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No Bake Mini Egg Cheesecake Recipe

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4.4 from 9 reviews

  • Author: Sara
  • Total Time: 8 hours 20 minutes
  • Yield: 16 servings
  • Diet: Vegetarian

Description

This No Bake Mini Egg Cheesecake is a delightful and festive dessert perfect for Easter or any celebration. Featuring a crunchy digestive biscuit base, a creamy full-fat cream cheese and double cream filling, studded with crushed mini eggs, and topped with melted chocolate and decorative whole and halved mini eggs, this cheesecake delivers a perfect balance of texture and flavor without any baking required.

Ingredients

Biscuit Base

  • 200 g (1 ¾ cups + 1 tbsp) digestive biscuits
  • 90 g (¼ cup + 3 tbsp) unsalted butter, melted

Cheesecake Filling

  • 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

Topping and Decoration

  • 30 g (3 tbsp + 2 tsp) milk chocolate, melted
  • 160 g (¾ cup + 1 tbsp) mini eggs, some whole and some halved

Instructions

  1. Prepare the biscuit base: Place the digestive biscuits into a food processor and blitz until they are fully crumbled. Alternatively, put the biscuits in a sealable bag and crush with a rolling pin. Add the melted unsalted butter and mix thoroughly, scraping down the bowl to ensure even coating. Press the mixture evenly into the base of an 8-inch springform tin to form a flat biscuit base. Chill in the refrigerator until needed.
  2. Make the cheesecake filling: In a large mixing bowl, beat the full-fat cream cheese, icing sugar, and vanilla extract together until smooth and creamy. Pour in the double (heavy) cream and continue beating until the cream is fully incorporated and the mixture thickens. Fold in the crushed mini eggs evenly throughout the filling.
  3. Assemble the cheesecake: Spread the cheesecake filling evenly over the chilled biscuit base using an offset spatula to level the surface. Chill the assembled cheesecake for at least 3 to 4 hours, preferably overnight, to set properly.
  4. Decorate the cheesecake: Drizzle the melted milk chocolate in a circular pattern approximately an inch from the outer edge of the cheesecake. Then arrange the whole and halved mini eggs on top of the chocolate drizzle as decoration. Return the cheesecake to the fridge until ready to serve, or serve immediately and enjoy.

Notes

  • To crush biscuits without a food processor, use a sealed plastic bag and a rolling pin or a heavy object.
  • For best results, chill the cheesecake overnight to allow it to set firmly.
  • You can substitute mini eggs with other small chocolate candies if mini eggs are unavailable.
  • Use full-fat cream cheese and double (heavy) cream for the creamiest texture.
  • Melt the chocolate gently over a double boiler or in short bursts in the microwave to avoid burning.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: British

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