Mini Egg Cheesecake – Easy No-Bake Recipe

Our no-bake mini egg cheesecake is the ultimate treat to celebrate Easter with your loved ones! It’s super creamy and rich with chocolate, resting on a buttery chocolate crumb base, and topped with colorful mini eggs that bring all the festive vibes. This cheesecake is not just adorable to look at, it tastes absolutely heavenly, too! Every Easter, we whip up this simple, fuss-free cheesecake, and it’s always the star attraction trust me, everyone wants a slice!

Why you’ll love this easy Easter egg cheesecake

• This no-bake cheesecake takes just 15 minutes to put together you just have to let it chill overnight!
• It’s a fun, tasty dessert the whole family can enjoy this Easter Sunday or any spring gathering.
• You can make it ahead and store or freeze it easily it keeps beautifully without losing flavor.
• Plus, it’s perfectly vegetarian-friendly with simple, everyday ingredients that won’t overwhelm your pantry.

This cheesecake is honestly one of the easiest Easter desserts you’ll make no baking involved, with creamy cheese filling and those playful mini eggs on top. It always wins everyone over!

Ingredients you’ll need

Collect all the ingredients you see in the photo to get started on this lovely cheesecake.

Equipment you’ll need to make this cheesecake

A food processor is the best way to crush your digestive biscuits or Graham crackers quickly (but don’t worry if you don’t have one I’ve got a super simple trick for you below).

You’ll also need a handheld electric whisk to whip the cream and soften the cream cheese, plus a springform pan to build and chill your cheesecake.

Using an angled palette knife to smooth the cheesecake top gives it a clean, professional finish that’s sure to impress.

Give it time

Since there’s no baking involved, chilling your cheesecake properly is key for getting that perfect set.

I always recommend at least 5 hours in the fridge, but honestly, leaving it overnight is even better. This extra chill lets the flavors mingle and creates a luxuriously creamy, firm texture.

Prepare your springform pan

Making your cheesecake in the pan is straightforward, but taking it out cleanly takes a little prep.

A good-quality springform pan makes all the difference, but if you want an easy fix, just line the bottom with parchment paper before adding your crust. This makes releasing your cheesecake a total breeze.

We used a 7-inch springform pan here, but feel free to adjust your pan size if needed you can easily scale the recipe.

Like your cheesecakes sweeter?

This recipe calls for soft cream cheese in the filling, which creates a great flavor balance. But if you’re after something richer and sweeter, swapping in mascarpone cheese will take it to the next level. Trust me, it’s decadently smooth and simply dreamy.

The secret to a smooth flat cheesecake top

Ever wonder how some cheesecakes get that impeccably smooth top? The secret is in the tool a handy angled palette knife.

This little gadget helps you spread and smooth the filling evenly, getting into every corner for that flawless, professional look.

How to store your cheesecake

You can store your cheesecake in an airtight container in the fridge for up to 3 days perfect if you want to make it a day ahead.

If you want to keep it longer, wrap it tightly and pop it in the freezer. It’ll last up to 2 months and still taste fresh when thawed.

Recipe notes and expert tips

• Don’t have a food processor?
  No problem! Just pop your Graham crackers in a sealed sandwich bag and crush them with a rolling pin. It’s a quick and easy hack that works perfectly every time.
• Skip low-fat cream cheese!
  Use full-fat cream cheese for a rich, creamy filling that sets up well. Low-fat versions just don’t hold their shape properly.
• Whisk your cream cheese well
  Make sure your cream cheese is softened and beat it well with your mixer. No lumps means a silky smooth cheesecake filling!
• Watch your whipping cream
  Whip the cream just until it forms soft peaks too much whipping makes it dense, and too little means the cheesecake won’t set right.
• Can’t find Cadbury mini eggs?
  Swap with Hershey’s mini eggs or any other mini candy eggs you like festive candies work perfectly!
• Freezing your cheesecake?
  Consider freezing in individual slices or portions, so you can thaw just what you want without defrosting the whole cheesecake.

How to make our mini egg cheesecake recipe with step-by-step instructions

Follow along with these simple steps, and you’ll have a stunning, crowd-pleasing cheesecake ready faster than you think.

