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A buttery biscuit base topped with a Mini Egg chocolate cheesecake, chocolate whipped cream, and even more Mini Eggs! 

Easter baking!

It’s well and truly peak Easter season, and I am full to the brim of all things chocolate. I sort of question every now and again if I will ever get to the fitness level I want to be, if I keep on eating this level of chocolate, but everything in moderation and all. Plus, what’s Easter without chocolate?! 

Easter chocolate cheesecake

Anyway.. I thought I would post this recipe, as its highly requested and it’s about time that I posted another chocolate themed Easter cheesecake. My Galaxy Golden Egg cheesecake is literally the Galaxy version of this beauty, but I couldn’t resist posting this one as well. 

Seasonal baking

I always have a battle every year about whether I prefer Easter baking, or Christmas baking… and each time I change my mind. I genuinely don’t think I will ever be able to fully make my mind up, because they’re both so epic. I adore Easter chocolates, but Christmas is Christmas… and either way, they are both my most popular times of the year. 

Having learnt that videos are best for recipes, I have been trying to make videos for most of them. Cheesecakes and traybakes are the easiest, but trying to fit a drip cake into a minute long video has proven a little bit tricky. With this recipe for example though, as I just know the recipe works, I tend to film it as I make it, and then photograph the same one to save myself money and time!

Adaptable recipes 

I will be the first to admit that my recipes aren’t the cheapest, but that’s because I always mention the brands that I like. I know plenty of followers who use the Aldi/Lidl versions of things, and they work out just as well. Also, my recipes aren’t designed to be made every day for family life, they’re occasion bakes! 

For me however, who bakes nearly every single day, my expenses on ingredients is slightly ridiculous. I always get comments on “who bakes what you make?!”, and it can vary from myself, to my friends and family, to my roommates colleagues, to the baristas at my local Starbucks. Hardly anything goes to waste, even if it’s not something that ends up on my blog. 


For this, you can use Cadburys as the chocolate you melt into the Cheesecake, or you can go cheaper and use any Milk Chocolate you fancy. I tend to use either Callebaut which is a bit more upmarket, but I bulk buy, or use any basic supermarket own. The cheaper the better really when you have to buy endless amounts of chocolate! 

However, one thing I just don’t think you can beat is the taste of real Cadbury’s Mini Eggs. They are iconic, and DELICIOUS. Because I was using chocolate in the actual cheesecake mix, I used slightly less Mini Eggs in this one in comparison to my other Mini Egg Cheesecake, but it worked just as well! 

I hope you all love this recipe! Enjoy! x

Mini Egg Chocolate Cheesecake!

A buttery biscuit base topped with a Mini Egg chocolate cheesecake, chocolate whipped cream, and even more Mini Eggs! 
Print Pin Rate
Category: Dessert
Type: Cheesecake
Keyword: Chocolate, Easter
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 14 Slices
Author: Jane's Patisserie


For the Biscuit Base

  • 300 g digestives
  • 150 g unsalted butter

For the Mini Egg Chocolate Cheesecake

  • 200 g milk chocolate
  • 500 g cream cheese
  • 100 g icing sugar
  • 1 tsp vanilla extract
  • 300 ml double cream
  • 200 g Mini Eggs (crushed)

For the Decoration

  • 150 ml double cream
  • 1 tbsp icing sugar
  • 1 tbsp cocoa powder
  • 50 g milk chocolate
  • 100 g Mini Eggs
  • Sprinkles


For the Biscuit Base!

  • Blitz your biscuits in a food processor to a fine crumb, or bash them up until they are a fine crumb. 
  • Melt your butter until liquid, and then mix in with the biscuits.
  • Pour into the bottom of an 8"/20cm deep springform tin, and refrigerate for now. 

For the Cheesecake Filling

  • Melt your chocolate carefully over a bain marie, or in a microwave until smooth. Leave to cool slightly. 
  • Add your cream cheese, vanilla and icing sugar to a mixer with a whisk attachment, and whisk until smooth. 
  • Add the melted chocolate to the cream cheese mix and whisk until combined!
  • Add in your double cream, and whisk again until thick and delicious. The thicker the better, but be careful not to over whisk. 
  • Fold through your crushed Mini Eggs, and pour/spread onto the biscuit base. 
  • Refrigerate your cheesecake for 5-6 hours, or preferably overnight. 

For the Decoration

  • Melt your chocolate and drizzle over the cheesecake. 
  • Whip together your double cream, icing sugar, and cocoa powder and pipe little swirls around the edge of the cheesecake
  • Decorate with Mini Eggs and sprinkles, or however you please! 


  • This recipe is based on my Mini Egg cheesecake - just made chocolatey! 
  • This beauty will last in the fridge for 3 days once made!
  • You can use dark or milk in the cheesecake filling, I wouldn't recommend white chocolate as it will be incredibly sweet. 
  • The cocoa powder in the whipped cream is optional! 
  • You can swap the mini eggs out for the Galaxy Golden Eggs, M&M eggs, etc! 
  • The colour from the Mini Eggs can ooze into the mixture slightly, but it doesn't affect the taste. 

Find my other recipes on my Recipes Page!

You can find me on:

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.


