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–+ servings

Easy No-Bake Mini Egg Easter Cheesecake

Rose
This easy no-bake Mini Egg Easter cheesecake is a creamy, indulgent dessert packed with chocolatey Mini Eggs and set on a buttery biscuit base. Perfect for Easter or spring gatherings, it’s simple to prepare and requires no oven.
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Prep Time 25 minutes
Total Time 3 hours 25 minutes
Course Dessert
Cuisine British
Servings 12 slices
Calories 450 kcal

Equipment

  • food processor or rolling pin for crushing biscuits
  • mixing bowls
  • electric mixer for whipping cream
  • 7-inch springform pan
  • spatula
  • refrigerator for chilling

Ingredients
  

  • 280 g digestive biscuits
  • 140 g unsalted butter, melted
  • 560 g full-fat cream cheese
  • 600 ml double cream
  • 140 g icing sugar, sifted
  • 1/2 lemon (juice)
  • 360 g Cadbury Mini Eggs, chopped
  • 270 g Mini Eggs (for decoration)
  • reserved whipped cream for topping

Instructions
 

  • Crush the digestive biscuits into fine crumbs using a food processor or rolling pin.
  • Mix the crumbs with melted butter until fully combined.
  • Press the mixture firmly into the bottom of a 7-inch springform pan.
  • Chill in the fridge while preparing the filling.
  • Chop 360 g of Mini Eggs roughly.
  • Whip the double cream until soft peaks form, reserving a small amount for decoration.
  • In a separate bowl, mix cream cheese, icing sugar, and lemon juice until smooth.
  • Fold the whipped cream into the cream cheese mixture, then fold in chopped Mini Eggs.
  • Spread the filling evenly over the chilled base.
  • Smooth the top and chill in the fridge for at least 3 hours, preferably overnight.
  • Remove the cheesecake from the pan using a warm knife around the edge.
  • Pipe or spoon reserved whipped cream on top.
  • Decorate with remaining Mini Eggs and serve.

Notes

Chill the cheesecake thoroughly for best results and clean slices. Avoid over-whipping the cream to maintain a smooth texture. You can substitute digestive biscuits with graham crackers or gluten-free alternatives. For extra flavor, add caramel or chocolate drizzle before chilling.

Nutrition

Calories: 450kcalCarbohydrates: 32gProtein: 5gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 25gVitamin A: 900IUVitamin C: 2mgCalcium: 120mgIron: 1mg
Keyword easter dessert, easy cheesecake, mini egg cheesecake, no bake cheesecake
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