I can never resist a no bake cheesecake, but this Mini Egg version might be the most irresistible Easter dessert yet. Creamy vanilla filling, a buttery biscuit base, and heaps of crunchy chocolate eggs make every slice a total showstopper.

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I’m obsessed with this Mini Egg Cheesecake because it’s ridiculously creamy, crunchy in all the right places, and packed with that Easter chocolate shell crack I never get bored of. I love the contrast of the buttery digestive biscuits base with the soft vanilla cheesecake filling, then those chopped Mini Eggs running through every slice.

But the best bit? It looks like I made a huge effort, when really it’s just the kind of dessert I want waiting in the fridge.

Sweet, thick, colourful, and very hard to stop picking at. And yes, I absolutely go back for another slice.

Ingredients

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Digestive biscuits or graham crackers give that buttery, crumbly base everyone secretly loves most.
Melted butter holds the crust together and makes it taste rich, not dry.
Full fat cream cheese brings the thick, tangy, proper cheesecake vibe.
Icing sugar sweetens things smoothly, so you’re not biting into gritty bits.
Vanilla extract adds that cozy bakery smell and soft, sweet background flavor.
Lemon juice cuts the richness a little, which is honestly pretty helpful.
Cold cream makes the filling lighter, fluffier, and less brick-like.
Gelatine helps it set neatly, especially if your fridge likes drama.
Chopped Mini Eggs add crunch, color, and that Easter chocolate happiness.
Whole Mini Eggs on top look cute and make every slice feel fun.
Plus, it’s not health food, but it’s absolutely worth the fridge space.

Ingredient Quantities

200 g digestive biscuits or graham crackers, crushed

100 g unsalted butter, melted

600 g full fat cream cheese, softened

100 g icing sugar, sifted

1 tsp vanilla extract

1 tbsp lemon juice, optional

300 ml double cream or whipping cream, cold

7 g unflavored gelatine powder (1 sachet), optional

200 g Mini Eggs, roughly chopped

100 g Mini Eggs, whole, for decoration

How to Make this

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1. Line the base of a 20 23 cm springform tin with baking paper and set aside.

2. Crush 200 g digestive biscuits or graham crackers to fine crumbs, stir in 100 g melted unsalted butter until combined, then press the mixture firmly into the base of the tin; chill while you make the filling.

3. If using gelatine, sprinkle 7 g gelatine powder over 3 4 tablespoons cold water to bloom for 5 minutes, then gently heat until dissolved and set aside to cool slightly.

4. In a large bowl beat 600 g softened full fat cream cheese with 100 g sifted icing sugar, 1 tsp vanilla extract and 1 tbsp lemon juice if using, until smooth and lump free.

5. In a separate chilled bowl whip 300 ml cold double cream or whipping cream to soft peaks.

6. If using gelatine, stir a tablespoon of whipped cream into the cooled gelatine to temper it, then fold the gelatine mixture into the cream cheese mixture until fully incorporated.

7. Fold the whipped cream into the cream cheese mixture in two additions until light and even, then gently fold in 200 g roughly chopped Mini Eggs.

8. Spoon the filling over the chilled biscuit base, smooth the top, then scatter 100 g whole Mini Eggs over the cheesecake for decoration.

9. Chill the cheesecake in the fridge for at least 4 hours or preferably overnight until set before releasing from the tin and serving.

Equipment Needed

1. 20 to 23 cm springform tin lined with baking paper
2. Food processor or rolling pin plus a sturdy zip bag for crushing biscuits
3. Large mixing bowl and a separate chilled bowl for whipping cream
4. Electric hand mixer or stand mixer with whisk attachment, or a balloon whisk
5. Rubber spatula for folding and smoothing
6. Small saucepan for dissolving gelatine and a heatproof bowl for blooming it
7. Measuring scales and measuring spoons
8. Fine mesh sieve for sifted icing sugar and a spoon for stirring

FAQ

Can I make this cheesecake without gelatine and will it set? Yes. If you whip the cream to soft peaks and fold it gently into properly beaten cream cheese with icing sugar, the mixture will be stable enough to set in the fridge for 4 to 6 hours. Gelatine gives extra firmness and cleaner slices but is not essential.

How do I prevent the filling from splitting or becoming grainy? Ensure the cream cheese is fully softened and beat it until smooth before adding icing sugar. Fold in whipped cream gently to retain air. Avoid overbeating the whipped cream and do not overmix once combined.

Can I swap the digestive biscuit crust for something else? Yes. Graham crackers, Oreo crumbs (remove filling if desired), shortbread or even crushed pretzels for a sweet and salty contrast all work. Keep the butter ratio similar so the crust holds together.

