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No Bake Mini Egg Cheesecake Recipe

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4.2 from 66 reviews

This No Bake Mini Egg Cheesecake is a creamy, indulgent dessert perfect for springtime or Easter celebrations. Featuring a crunchy digestive biscuit base, a smooth cream cheese filling studded with crushed mini eggs, and decorated with a drizzle of melted milk chocolate and halved mini eggs, this cheesecake requires no baking and is chilled to set. It’s easy to prepare and yields 16 delightful mini servings that are sure to impress guests or satisfy your sweet tooth.

  • Total Time: 8 hours 20 minutes
  • Yield: 16 servings

Ingredients

Biscuit Base

  • 200 g (1 ¾ cups + 1 tbsp) digestive biscuits
  • 90 g (¼ cup + 3 tbsp) unsalted butter, melted

Cheesecake Filling

  • 600 g (2 ½ cups + 3 tbsp) full fat cream cheese
  • 80 g (½ cup + 1 tbsp) icing (powdered) sugar
  • 1 tsp vanilla extract
  • 240 ml (1 cup) double (heavy) cream
  • 240 g (1 cup + 3 tbsp) mini eggs, crushed

Topping and Decoration

  • 30 g (3 tbsp + 2 tsp) milk chocolate, melted
  • 160 g (¾ cup + 1 tbsp) mini eggs, some whole and some halved

Instructions

  1. Prepare the biscuit base: Place the digestive biscuits into a food processor and blitz until completely crumbled. Alternatively, place biscuits in a sealable bag and crush with a rolling pin. Mix the crushed biscuits with melted butter until thoroughly combined. Press the mixture evenly into the base of an 8-inch springform tin to form a flat base. Chill in the fridge until needed.
  2. Make the cheesecake filling: In a large bowl, beat together the full fat cream cheese, icing sugar, and vanilla extract until smooth and creamy. Pour in the double cream, then continue beating until the mixture thickens and the cream is fully incorporated. Fold through the crushed mini eggs evenly.
  3. Assemble the cheesecake: Spread the cheesecake filling evenly over the chilled biscuit base using an offset spatula to level the top. Chill the cheesecake in the fridge for at least 3-4 hours, preferably overnight, to set properly.
  4. Add topping and decoration: Drizzle the melted milk chocolate in a circular pattern about an inch from the outer edge of the cheesecake. Arrange the whole and halved mini eggs over the top on the chocolate drizzle. Return the cheesecake to the fridge until ready to serve or enjoy immediately.

Notes

  • Using a food processor helps to crush the biscuits faster, but a rolling pin and sealed bag works just as well.
  • Allowing the cheesecake to chill overnight improves the texture and flavor.
  • The mini eggs add both a burst of chocolate and a fun decorative element.
  • Ensure the cream cheese is at room temperature before mixing to avoid lumps.
  • This cheesecake is best served chilled and can be stored in the refrigerator for up to 3 days.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: British

Find it online: https://allyumcooks.com/no-bake-mini-egg-cheesecake-recipe/