This Cadbury Mini Egg cheesecake is an easy no-bake treat that's great for Easter gatherings! It's smooth and creamy with a digestive biscuit base, and it's packed with chunks of chocolate Mini Eggs.
![slices of mini egg cheesecake on a cake stand](https://eatcookbake.com/wp-content/uploads/2024/04/slices-of-mini-egg-cheesecake-on-a-cake-stand.jpg)
Another day, another cheesecake! I've got quite a few recipes lined up following the success of my Milky Bar cheesecake, but today I'm sharing this delicious no-bake Mini Egg cheesecake recipe. I think it would make the BEST Easter dessert!
For those of you who are more experienced in the kitchen and would prefer a quick, condensed version of the recipe, you can find it in the recipe card at the end of this post. For the beginners out there, you'll find detailed ingredient notes, step-by-step instructions and tips below. I hope you enjoy!
Ingredients
- Digestive biscuits: This Cadbury Mini Egg cheesecake base is made with digestive biscuits. I like to use these for their subtly sweet, neutral flavour but feel free to use whichever kind of biscuits you like.
- Butter: Butter is the second ingredient for the biscuit base. It helps the biscuit crumbs stick together and creates a rich flavour and texture. Make sure to use butter and not margarine, as the latter may leave you with a soggy base!
- Cream cheese: When making cheesecake, using full-fat ingredients is essential. Low-fat substitutes tend not to work as well and will likely leave you with a sloppy filling that won't set. I've used a range of full-fat brands for my cheesecakes, from cheap to expensive, and they all worked well.
- Vanilla extract: For a little bit of extra flavour.
- Icing sugar: Adding icing sugar helps to add an extra hint of sweetness to the cheesecake filling. I found 75g to be the perfect amount without overpowering the classic cheesecake flavour.
- Double Cream: Again, full-fat is best! Single cream or low-fat double cream alternatives will not work. The fat is needed to whip the filling up thickly.
- Cadbury Mini Eggs: Of course, we need some Cadbury Mini Eggs, the star of the show! I used somewhere between 2 and 3 80g bags in total- some in the filling and the rest on top.
Equipment
- Food processor: For the base, we need to grind the biscuits into super fine crumbs. It's easiest to do this in a food processor or high-power blender. You can do it in a bowl using the end of a rolling pin to crush them but it'll take a little longer.
- Springform tin: To make removing the cheesecake from the tin as easy as possible, use a springform tin, which has a detachable base. I used a 9-inch tin but you can use an 8-inch one if you prefer a thicker cheesecake.
- Mixing bowl and utensils: You'll need a large mixing bowl, a wooden spoon, a butter knife or palette knife, and a sharp knife to cut the cheesecake when it's set.
- Electric whisk or stand mixer: To whip up the filling quickly. It'll take a bit too long to do this by hand so I recommend using an electric whisk or stand mixer. I usually just use my cheap electric hand whisk and it does the job just fine!
![whole mini egg cheesecake on a white cake stand](https://eatcookbake.com/wp-content/uploads/2024/04/whole-mini-egg-cheesecake-on-a-white-cake-stand.jpg)
How To Make Mini Egg Cheesecake
Step 1: Add 300g of digestive biscuits to a food processor or high-powered blender and blitz until you have fine crumbs. Make sure there are no lumps in there.
Step 2: Melt 150g of butter and mix it together with the biscuit crumbs. Once the crumbs are evenly coated in butter, press them into the base of a 9-inch springform tin. Set this aside while you prepare the filling.
![digestive biscuit base in tin](https://eatcookbake.com/wp-content/uploads/2024/03/digestive-biscuit-base-in-tin.jpg)
Step 3: Next let's make the no-bake cheesecake filling. In a large bowl, mix together 500g of cream cheese, 75g of icing sugar and 1 teaspoon of vanilla extract.
Step 4: Add 200ml of double cream to the bowl. Use an electric whisk to whip everything up until thick.
![bowl of vanilla filling in a bowl](https://eatcookbake.com/wp-content/uploads/2024/03/bowl-of-vanilla-filling-in-a-bowl.jpg)
Step 5: Chop 120g of Cadbury Mini Eggs and gently fold them into the cheesecake filling. Spoon the filling on top of the biscuit base in the tin and spread it out evenly.