  1. Rebecca on March 31, 2024 at 6:10 pm

    5 stars
    I made this for Easter Sunday… it was amazing and everyone loved it 😊

  2. Jackie on April 4, 2023 at 2:08 pm

    Hi Jane love your recipe books ,especially the cheese cakes. I have made quite a few, but just trying to do the mini egg cheese cake, I left the cheese cake filling in a separate bowl over night as it wouldn’t thicken, it’s still sloppy have you any idears what i should do to thicken it up. Many thanks 🤔😊

    • Jane's Patisserie on April 5, 2023 at 9:48 am

      Hiya! Be sure to use all full fat ingredients, you can try whipping the double cream before using then folding it in, or if not then you can always try a setting agent such as gelatine. Hope this helps! x

    • Jonny on April 8, 2023 at 8:20 pm

      You should keep whisking it till it thickens I’ve just done this one and the Riki one and the rolo one took a lot longer to thicken

  3. Helen on April 3, 2023 at 10:21 pm

    Hey! Would it work the same if I reduced the melted chocolate in the mix to 100g just to make it slightly less chocolate-y?

    • Jane's Patisserie on April 5, 2023 at 1:03 pm

      Hiya! Yes this will be fine, enjoy! x

  4. Lorraine H-B on April 24, 2022 at 6:48 pm

    5 stars
    Made the Cadbury Mini Egg Cheesecake. Didn’t have enough mini eggs so substituted with chocolate chips. All went well It was delicious. Going to freeze half. Can you please tell me how long will it take to defrost?

    • Jane's Patisserie on April 26, 2022 at 2:42 pm

      Hiya! I would defrost it in the fridge the night before you want it! Hope this helps! x

  5. Hannah on April 18, 2022 at 1:57 pm

    Hi could would this last longer by freezing it please?

    • Jane's Patisserie on April 19, 2022 at 4:05 pm

      Yes absolutely, you can freeze it for up to 3 months! enjoy! x

  6. Holly on April 15, 2022 at 10:03 pm

    How much would I need for a 9 inch tin as that’s all I have. Been trying to work out the ingredients but not sure if I’m right 🙈

    • Jane's Patisserie on April 16, 2022 at 9:38 am

      A 9″ tin is about 1/3 bigger in volume, so you’d need to do 1.3x the recipe – or you can do the recipe as it is, but the cheesecake would be thinner!

  7. Diane Pearce on April 9, 2022 at 8:42 pm

    Can I use mascapone cheese instead of full fat cream cheese.

    • Jane's Patisserie on April 12, 2022 at 9:06 am

      Yes absolutely! Enjoy! x

  8. Laura on April 3, 2022 at 6:31 pm

    What cream cheese do you use?

    • Jane's Patisserie on April 6, 2022 at 2:55 pm

      Hiya! I personally use Philadelphia – but any brand is fine, as long as it is full fat! Hope this helps! x

  9. Harriet on April 2, 2021 at 1:37 pm

    I’ve tried a few of your cheesecake recipes now and I can’t seem to get the filling to thicken up, is there a trick I’m missing?

  10. Verina on March 19, 2021 at 7:47 am

    Hello, I’ve just made my first cheesecake but after leaving it overnight in the fridge it’s still not set enough. Am I doing something wrong?

    • Jane's Patisserie on March 22, 2021 at 4:35 pm

      There are many reasons to this – lower fat content products used instead of full fat, over whisking (the mixture will look bitty if over whisked), the chocolate was too hot and melted the mix, but normally its just not whisked enough. You can try a setting agent to guarantee a set!

  11. Sian on March 14, 2021 at 12:33 pm

    5 stars
    Made this and it looks amazing, but just wondering how you get your decoration swirls of cream so dark? Every time I make it it’s very light in colour and doesn’t look as good

    • Jane's Patisserie on March 14, 2021 at 9:23 pm

      It may be the cocoa powder you are using?! x

  12. Helena on February 1, 2021 at 1:24 pm

    Hiya Jane, I have tried making this twice now and each time the cream won’t whip to a thick consistency am I doing something wrong?

  13. Emily on December 26, 2020 at 10:05 pm

    5 stars
    The tins I have are 2.5 wide with a loose bottom how many would this make? Also freezing just the cheesecake mix without the base would that be possible?

  14. Emily on December 26, 2020 at 8:31 pm

    5 stars
    Hi I’ve got some 2.5 inch mini tins, how many of them would this recipe make? Also can cheesecake mix be frozen? If so how long for? Thanks

    • Jane's Patisserie on December 26, 2020 at 9:44 pm

      If you mean like the 12 hole mini can tins, this recipe could maybe make 20-24. And yes it can, without decor is best and up to 3 months!

    • Vicky on April 7, 2022 at 9:26 am

      hi there just about to make this cake what size piping nozzle do you use? Thanks x

    • Jane's Patisserie on April 12, 2022 at 8:50 am

      Hiya! I use a 2D closed star! Hope this helps! x

  15. CLAIRE-LOUISE Wilson on December 10, 2020 at 10:09 pm

    5 stars
    Another perfect cheesecake 😋

  16. Amanda on December 8, 2020 at 8:52 am

    5 stars
    Very easy to make and way too easy to eat!!
    Love all your recipes

  17. Mads on July 1, 2020 at 1:38 am

    Hey Jane, I was wondering if I could create this in 12 hole loose based sandwich tin? If so, would I need to adapt the recipe? E.g. reduce the ingredients x

    • Jane's Patisserie on July 1, 2020 at 2:02 pm

      Hey! Usually I say a cheesecake mix makes 12 mini, but that can depend on your mini tin – so probably half?!

  18. Wendy on April 21, 2020 at 4:50 pm

    5 stars
    Loved this recipe! Was wondering if you could offer any advice as to how to get the cheesecake out of the tin? i use a spin tin but struggle to lift it off the base without the biscuit crumbling. thanks xx

    • Jane's Patisserie on April 21, 2020 at 6:53 pm

      Ahh thank you!! Have a watch of my video on YouTube of this and it may help! X

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