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    Home » Recipes » Desserts

    Easy No-Bake Mini Egg Easter Cheesecake

    Published: Apr 18, 2019 · Updated: Apr 10, 2021 by Neil 12 Comments

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    A slice of No-bake mini egg Easter cheesecake on a plate with a fork in front. Rest of the cheesecake in the background. Pin title text overlay at top.
    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! #neilshealthymeals #recipe #no-bake #miniegg #easter #cheesecake

    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!

    Freshly decorated easy no-bake mini egg Easter cheesecake ready to be sliced and served with a packed of mini eggs in the background.

    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!

    A slice of mini egg easter cheesecake served on a plate with a folk having taken a piece out of it.

    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!

    Birds eye view of this easy no-bake mini egg easter cheesecake with a slice taken out of it and that slice is on a plate just above ready to eat.

    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! 🙂

    Close up view of a delicious slice of no-bake mini egg easter cheesecake with a fork having taken a piece out of it ready to eat.

    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…

    The following links and any links in the recipe card below are affiliate links.

    This means that if you click on it and then buy that product, I’ll get a small commission (at no extra cost to you of course).

    If you do click through, then thanks for being a part of Neil’s Healthy Meals!

    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 is the perfect Easter cheesecake recipe! A delicious biscuit base topped with cream cheese and decorated with mini eggs. Kids (and big kids) will love this! Click to Tweet

    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! 🙂

    Freshly decorated easy no-bake mini egg Easter cheesecake ready to be sliced and served with a packed of mini eggs in the background.
    Print Recipe Save Recipe Saved Recipe!
    5 from 5 votes

    Easy No-Bake Mini Egg Easter Cheesecake Recipe

    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) will love this!
    Prep Time20 mins
    Resting Time4 hrs
    Total Time20 mins
    Course: Dessert
    Cuisine: American
    Servings: 8 slices
    Calories: 390kcal
    Author: Neil

    The following links and any links in the recipe card below are affiliate links.

    This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).

    If you do click through then thanks for being a part of Neil’s Healthy Meals!

    Equipment

    • Loose base cake tin
    • Food processor
    • Rolling pin
    • Saucepans
    • Kitchen scale
    • Measuring jug
    • Large mixing bowl
    • Pyrex mixing glass bowl
    • Palette knife

    Ingredients

    Cheesecake Base

    • 80 g butter
    • 180 g reduced fat digestive biscuits*

    Cheesecake Filling

    • 400 g reduced fat soft cream cheese
    • 50 g icing sugar
    • 125 ml reduced fat double cream

    Chocolate Flavouring

    • 75 g plain white chocolate
    • 25 ml semi-skimmed milk

    Cheesecake Topping

    • 2 x 80g bags Cadbury Mini Eggs
    Metric - US Customary

    Instructions

    Cheesecake Base

    • 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.

    Cheesecake Filling

    • Whisk the cream cheese and icing sugar together until smooth. Then add the cream and whisk until thickened.

    Chocolate Flavouring

    • 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.

    Cheesecake Topping

    • 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.
    Prevent your screen from going dark

    Notes

    *Folks in the U.S. use Graham Crackers if you can’t get digestive biscuits

    Nutrition

    Calories: 390kcal | Carbohydrates: 35g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 72mg | Sodium: 460mg | Potassium: 162mg | Sugar: 20g | Vitamin A: 755IU | Calcium: 109mg | Iron: 0.1mg

    Nutrition Facts
    Easy No-Bake Mini Egg Easter Cheesecake
    Amount Per Serving
    Calories 390 Calories from Fat 225
    % Daily Value*
    Fat 25g38%
    Saturated Fat 15g94%
    Cholesterol 72mg24%
    Sodium 460mg20%
    Potassium 162mg5%
    Carbohydrates 35g12%
    Sugar 20g22%
    Protein 6g12%
    Vitamin A 755IU15%
    Calcium 109mg11%
    Iron 0.1mg1%
    * Percent Daily Values are based on a 2000 calorie diet.

