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

  1. 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?

    1. 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.

    2. 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.

  2. 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!

    1. 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)

  3. 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?

    1. 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!

  4. 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

  5. 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. 🙂

    1. 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 ?

  6. 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

    1. 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!

  7. 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

  8. 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!

    1. 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! 🙂

  9. 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

  10. 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

  11. 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

  12. 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!

  13. 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!

  14. 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

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