A velvety smooth, no-bake cheesecake with a crunchy biscuit base and a creamy, chocolate-infused filling, topped with a drizzle of melted chocolate and colorful Mini Eggs. This dessert is both visually stunning and irresistibly delicious.
Perfect for Easter gatherings, this cheesecake is a foolproof way to impress your family and friends. The contrast between the crunchy chocolate shells and the silky cheesecake filling makes every bite a delightful experience. Whether you’re celebrating with a big crowd or enjoying a cozy family meal, this Mini Egg Cheesecake is the ultimate sweet treat for the season.
Full Recipe:
Ingredients:
- 200g gluten-free digestive biscuits
- 100g unsalted butter, melted
- 300g full-fat cream cheese
- 100g powdered sugar
- 1 tsp vanilla extract
- 250ml double cream, whipped
- 200g Mini Eggs, roughly crushed (plus extra for topping)
- 50g milk chocolate, melted (for drizzle)
Directions:
- Crush the gluten-free digestive biscuits into fine crumbs. Mix with melted butter until well combined.
- Press the mixture firmly into the base of a springform pan and chill in the fridge for 30 minutes.
- In a bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Gently fold in whipped cream and crushed Mini Eggs.
- Spread the mixture over the chilled biscuit base and smooth the top.
- Chill in the fridge for at least 4 hours or overnight for the best set.
- Before serving, drizzle with melted milk chocolate and sprinkle additional Mini Eggs on top.
Prep Time: 15 minutes | Chilling Time: 4 hours | Total Time: 4 hours 15 minutes
Kcal: 320 kcal | Servings: 8 slices
Mini Egg Cheesecake: A Festive No-Bake Easter Delight
History & Popularity
Mini Egg Cheesecake is a relatively modern dessert that blends the rich, creamy texture of classic cheesecake with the beloved crunch of Mini Eggs. Mini Eggs, first introduced by Cadbury in 1967, have become a staple treat during the Easter season. These candy-coated chocolate eggs add a fun, festive, and colorful touch to a traditional cheesecake, making it perfect for spring celebrations. This no-bake version eliminates the hassle of baking while delivering the same indulgent experience.
Ingredient Breakdown & Substitutions
- Gluten-Free Digestive Biscuits: Provide a sturdy and flavorful crust. You can substitute with gluten-free graham crackers or gluten-free shortbread cookies.
- Unsalted Butter: Helps bind the crust. You can swap it with coconut oil for a slightly different flavor.
- Full-Fat Cream Cheese: The base for the cheesecake filling. Always use full-fat for the best texture. Low-fat cream cheese can be used, but it may slightly alter the richness.
- Powdered Sugar: Sweetens the cheesecake mixture. For a refined sugar-free option, you can use powdered erythritol or a sugar substitute.
- Vanilla Extract: Enhances the flavor of the cheesecake. You can also use almond extract or lemon zest for a unique twist.
- Double Cream (Heavy Whipping Cream): Provides the light, airy texture. Avoid substituting with milk, as it won’t whip properly.
- Mini Eggs: The star ingredient! You can replace them with other candy-coated chocolates, crushed chocolate bars, or even chocolate chips for a different texture.
- Milk Chocolate (for drizzle): Adds an extra chocolatey touch. You can use white chocolate for contrast or dark chocolate for a more intense flavor.
Step-by-Step Tips for Perfect Mini Egg Cheesecake
- Crushing Biscuits Evenly: Use a food processor for fine crumbs, ensuring a firm and stable crust. If using a rolling pin, place the biscuits in a sealed bag and crush them thoroughly.
- Pressing the Crust: Use the back of a spoon or the bottom of a measuring cup to press the biscuit mixture firmly into the pan. This prevents a crumbly crust.
- Chilling is Essential: Let the cheesecake set for at least 4 hours, preferably overnight. This ensures a firm texture and easier slicing.
- Folding, Not Mixing: When adding whipped cream to the cream cheese mixture, fold it in gently to maintain the airy texture. Overmixing can deflate the filling.
- Decorating for Presentation: Add crushed Mini Eggs on top just before serving for a fresh crunch. The melted chocolate drizzle enhances the look and taste.
Storage & Make-Ahead Tips
- Refrigeration: Store in an airtight container in the fridge for up to 4 days.
