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Easy and scrumptious no-bake individual mini Easter cheesecakes with a biscuit base, easter chocolate and vanilla filling, and even more on top! 

Mini Easter cheesecakes

I am well and truly into the swing of baking Easter recipes, and it makes me sad that I am going to have to stop at some point if I am honest… I just love it so much! 

This recipe for mini Easter cheesecakes is something that has been very highly requested after my individual chocolate orange cheesecake recipe at christmas time! Everyone loves everything in mini and these are one of the best bakes by far. 

Easter chocolate

For this one I wanted to make it a bit more general compared to making something brand specific – most recipes can be swapped to different brands anyway but I wanted to show how you can use whichever you prefer! 

For this particular version that I photographed I used a mixture of Cadbury mini eggs and chocolate orange mini eggs because they are two of my favourites and what I had in the cupboard at the time of baking these!

I have made practice versions with all different sorts though, included soft centred easter chocolates such as Creme Eggs and caramel eggs – and they all worked well! However, when it got to decorating I topped with the odd random easter treat I found! 


You can also use whatever biscuit you want for the base! I used digestives because they are an absolute biscuit classic for a base – but anything coated in chocolate or a soft filled biscuit you need to reduce the butter by at least a third!

A chocolate base may have been obvious for an Easter themed cheesecake, but I wanted the Easter chocolates to be the hero flavour here. Therefore a simple buttery biscuit base was the way to go – and it goes gorgeously with the mini eggs and cheesecake mixture.

It’s super easy to mix the base together in a bowl to a wet sand texture, and then split between the 12 holes of the mini cake tin that you are using. I then press down the base firmly to make sure that you can easily remove the cheesecakes later once they have set. 


The thing I love about a cheesecake like this is that the base cheesecake mix is delicious – it’s made up of full-fat soft cream cheese, double cream, sugar and vanilla – even the vanilla is optional if you didn’t want to use it! 

I add my cream cheese, vanilla and icing sugar to a large bowl and beat these together. I then add my double cream, and whisk the entire mixture until it’s very thick… you can alternatively whip the cream separately to stiff peaks, and then fold it through the mixture. 

You can then fold through whatever easter chocolates you fancy – you can also make the mixture chocolate based by using 150g of melted chocolate of your choice to flavour it! The beautiful part of a recipe is how you can customise it. 

Mini cake tin

Individual cheesecakes are a great because they are easy to serve, they are cute, they look good on a plate, and I love anything in mini size. There are also many ways of making them such as setting them in glasses, setting them in ramekins, or setting them in a mini cake tin like I have! 

I have created this recipe to fit the mini 12 hole loose bottomed cake tin that I have – some are slightly bigger, some are slightly smaller – but you will learn what works best for you. 

As you can tell the mini tin really does work well – you can line the bases and sides of the mini tins but it is very faffy, so for these I personally set the cheesecakes in the fridge for quite a while, and then freeze for the last hour or so that they are easier to remove without lining! 

I hope you love this recipe as much as I do! Enjoy! x

Mini Easter Cheesecakes!

Easy and scrumptious no-bake individual mini Easter cheesecakes with a biscuit base, easter chocolate and vanilla filling, and even more on top! 
Print Pin Rate
Category: Dessert
Type: Cheesecake
Keyword: Easter
Prep Time: 30 minutes
Cook Time: 15 minutes
Setting Time: 4 hours
Total Time: 4 hours 45 minutes
Servings: 12 Cheesecakes
Author: Jane's Patisserie


Biscuit Base

  • 200 g digestives
  • 100 g unsalted butter (melted)

Cheesecake Filling

  • 300 g full-fat soft cream cheese/mascarpone (room temp)
  • 50 g icing sugar (or caster sugar)
  • 1 tsp vanilla extract
  • 150 ml double cream
  • 150 g Easter chocolates crushed


  • 125 ml double cream
  • 1 tbsp icing sugar
  • Sprinkles/grated chocolate
  • 150 g Easter chocolates


For the Biscuit Bases

  • Blitz the biscuits in a food processor and mix the biscuits with the melted butter. 
  • If you want to line the mini cake tin, do this now. Portion the biscuit mixture between the 12 mini cake moulds and then press down firmly with a spoon. 

