Mini Egg Cheesecake {Best Ever Recipe!}

Indulge in this no bake wonder featuring a luscious biscuit base crowned by velvety cream cheese blended with sweet condensed milk and airy whipped cream. Studded with Mini Eggs, this creation is perfect for Easter Egg Dessert Ideas. Enjoy a sublime Mini Egg Cheesecake bursting with festive charm and creamy delight.

I love sharing this easy no bake mini egg cheesecake recipe. Its simplicity and nutritional balance really impressed me when I first made it.

I start by mixing 200g digestive biscuits, crushed with 75g unsalted butter, melted, to form a crunchy base. The next step is mixing 300g cream cheese, softened, with 200ml sweetened condensed milk, and folding in 200ml heavy whipping cream whipped to soft peaks.

I also stir in 1 tsp vanilla extract for flavor, then carefully mix in 100g roughly chopped Mini Eggs to add a beautifully festive touch. This mini egg cheesecake is packed with calcium and protein from the cream cheese and cream, making it not only tasty but also a bit more nutritious than your average dessert.

Its ease of preparation makes it a perfect twist on traditional Easter desserts. With just 7 ingredients and less than 10 minutes of prep, this recipe is a must-try.

Check out the video tutorial for the full process.

Why I Like this Recipe

I love that it’s super easy and fast to put together – I can whip it up in less than 10 minutes with the video tutorial and not have to worry about baking.
I really dig the cool mix of textures, where the crunchy biscuit base meets the smooth, creamy filling, which just makes every bite interesting.
I also enjoy how the Mini Eggs add a fun, sweet twist to the cheesecake, making it feel a bit more special than your typical dessert.
Plus, the recipe is so forgiving and simple that I never feel overwhelmed when I’m making it, even on a busy day.

Ingredients

• Digestive biscuits: Provide useful carbohydrates and fiber, giving the crust a sweet crunchy texture.
• Unsalted butter: Adds smooth richness and helps hold ingredients together, though it’s high in fat.
• Cream cheese: Offers a tangy taste with some protein; its creamy texture makes the filling dreamy.
• Sweetened condensed milk: Brings a sugary sweetness that ties the flavors together nicely.
• Heavy whipping cream: Lightens the filling with airy richness and some extra fat for creaminess.
• Mini Eggs: Their chocolatey burst adds a playful sweet crunch to every bite.
• Vanilla extract: Enhances overall flavor without adding extra calories or heaviness.

Ingredient Quantities

• 200g digestive biscuits, crushed
• 75g unsalted butter, melted
• 300g cream cheese, softened
• 200ml sweetened condensed milk
• 200ml heavy whipping cream, whipped to soft peaks
• 100g Mini Eggs, roughly chopped
• 1 tsp vanilla extract

How to Make this

1. Crush the digestive biscuits into fine crumbs then mix them with the melted unsalted butter until they’re well combined.

2. Firmly press the biscuit mixture into the bottom of a lined pan or into individual serving cups so it forms a smooth base.

3. In a large bowl, beat the softened cream cheese with the sweetened condensed milk and the vanilla extract until the mixture gets really smooth.

4. Gently fold in the heavy whipping cream, already whipped to soft peaks, making sure not to deflate it too much.

5. Stir in the roughly chopped Mini Eggs into most of the cream cheese mix, saving a few for topping later if you like.

6. Pour the filling evenly over the biscuit base and use a spatula to smooth out the top so it looks nice and even.

7. Cover the cheesecake and pop it into the refrigerator for at least 4 hours to allow it to set properly.

8. Once set, garnish with the reserved Mini Eggs on top and serve cold for the best taste.

Equipment Needed

1. Food processor (or a sturdy plastic bag and rolling pin) for crushing the biscuits
2. A bowl to combine the biscuit crumbs with melted butter
3. A lined pan or individual serving cups for setting the biscuit base
4. A large mixing bowl for beating the cream cheese, condensed milk, and vanilla
5. An electric mixer or hand whisk for smoothing the cream cheese mix
6. A spatula for folding in the whipped cream and smoothing the filling top
7. A knife and cutting board for roughly chopping the Mini Eggs
8. Measuring cups and spoons to accurately portion out the ingredients
9. A refrigerator to chill the cheesecake for at least 4 hours

FAQ

Mini Egg Cheesecake {Best Ever Recipe!} Substitutions and Variations

• Digestive biscuits: You can use graham crackers instead which give a nice crunchy twist.
• Unsalted butter: If you dont have unsalted butter, try using melted coconut oil as an alternative.
• Cream cheese: Mascarpone works well as a substitute for a richer, creamier texture.
• Heavy whipping cream: You can swap in coconut cream if you’re looking for a dairy-free option.
• Mini Eggs: Change up the look by using colorful chocolate chips or even M&M’s if desired.

Pro Tips

1. Make sure your cream cheese and condensed milk are at room temp before you start mixin’ – it really helps get a smooth mix without any lumps.
2. When you fold in your whipped cream, do it real slow and gently so you don’t knock out all the air – you’ll end up with a cakey texture instead of a light, airy one.
3. Try to chill your mixing bowl and whisk for a few minutes before whipping the cream; that simple trick can help keep your cream extra fluffy when it’s mixed in.
4. Save some of those chopped Mini Eggs for the very end and sprinkle them on top once the cheesecake has set – it adds a nice crunch and a cool look, and sometimes even a burst of extra flavor.