- Freezing: You can freeze this cheesecake (without Mini Egg toppings) for up to 1 month. Wrap it tightly in plastic wrap and aluminum foil. Thaw in the fridge before serving.
- Serving Temperature: Best served chilled. If frozen, allow it to sit at room temperature for 10-15 minutes before slicing.
Why This Cheesecake is a Must-Try
This Mini Egg Cheesecake is the perfect combination of creamy, crunchy, and chocolatey goodness, making it an ideal centerpiece for Easter celebrations. Since it’s no-bake, it’s an easy yet impressive dessert for any home baker. The rich cream cheese filling, paired with the crunchy Mini Eggs and buttery crust, makes each bite a deliciously indulgent experience.
Whether you’re making it for family, friends, or just treating yourself, this cheesecake is guaranteed to be a festive favorite!
Ingredients & Substitutions
Crust:
- 200g gluten-free digestive biscuits – This creates a sturdy base. Substitute with gluten-free graham crackers or gluten-free shortbread cookies for variety.
- 100g unsalted butter, melted – Helps bind the crust. Can be replaced with coconut oil for a dairy-free alternative.
Cheesecake Filling:
- 300g full-fat cream cheese – Provides a rich, creamy texture. Low-fat cream cheese can be used, but the cheesecake may not be as firm.
- 100g powdered sugar – Sweetens the cheesecake. Substitute with honey, maple syrup, or powdered sugar alternatives for a lower-sugar version.
- 1 tsp vanilla extract – Enhances flavor. Swap with almond extract or orange zest for a twist.
- 250ml double cream (heavy whipping cream) – Gives the cheesecake its light and airy texture. Must be whipped to soft peaks before folding into the filling.
Mix-Ins & Toppings:
- 200g Mini Eggs, roughly crushed – Adds texture and chocolate flavor. Other options: chopped chocolate bars, M&Ms, or crushed chocolate chips.
- 50g milk chocolate, melted – Used for drizzling over the cheesecake. Swap with white chocolate or dark chocolate for a different flavor profile.
Step-by-Step Directions
1. Prepare the Crust
- Crush the gluten-free digestive biscuits into fine crumbs using a food processor or a rolling pin.
- Mix with melted butter until combined.
- Press firmly into the base of a springform pan or a deep-dish tart pan.
- Chill in the fridge for 30 minutes to set.
2. Make the Cheesecake Filling
- Beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- Gently fold in whipped double cream, ensuring the mixture stays airy.
- Stir in crushed Mini Eggs for added crunch.
3. Assemble & Chill
- Spread the cheesecake mixture over the chilled biscuit base, smoothing the top with a spatula.
- Refrigerate for at least 4 hours, or overnight, for a firm set.
4. Decorate & Serve
- Drizzle melted chocolate over the cheesecake.
- Sprinkle extra crushed Mini Eggs on top for decoration.
- Slice and enjoy!
Tips for Success
- Use cold ingredients: Keeping ingredients chilled ensures the cheesecake sets properly.
- Don’t skip chilling time: The longer the cheesecake chills, the better the texture.
- For a firmer cheesecake: Add ½ tsp gelatin powder dissolved in 2 tbsp warm water to the cheesecake mixture.
- For a dairy-free version: Use dairy-free cream cheese and coconut whipped cream instead of double cream.
Why This Mini Egg Cheesecake Stands Out
This cheesecake is: ✅ Gluten-free & No-Bake – Perfect for easy preparation.
✅ Festive & Fun – The bright Mini Eggs make it visually appealing.
✅ Versatile – Can be adapted for different dietary needs.
✅ Indulgent & Creamy – The perfect balance of crunch and smoothness.
Serve it at your Easter brunch, family dinner, or holiday party, and watch it become the highlight of the dessert table!
Conclusion
This Mini Egg Cheesecake is an easy, no-bake dessert that’s perfect for Easter and beyond. With its creamy texture, crunchy Mini Eggs, and gluten-free biscuit base, it’s a festive treat that’s simple to make and always a crowd-pleaser. Whether you’re celebrating with family or indulging in a sweet treat for yourself, this cheesecake is guaranteed to impress. Enjoy! 🎉🍰