Mini Egg Cheesecake
If there’s one dessert that instantly feels like Easter, it’s anything packed with Mini Eggs. The pastel shells, the crunchy bite, the creamy milk chocolate centre. They’re one of those seasonal treats that people wait all year for. So it makes sense to build a proper showstopper dessert around them.
This Mini Egg Cheesecake does exactly that.
It’s rich, creamy and loaded with crushed Cadbury’s Mini Eggs folded through a smooth vanilla cheesecake filling, all sitting on a buttery digestive biscuit base and finished with whipped cream and even more Mini Eggs on top. It’s colourful, indulgent and absolutely perfect for Easter gatherings.
Cheesecake is already one of those desserts that tends to disappear quickly at the table, but adding Mini Eggs turns it into something even more special. You get that silky smooth filling, the crunch of chocolate shells throughout the cheesecake, and the sweetness of milk chocolate balanced by the slightly tangy cream cheese.
And the best part? It’s a no-bake cheesecake, which means there’s no worrying about water baths, cracking tops or overbaking. You simply make the base, mix the filling, chill it in the fridge and let time do the work.
Mini Egg Cheesecake
A festive no-bake cheesecake loaded with crushed Mini Eggs, creamy vanilla filling and a buttery biscuit base.
Finished with whipped cream and more Mini Eggs on top, this dessert is the ultimate Easter centrepiece.
It’s rich, creamy and full of texture, with crunchy chocolate pieces running through every slice.
Why Mini Eggs work so well in cheesecake
Mini Eggs are one of those ingredients that instantly bring texture to desserts.
The crisp sugar shell gives a satisfying crunch, while the milk chocolate centre melts slightly into the creamy filling. When you crush them before folding them through the cheesecake mixture, you get a mix of small chocolate shards and bigger crunchy pieces.
That contrast between creamy filling and crunchy chocolate makes every bite interesting.
They also add colour, which is perfect for Easter baking. The pastel shells scattered through the cheesecake and across the top make it look festive without any complicated decorating.
The magic of a no-bake cheesecake
No-bake cheesecakes have become incredibly popular over the years because they’re simple, reliable and consistently delicious.
Traditional baked cheesecakes rely on eggs and careful baking to set the filling. They can be incredible, but they also require more precision and time.
A no-bake cheesecake, on the other hand, sets thanks to whipped cream and chilled cream cheese. The result is a lighter, mousse-like texture that’s smooth and creamy but still holds its shape once sliced.
For home cooks, that makes them much easier to get right.
All you need to do is mix the filling properly and allow enough time for it to chill.
The importance of the biscuit base
Every good cheesecake starts with a solid base.
Digestive biscuits are the classic choice for British cheesecakes because they provide just the right balance of sweetness and crunch. When crushed into fine crumbs and mixed with melted butter, they form a base that’s firm enough to hold the cheesecake but still slightly crumbly when cut.
The butter binds the crumbs together and adds richness, while chilling the base before adding the filling ensures it sets properly.
It’s a simple step, but it creates the perfect foundation for the creamy filling that sits on top.
Cream cheese for richness and tang
Full-fat cream cheese is essential for a good cheesecake. It provides that signature tangy flavour that balances the sweetness of the sugar and chocolate.
Using full-fat cream cheese also gives the cheesecake its luxurious texture. It blends smoothly and sets beautifully once chilled.
Lower-fat alternatives often contain more water, which can make cheesecakes softer and harder to set properly.
Chocolate in the filling
Adding melted Cadbury’s milk chocolate into the filling gives this cheesecake an extra layer of richness.
It blends into the cream cheese mixture and adds subtle chocolate flavour without overpowering the dessert. Combined with the crushed Mini Eggs, it creates a cheesecake that’s chocolatey but still light enough to enjoy after a big meal.
The chocolate also helps stabilise the filling slightly once chilled.
Why whipped cream is key
Double cream plays an important role in no-bake cheesecakes.
Whipping the cream separately until stiff peaks form creates air and structure. When folded gently into the cream cheese mixture, it lightens the texture and helps the cheesecake set.
That’s what gives no-bake cheesecakes their smooth, mousse-like consistency.
It’s important to fold the whipped cream gently so you keep that air in the mixture.
Crushing the Mini Eggs
To get the best texture throughout the cheesecake, the Mini Eggs should be crushed before adding them to the filling.
Placing them in a sandwich bag and hitting them with a rolling pin is the easiest way to do this. You don’t want them completely powdered. Instead, aim for a mix of chunky pieces and smaller shards.
That way the cheesecake has chocolate and crunch evenly distributed through every slice.
