No-Bake Mini Egg Cheesecake!
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A delicious & sweet no-bake vanilla mini egg cheesecake with a buttery biscuit base, full to the brim with mini eggs!
SO like, yeah… it’s Easter, which means a DELICIOUS excuse to make something I have wanted to create for aaaages.. a No-Bake Cadburys MINI EGG Cheesecake!!! One of the best cheesecakes to ever grace my blog if we are being entirely honest.
I just can’t cope with how in love with this I am. What could be better than an easter themed cheesecake recipe?! After the success of my Easter Nest Cupcakes last year, and the downright overwhelming success of my Mini Egg Drip Cake the other day, I know you will LOVE this recipe.
Cheesecakes
This recipe is meant to be the most spectacular easter showstopper, and it achieves that in such a simple way. At the end of the day, the cheesecake has a simple biscuit base, vanilla cheesecake filling, and a little more pizazz with the mini eggs stuffed throughout
It is by far one of my most popular cheesecake recipes I have ever done, along with others such as my biscoff cheesecake, my lemon cheesecake, and even my chocolate orange cheesecake. There is just something about a no-bake dessert that really captures all of your hearts, just like mine.
The base
The digestives in the base give a perfect biscuit crunch and then marry so well with the flavour of the cheesecake. I used a plain digestive, but you can easily make the base chocolate-themed by adding 25g of cocoa powder to the base, or you can use a different biscuit entirely.
If you wanted to use a different biscuit, such as a chocolate-coated biscuit, a filled biscuit-like an oreo, shortbread, or a ‘light’ biscuit, you would want to reduce the butter in the base of the recipe by at least 1/3 – these biscuits definitely require less and you don’t want it swimming in butter.
The tin
I press the biscuit base into the bottom of a 8″/20cm deep springform tin because they are the perfect size for my cheesecake recipes – the springform function of the tin makes it so much easier to remove the cheesecake from the tin once it has set overnight.
I don’t personally line my tins, because I find it more faffy than anything else, but you can if you want. Some tins are easier than others to use, but you can either line the base with a piece of parchment paper, or stick acetate around the edge of the tin so the cheesecake doesn’t stick if you are worried.
The filling
For the filling, as I always say… it is SO IMPORTANT to use full-fat soft cream cheese. You really must use full-fat so that the cheesecake sets correctly! If you don’t use full-fat you risk the cheesecake being a sloppy mess, and no one wants that do they.
If you like a cheesecake to be slightly more tart in flavour, and slightly less sweet, I would recommend using a soft cheese such as Philadelphia original, or any shop bought full-fat cream cheese, because it has a classic cheesecake flavour. If you want your cheesecake to be sweeter, a full-fat mascarpone would work well.
I crush my mini eggs with my pestle & mortar, but you can crush them with a rolling pin inside the bag they come in, or in a sandwich bag – if you must use a knife, use the side of the blade and don’t try to actually chop them as they may go flying!
Decoration
Once the cheesecake has set fully overnight (or at least 5-6 hours in the fridge) you can remove it from the tin and happily decorate. I did a usual Jane’s Patisserie style decoration with a drizzle of melted chocolate, whipped cream swirls, and all the mini eggs.
If you struggle to get your cheesecake off the base, you can line it if you wish – but I don’t. I simply run a knife underneath the biscuit base, and it comes off. If you find your cheesecake hasn’t quite set enough you can place it in the freeze for about an hour before serving to firm it up enough! Enjoy! x
Tips & Tricks
I really desperately recommend using a 8″/20cm Deep Springform Tin in this recipe, and a 2D Closed Star Piping Tip for decoration! They’re my go-to bits and bobs for a cheesecake and I just love them to pieces if I am honest.
This cheesecake lasts 3 days in the fridge, but can freeze for 3+ months really easily.
No-Bake Mini Egg Cheesecake!
Ingredients
Biscuit Base
- 300 g digestives
- 150 g unsalted butter/baking spread
Cheesecake Filling
- 600 g full-fat soft cream cheese
- 100 g icing sugar
- 300 ml double cream
- 1 tsp vanilla extract
- 300 g mini eggs (crushed)
Decoration
- 150 ml double cream
- 2 tbsp icing sugar
- 50 g melted milk chocolate
- 100-200 g mini eggs
Instructions
For the Biscuit Base
- Blitz the biscuits in a food processor to a fine crumb, or mash them up in a bag/bowl and add the melted butter - pulse a few times until it is combined well.
- Tip into an 8"/20cm deep springform tin and press down firmly. Chill in the refrigerator whilst you do the rest!
For the Filling
- In a large bowl, add the full-fat soft cream cheese, icing sugar and vanilla extract - whisk until smooth.
