veel recepten voor no-bake cheesecake in alle soorten en maten, maar […]

  57. Davina on 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?

    • Jane's Patisserie on 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.

    • Davina on 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.

  58. Colette on April 15, 2017 at 10:02 am

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

    • Jane's Patisserie on 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

  59. Emily on 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!

    • Jane's Patisserie on 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)

  60. Pam on 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?

    • Jane's Patisserie on 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!

  61. Natalie on 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

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

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

  62. Ashley on 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. 🙂

    • Jane's Patisserie on 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 ?

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

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

  63. […] 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. […]

  64. […] 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 […]

  65. Rina on 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

    • Jane's Patisserie on 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!

  66. Andy on 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

  67. Caroline on March 26, 2016 at 10:03 am

    Thanks for your quick feedback! x

  68. SV on 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!

    • Jane's Patisserie on 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! 🙂

    • SV on March 27, 2016 at 4:35 pm

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

    • Jane's Patisserie on March 27, 2016 at 6:33 pm

      Ahh great! Happy Easter to you too!

  69. Noel on 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

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

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

  70. Laura Parsons on 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

    • Jane's Patisserie on 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!!

  71. Caroline on 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

    • Jane's Patisserie on 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

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

      Hi Jane,

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

      Greetings, Caroline

    • Jane's Patisserie on 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 on March 25, 2016 at 2:50 pm

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

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

      Ah yes that should work fine!! x

  72. Lynsey - One More Slice on 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

  73. Sammie on 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

    • Jane's Patisserie on 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

  74. Harriet @lifewithmrslee on 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

    • Jane's Patisserie on 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

  75. Sarah Shanahan on 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!

    • Jane's Patisserie on March 10, 2016 at 10:57 am

      Ahh yes please do! I hope you love it!

  76. Jasmine on March 9, 2016 at 2:54 pm

    I can’t get over how beautiful this is!

  77. Angela on March 9, 2016 at 11:33 am

    My cholesterol and I thank you for this!

    Lol 😉

  78. AnitaCuisine on 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 ! 🙂

  79. Frances Sutherland on March 9, 2016 at 10:23 am

    Looks so good and love the mini eggs topping!

  80. Kelly on 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!

  81. Jhuls on 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

    • Jane's Patisserie on 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

    • Janine on April 8, 2023 at 3:31 pm

      Hi Jane, I was jist wondering if I can make the cream topping for the mini egg cheesecake the day before, would that be OK?
      I’ve made many of your recipes they are amazing and so popular with the family, thankyou so much.

    • Jane's Patisserie on April 12, 2023 at 4:02 pm

      You can definitely decorate it the day before yes – i’m so happy to hear that! Enjoy! x

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