Easter No-Bake Mini Egg Cheesecake Recipe
This Easter No-Bake Mini Egg Cheesecake is a festive and creamy dessert perfect for spring celebrations. Featuring a crunchy digestive biscuit base and a smooth cream cheese filling studded with Cadbury Mini Eggs, this cheesecake requires no baking and can be prepared ahead of time for convenience and delicious results.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: British
Ingredients
Scale
Base
- 300 g digestive biscuits
- 115 g unsalted butter, melted
Cheesecake Filling
- 680 g full-fat cream cheese
- 480 ml double cream (heavy cream)
- 180 g powdered icing sugar
- 2 tsp vanilla bean paste
- ½ tsp fine salt
- 400 g Cadbury Mini Eggs, divided
Instructions
- Prepare the crust: Line a 23 cm springform pan with parchment paper. Crush the digestive biscuits into fine crumbs and combine them with the melted butter until the mixture resembles wet sand. Press this mixture firmly into the base and up the sides of the pan. Place the crust in the refrigerator to chill and set while you prepare the filling.
- Make the filling: Beat the cream cheese in a bowl until smooth and creamy. In a separate chilled bowl, whip the cold double cream to stiff peaks. Add the powdered icing sugar, vanilla bean paste, and salt to the cream cheese and mix until perfectly smooth. Gently fold the whipped cream into the cream cheese mixture to maintain a light and airy texture.
- Add Mini Eggs: Crush two-thirds of the Cadbury Mini Eggs finely and carefully fold them into the cheesecake filling to distribute the candy pieces evenly throughout.
- Assemble and chill: Pour the cheesecake filling over the chilled biscuit base. Smooth the top with a spatula, cover the pan tightly with cling film or foil, and place it in the refrigerator. Chill for at least 6 hours or overnight to allow the cheesecake to set properly.
- Decorate and serve: Once set, remove the cheesecake from the springform pan. Decorate the top with the remaining whole Mini Eggs and optionally some chocolate shavings for added texture and visual appeal. Slice with a hot knife to get clean cuts and serve chilled.
Notes
- Pat the cream cheese with paper towels before use to remove excess moisture, which helps prevent a soggy texture.
- Crush the Mini Eggs finely before folding them into the filling to avoid tearing or breaking the cheesecake structure.
- Use a hot knife when slicing the cheesecake for neat, clean pieces that look professional.
Keywords: no bake cheesecake, mini egg cheesecake, Easter dessert, no bake dessert, cream cheese cheesecake, spring dessert