This Easter No-Bake Mini Egg Cheesecake is a creamy and delicious dessert for Easter celebrations! It has a buttery biscuit base and is absolutely packed with mini eggs. This cheesecake is both indulgent and easy to make.
Easter is the perfect time for indulging in sweet treats, and what better way to celebrate than with a rich and creamy no-bake Easter Mini Egg Cheesecake? This dessert is a showstopper, featuring a buttery biscuit base, luscious cheesecake filling, and, of course, a generous topping of chocolate mini eggs. Whether you’re hosting a festive gathering or just looking for a special treat, this cheesecake is bound to impress.
Why You’ll Love This Easter Mini Egg Cheesecake
– No-bake magic – No need to turn on the oven! This cheesecake sets beautifully in the fridge.
– Perfect for Easter – The colorful mini eggs make this dessert an eye-catching centerpiece for your Easter celebration.
– Creamy and delicious – The smooth cheesecake filling pairs perfectly with the crunchy biscuit base.
– Easy to make ahead – Save time on Easter morning by making it the day before.
– Customizable – You can switch up the flavors and toppings to suit your taste.
How to Crush Mini Easter Eggs for Cheesecake
Crushing mini Easter eggs can be a bit tricky due to their hard candy shells, but here are some easy methods:
Plastic Bag Method: Place the mini eggs in a ziplock bag and use a rolling pin to gently crush them into smaller pieces.
Food Processor: For a finer texture, pulse the mini eggs in a food processor for a few seconds.
Cutting Board & Knife: Carefully chop the mini eggs using a sharp knife for more control over the size of the pieces.
Mortar & Pestle: If you have a mortar and pestle, this is a great way to break them down without making too much of a mess.
Ingredients for No-Bake Mini Egg Cheesecake
For the base:
- Digestive biscuits (or graham crackers)
- Melted butter
For the cheesecake filling:
- Cream cheese (room temperature)
- Powdered sugar
- Vanilla extract
- Heavy cream (whipped to soft peaks)
- White chocolate (melted and cooled slightly)
- Crushed mini eggs
For decoration:
- Whole mini eggs
- Chocolate shavings (optional)
How to Make No-Bake Mini Egg Cheesecake
- Line the base of a 8-inch round loose-bottomed tin with greaseproof paper or a reusable baking liner.
- Crush the digestive biscuits until fine crumbs form. Mix with melted butter until it resembles wet sand. Press the mixture into the bottom of a springform pan and chill in the fridge for at least 30 minutes.
- Put gelatine powder in a small bowl and mix with cold water.
- Melt the white chocolate. I melt mine in the microwave using 20-second bursts until the chocolate is just melted, stirring in between. You can also use a bain marie, or a saucepan over a very low heat if you prefer. Set the chocolate aside to cool.
- Empty half of your Mini Eggs into a pestle and mortar and bash them to break them up a bit.
- Beat the cream cheese, powdered sugar, and vanilla extract until smooth. Slowly add the melted white chocolate and mix well.
- Whip the heavy cream until it form stiff peaks. Gently fold this in to the mixture, until it reaches a thick consistency. Microwave gelatine powder for 20 seconds.
- Pour gelatine into cheesecake mixture and mix until combined. Fold in the bashed Mini Eggs.
- Remove the tin from the fridge and add the cheesecake mixture. Use the back of a spoon to push the mixture down into the tin so you don’t get any air bubbles. Use a small palette knife or the back of a spoon to smooth the top.
- Refrigerate until the cheesecake has set (at least a couple of hours but preferably longer if you can).
- Once your cheesecake has chilled, carefully remove it from the tin. If you find the edges have become a little smudged by the movement, run a palette knife around the outside to smooth it again.
- Decorate your cheesecake with the remaining Mini Eggs.
Fun Ways to Customize Your No-Bake Mini Egg Cheesecake
– Switch up the base – Try using Oreo crumbs for a chocolatey twist.
– Add a drizzle – Melted caramel or chocolate sauce drizzled over the top adds extra decadence.
– Use different chocolate – Instead of white chocolate, try milk or dark chocolate for a richer flavor.
– Make it boozy – A splash of Baileys or Irish cream liqueur in the filling can take this dessert to another level!
– Make it gluten-free – Use gluten-free biscuits for a base that everyone can enjoy.
Storage Tips
– Refrigerator: Store the cheesecake in an airtight container in the fridge for up to 5 days.
– Freezer: Wrap the cheesecake tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
– Leftovers: If you have leftovers, you can cut them into small portions and freeze them individually for quick treats.
This Easter Mini Egg Cheesecake is the perfect no-fuss dessert to celebrate the holiday. With its creamy filling, crunchy base, and colorful mini egg topping, it’s bound to be a hit with kids and adults alike. Give it a try, and let the Easter festivities begin!
| Prep Time | 20 minutes |
| Servings |
slices
|
- 150 g digestive biscuits
- 150 5 butter
- 200 g white chocolate
- 3 cups Cream Cheese
- 1 cup powdered sugar
- 1 cup Heavy Cream
- 1 tbsp gelatine powder
- 4 tbsp cold water
- 1 tsp Vanilla Extract
- 150 g Mini eggs crushed
Ingredients
For the Crust
For the Cheesecake
|
|
- Line the base of an 20cm round loose bottomed tin with greaseproof paper or a reusable baking liner.
- Crush the digestive biscuits until fine crumbs form. Mix with melted butter until it resembles wet sand. Press the mixture into the bottom of a springform pan and chill in the fridge for at least 30 minutes.
- Put gelatine powder in a small bowl and mix with cold water.
- Melt the white chocolate. I melt mine in the microwave using 20-second bursts until the chocolate is just melted, stirring in between. You can also use a bain marie, or a saucepan over a very low heat if you prefer. Set the chocolate aside to cool.
- Empty half of your Mini Eggs into a pestle and mortar and bash them to break them up a bit.
- Beat the cream cheese, powdered sugar, and vanilla extract until smooth. Slowly add the melted white chocolate and mix well.
- Whip the heavy cream until it form stiff peaks. Gently fold this in to the mixture, until it reaches a thick consistency. Microwave gelatine powder for 20 seconds.
- Pour gelatine into cheesecake mixture and mix until combined. Fold in the bashed Mini Eggs.
- Remove the tin from the fridge and add the cheesecake mixture. Use the back of a spoon to push the mixture down into the tin so you don’t get any air bubbles. Use a small palette knife or the back of a spoon to smooth the top.
- Refrigerate until the cheesecake has set (at least a couple of hours but preferably longer if you can).
- Once your cheesecake has chilled, carefully remove it from the tin. If you find the edges have become a little smudged by the movement, run a palette knife around the outside to smooth it again.
- Decorate your cheesecake with the remaining Mini Eggs.
