This simple no-bake Mini Egg Cheesecake is a favourite for Easter. It combines a crunchy Cadbury Mini Egg studded filling with a crumbly biscuit base and a light, creamy topping — an impressive dessert that’s easy to make.
I wasn’t always a fan of cheesecake until I adapted recipes and created a lighter, fresher no-bake version with more cream and less density. That change made all the difference.
While my Creme Egg cheesecake remains popular, not everyone likes Creme Eggs, so this Mini Egg Cheesecake is a great Easter alternative and quickly became one of my most requested seasonal recipes.
Below you’ll find clear tips and steps to help you make a show-stopping Easter dessert with minimal fuss.
Why you’ll love this Easter Cheesecake recipe
⭐️ No baking required — perfect for beginners.
⭐️ Delicious and impressive to serve.
⭐️ Great for making ahead.
A note on cheesecakes
No-bake cheesecakes are ideal for easy, make-ahead desserts that still look and taste special. The recipes below are adaptable for different seasons and occasions — from chocolate orange or Baileys for winter to strawberry for summer — and this Mini Egg version is perfect for Easter.
Mini Egg Cheesecake Ingredients
For the base:
- Butter – Unsalted is preferred; melt briefly in the microwave.
- Digestive biscuits – Crush to fine crumbs (graham crackers are a US alternative).
For the cheesecake:
- Cadbury’s Mini Eggs – For folding into the filling and for decoration.
- Double cream – Or heavy cream in the US. Whip to soft peaks (see tips).
- Cream cheese – Full-fat cream cheese (Philadelphia works well); drain any excess liquid.
- Icing sugar – Sift for a smooth texture.
- Lemon – Juice only, to brighten the filling.
How to make a Mini Egg Cheesecake
- Prepare the base: Mix crushed biscuits with melted butter, press into a 7″ tin and chill until firm.
- Prep the Mini Eggs and cream: Chop most of the Mini Eggs in half. Whip the chilled cream to soft peaks, reserving a few spoonfuls for decorating.
- Make the filling: Fold the whipped cream together with sifted icing sugar, full-fat cream cheese and lemon juice, then gently fold in the chopped Mini Eggs.
- Assemble: Spoon the filling onto the chilled biscuit base and smooth the top. Chill the cheesecake for at least 3 hours or, preferably, overnight.
- Finish and serve: Remove the cheesecake from the tin using a warm knife or removable-base method, spread the reserved whipped cream on top and decorate with whole and halved Mini Eggs.
Hint: Whip the cream cold and stop when it holds soft peaks — it should be stable enough to fold without collapsing.
Substitutions
- Gluten free: Use gluten-free digestive biscuits and verify that all other ingredients are gluten free.
Storing
Chilling the biscuit base before adding the filling helps it firm up and prevents crumbling. Store the undecorated cheesecake in the tin, covered (but not touching the surface), for a minimum of 4 hours and up to 3 days. Overnight chilling gives the best texture.
You can freeze the undecorated cheesecake in the tin for longer storage. Thaw fully in the fridge for 24 hours before decorating and serving.
Top Tips
CHEESECAKE CONSISTENCY
The set should be sliceable but not rock-solid — think room-temperature butter. It should have a gentle quiver without wobbling.
WHIPPING CREAM
Watch the cream closely while whipping. Aim for soft peaks that still hold shape. Too soft and the cheesecake will be loose; too stiff and it will be dense. An electric whisk helps control this.
ICING SUGAR
Sift icing sugar for a smoother filling and to avoid lumps.
REMOVING THE NO-BAKE CHEESECAKE FROM THE TIN
If your tin isn’t removable, run a warm, dry knife around the edge to loosen the cheesecake before lifting it out. For removable-base tins, press the tin sides down over a tall glass so the base slips out easily.
FAQs
Yes — they use cream cheese, which gives a rich, creamy texture without an overtly “cheesy” flavour.
If the filling is too soft, the cream may not have been whipped enough. You can firm it up by placing the cheesecake in the freezer for a couple of hours before serving.
There are many seasonal treats that work well for gifting or entertaining, including rocky road, fudge, rice krispie treats and festive puddings. Try easy cookies or other no-bake desserts for family-friendly baking.
Please let me know how your cheesecake turned out and consider leaving a rating below. I love seeing your bakes — tag me on Instagram if you want to share your photos.
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Mini Egg Cheesecake
Ingredients
- 280 g (10 oz) Digestive biscuits
- 140 g (5 oz) Butter, Unsalted, melted
- 360 g (13 oz) Cadbury’s Mini Eggs, Plus 270g to decorate (about 7 small bags in total)
- 600 ml (2.5 cups) Double cream
- 140 g (5 oz) Icing sugar, Sifted
- 2 (10 oz) x 280g tubs of Philadelphia Cream Cheese, Full fat
- Juice of half a lemon
Instructions
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Make the base: Crush the biscuits until they resemble coarse sand. Mix with melted butter and press into your 7″ tin.
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Chop 360g (13oz) of Mini Eggs in half for mixing into the filling.
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Make the cream filling: Whip the cream to soft peaks, then reserve about 3 spoonfuls for decoration. Combine the remaining whipped cream with sifted icing sugar, cream cheese and lemon juice, folding in the chopped Mini Eggs gently.
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Assemble: Spread the filling over the biscuit base and smooth the top with a spoon or palette knife.
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Chill: Refrigerate for at least 3 hours, ideally overnight, to set.
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Finish: Remove the cheesecake from the tin using a warm knife or removable-base method, top with the reserved whipped cream and decorate with remaining Mini Eggs.
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Notes
Butter: Unsalted butter works best; melt briefly in a mug. 140g is about 1 1/4 US sticks.
Cream cheese: Full-fat cream cheese blends most smoothly; drain any excess liquid before use.
Cream: Whip straight from the fridge and stop at a soft-peak stage so the filling holds shape but remains light.
Removing cheesecake from the tin: Run a warm knife around the tin edge for an easy release.
Nutrition
Nutrition information is an approximation and is provided per portion.
Additional Info
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