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!
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.
Cheesecakes
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!
Decoration
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!
Ingredients
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)
Decoration
- 150 ml double cream
- 2 tbsp icing sugar
- 50 g melted milk chocolate
- 100-200 g mini eggs
Instructions
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.
Notes
- 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 it's being refrigerated
ENJOY!
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J x
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This was really really good. I love all the guidance given about substitutions for the base – I went with bourbons and it was great. Topped it with bashed up eggs as I am no good at piping and it looked fantastic. Some leftovers in the freezer and intrigued to see how it tastes after defrosting but it’s certainly very good fresh.
Im in Canada and having a hard time finding double cream. Can I use the 33% heavy cream??
Also could I use biscoff biscuits for the bottom layer???
Would i have to change the butter ratio for it to work??
Like you mentioned, I dont wantbitvto end up sloppy.
Thank you for your time.
Probably a bit of a late reply, but yes I think that heavy cream is your version. Me and my daughter made this and used about 100g biscoff and 200g digestives. Seemed to work well, no complaints here!
This is honestly one of the best desserts I’ve had in a while!!
The only problem I had is that it didn’t seem to set as firm as I would have liked. It was super messy to cut, but nonetheless tasted great.
Is there anything you’d recommend me to do next time so it can set firmer?
Thank you!!
Double check you have used full-fat ingredients, and my YouTube video on this recipe may help – or you can use a setting agent to guarantee a set!! xx
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.
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?
Yes, you can freeze it!! x
I made this and it looked a tasted great , only issue I had is
When I put it in the fridge , the next day all the coating
Started to come off the chocolate , I used cabury mini eggs .
Ah that’s cadburys for you!
Made this but it looks very like wet/oily when I’ve taken it out of the tin? Anyone else had this happen
Did you freeze it at all? Or use a margarine for the biscuit base? Sometimes it can be because of this – or the water content in the cream cheese is seeping out as some have more in them x
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!!
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.
Tasted lovely, great for the whole family!
My base is always quite hard to cut through, Is there something I’m doing wrong?
Hiya! Try reducing the butter by a third if you’d like it slightly crumblier! Hope this helps! x
Omg! So beautiful! I’m in love with sweets 🙂 ant this one is stunning!
I’ve found that once the chocolate gardens on the top it’s near impossible to slice the cheesecake tidily, any advise?
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
My whipped cream ( double cream and icing sugar was to runny for piping. Am I missing something
Hiya! It likely needed whipping more, or try adding a tad more icing sugar. Hope this helps! x
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
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!!!
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
Hiya! This sounds as though it was slightly over or under whipped. Next time, try whipping the cream separately! Hope this helps! x
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
Can I use Hobnobs as a base? Have you tried it and what measurements please. Thankyou
Hobnobs as a base is delicious – depending on if they’re chocolate coated or not, use 300g of biscuits, but 90g of butter! x