This Mini Egg Cheesecake is so incredibly delicious but also very easy which is the ideal combination for a dessert I always think? This recipe uses a very simple no bake cheesecake base but it has the delicious addition of Cadbury's Mini Eggs stirred through the creamy mixture and the whole lot sits atop a crumbly biscuit base. Whipped cream gets piled on the top and then more Mini Eggs are scattered on the top. All cheesecakes are delicious, I would argue, but possibly this is a contender for my favourite one yet.
This would be such a good Easter dessert. I mean, it's a truth universally acknowledged that we must use Cadbury's Mini Eggs at Easter in every way possible isn't it? But this might just be my favourite way to have them.
No bake cheesecakes like this are really very simple to put together, AND they have the added bonus of being make-ahead so you can get it done the day before which makes for proper stress free entertaining.
Even if you don't consider yourself a baker, you will be able to make this. I would go as far to say this is a foolproof cheesecake recipe. The fact that it requires no baking means it's very simple but also I just think no bake cheesecakes taste better - they are somehow a bit creamier than their baked counterparts.
This mini egg cheesecake has it all
- A cool and creamy cheesecake mixture with crushed Mini Eggs stirred through for a bit of crunch - so good
- crumbly buttery biscuit base
- topped with whipped cream and MORE Mini Eggs, because they taste great but it also adds a bit of WOW factor which is always important
- There is no baking required
- it's very easy
What do you need to make this Mini Egg Cheesecake?
For the biscuit base
Butter - I tend to use unsalted in my baking recipes as then you can control the amount of salt you add to a recipe but in a pinch salted butter will be absolutely fine. I find it's quickest to melt it in a heatproof bowl in the microwave
Digestive Biscuits - these are the gold standard for cheesecake bases as they crush easily and make a good crumb but there's also lots of scope to play around with different biscuits
For the creamy cheesecake filling
Double Cream - or Heavy Cream if you're in the US - I always whip cream straight from the fridge for the best results. Use an electric whisk if you have one or you need A LOT of elbow grease. If you don't whip it enough and it's a bit runny, your cheesecake will be sloppy but it's a fine balance because if you over whip it then your cheesecake will be dense.
Cream Cheese - I always use Philadelphia, and make sure you opt for Full fat and drain off any extra liquid before you use it
Icing Sugar - sift before you use it to avoid any lumps
Cadbury's Mini Eggs - for stirring through the cheesecake itself but also for decorating it. Cadbury have the best ones.
Frequently Asked Questions
It could be that you didn’t whip the cream cheese and double cream. It should be very thick which is why I suggest using an electric whisk if you have one. Try to set it overnight and see if it helps. Careful to not overwhip though as you don't want a dense cheescake.
Yes, this is a great make-ahead pudding. You can make it 1-2 days in advance of serving but don’t decorate with the remaining mini eggs until closer to serving.
Yes, this would also work with M&Ms or Smarties. Even with a tablet of milk chocolate crushed up, you'll have a chocolate chip cheescake.
Other recipes you might like
No-bake mini Biscoff cheesecakes
Moist dark chocolate muffins
Giant cookie in a pan
Triple chocolate brownies
Orange cake (gluten free)
Mini Egg Cheesecake
- Prep Time: 15 minutes
- Setting Time: 3 hours to overnight
- Total Time: 3 hours 15 minutes
- Yield: 12 people 1x
- Category: Pudding
Ingredients
Biscuit Base
- 300 g digestives
- 100 g unsalted butter
Cheesecake filling
- 600 g full-fat soft cream cheese
- 100 g icing sugar
- 300 ml double cream
- 1 tsp vanilla extract
- 300 g mini eggs (crushed)
Decoration
- 100g double cream, whipped to soft peaks (optional, but recommended)
- 100-200 g mini eggs,
Instructions
For the Biscuit Base
- Blitz the biscuits in a food processor to a fine crumb, or mash them up in a bag/bowl and add the melted butter - pulse a few times until it is combined well.
- Tip into an 8"/20cm deep springform tin and press down firmly. Chill in the refrigerator whilst you do the rest!
For the Filling
- In a large bowl, add the full-fat soft cream cheese, icing sugar and vanilla extract - whisk until smooth.
- Once whisked, pour in the double cream and continue to whip the mixture until it is lovely and thick - alternatively you can whip the cream separately until thick and fold through the cream cheese mixture.
- Once it's thick, fold through the chopped up mini eggs. Spread onto the biscuit base and spread evenly. Leave to set in the fridge, covered, for at least 3 hours but preferably over night.
- Once set remove from the tin. Spoon the whipped cream on the top in a pile and then top with remaining mini eggs, slice and serve!
Notes
You can decorate with the whipped cream and the mini eggs and it will keep happily in the fridge for a couple of days. You just want to ensure the cheesecake filling is completely set before you start decorating it.
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