For the Cheesecake Filling

  • In a large bowl, whisk together the full-fat soft cream cheese, icing sugar and vanilla extract until smooth.
  • Whip the double cream separately in another bowl to stiff peaks and fold through the mixture, or pour the double cream into the cheesecake mixture and whip it all together until thick.
  • Fold through the crushed Easter chocolates!
  • Pour/spoon the mixture between the 12 cheesecakes and smooth over.
  • Set the cheesecakes in the fridge for at least 3-4 hours or the freezer for 2-3 hours.

For the Decoration

  • Carefully remove the cheesecakes from the tin.
  • Whip up the double cream and icing sugar until thick. Pipe onto your cheesecakes. 
  • Sprinkle over some sprinkles and grated chocolate and some Easter chocolates!



Find my other Recipes on my Recipes Page!

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© 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. Charlotte on March 30, 2024 at 7:09 pm

    These tasted amazing! I bought a loose bottomed mini cake tin but I couldn’t get the bottoms off without breaking the biscuit – do you have any tips? There was also gaps in between the biscuit & cheesecake mixture

    • Jane's Patisserie on April 4, 2024 at 3:26 pm

      If you struggle with the base you can line it, but the gaps are how you have filled it so you need to make sure to press the mix into the sides to prevent this! x

  2. Mykal Stainback on April 8, 2023 at 7:20 pm

    I just made these! I mixed snickers bars in with mine and topped with chocolate eggs. I ended up needing to put them in the freezer for a couple hours to help them set more, but over all they turned out fabulous!! Thank you for the recipe!

  3. Lorri on March 30, 2023 at 1:33 pm

    hi there,

    love your recipes…you refer to double cream…is that whipping cream? 35%?

    • Jane's Patisserie on April 5, 2023 at 12:47 pm

      Hiya! In the UK, we have double cream which is 47%, so its worth using the fattiest liquid cream you have (and may be worth whipping it separately). Hope this helps! x

  4. Karly on March 22, 2023 at 7:57 pm

    How long could these be safely out of the fridge?

    • Jane's Patisserie on March 30, 2023 at 12:53 pm

      Hiya! This depends on the purpose – they do ideally need to be stored in the fridge as they are a cold product. Hope this helps! x

  5. Sarah on February 20, 2023 at 11:04 pm

    I can’t ever seem to get no bake Cheesecake right, I have done in a 7” tin, 12 1/2 hours and I can see the mixture is no where near to being set, I can’t imagine that overnight is going to make a difference at this point. Absolutely gutted. Any idea where I am going wrong?

    • Jane's Patisserie on February 27, 2023 at 3:48 pm

      Hiya! Try whipping the cream before using then folding in – if not, perhaps a setting agent such as gelatine could help! Hope this helps! x

  6. Adele on April 12, 2022 at 11:55 am

    Hi there, going to be making these at the weekend. Do you line the baking tray with grease proof paper or do you just put the crushed biscuit mix in the bottom?

    • Jane's Patisserie on April 14, 2022 at 11:06 am

      Hiya! I just put the base straight in! Hope this helps! x

  7. Sophie on April 4, 2022 at 9:25 am

    I’m worried I wont be able to get them out of the tray, have you got any tips? thank you!

    • Jane's Patisserie on April 6, 2022 at 3:33 pm

      Hiya! I always use a loose bottomed tray – it makes it so easy to push from the bottom and pop them out! Hope this helps! x

  8. Francesca on March 14, 2022 at 12:42 pm

    Hi, could you make these using dairy free cream and butter and also lactose free soft cheese? Would it still work?
    Thank you

    • Jane's Patisserie on March 23, 2022 at 1:37 pm

      Hiya! Its definitely worth a go but sometimes it doesn’t set as well, hope this helps! x

    • Shar on April 13, 2022 at 3:13 pm

      Hi could you give me the recipe in cups and teas and tabls

  9. Desai on March 13, 2022 at 8:25 am

    Hi Jane

    I love your recipes they are amazing. I wanted to find out all of your cheesecake recipe if I needed to make them in shot glass or in the cake mould tin what would be your tips and advice on how to make the cheesecake.

    Thank you

    • Rose on March 15, 2022 at 9:20 pm

      Do you just twist the cake out of the tin .
      Seems so easy and none break !!

    • Jane's Patisserie on March 23, 2022 at 11:33 am

      Yes exactly! The loose bottomed tin I use makes it ever so easy! Hope this helps! x

    • Lisa on April 4, 2022 at 7:27 pm

      Hi Jane

      Can I make these ahead and keep in the freezer?

