No-Bake Mini Egg Cheesecake!

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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 – 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!

I really desperately recommend using a 8″/20cm Deep Springform Tin in this recipe, and a 2D Closed Star Piping Tip for decoration! (Affiliate links). They’re my go-to bits and bobs for a cheesecake! However, some people do struggle with getting the cheesecake off the base.

I simply run a knife underneath the biscuit base, and it comes off. You can line the bottom of the cheesecake with parchment paper if you wish, but its a bit faffy to get off afterwards. The 2D Closed Star Piping Tip also gives the prettiest and easiest of swirls and its my go to tip for all decorating!

5 from 4 votes
No-Bake Mini Egg Cheesecake!
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins

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!

Course: Dessert
Cuisine: Cheesecake
Servings: 12 Slices
Calories: 498 kcal
Author: Jane's Patisserie
Biscuit Base
  • 300 g Digestives
  • 150 g Unsalted Butter/Stork
Cheesecake Filling
  • 500-750 g Cream Cheese (Philadelphia/Mascarpone)
  • 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
  • 100 g Melted Chocolate
  • Mini Eggs
For the Biscuit Base
  1. 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. 

  2. Tip into an 8"/20cm Deep Springform Tin and press down firmly. Chill in the refrigerator whilst you do the rest!

For the Filling
  1. With an electric mixer (I used my KitchenAid or an electric Hand Whisk) Mix the Cream Cheese, Vanilla and Icing Sugar together until smooth.

  2. Once whisked, pour in the liquid double cream and continue to Whip the Cream Cheese/Cream Mixture until it is starting to thicken. 

  3. 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!

  4. 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
  1. Carefully remove the cheesecake from the tin, and drizzle over some melted chocolate. 

  2. 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. 

Recipe Notes
  • Recipe Updated March 2017 - Original recipe used 750g of Cream Cheese rather than 500g, use the same method but with the extra Cream Cheese! Either is completely fine.
  • I recommend using a 8″/20cm Deep Springform Tin in this recipe, and a 2D Closed Star Piping Tip for decoration! (Affiliate links)
  • 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 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!
Nutrition Facts
No-Bake Mini Egg Cheesecake!
Amount Per Serving
Calories 498 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 25g156%
Cholesterol 124mg41%
Sodium 270mg12%
Potassium 146mg4%
Carbohydrates 36g12%
Fiber 1g4%
Sugar 22g24%
Protein 5g10%
Vitamin A 1425IU29%
Vitamin C 0.2mg0%
Calcium 76mg8%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.


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

You can find me on:

J x

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    1. 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

  1. 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 😁

  2. 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

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

  4. 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

    1. 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

  5. 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?

  6. 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

  7. Hello
    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!

  8. 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.

  9. 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)

  10. 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!

  11. 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

  12. 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 ?

  13. 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!

  14. 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

  15. 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! 🙂

  16. 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

  17. 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

  18. 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

  19. 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!

  20. 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!

  21. 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

    1. 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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