Print

No Bake Mini Egg Cheesecake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 58 reviews

This delightful No Bake Mini Egg Cheesecake combines a buttery digestive biscuit base with a creamy, rich filling studded with mini eggs and finished with a decorative drizzle of melted milk chocolate and whole and halved mini eggs. Perfect for Easter or any celebration, this cheesecake requires no baking and is chilled to set, making it an easy and impressive dessert.

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 completely crumbled. Alternatively, if you don’t have a food processor, place the biscuits in a sealable bag and crush them thoroughly with a rolling pin.
  2. Mix biscuit crumbs with butter: Add the melted unsalted butter to the crushed biscuits and mix well, scraping down the bowl to ensure the mixture is evenly combined.
  3. Form the base: Transfer the biscuit mixture into an 8-inch springform tin, pressing it down firmly and evenly to create a flat base. Place the tin in the fridge to chill while you prepare the filling.
  4. Make the cheesecake filling: In a large mixing bowl, beat together the full fat cream cheese, icing sugar, and vanilla extract until smooth and creamy.
  5. Add the double cream: Pour in the double (heavy) cream and continue to beat the mixture until the cream is fully incorporated and the filling thickens.
  6. Fold in crushed mini eggs: Gently fold the crushed mini eggs into the cheesecake filling to distribute them evenly without overmixing.
  7. Assemble the cheesecake: Spread the cheesecake filling evenly over the chilled biscuit base, using an offset spatula to level the top.
  8. Chill to set: Refrigerate the cheesecake for at least 3-4 hours, preferably overnight, to allow it to set properly.
  9. Decorate the cheesecake: Drizzle the melted milk chocolate in a circular pattern about an inch from the edge of the cheesecake to create an attractive border.
  10. Add mini eggs topping: Arrange the whole and halved mini eggs over the chocolate drizzle, then return the cheesecake to the fridge until ready to serve. Enjoy your no-bake treat!

Notes

  • You can easily crush the biscuits with a rolling pin if you don’t have a food processor—just place them in a sturdy sealable bag first.
  • Make sure to chill the base well before adding the filling to prevent any mixing or sogginess.
  • For the best texture, use full fat cream cheese and double cream as low-fat alternatives may affect the creaminess and setting.
  • To speed up chilling, place the cheesecake in the coldest part of your refrigerator.
  • Feel free to swap mini eggs for other small chocolate candies for different occasions or preferences.
  • This cheesecake is best served within 2-3 days of preparation for optimal freshness.

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