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Easter No-Bake Mini Egg Cheesecake Recipe

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★★★★★

4.2 from 55 reviews

This Easter No-Bake Mini Egg Cheesecake is a delightful and festive dessert featuring a crunchy digestive biscuit base, a creamy vanilla-infused cream cheese filling, and crushed Cadbury Mini Eggs mixed throughout and garnished on top. Perfectly chilled for at least 6 hours, this no-bake recipe offers a smooth, rich texture and colorful, fun decorations ideal for celebrating spring and Easter.

Ingredients

Scale

Biscuit Base

  • 300 g digestive biscuits
  • 115 g unsalted butter, melted

Cheesecake Filling

  • 680 g Philadelphia cream cheese
  • 480 ml double cream (cold)
  • 180 g powdered icing sugar (confectioners’ sugar)
  • 2 teaspoons vanilla bean paste
  • ½ teaspoon fine salt
  • 400 g Cadbury Mini Eggs (about 2/3 crushed for filling, 1/3 for decoration)

Instructions

  1. Prepare the pan: Line the base of a 23cm (9-inch) springform pan with parchment paper, ensuring the sides remain unlined.
  2. Make the biscuit base: Pulse digestive biscuits in a food processor until finely crumbed. Add melted butter and pulse again until the mixture resembles wet sand. Alternatively, crush biscuits in a zip lock bag with a rolling pin, then combine with melted butter in a bowl.
  3. Form and chill the base: Press the biscuit mixture firmly and evenly into the base and slightly up the sides of the prepared pan using a ⅓ measuring cup for compacting. Refrigerate for at least 30 minutes or freeze for 15 minutes while preparing the filling.
  4. Beat the cream cheese: Using hand-held electric beaters with paddle attachments, beat cream cheese in a medium bowl on medium speed until smooth and creamy. Scrape sides and base as needed.
  5. Whip the cream: In a separate cold medium bowl, whip the cold double cream using hand-held electric beaters fitted with whisk attachment on medium-high speed until stiff peaks form. Set aside.
  6. Add flavorings to cream cheese: Sift powdered icing sugar into the cream cheese, then add vanilla bean paste and fine salt. Beat the mixture on medium speed until smooth and combined.
  7. Combine whipped cream with cream cheese: Gently fold whipped cream into the cream cheese mixture using a rubber spatula to retain airiness and creaminess.
  8. Add crushed Mini Eggs: Crush approximately 2/3 of the Cadbury Mini Eggs and gently fold them evenly through the filling.
  9. Fill the biscuit base: Pour the cream cheese mixture over the chilled biscuit base in the pan. Smooth the top with an offset spatula for an even layer.
  10. Chill the cheesecake: Cover the cheesecake tightly with plastic wrap and refrigerate for a minimum of 6 hours, preferably overnight, to allow the filling to set firmly.
  11. De-mould and decorate: Run a knife around the pan edges to loosen. Carefully remove the rim of the springform pan and slide the cheesecake base onto a serving plate. Decorate the top with the remaining whole Mini Eggs, optional chocolate shavings, and spring flowers for a festive touch.

Notes

  • To crush Mini Eggs easily, place them in a zip lock bag, remove excess air, and gently crush with a rolling pin.
  • Ensure the cream is cold before whipping to achieve better stiff peaks.
  • Compact the biscuit base firmly to avoid crumbling when cutting the cheesecake.
  • Over mixing the whipped cream with the cream cheese filling can deflate the mixture; fold gently.
  • Refrigerating overnight yields the best texture and firmness for slicing.

Keywords: Easter cheesecake, no-bake cheesecake, mini egg cheesecake, festive cheesecake, spring dessert, creamy cheesecake, easy cheesecake recipe

Find it online: https://epicrecipebox.com/easter-no-bake-mini-egg-cheesecake-recipe/