Easy No Bake Easter Cheesecake (with Mini Eggs)

If you’re looking for an easy Easter dessert that feels special but requires minimal effort, this mini egg no bake Easter cheesecake has to be it!

It’s a creamy cheesecake with a buttery biscuit base, topped with crunchy Cadbury Mini Eggs and swirls of whipped cream.

The best part? It’s a no bake cheesecake recipe, so no water bath, no oven, and no stress! Just simple ingredients and a little bit of time to set.

Trust me, this is the kind of perfect dessert you’ll come back to every spring.

If you love this recipe, why not try our No Bake Biscoff Cheesecake as well!

Why You’ll Love This Mini Egg Cheesecake

• A no bake dessert (no need for traditional cheesecakes or a water bath)
• Made with simple ingredients you can grab from any grocery store
• That creamy texture with a crunchy chocolate topping is the best part
• Perfect for Easter gatherings, mini egg lovers, or just a cosy weekend bake

Ingredients

For the biscuit base:

• 200g digestive biscuits
• 80g unsalted butter, melted

For the cheesecake filling:

• 400g full-fat cream cheese (room temperature / softened cream cheese)
• 300ml double cream (heavy cream / heavy whipping cream)
• 200g white chocolate, melted
• 1 tsp vanilla extract or vanilla bean paste
• 1 large bag Cadbury Mini Eggs (crushed + whole chocolate eggs)

For the topping:

• 100ml double cream (for whipped cream)
• Leave aside some mini eggs to decorate the top

How to Make this No Bake Easter Cheesecake

1. Make the biscuit base: Add your digestive biscuits to a food processor and blend into a fine crumb. (Or place them in a bag and crush with a rolling pin.)
2. Melt the butter in a microwave safe bowl in 30 second bursts until fully melted.
3. Mix with melted butter until it resembles wet sand.
4. Prepare your pan with a circle of baking paper so the biscuit doesn’t stick. Press the biscuit crumbs firmly into the bottom of your springform pan using the back of a spoon. Chill in the fridge while you make the filling.
5. Make the cheesecake filling: In a large bowl, add your softened cream cheese and beat until smooth using an electric hand mixer or by hand.
6. In a separate bowl, whip the double cream to stiff peaks (this is what gives that fluffy texture).
7. Gently fold the whipped cream into the cream cheese mixture to create a light, creamy cheesecake filling.
8. Pour in the melted white chocolate and vanilla extract, mixing again. Scrape down the sides of the bowl with a rubber spatula to ensure it is all combined.
9. Crush some mini eggs into smaller pieces (mix of smaller egg chunks + larger pieces works best). Fold them into the cheesecake mixture.
10. Assemble the cheesecake:
11. Spoon the cheesecake batter onto your chilled base and smooth the top of the cheesecake.
12. Cover with plastic wrap and refrigerate for at least 4–6 hours (or overnight for best results).
13. Decorate and serve: Whip the remaining cream and pipe or spread on top.
14. Decorate with more Cadbury Mini Eggs and extra easter chocolate.
15. Use a sharp knife to slice into individual slices for the perfect size portions.

Tips for the Best Results

• Always use full-fat cream cheese for that rich, creamy texture
• Make sure ingredients are at room temperature to avoid lumps
• Don’t rush the chilling time, the hardest part is waiting!
• For clean slices, dip your knife in hot water and wipe between cuts

Storage

• Store in an airtight container in the fridge for up to 3 days
• You can also freeze in a freezer-safe container and defrost overnight

Variations & Ideas

• Turn into mini cheesecakes using a muffin tin (perfect mini size treats)
• Add a swirl of cocoa powder or melted chocolate for a richer flavour
• Use different easter eggs or chocolate eggs for a fun twist
• Add a little fresh lemon juice for a slightly tangy balance