    • Jane's Patisserie on April 6, 2022 at 2:59 pm

      Yes absolutely, you can freeze them for up to 3 months! Enjoy! x

    • Beth on April 9, 2022 at 11:28 pm

      Hiya what vanilla essence do you use xx

    • Jane's Patisserie on April 12, 2022 at 9:02 am

      Hiya! It is linked on my amazon shop, I use Nielsen Massey. Hope this helps! x

  10. Stef on February 1, 2022 at 8:10 pm

    Just made these today with my son this afternoon… Delish! First time making a cheesecake too. Been following you for a while and had your book for Christmas…WOW, SO many new things to try!

  11. Becky on January 25, 2022 at 11:11 am

    5 stars
    OMG! These are sooo tasty! I saw this recipe a while ago and knew as soon as Easter chocolates hit the shops I had to try this! And I was not disappointed, these went down a treat with my whole family and lasted no time at all. I followed the recipe to a tee and they turned out perfect! I used crushed mini eggs and crushed crème eggs for the cheesecake mix. I will be making these for as long as Easter chocolates are in shops!

  12. Claudia Franca on May 19, 2021 at 2:40 pm

    5 stars
    hey Jane, first of all, what a beautiful blog! thanks for all your beautiful recipes, they are all delicious! I would like to make cheesecake, unfortunately you don’t have a double cream in Belgium: (can I replace that? 😘

    • Jane's Patisserie on May 20, 2021 at 1:28 pm

      You need to use the fattiest liquid cream you have, and whisk it separately to stiff peaks and fold through the mixture! x

  13. Megan on April 2, 2021 at 1:58 pm

    Hi!!!! Just curious, did you grease the ramikans to make them not stick? Just curious. Need some guidance on that to make sure they don’t stick. Also, what type of cookies did you use for the crust?? Love this idea so much! Xxx

  14. Laura on March 31, 2021 at 12:05 pm

    Loving the look of these!! Might make them for my birthday.
    My question is: can I use soured cream in place of double cream to get that tangy taste I love so much in cheesecake?

  15. Emily Beatson on March 25, 2021 at 11:21 am

    Would this work in a 7in cake tin please?

    • Jane's Patisserie on March 26, 2021 at 1:22 pm

      Hello! I would typically use a 6 inch for this but it will work in a 7 x

  16. Samantha Griffiths on March 24, 2021 at 2:19 pm

    Do you have a recipe for a cheese cake filled half of an Easter egg? Where the cheese cake is inside the egg. Just curious about what is best cream cheese, mascarpone etc.

  17. Sara on March 23, 2021 at 5:36 pm

    5 stars
    Hii Jane,hope your well x
    I just wanted to ask before I decide to make this,do the mini eggs in the filling get soggy because if they do I rather leave it out and use them for decorate. Thank you and this looks amazing by the way😍

    • Jane's Patisserie on March 26, 2021 at 1:55 pm

      Hello! As mini eggs are a solid chocolate they won’t get soggy. Thank you so much I hope you enjoy!x

    • Trish on June 25, 2022 at 8:25 am

      I tried these and they didn’t work out 😔 the paper cases made them “sweat” so they’re wet and haven’t set properly. I did the recipe the exact same just didn’t mix chocolates in to the filling 😢

    • Jane's Patisserie on June 28, 2022 at 12:20 pm

      Hiya! I’m not quite sure what you mean – this recipe does not use paper cases? x

  18. Caroline on March 20, 2021 at 1:56 pm

    Will this recipe be good for a 6in tin
    Thank you

    • Jane's Patisserie on March 22, 2021 at 4:23 pm

      Yes! x

    • Ashleigh on February 13, 2022 at 8:51 pm


      Looking forward to trying! In the passed I’ve done baked cheese cakes because ones I made have never set and it’s put me off trying again until now!

      Is it better to set in the fidge or freezer or does it not matter ?

      Also do you do a baked one 😂 x

    • Jane's Patisserie on February 15, 2022 at 2:08 pm

      Hiya! You can set in either – though I find best to set in the fridge overnight! And take a look at my Mini Chocolate Chip Cheesecakes recipe! Enjoy! x

  19. Carmen on March 19, 2021 at 1:03 pm

    Hello! Can the sugar be replaced with coconut sugar or Stevia, xylitol? Thank you

  20. Sue on March 19, 2021 at 11:13 am

    HI Jane what cream cheese/ mascarpone do you use ?

    • Jane's Patisserie on March 22, 2021 at 4:30 pm

      I use Philadelphia or supermarket own mascarpone x

  21. Tina Blackler on March 18, 2021 at 7:58 pm

    5 stars
    Can i freeze these?

