Name: No Bake Mini Egg Cheesecake Recipe
Prep time: 20 min
Total time: 8 h 20 min
Cuisine: British
Ingredients: 200 g (1 ¾ cups + 1 tbsp) digestive biscuits; 90 g (¼ cup + 3 tbsp) unsalted butter, melted; 600 g (2 ½ cups + 3 tbsp) full fat cream cheese; 80 g (½ cup + 1 tbsp) icing (powdered) sugar; 1 tsp vanilla extract; 240 ml (1 cup) double (heavy) cream; 240 g (1 cup + 3 tbsp) mini eggs, crushed; 30 g (3 tbsp + 2 tsp) milk chocolate, melted; 160 g (¾ cup + 1 tbsp) mini eggs, some whole and some halved

Print Recipe· 4.4 from 9 reviews

There is something truly magical about a dessert that doesn’t require an oven yet delivers rich, creamy delight in every bite. This No Bake Mini Egg Cheesecake Recipe brings together the buttery crunch of a digestive biscuit base, the silky smoothness of cream cheese filling, and a playful crunch of crushed mini eggs, making it the perfect treat for any occasion. Whether you’re craving a sweet indulgence after dinner or planning a festive surprise, this recipe is guaranteed to charm your taste buds and impress your guests without heating up your kitchen.

Ingredients You’ll Need

Seven clear and white bowls are arranged on a white marbled surface. At the top center is a large clear bowl filled with thick white cream. To the left of it is a medium clear bowl holding round light brown biscuits and a couple of long sticks. On the right side is another large clear bowl filled with white milk. In the front row, from left to right, there is a small white bowl with cubed yellow butter, a small white bowl with white granulated sugar, a small white bowl with golden liquid vanilla extract, and another small white bowl filled with pastel-colored speckled candy eggs in pink, yellow, white, and purple shades. photo taken with an iphone --ar 4:5 --v 7

The beauty of this No Bake Mini Egg Cheesecake Recipe lies in its simplicity. Each ingredient plays a vital role in building layers of flavor and texture, from the crumbly biscuit base to the lusciously creamy filling and colorful mini egg topping.

Digestive biscuits (200 g / 1 ¾ cups + 1 tbsp): Provide the perfect crunchy foundation that holds its shape with a subtly sweet, buttery flavor.
Unsalted butter, melted (90 g / ¼ cup + 3 tbsp): Binds the biscuit crumbs together for that firm, sliceable base everyone loves.
Full fat cream cheese (600 g / 2 ½ cups + 3 tbsp): Gives the cheesecake its signature creamy texture and richness—don’t skimp on this!
Icing (powdered) sugar (80 g / ½ cup + 1 tbsp): Adds just the right amount of sweetness, perfectly balancing the tanginess of the cream cheese.
Vanilla (1 tsp): Enhances the overall flavor with warm, fragrant notes that bring out the best in every bite.
Double (heavy) cream (240 ml / 1 cup): Whipped into the filling to add extra lightness and lusciousness.
Mini eggs, crushed (240 g / 1 cup + 3 tbsp): Folded into the filling for delightful pops of crisp, candy-coated chocolate sweetness.
Milk chocolate, melted (30 g / 3 tbsp + 2 tsp): Used for a decorative drizzle that adds a rich, glossy finish.
Mini eggs, whole and halved (160 g / ¾ cup + 1 tbsp): For the fun and colorful topping that makes this cheesecake irresistibly festive.

How to Make No Bake Mini Egg Cheesecake Recipe

Step 1: Create the biscuit base

Start by transforming those digestive biscuits into the perfect crumbly base. Whether you blitz them in a food processor or bash them with a rolling pin in a sealed bag, aim for fine crumbs. Mixing in melted butter ensures everything sticks together firmly once pressed into your springform tin. After flattening the base evenly, pop it in the fridge so it can chill and set while you prepare the filling.

Step 2: Prepare the cheesecake filling

In a large bowl, beat the cream cheese, icing sugar, and vanilla until silky smooth—this step is key for a velvety texture. Slowly add the heavy cream and continue beating until the mixture thickens beautifully and starts to hold its shape. Gently fold in the crushed mini eggs, distributing those colorful crunchy bits evenly throughout the creamy filling. This is where the magic really starts to happen!