    Related

    « Aubergine and Sweet Potato Curry
    Simple Chicken with Peas and Bacon »

    Reader Interactions

    Comments

    1. David @ Spiced

      April 18, 2019 at 1:01 pm

      5 stars
      This cheesecake is perfect for Easter! Laura loves those Cadbury eggs, so I know she'll go nuts over this dessert...if there's any left by the time I'm done. Haha! I hope you and Lynne have a great, cheesecake-filled weekend, Neil! 🙂

      Reply
      • Neil

        April 18, 2019 at 3:25 pm

        We'll be enjoying slices of this Cheesecake on Sunday as I've still got some in the freezer David. Although, like Laura, Lynne also goes nuts for this dessert so I'll have to make sure I get my slice! Ha ha!

        Reply
    2. Ben|Havocinthekitchen

      April 20, 2019 at 2:32 am

      5 stars
      I'm not planning anything Easter-related this year, but I seriously love this cheesecake, Neil. While I'm a huge fan of a traditional baked cheesecake, I don't mind switching to a lighter version in spring. Also, these pastel-coloured egg are just so lovely. An Egg hunt? No thanks. An Easter Cheesecake hunt? I'm in! Have a great weekend!

      Reply
      • Neil

        April 20, 2019 at 8:16 am

        Thanks Ben! We're not really planning anything much this Easter weekend either. Just some outside jobs, like cutting the grass as the weather has served us up an amazing weekend of sunshine for a change! Have a good one yourself. 🙂

        Reply
    3. Laura

      April 22, 2019 at 11:10 pm

      5 stars
      Neil - I love no-bake cheesecakes for all the reasons they are great - all the flavor, not so much time. And adding Cadbury eggs? So up my alley. I don’t know why, they are the one Easter Candy weakness I can’t overcome. No such thing as just one of those for me. Thanks for the recipe. Pinning!

      Reply
      • Neil

        April 23, 2019 at 5:33 am

        There's just something about those little Cadbury eggs isn't there Laura? 🙂

        I had to hide the bag of them from Lynne! Ha ha! Thanks for liking my cheesecake recipe. 😀

        Reply
    4. Ron

      April 23, 2019 at 4:14 pm

      5 stars
      That is one light and fluffy looking cheesecake. Just the way I like mine, but I'd of never finished making this cake Neil as I'd of eaten all the Cadbury mini eggs while making it. I've never seen reduced fat digestive biscuits in our stores. Does the caloric value change much with the low-fat version?

      Reply
      • Neil

        April 23, 2019 at 9:01 pm

        Those Cadbury mini eggs have a lot to answer for don't they Ron? 🙂

        The low-fat version digestive biscuits are 65 calories each versus 71 calories with the regular ones not a huge difference. But the lower fat biscuits are 30% less fat overall so every little helps as they say!

        Reply
    5. Caroline

      April 13, 2020 at 6:22 pm

      5 stars
      Absolutely delicious cheesecake Neil! Probably would've been even nicer if my teenage son hadn't eaten the white chocolate I had bought for it. Didn't find out till I went to make it. Will just have to make it again.?

      Reply
      • Neil

        April 14, 2020 at 5:34 am

        Ha ha, that's brilliant Caroline! Sorry you didn't get all the chocolate you needed for the cheesecake, but I'm glad you anjoyed it anyway! 🙂

        Reply
    6. Jodie

      February 26, 2021 at 9:08 pm

      Hiya! This looks delicious, can this recipe be used for making mini cheesecakes too? Thanks ?

      Reply
      • Neil

        February 27, 2021 at 7:46 am

        Hi Jodie, thanks for your comment. I've only ever made this cheesecake as a full version. Feel free to alter the recipe and make it as you want! 🙂

        Reply

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    Hello there! I’m Neil. Since 2014 Neil's Healthy Meals has been providing delicious quick healthy recipes and fabulous cheesecakes based on the 80/20 rule for eating. Helping you live a diet free lifestyle. One where you can still enjoy cake! Learn more here

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