  22. Nic | Nic's Adventures & Bakes on March 16, 2021 at 8:58 pm

    5 stars
    Thanks for sharing, these look like a lovely easter dessert 🙂

  23. Anne on March 15, 2021 at 12:17 pm

    Hi can I use creamfields soft cheese for making cheesecakes ?

  24. Anne on March 14, 2021 at 9:45 pm

    Hi I was just wondering, for cheesecakes are you able to use creamfields soft cheese instead of Philadelphia? X

    • Jane's Patisserie on March 15, 2021 at 11:30 am

      Hiii! Yes, as long as it is full fat, it will be totally fine :)x

  25. Jade Aldred on March 9, 2021 at 6:39 pm

    I was just wondering if you didn’t want to include the Easter chocolates would you need to add any different ingredients for it to be a basic cheesecake?

    • Jane's Patisserie on March 10, 2021 at 8:45 pm

      Not necessarily – just leave it out!

  26. Mary on March 9, 2021 at 12:37 pm

    Hi Jane,
    I’m thinking of doing this recipe and I was wondering if these measurements would work in little GU empty glass container? I’ve got quite a few left over!

  27. Freya on March 8, 2021 at 6:34 pm

    5 stars
    Family & friends loved them! A nice little lockdown delivery to make their day! Thank you 🙂

  28. Faye on March 8, 2021 at 6:15 pm

    5 stars
    I loved this recipe! Super fun to decorate too & so yummy 😋 one of my favourite bakes of yours for sure! It was a hit with my grandparents too. Miniature bakes are the cutest . Thank you for such amazing cheesecakes! X

  29. Amy Dillon on March 7, 2021 at 11:50 pm

    I was just wondering if this recipe would work in a normal sized tin to make one cheesecake instead of lots of mini ones?
    Amy xx

    • Jane's Patisserie on March 8, 2021 at 7:39 pm

      I would double it basically for a regular 8″ one!

  30. Sheryl Wickett on March 7, 2021 at 10:31 am

    Hiya Jane, everytime I use mini eggs in my cheesecakes i seem to get a coloured water from them in my cream etc, do you get this too? Any tips on how to avoid this as it can look quite unpleasant?
    Many thanks, adore all of your recipes! Xx

    • Jane's Patisserie on March 8, 2021 at 7:51 pm

      Unfortunately they do run a bit! It just happens. Decoration ones would just have to be left off to the last minute x

  31. Zoe on March 6, 2021 at 2:01 pm

    Could be a silly question !
    But how do you get them out once taken out the freeze ?

    • Jane's Patisserie on March 6, 2021 at 6:43 pm

      The tin I have linked is loose bottomed so like a normal cake tin!

  32. Joy Foster on March 6, 2021 at 1:55 pm

    Hi there
    I forgot to get cream …can I use Elmlea??
    Do you think these are enough to fill half a medium Easter egg shell please

    • Jane's Patisserie on March 6, 2021 at 6:55 pm

      As long as its the full fat version, you can use elmlea!

  33. Sophie on March 6, 2021 at 12:42 pm

    5 stars
    Do you think it would work with low fat cream cheese rather than full fat ? x

  34. Jane Chiplin on March 6, 2021 at 12:23 pm

    My weekly shop at this time of year always contains LOTS of Easter chocolate so I can make your Easter recipes! These mini cheesecakes sound amazing, so I’ll have to add even more Easter chocolate to my trolley next week 🙂

  35. Jayne on March 6, 2021 at 10:00 am

    I have never uses so many mini eggs but have really enjoyed making your Easter treats.with all you tips I have enjoyed making the rich Kristie squares and the mini egg cookies now looking forward to making the mini cheese cakes

  36. Ellie Bennetts on March 6, 2021 at 9:27 am

    Hi Jane! Am I able to make this into a standard size cheesecake? If so, would the measurements change?

    Thank you! X

    • Jane's Patisserie on March 6, 2021 at 12:17 pm

      Typically its about double, but you can use my other cheesecake recipes as a guide! x

  37. Doreen Owen on March 6, 2021 at 9:17 am

    5 stars
    What a great tip to put them in freezer for a while, ive used my mini tin a couple times but given up as it was a nightmare to get the cheesecakes out, cant wait to try again using the freezer
    Thanks Jane x

    • Jane's Patisserie on March 6, 2021 at 9:19 am

      That’s okay! You just need it long enough to make the sides firmer – but not enough to freeze the cheesecake solid!! x

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