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Mini Egg Cheesecake Recipe

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★★★★

3.9 from 203 reviews

This Mini Egg Cheesecake is a delightful no-bake dessert featuring a crunchy digestive biscuit base topped with a creamy filling packed with Cadbury’s Mini Eggs. Perfectly smooth and decorated with vibrant mini eggs, this cheesecake is a festive treat ideal for sharing at celebrations or as a special indulgence.

Ingredients

Scale

Base

  • 280 g Digestive biscuits
  • 140 g Unsalted butter, melted

Filling

  • 360 g Cadbury’s Mini Eggs (plus an additional 270 g for decorating, about 7 small bags in total)
  • 600 ml Double cream
  • 140 g Icing sugar, sifted
  • 560 g Philadelphia Cream Cheese (full fat, 2 x 280 g tubs)
  • Juice of half a lemon

Instructions

  1. Make the base: Crush the digestive biscuits until they resemble lumpy sand. Using a food processor is recommended for ease. Mix the crushed biscuits with melted butter until combined, then press firmly into the bottom of a 7-inch tin to form an even base.
  2. Prepare the Mini Eggs: Chop 360 g of the Mini Eggs in half carefully to distribute evenly throughout the filling.
  3. Make the cream filling: Whip the double cream using an electric whisk until soft peaks form. Remove about 3 tablespoons of the whipped cream and set it aside in the fridge; this will be used later for decorating.
  4. Combine ingredients: In a large bowl, gently fold together the whipped cream, icing sugar, full-fat cream cheese, lemon juice, and the chopped Mini Eggs until the mixture is smooth and well combined.
  5. Assemble the cheesecake: Pour the cream mixture over the biscuit base and smooth the surface using the back of a spoon or a palette knife to ensure an even top.
  6. Chill: Place the assembled cheesecake in the refrigerator and chill for at least 3 hours, or ideally overnight, to allow it to set firmly.
  7. Remove from tin: Carefully use a knife to loosen the cheesecake from the edges of the tin before removing the sides to keep the cake intact.
  8. Decorate: Spread the reserved whipped cream over the top of the cheesecake. Decorate generously with the remaining Mini Eggs, some chopped in half to add texture and visual appeal.

Notes

  • Using a food processor to crush biscuits makes the base preparation easier and quicker.
  • Removing the cheesecake from the tin carefully with a knife helps maintain its shape and presentation.
  • Chilling the cheesecake overnight improves firmness and flavor blending.
  • The reserved whipped cream topping adds a smooth finish and helps the mini eggs stick better.
  • This cheesecake is best kept refrigerated and consumed within 2-3 days for optimal freshness.

Keywords: Mini Egg Cheesecake, no bake cheesecake, Cadbury Mini Eggs dessert, Easter dessert, creamy cheesecake, biscuit base cheesecake

Find it online: https://epicrecipebox.com/mini-egg-cheesecake-recipe/