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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Thanks for your quick feedback! x
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!
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! 🙂
Made it! Looks great! Can’t wait to try it this evening for Easter! Happy Easter!
Ahh great! Happy Easter to you too!
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
Awh haha its okay, you’ll be fine with the chocolate graham crackers!! Enjoy!’
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
Aww I’m so glad my Rolo one was a hit – and I really hope you enjoy this one too! Thank you!!
Hi Jane,
I can’t get my hands on double cream in Holland. What can I use instead? Just plain whipped cream?
Greetings, Caroline
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
Hi Jane,
I mean whipping cream which still needs to be whipped. 😉
Greetings, Caroline
Okay yes that should work as long as it’s the fattiest liquid cream you can find ☺️?
It’s 35% fat. Is that enough you think? 🙂
Ah yes that should work fine!! x
Oh my word! Mini eggs are the best thing about Easter so this is definitely going to be made ASAP! L x
Hahaha enjoy it!! And I agree! x
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
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
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
Ohhh well I’m glad the second one worked – I’m sure you’ll love this one too! xx
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!
Ahh yes please do! I hope you love it!
I can’t get over how beautiful this is!
Awww thank you Jasmine!!
My cholesterol and I thank you for this!
Lol 😉
Haha thanks I think? 😛
woow, this look so good, and the pictures are very nice ! I’ve saved the recipe to try it latter ! 🙂
Oh thank you Anita! 🙂 x
Looks so good and love the mini eggs topping!
Awh thank you Frances!!
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!
I agree! And thank you!
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
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
Hi Jane, I was jist wondering if I can make the cream topping for the mini egg cheesecake the day before, would that be OK?
I’ve made many of your recipes they are amazing and so popular with the family, thankyou so much.
You can definitely decorate it the day before yes – i’m so happy to hear that! Enjoy! x