- Once whisked, pour in the double cream and continue to whip the mixture until it is lovely and thick - alternatively you can whip the cream separately until thick and fold through the cream cheese mixture.
- Once its thick, fold through the chopped up mini eggs. Spread onto the biscuit base and spread evenly. Leave to set in the fridge, covered, for 5-6 hours, or preferably over night.
For the Decoration
- Carefully remove the cheesecake from the tin, and drizzle over some melted chocolate.
- Decorate with some whipped cream... Whip together the double cream & icing sugar and pipe on in swirls! Add a Mini Egg per slice, and sprinkle over some crushed mini eggs.
Notes
- I use this tin for this cheesecake
- I use this piping tip for the decoration
- I always set my cheesecakes in the fridge overnight otherwise they risk being a little sloppy still and you're more likely to get a better result for the longer you leave it
- This Cheesecake will last covered in the fridge for 3 days
- And yes, the colour may run slightly from the mini eggs, but this is just normal as it's being refrigerated
ENJOY!
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J x
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Hi Jane! I am hoping to make this this weekend however with just me and my partner on lockdown we will not eat all of this in 3 days (or maybe!). I can see from the comments that you can freeze this, would you recommend freezing in portions and once defrosted do you know how long it’ll be safe to eat for? Thankyou stay safe xx
Yes, you can indeed! I would advise thawing in the fridge, so at no point does it go above fridge cold temps, then it should be fine for 48 hours or so!
Hi, just wondering how successful you think it would be if I made individual ones in a 12 hole loose bottomed tin? And how many of these do you think I’d get out of the mixture? I’m thinking of doing them as Easter treats for neighbours during the Coronavirus lockdown.
It should work very well! I typically make one cheesecake = 12 gü ramekins if that helps!
Hello Jane I keep getting butter seeping out from the base of my cheesecakes is there anything I can do to stop this. I usually microwave the unsalted butter
Thank you
I personally have never experienced this! however, I can only think of maybe you’re microwaving it too much – you want it to only just be melted rather than completely separated (where layers can form in the butter)
Hello Jane, this looks delicious and I’m going to make it this weekend for a family lunch. I’ve read the recipe notes as I was confused about the 500/750g cream cheese – I’m going to go with Mascarpone as you say this gives a firmer set but I’m unclear whether I need 500g or 750g – please could you explain which measure to use for either Philadelphia or Marscarpone? Thank you in advance
As mentioned on the post, you can use either weight, for either cream cheese. It doesn’t matter which.
How would you Remove the cheesecake from the base mine always break
Some tins are different than others, but I run a knife around the edge and lift it off! If you can struggle, you can try turning the base upside down (if your springform one has a big lip), or try lining it (but then battle with getting that off)! X
Made this one this Easter and it was lush, everyone wanted some, might even be better than the rolo cheesecake…. Maybe! Again I found it easier to whisk the cream before adding it, makes it nice and firm even before refrigerating 😁
Ah yay! And yes, each to their own, I find whisking the liquid cream into the mix much easier and much much firmer!
I have just made this 😁
I love your cheesecake recipies. I made the rolo caramel one last week and it was amaaazing 😀
I’m just waiting for the mini egg one to set. I can’t wait to try it 😋
Thank you for your clear easy to read instructions. I was a baking novice untill recently and i always use your recipe’s xx
Ahh thank you so much!! x
Could i say half all the ingredients to make a smaller version of this?
Yes, it would just be quite small – I’d advise using a smaller tin x
Just made your cheesecake Jane it was amazing my daughter wanted it for her birthday. Tried a few of your recipe there awesome.
What is 300ml of Double Cream? I am in Canada and the Double Devon Cream comes in 170g jars…
Double Cream is the fattiest liquid cream in the UK. It’s worth googling your alternative to it!
I believe 35% fresh whipping cream is what you will need 🙂
Very excited about this, I have just made the cheesecake and it’s in the fridge setting overnight. I plan to freeze it for Easter Monday… would you decorate before freezing or after? How long do you think it’ll take to defrost? TIA x
Hiya! I would decorate on the day of eating, so after freezing, and maybe to be safe take it out the night before you want to eat it but defrost in the fridge overnight x
Any tips for getting the cheesecake of the base of the tin. If I line with baking parchment do you think it will slide onto a plate?
Hiya! Yes that should be fine. I run a knife underneath and it slides off, but some tins are slightly different so if that works for you then good! X
I havent made a cheesecake in years – first ones never went well lol. But I saw this and thought I’ve GOT to try this I go nuts at easter for mini eggs!!!
I made it and tested it with my family, OMG soooo lush!!! Thank you ur a big inspiration xxx