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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!
No-Bake Mini Egg Cheesecake!
- 300 g Digestives
- 150 g Unsalted Butter/Stork
- 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
- 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
- With an electric mixer (I used my KitchenAid or an electric Hand Whisk) Mix the Cream Cheese, Vanilla and Icing Sugar together until smooth.
- Once whisked, pour in the liquid double cream 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!
- 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.
- 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!
Find my other Cheesecake & Easter Recipes on my Recipes Page!
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