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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!

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!
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Category: Dessert
Type: Cheesecake
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 12 Slices
Author: Jane's Patisserie

Ingredients

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)

Decoration

  • 150 ml Double Cream
  • 2 tbsp Icing Sugar
  • 100 g Melted Chocolate
  • 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

  • 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. 

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!

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.

129 Comments

  1. 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!

  2. 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!



  3. 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!

  4. 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

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

    Hi could you please convert to cups

  6. 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

  7. 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



  8. 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!



  9. 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!



  10. 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



  11. 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!



  12. 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.



  13. 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



  14. […] 5. Mini Egg Cheesecake […]

  15. 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



  16. 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



  17. 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 😊
    Rachel

  18. 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 😊
    Rachel

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

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

  20. 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!!



  21. 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



  22. 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!



  23. 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!



  24. 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!



  25. 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)



  26. 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!



  27. 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



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

  29. 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!



  30. […] 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 […]

  31. 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



  32. 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.

  33. 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 […]

  34. […] 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 […]

  35. 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 🙂



  36. 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



  37. […] 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.  […]

  38. 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



  39. 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

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

    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!

    • 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



  41. 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 […]

  42. 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.



  43. 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



  44. 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)



  45. 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!



  46. 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



  47. 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 🙂



  48. […] 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. […]

  49. […] 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 […]

  50. 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!



  51. 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

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

    Thanks for your quick feedback! x

  53. 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!



  54. 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!’



  55. 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!!



  56. 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



  57. 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

  58. 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



  59. 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



  60. 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!



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

    I can’t get over how beautiful this is!

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

    My cholesterol and I thank you for this!

    Lol 😉

  63. 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 ! 🙂

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

    Looks so good and love the mini eggs topping!

  65. 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!

  66. 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



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