Ingredients
280 g digestive biscuits
140 g butter
110 g Cadbury’s milk chocolate
500 g full-fat cream cheese
150 g icing sugar
2 tsp vanilla bean paste
300 ml double cream
320 g Mini Eggs (4 standard 80 g packets)
For the decoration
240 ml double cream
320 g Mini Eggs (4 standard packets)
Method
Melt the butter in a saucepan over a medium heat.
Crush the digestive biscuits into a fine crumb using a food processor or by placing them in a sandwich bag and crushing them with a rolling pin.
Mix the melted butter with the crushed biscuits until the mixture resembles wet sand.
Press the mixture firmly into a 20 cm springform tin, creating an even base.
Place the tin in the fridge to chill while you prepare the filling.
Melt the milk chocolate in a heatproof bowl set over a pan of simmering water. Allow it to cool slightly.
In a large mixing bowl, beat the cream cheese, icing sugar, vanilla bean paste and melted chocolate with an electric whisk until smooth.
In a separate bowl, whip the double cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture.
Crush the Mini Eggs in a sandwich bag using a rolling pin.
Fold the crushed Mini Eggs through the cheesecake filling.
Spoon the mixture over the chilled biscuit base and smooth the top.
Place the cheesecake in the fridge to set for at least 4 hours, but ideally overnight.
For the topping, whip the double cream until stiff peaks form.
Spoon or pipe the whipped cream over the top of the cheesecake.
Decorate with Mini Eggs, using a mixture of whole and crushed pieces.
Tips for the best Mini Egg cheesecake
Use full-fat cream cheese for the best texture and flavour.
Allow the melted chocolate to cool slightly before mixing so it doesn’t melt the cream cheese.
Whip the cream properly to stiff peaks so the cheesecake sets firmly.
Chill the cheesecake overnight if possible for the cleanest slices.
Use a hot knife when cutting to get neat portions.
Storage and leftovers
This cheesecake should be stored in the fridge in an airtight container.
It will keep well for 3–4 days.
Cheesecake can also be frozen. Wrap slices tightly and freeze for up to 1 month, then defrost overnight in the fridge before serving.
FAQs
Can I use other biscuits for the base?
Yes. Hobnobs, Oreos or graham crackers all work well.
Can I make this cheesecake ahead of time?
Absolutely. It’s actually better when made the day before so it has time to set properly.
Can I use white chocolate instead of milk chocolate?
Yes. White chocolate works well and gives the cheesecake a sweeter flavour.
Do I have to crush the Mini Eggs?
Crushing them helps distribute them evenly throughout the cheesecake, but you can leave some whole for bigger chocolate pieces.
Final thoughts
This Mini Egg Cheesecake is the kind of dessert that instantly feels like Easter.
Creamy vanilla cheesecake, crunchy chocolate eggs, buttery biscuit base and a topping piled high with colourful Mini Eggs.
It’s rich, indulgent and surprisingly simple to make.
And when you bring it to the table, it’s guaranteed to steal the spotlight.
Mini Egg Cheesecake
Ingredients
- 280 g Digestive biscuits
- 140 g Butter
- 110 g Cadburys milk chocolate
- 500 g Full fat cream cheese
- 150 g Icing sugar
- 2 tsps Vanilla bean paste
- 300 ml Double cream
- 320 g Mini eggs (4 standard 80g packets)
For the decoration:
- 240 ml Double cream
- 320 g Mini eggs 4 standard sized packets
Instructions
- Melt the butter in a saucepan over a medium heat. Meanwhile, crush the digestives into a fine crumb. You can use a food processor or place the biscuits into a large sandwich bag and beat it with a rolling pin.
- Mix the melted butter with the crushed digestives until it resembles wet sand. Press it down into a 20 cm springform tin, then place it into the fridge whilst you get the filling ready.
- Melt the chocolate in a heat proof bowl over a pan of simmering water. Set it aside to cool slightly.
- In a large mixing bowl, add the cream cheese, vanilla bean paste, icing sugar, and melted chocolate. Use an electric whisk to beat it until well combined.
- In a separate bowl, and using a clean whisk, whip the double cream until it reaches stiff peaks. Fold the whipped cream through the cheese mixture.
- Place the mini eggs into a large sandwich bag, use a rolling pin to crush them, then fold them through the cheesecake filling.
- Spoon the filling on top of the biscuit base, use a spoon to smooth it out, then place it in the fridge to set for at least 4 hours, but ideally overnight.
- For the top, whip the double cream until it reaches stiff peaks.
- Spoon or pipe the whipped cream over the top of the cheesecake however you like. Finish with the mini eggs, some crushed and some whole.
3 comments on “Mini Egg Cheesecake”
Super easy to make (my 14yo made this) sadly (for my waistline!) him and I ate the whole thing between us 😆 it was absolutely delicious 😋
Easy to make cheesecake that looks and tastes fantastic.😊
Delicious. Made with the kids so was a fun activity too!