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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what can i use instead of cream
Super cute! Love these are no bake. What a great Easter dessert.
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 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!
Rude
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
You can try lining the tin if you prefer, but I just don’t as I find it more annoying!
When making no bake cheesecakes I make them right on the serving platter. You just put the ring on the serving platter and the platter becomes the base. I usually use a marble lazy susan. Makes it super simple to cut and serve. Just an idea. Doing this cheesecake today. Very much looking forward to it.
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!
I use some great proof paper you can then lift it out with
the paper and then fold the paper underneath the base and peel out from underneath
Hi, How did you get the sides of the cheesecake filling so smooth on the outside? Thank you!! xx
Hi could you please convert to cups
you can find convert calculator for that online
Hia, love the recipe!!
I just wondered how many times would you multiple the recipe to fill 12 halves (6 whole) Easter eggs?xx
Hi can u freeze this ?
Hii! Yes you can just make sure it’s set in the fridge first x
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?
Yes you definitely can! Dissolve a sachet of gelatine in 4tbsp boiling water and let that mix and dissolve and then add in!
About how long did you whip the mixture before it gets thick? And is double cream the same thing as Heavy cream? Thanks!
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!
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
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
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.
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
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!
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 😍
How long does it last once it’s been taken out of the tin and cut? Is there a best way to store it?
3 days as long as the fresh ingredients had a good date – and the fridge.