Description
This no-bake Mini Egg Cheesecake is a creamy, dreamy dessert packed with crushed Cadbury Mini Eggs, a buttery biscuit base, and a whipped cream topping that’s as fun to make as it is to eat. It’s the perfect spring centerpiece, ideal for Easter celebrations and sweet tooth cravings alike.
Ingredients
280g digestive biscuits
140g unsalted butter, melted
360g Cadbury Mini Eggs, chopped
600ml double cream
140g icing sugar, sifted
560g full-fat Philadelphia cream cheese (two 280g tubs)
Juice of ½ a lemon
270g extra Cadbury Mini Eggs for decoration (about 7 small bags)
3 dessert spoons whipped cream (reserved for topping)
Instructions
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Crush the digestive biscuits into fine crumbs and mix with the melted butter. Press the mixture firmly into a 7-inch springform or loose-bottomed tin. Chill in the fridge while preparing the filling.
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Chop 360g of Mini Eggs into halves or coarse pieces.
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In a bowl, whip the double cream until soft, floppy peaks form. Reserve 3 dessert spoons of the whipped cream in the fridge for topping later.
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In a large bowl, fold together the whipped cream, icing sugar, cream cheese, lemon juice, and chopped Mini Eggs until fully incorporated and smooth.
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Spoon the mixture onto the chilled biscuit base and smooth the top with a spoon or palette knife.
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Chill the cheesecake for at least 3 hours or overnight until set and firm.
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Once set, release the cheesecake from the tin by running a warm knife around the edges.
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Decorate the top with the reserved whipped cream and remaining 270g Mini Eggs—some whole, some halved—for a colorful, festive finish.
Notes
Make sure the cream cheese is at room temperature to ensure a smooth filling.
Use a sharp, warm knife to cleanly slice through the set cheesecake.
Swap Mini Eggs for other seasonal chocolates if desired.
Chilling overnight gives the best texture and flavor.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: British