Step 3: Assemble and chill

Spread the luscious cheesecake filling evenly over your chilled biscuit base using an offset spatula for a smooth finish. Cover and refrigerate for at least 3 to 4 hours, but if you can wait overnight, the flavors deepen and the cheesecake firms up perfectly for the best texture.

Step 4: Add the finishing touches

Once chilled, drizzle the melted milk chocolate in a neat circle close to the cheesecake’s edge—this adds a lovely glossy contrast. Artistically arrange whole and halved mini eggs atop the chocolate drizzle to create a cheerful, eye-catching topping. Return your masterpiece to the fridge until you’re ready to serve, or dive in straight away for maximum fun.

How to Serve No Bake Mini Egg Cheesecake Recipe

A clear glass bowl holds a creamy mixture with a light beige color and small dark brown bits spread throughout. A woman's hand is holding a bright green spatula, stirring the mixture in the bowl. The texture looks thick and smooth with some slight peaks from stirring. The bowl sits on a white marbled surface with a soft focus on the dark blurred background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a charming presentation, sprinkle extra crushed mini eggs or a dusting of cocoa powder around the slice plate. Fresh mint leaves also add a pop of color and subtle freshness that complements the rich dairy flavors wonderfully.

Side Dishes

This cheesecake pairs beautifully with a simple bowl of fresh berries like raspberries or strawberries, whose slight tartness provides a lovely contrast. A cup of softly brewed coffee or a glass of chilled dessert wine also enhances the indulgent experience.

Creative Ways to Present

Try serving individual mini cheesecake portions in clear glass jars to showcase the colorful layers. Alternatively, use festive cupcake wrappers and mini flags for a playful twist that’s perfect for kids’ parties or Easter gatherings.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cheesecake covered tightly in the fridge. It maintains its creamy texture and delightful flavors for up to 3 days—perfect if you’re not quite ready to say goodbye to this treat.

Freezing

If you want to save some for later celebrations, freeze the whole cheesecake or individual slices wrapped well in plastic wrap and foil. Thaw overnight in the fridge before serving to enjoy the best texture and taste, usually good for up to 1 month.

Reheating

Since this is a no-bake cheesecake, reheating is not recommended. Instead, let it come to room temperature for about 15-20 minutes to soften slightly before serving if preferred.

FAQs

Can I use a different type of biscuit for the base?

Absolutely! While digestive biscuits are classic for their mild sweetness and texture, graham crackers or even shortbread biscuits make wonderful alternatives that create a tasty base for this cheesecake.

What if I don’t have double cream? Can I use whipping cream?

Whipping cream will work in a pinch, but double cream is thicker and richer, contributing to the perfect cheesecake consistency. If using whipping cream, try whipping it to soft peaks before folding in to maintain that luscious texture.

Is it possible to make this cheesecake gluten-free?

Definitely. Just swap the digestive biscuits for a gluten-free biscuit of your choice. Many gluten-free varieties have similar textures and flavors that work great as a base.

Can I substitute the mini eggs with another candy?

Of course! If mini eggs aren’t your favorite, try crushed candy-coated chocolates or small chocolate chips for a similar crunch and sweetness, while keeping the fun texture contrasts in the filling.

How long does the cheesecake need to chill before serving?

For the best texture and flavor, chill your No Bake Mini Egg Cheesecake Recipe for at least 3 to 4 hours, but overnight is ideal. This resting time helps the filling set beautifully and lets the flavors meld perfectly.

Final Thoughts

Trust me, once you try this No Bake Mini Egg Cheesecake Recipe, it’s going to become a darling favorite in your dessert rotation. It’s fun, colorful, and wonderfully easy to make, yet it delivers mouthwatering flavor and a delightful texture that simply can’t be beat. So gather your ingredients, get into your coziest apron, and treat yourself and your loved ones to this irresistible cheesecake that truly celebrates the joy of no-bake baking!

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