Cheesecake is one of the most beloved desserts, but when you don’t want to turn on the oven, a no-bake cheesecake is the perfect solution. No-Bake Mini Egg Cheesecake takes the classic creamy cheesecake filling and combines it with a buttery biscuit crust and plenty of crushed chocolate mini eggs. Rich, colorful, and irresistibly creamy, this dessert is perfect for springtime, Easter, or anytime you want a playful twist on cheesecake.
No-Bake Mini Egg Cheesecake
Equipment
- springform pan
- Mixing bowls
- hand or stand mixer
- Rubber spatula
- spoon or measuring cup (to press crust)
Ingredients
- 1.5 cups digestive biscuits or graham cracker crumbs
- 0.33 cup unsalted butter, melted
- 2 tbsp sugar (optional)
- 16 oz cream cheese, softened
- 1 cup heavy cream, cold
- 0.75 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup crushed chocolate mini eggs
- 0.5 cup crushed mini eggs (for topping)
- whipped cream (optional)
- chocolate drizzle (optional)
Instructions
- In a bowl, combine biscuit or graham cracker crumbs with melted butter (and sugar if using). Mix until evenly moistened, then press firmly into the base of a springform pan. Chill for 20 minutes.
- In a large bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla and mix until creamy. In a separate bowl, whip cold heavy cream to stiff peaks.
- Fold whipped cream gently into the cream cheese mixture. Stir in the crushed mini eggs until evenly distributed.
- Spread the filling evenly over the chilled crust. Smooth the top with a spatula.
- Chill in the refrigerator for at least 4 hours or overnight until fully set.
- Before serving, decorate with whipped cream, extra crushed mini eggs, and optional chocolate drizzle. Slice and enjoy!
Notes
What is No-Bake Mini Egg Cheesecake?
No-Bake Mini Egg Cheesecake is a chilled cheesecake dessert made without baking. Instead of baking the crust and filling, the dessert is set in the refrigerator, making it both simple and foolproof. Crushed chocolate mini eggs add crunch and pops of color, making this cheesecake both beautiful and delicious. It’s portion-friendly, versatile, and a great make-ahead dessert for holidays or parties.
Ingredients You’ll Need
This recipe makes one 8-inch cheesecake (serves 8–10).
For the crust
- 1 ½ cups digestive biscuits or graham cracker crumbs
- ⅓ cup unsalted butter, melted
- 2 tablespoons sugar (optional)
For the filling
- 16 oz (450 g) cream cheese, softened
- 1 cup heavy cream, cold
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup crushed chocolate mini eggs
For the topping
- ½ cup crushed mini eggs
- Whipped cream (optional)
- Chocolate drizzle (optional)
Substitutions
- Cookies: use Oreos or shortbread instead of graham crackers.
- Dairy-free: use vegan cream cheese and coconut cream.
- Flavor twist: add lemon zest or a tablespoon of cocoa powder to the filling.
Step-by-Step Instructions
Step 1: Make the crust
In a bowl, combine biscuit or graham cracker crumbs with melted butter (and sugar if using). Mix until combined, then press firmly into the bottom of a springform pan. Refrigerate for 20 minutes to set.
Step 2: Prepare the filling
In a large bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla, mixing until creamy. In a separate bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into cream cheese mixture until smooth. Stir in crushed mini eggs.
Step 3: Assemble the cheesecake
Spread filling evenly over the chilled crust. Smooth the top with a spatula.
Step 4: Chill
Refrigerate for at least 4 hours, or preferably overnight, until fully set.
Step 5: Decorate and serve
Before serving, top with whipped cream, more crushed mini eggs, and an optional drizzle of melted chocolate. Slice and enjoy!
Tips for the Best No-Bake Mini Egg Cheesecake
- Use cold heavy cream to ensure it whips properly.
- Don’t rush chilling—the longer it sets, the firmer it becomes.
- For neat slices, use a sharp knife dipped in hot water.
- Crush mini eggs gently to keep colorful shells intact.
Variations
- Mini cheesecakes: Make in muffin tins for individual servings.
- Chocolate base: Use Oreos instead of graham crackers.
- Festive twist: Swap mini eggs for M&Ms, peanut butter cups, or holiday candies.
- Layered version: Alternate cheesecake filling and crushed mini eggs for a rainbow effect.
Storage and Make-Ahead
- Refrigerator: Store in the fridge for up to 4 days.
- Freezer: Freeze (without toppings) for up to 2 months. Thaw overnight in the fridge before serving.
- Make-ahead: Perfect for parties—prepare the day before and decorate just before serving.
Serving Ideas
This cheesecake is perfect for:
- Easter celebrations
- Spring gatherings
- Birthday parties
- Dessert buffets
- Make-ahead family treats
Serve with coffee, tea, or a glass of milk for a sweet pairing.
Nutrition Breakdown
One slice (1/10th of cheesecake) has approximately 320–360 calories, 5 grams protein, 25 grams carbs, and 22 grams fat. Using reduced-fat cream cheese and lighter toppings lowers calories while keeping it delicious.
Conclusion
No-Bake Mini Egg Cheesecake is creamy, rich, and festive—everything you want in an Easter or spring dessert. With a buttery biscuit crust, smooth no-bake filling, and crunchy mini eggs, it’s as fun to make as it is to eat. Whether you serve it at a holiday gathering or enjoy it as a family treat, this cheesecake will always impress.
FAQs
Can I make this in advance?
Yes, it’s best made the day before and chilled overnight.
Can I use whipped topping instead of heavy cream?
Yes, whipped topping works but fresh cream gives a richer taste.
Can I use different candy?
Yes, try crushed M&Ms, Reese’s, or seasonal chocolates.
Do I need a springform pan?
It’s recommended for easy removal, but you can also use a pie dish.
Can I freeze leftovers?
Yes, freeze without toppings for up to 2 months.