Easy no-bake mini egg Easter cheesecake is the perfect Easter cheesecake recipe! A delicious biscuit base topped with cream cheese and decorated with mini eggs. Kids and big kids alike will love this!
Folks, what better way to celebrate Easter than with this easy no-bake mini egg Easter cheesecake?
This amazing cheesecake has a little bit of something for everyone!
A tasty crumbly biscuit base.
White chocolate enthused whipped cream and cream cheese topping.
Plus a decoration of delicious Cadbury mini eggs.
Whether you’re a biscuit lover, a cream cheese or chocolate lover. It’s all here packed into this Easter treat!
Can you believe it’s been 4 months since my last cheesecake recipe. The Christmas No-Bake Black Cherry Chocolate Cheesecake?
Where has the time gone? As here we are celebrating Easter already.
I only realised this just a couple of weeks ago and thought I’d better make amends quickly!
This cheesecake is easy to make and as it is made with minimal ingredients it shouldn’t cost too much.
You’ll find the ingredients and method of making it very similar to my other popular cheesecakes, some of which are listed below.
I’ve included some tips to help you perfect this recipe. If you want to, make it with reduced fat cream cheese as I do or with full fat cream cheese.
Whatever you choose, enjoy my friends! Happy Easter! 🙂
Tips For Making Your No-bake Mini Egg Easter Cheesecake
- I use low fat cream cheese in my cheesecake recipes. This is a personal preference. You can of course use full fat but the nutrition label (at the bottom) will be invalid. There really is no difference in the taste between using either. Just the calorie content.
- Using low fat cream cheese means you need to allow plenty of time for the cheesecake to set. This is due to the higher water content. That’s why I recommend you make this Easter cheesecake the day before you eat it!
- If you’re short on time then you could use full fat cream cheese or speed up the setting process by placing the cheesecake in your freezer for a couple of hours.
- Decorate the cheesecake just before you serve it. Take it out of the fridge 10 minutes before decorating so that it is as fresh as possible. If you add the mini eggs too soon their colours will run onto your cheesecake.
For this Mini Egg Cheesecake you may need…
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This is the deep round cake tin with loose base that I use in the making of this no bake mini egg cheesecake and many of my other cheesecakes too.
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Other Popular Cheesecake Recipes You Might Also Like
- Mouthwatering Baileys chocolate cheesecake has a layer of chocolate ganache on top of the biscuit base which gives even more luxury to an already decadent creamy dessert.
- No bake chocolate orange cheesecake. Smooth and luxurious; delicious and indulgent but remarkably simple to make. Perfect for Christmas or dinner parties!
- Indulge a little here with this no bake white chocolate and raspberry cheesecake. A tasty crunchy biscuit base covered in a light creamy white chocolate filling stuffed with fresh raspberries.
Easy No-Bake Mini Egg Easter Cheesecake Recipe
Hope you enjoy this easy no-bake mini egg Easter cheesecake. And if it’s not Easter and or you can’t get mini eggs then why not decorate your cheesecake with other treats like chocolate sprinkles or smarties?
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Easy No-Bake Mini Egg Easter Cheesecake
- 80 g butter
- 180 g reduced fat digestive biscuits*
- 400 g reduced fat soft cream cheese
- 50 g icing sugar
- 125 ml reduced fat double cream
- 75 g plain white chocolate
- 25 ml semi-skimmed milk
- 2 x 80g bags Cadbury Mini Eggs
- Grease a round loose bottom 15cm/6" cake tin and place a piece of greaseproof paper around the bottom. Crush the biscuits by placing them all in a bag and bashing them up to a breadcrumb consistency using a rolling pin or use a food processor. Gently melt the butter in a small saucepan over a low heat and stir in the crushed biscuits, ensuring they absorb all the melted butter. Spoon the biscuit crumbs into the cake tin. Use a metal spoon and your fingers to press the biscuit crumbs down firmly and evenly. Chill in the refrigerator for about 1 hour until set.
- Whisk the cream cheese and icing sugar together until smooth. Then add the cream and whisk until thickened.
- Gently melt the chocolate in a small pan and stir in the milk. Allow to cool a little but not to solidify. Then fold this chocolate flavouring into the cheesecake filling mixture. Spoon the filling over the biscuit base and smooth the top of the cheesecake with a palette knife or metal spoon.
- Place the cheesecake into the fridge to chill for 4 to 6 hours. If you can make this the day before and chill overnight, then even better.
- Before serving, remove from fridge for 10 minutes or so to allow the cheesecake to return to room temperature. To remove it from the tin, place the base on top of a can, and gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Decorate with the Mini eggs.