Step 6: Place the cheesecake in the fridge to set for at least 8 hours. I typically prepare it the night before so I can leave it in the fridge overnight.
Step 7: Once the cheesecake has set, run around the edges with a butter knife before unclipping the springform tin. This will stop the filling from cracking. Use a butter knife or palette knife to loosen the cheesecake from the base of the tin then transfer it to a cake stand or large plate.
Step 8: Prepare the topping by whipping 180ml of double cream and 2 tablespoons of icing sugar until thick. Pipe this around the edges of the cheesecake then top with more Mini Eggs. You can use as many or as little as you like. And for an extra touch of fanciness, you can drizzle melted milk chocolate around the edges if you like.
![decorating cheesecake with cadbury mini eggs](https://eatcookbake.com/wp-content/uploads/2024/03/decorating-cheesecake-with-cadbury-mini-eggs.jpg)
Once you've added the topping, all that's left to do is cut the cheesecake into slices and enjoy!
Top tips
- Use a springform tin for easy removal once the cheesecake has set. To get it out, run a butter knife around the edges before unclipping the tin to prevent cracking, then use a palette knife to loosen it from the base.
- Turn the base of the springform tin upside down before beginning, so that the 'lip' is facing downwards.
- Chop the Mini Eggs before adding them to the filling. If you don't, it'll be hard to cut the cheesecake into full slices later on.
- If you're making the cheesecake in advance, I recommend adding the topping just before serving to keep it tasting as fresh as possible.
FAQ
If you store it in an airtight container in the fridge, it will last for up to 3 days.
Yes, this Cadbury Egg cheesecake is great for freezing. Just pop slices into an airtight container and freeze for up to 1 month. When you're ready to defrost it, let the slices sit out at room temperature for a few hours or put them in the fridge to thaw overnight. Once defrosted, do not refreeze.
You sure can! To make a gluten-free Mini Egg cheesecake, simply swap out the digestives for gluten-free digestive biscuits and reduce the melted butter to 140g instead of 150g. There are no other gluten-containing ingredients in the recipe but always make sure to double-check labels for cross-contamination warnings.
![slice of mini egg cheesecake on a plate](https://eatcookbake.com/wp-content/uploads/2024/04/slice-of-mini-egg-cheesecake-on-a-plate.jpg)
I hope you like this no-bake Mini Egg cheesecake. If you make it at home, please leave a comment or rating below to let me know what you think. Enjoy!
![thumbnail image of mini egg cheesecake](https://eatcookbake.com/wp-content/uploads/2024/04/thumbnail-image-of-mini-egg-cheesecake.jpg)
Cadbury Mini Egg Cheesecake (No-Bake, 7-Ingredients)
Ingredients
- 300 g Digestive biscuits
- 150 g Butter, melted
- 500 g Full-fat cream cheese
- 75 g Icing sugar
- 1 Teaspoon Vanilla extract
- 200 ml Double cream
- 120 g Mini Eggs (roughly chopped)
Topping:
- 180 ml Double cream
- 2 Tablespoons Icing sugar
- Handful Mini Eggs (whole)
Instructions
- Crush the digestives into fine crumbs using a food processor or high-powered blender. Make sure there are no lumps in there.
- Add the melted butter to a bowl with the digestive crumbs and mix well. Once the biscuit crumbs are evenly coated in butter, press them into the base of a 9-inch springform tin.
- To a large bowl, add the cream cheese, icing sugar and vanilla extract. Mix until combined.
- Add the double cream and use an electric whisk or stand mixer to whip everything up until thick. Fold in the chopped Mini Eggs.
- Spoon the filling over the biscuit base in the tin and spread it out evenly. Place the cheesecake in the fridge for 8 hours to set.
- Once set, gently run a butter knife around the edges of the cheesecake before unclipping the springform tin. Use a palette knife to gently loosen the base then transfer the cheesecake to a cake stand or large plate.
Topping:
- Whip the double cream and icing sugar together until thick. Pipe it around the edges of the cheesecake and top with extra Mini Eggs.
Video
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
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