Making your cheesecake base

Start by pulsing chocolate Graham crackers or chocolate digestives in a food processor until you get coarse crumbs. Don’t overdo it you want some chunkiness for texture, not dusty crumbs.

Pour the crumbs into a bowl and stir in the melted butter until everything’s well combined.

Press this buttery crumb mixture firmly into the bottom of your springform pan to create a sturdy base.

Pop it in the fridge to chill and set while you work on the next part the creamy filling.

Making the mini egg cheesecake filling

Chop or gently crush your Cadbury mini eggs and set them aside for adding later.

In a large bowl, combine full-fat cream cheese, powdered sugar (icing sugar), and lemon juice. Beat with an electric mixer until smooth and creamy.

In a clean bowl, whip your heavy cream until soft peaks form. Carefully fold the whipped cream into the cream cheese mix, trying not to deflate the airy cream.

Fold in the chopped mini eggs evenly throughout the filling.

Pour the filling over the chilled base and use an angled palette knife to spread the surface smoothly and evenly.

Refrigerate the cheesecake for at least 5 hours, but leaving it overnight is best it allows the flavors to come together and the filling to set perfectly.

When it’s time to serve, decorate with a few more mini eggs, chocolate shavings, a dollop of whipped cream, or even some cute little toy chicks to bring out that Easter cheer.

Now, all that’s left is to enjoy your beautiful and delicious Easter mini egg cheesecake!

I hope you have just as much fun making and sharing this mini egg cheesecake as I do. It’s truly a recipe that brings smiles with every bite!

Don’t forget to leave a comment below let me know how it went or if you have any questions. I’m always here to cheer you on in your cooking adventures!

Storage Tips

Keep your no-bake mini egg cheesecake fresh by storing it in an airtight container in the fridge for up to 3 days. Make sure the container seals well to lock in moisture and keep flavors bright.

If you’re planning to save some for later, wrap the cheesecake tightly in plastic wrap or foil before freezing. It’s best stored in portions or slices so you can thaw only what you need without hassle. When frozen properly, it keeps delicious for up to 2 months.

Make-Ahead Tips

This cheesecake is a perfect make-ahead dessert! You can prepare everything a day or two before your Easter celebration. Just keep it chilled in the fridge and add the mini egg decorations right before serving for extra freshness and fun.

Making it ahead saves you time on the big day and means one less thing to worry about. Plus, with that overnight chill, the flavors really develop beautifully.

Variations

Want to switch things up? Here are a few ways to make this cheesecake your own:

• Try using white chocolate mini eggs or pastel-colored candy for a different look and sweetness level.
• Swap chocolate digestives for gluten-free cookies if you need a gluten-free option.
• Add a splash of vanilla extract or a hint of orange zest to the cream cheese filling for extra flavor depth.
• Top with crushed toasted nuts or a drizzle of melted chocolate to add some crunch and richness.

Serving Suggestions

This mini egg cheesecake is lovely served chilled with a dollop of whipped cream on the side. For a festive touch, add extra mini eggs or cute Easter-themed decorations like toy chicks or edible flowers.

It pairs wonderfully with a cup of tea or coffee, making it a perfect after-dinner treat that’s both light and indulgent. For spring gatherings, slice it into small portions so everyone can enjoy a taste.

Recipe FAQs

• Can I use a regular cake pan instead of a springform pan?
  You can, but it’s harder to remove the cheesecake cleanly. If you do, line your pan with parchment paper or serve it directly from the pan.
• How long does it take to set properly?
  Chill it for at least 5 hours, but overnight chill is best for a firm, creamy set.
• Can I make this dairy-free?
  This recipe relies on cream cheese and cream for that creamy texture, so dairy-free versions may not set or taste the same. However, you could try vegan cream cheese and coconut cream as alternatives, but results may vary.
• Why won’t my cheesecake set?
  Make sure you use full-fat cream cheese and properly whip the cream. If the cream is over-whipped or under-whipped, or if you use low-fat cheese, the cheesecake won’t firm up well.
• Can I substitute different candies on top?
  Definitely! Any small colorful candy eggs or chocolate pieces will work just fine.