How long will the cheesecake keep and how should I store it? Store covered in the fridge for up to 3 days. For best texture and to keep the Mini Eggs crisp, add the whole Mini Eggs decoration just before serving. After 3 days texture and flavour may decline.

Can I freeze the cheesecake? You can freeze the whole cake or slices for up to 1 month. Wrap tightly in plastic and foil. Thaw overnight in the fridge before serving and add the whole Mini Eggs after thawing to keep them from going soft.

Any tips for making the Mini Eggs stay crunchy in the filling? Roughly chop the Mini Eggs just before folding them into the filling and keep them cold. If you are making the cheesecake ahead, fold in most of the chopped Mini Eggs now and reserve a few to fold in or press on top right before serving to maintain maximum crunch.

Mini Egg Cheesecake (No Bake) Recipe Substitutions and Variations

200 g digestive biscuits or graham crackers: substitute with 200 g crushed Oreos (cream removed for less sweetness) or 200 g speculoos/biscoff biscuits for a caramel spice note.
100 g unsalted butter, melted: use 100 g coconut oil (mild coconut flavor) or 100 g light margarine for a dairy free option.
600 g full fat cream cheese, softened: swap for 600 g mascarpone for a silkier texture or 600 g full fat ricotta blended smooth for a lighter, slightly grainier finish.
300 ml double cream or whipping cream, cold: replace with 300 ml full fat Greek yogurt (chilled, fold gently) or 300 ml vegan coconut cream for a dairy free version; if using yogurt, reduce icing sugar slightly to taste.

Pro Tips

1. Chill everything that needs to be whipped, especially the bowl and the double cream. Cold equipment and cream whip faster and hold soft peaks better, which gives a lighter, silkier filling.

2. When pressing the crumb base into the tin, press firmly and evenly using the back of a measuring cup. A dense, compact base helps prevent cracking when you slice the cheesecake and gives a satisfying bite.

3. If you use gelatine, make sure it is fully dissolved and only slightly warm before adding to the cream. Temper it by mixing in a spoonful of whipped cream first to avoid streaks or hot spots that could loosen the filling.

4. Fold in the chopped Mini Eggs gently and at the end to keep the filling airy. If you want the chopped pieces to stay intact rather than bleeding color into the filling, toss them very briefly in a touch of cornflour before folding in.

Mini Egg Cheesecake (No Bake) Recipe

Recipe by Tessa Jones

0.0 from 0 votes

Servings

servings

Calories

561

kcal

Equipment: 1. 20 to 23 cm springform tin lined with baking paper
2. Food processor or rolling pin plus a sturdy zip bag for crushing biscuits
3. Large mixing bowl and a separate chilled bowl for whipping cream
4. Electric hand mixer or stand mixer with whisk attachment, or a balloon whisk
5. Rubber spatula for folding and smoothing
6. Small saucepan for dissolving gelatine and a heatproof bowl for blooming it
7. Measuring scales and measuring spoons
8. Fine mesh sieve for sifted icing sugar and a spoon for stirring

Ingredients

200 g digestive biscuits or graham crackers, crushed
100 g unsalted butter, melted
600 g full fat cream cheese, softened
100 g icing sugar, sifted
1 tsp vanilla extract
1 tbsp lemon juice, optional
300 ml double cream or whipping cream, cold
7 g unflavored gelatine powder (1 sachet), optional
200 g Mini Eggs, roughly chopped
100 g Mini Eggs, whole, for decoration

Directions

Line the base of a 20 23 cm springform tin with baking paper and set aside.
Crush 200 g digestive biscuits or graham crackers to fine crumbs, stir in 100 g melted unsalted butter until combined, then press the mixture firmly into the base of the tin; chill while you make the filling.
If using gelatine, sprinkle 7 g gelatine powder over 3 4 tablespoons cold water to bloom for 5 minutes, then gently heat until dissolved and set aside to cool slightly.
In a large bowl beat 600 g softened full fat cream cheese with 100 g sifted icing sugar, 1 tsp vanilla extract and 1 tbsp lemon juice if using, until smooth and lump free.
In a separate chilled bowl whip 300 ml cold double cream or whipping cream to soft peaks.
If using gelatine, stir a tablespoon of whipped cream into the cooled gelatine to temper it, then fold the gelatine mixture into the cream cheese mixture until fully incorporated.
Fold the whipped cream into the cream cheese mixture in two additions until light and even, then gently fold in 200 g roughly chopped Mini Eggs.
Spoon the filling over the chilled biscuit base, smooth the top, then scatter 100 g whole Mini Eggs over the cheesecake for decoration.
Chill the cheesecake in the fridge for at least 4 hours or preferably overnight until set before releasing from the tin and serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.