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Mini Egg Cheesecake (No Bake)
5 from 2 votes

Mini Egg Cheesecake (No Bake)

This Easy Mini Egg Cheesecake looks stunning, but is actually super quick and simple to make – and it tastes AMAZING! Better still, it’s a no bake cheesecake, and it only requires 15 minutes hands on time and just 7 basic ingredients. It’s perfect for any Easter-themed event, it makes a great dessert on Easter day itself, and it’s a brilliant recipe to make with kids in the run-up to Easter too!

Prep Time
15 mins
Total Time
15 mins
Servings: 12 slices
Calories: 584 kcal
Course: Dessert, Baked Goods
Cuisine: British

Ingredients

Base
  • 100 g butter slightly salted
  • 200 g digestive biscuits
Topping
  • 300 g mini eggs Cadbury’s brand
  • 560 g cream cheese I use Philadelphia, full fat
  • 300 g cream US - heavy cream, double
  • 100 g caster sugar
  • 1 teaspoon vanilla extract
Decoration
  • 100 g mini eggs Cadbury’s brand

Instructions

Base
    Cup of Yum
  1. Melt the butter in a small saucepan over a low heat. Turn off the heat as soon as all the butter has melted.
  2. Meanwhile place the biscuits in a bowl and bash with the end of a rolling pin until you have fine crumbs.
  3. Pour the butter into the bowl and stir so everything is well mixed.
  4. Tip the buttery biscuit crumbs into a 20cm / 8inch springform tin (See Note 1), smooth out with the back of a spoon making sure it is pressed into all the corners, then press down all over, until you have a nice flat base.
  5. Chill the base in the fridge while you make the topping.
Topping
  1. Place the 300g mini eggs in a plastic sandwich bag, or similar. Seal the bag (taking care to remove all the air) and bash the bag with a rolling pin, until pretty much every mini egg has been broken. (Don’t go too mad here, you don’t want dust! You want a mix of small and large pieces of mini egg.)
  2. Place the cream cheese, double cream, caster sugar, and vanilla extract in a large bowl. Beat with an electric whisk until thick. (Take care not to over beat – you should stop immediately when you get to the point where the mixture is stiff and holds its shape / doesn’t fall off the beaters.)
  3. Pour in 225g of the broken mini eggs, reserving the remaining 75g for the topping. Stir the mini egg pieces through the topping mixture until it is very well mixed in.
  4. Remove the base from the fridge and spoon the topping mixture on top of the base. Use a table knife to spread the topping out evenly and smooth over the top.
Decoration
  1. Top the cheesecake with 100g whole mini eggs (See Note 2), then sprinkle over the reserved 75g of broken mini egg pieces to achieve a pretty effect, as per the photos.
  2. Cover with cling film and place in the fridge until set (about 3 hours) or ideally overnight.
To Serve
  1. Remove the cheesecake from the springform tin and place on a serving plate or stand.

Notes

  • Personally I find, with my springform tin, I don’t need to grease or line the tin and the cheesecake comes out just fine, so long as it has been in the fridge for long enough. However if you know your tin is prone to sticking, by all means lightly grease the tin (or line it, if that is what you usually do).
  • I prefer to decorate the cheesecake BEFORE it goes into the fridge, as it’s easier to get the mini eggs to ‘stick’. However, if you do this, there will be a small amount of bleeding of the mini egg colours into the cheesecake – that’s perfectly normal and I feel this adds to the effect. But if you don’t like this, you can decorate the cheesecake right before you serve it.
  • Not suitable for freezing.
  • Nutrition information is approximate and meant as a guideline only.

Nutrition Information

Calories 584kcal (29%) Carbohydrates 44g (15%) Protein 7g (14%) Fat 44g (68%) Saturated Fat 26g (130%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 9g (45%) Trans Fat 0.3g (15%) Cholesterol 98mg (33%) Sodium 319mg (13%) Potassium 116mg (2%) Fiber 1g (4%) Sugar 34g (68%) Vitamin A 1288IU (26%) Vitamin C 1mg (1%) Calcium 145mg (15%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 slices

Amount Per Serving

Calories 584

% Daily Value*

Calories 584kcal 29%
Carbohydrates 44g 15%
Protein 7g 14%
Fat 44g 68%
Saturated Fat 26g 130%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Trans Fat 0.3g 15%
Cholesterol 98mg 33%
Sodium 319mg 13%
Potassium 116mg 2%
Fiber 1g 4%
Sugar 34g 68%
Vitamin A 1288IU 26%
Vitamin C 1mg 1%
Calcium 145mg 15%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.