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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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
My personal favourite is the vanilla, but both are lovely! x
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
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
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
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
All of you recipes are amazing and this one is no exception. It went down very well. Thank you 😊
Rachel
All of you recipes are amazing and this one is no exception. It went down very well. Thank you 😊
Rachel
Everyone loved this! Thanks for another great recipe! 😊
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?
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!!
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 😋
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
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?
Hey! Yes, you can, but the decoration might be a little odd after haha!
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
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!
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.
It should work very well! I typically make one cheesecake = 12 gü ramekins if that helps!
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
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)
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
As mentioned on the post, you can use either weight, for either cream cheese. It doesn’t matter which.
How would you Remove the cheesecake from the base mine always break
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
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 😁
Ah yay! And yes, each to their own, I find whisking the liquid cream into the mix much easier and much much firmer!