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

Easy No-Bake Mini Egg 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) will love this!
Course Dessert
Cuisine American
Keyword mini egg easter cheesecake
Prep Time 20 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings 8 slices
Calories 390 kcal
Author Neil

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

  1. 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

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

Chocolate Flavouring

  1. 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.

  2. 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

  1. 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.

Recipe Notes

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