Name: Mini Egg Cheesecake {Best Ever Recipe!}
Prep time: 20 min
Cook time: PT-488123H14M57S
Total time: 3 h 20 min
Cuisine: British
Ingredients: For the Base:; 280g (10 oz) Digestive biscuits; 140g (5 oz) unsalted butter, melted; For the Cheesecake Filling:; 360g (13 oz) Cadbury’s Mini Eggs (plus 270g to decorate, about 7 small bags in total); 600ml (2.5 cups) double cream; 140g (5 oz) icing sugar, sifted; 2 x 280g tubs of Philadelphia Cream Cheese, full-fat; Juice of half a lemon

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This Mini Egg Cheesecake is a decadent, creamy dessert that combines the rich flavors of cream cheese and whipped cream with the sweet crunch of Cadbury’s Mini Eggs. The biscuit base provides the perfect crunch to complement the smooth, velvety filling. It’s an easy no-bake cheesecake, making it ideal for any occasion, especially around Easter when Mini Eggs are a favorite treat! The beautiful decoration with Mini Eggs on top makes it a visually appealing dessert that’s sure to impress.

Why You’ll Love This Recipe

This Mini Egg Cheesecake is a delightful twist on the classic cheesecake. The combination of tangy cream cheese, smooth double cream, and the sweetness of Mini Eggs creates the perfect balance of flavors. The biscuit base adds the right amount of crunch, and the cheesecake itself is rich and creamy. It’s also incredibly easy to make, requiring no baking and minimal effort. Plus, with its stunning appearance and indulgent flavor, this cheesecake is bound to be a hit at any gathering!

Ingredients

For the Base:
- 280g (10 oz) Digestive biscuits
- 140g (5 oz) unsalted butter, melted
For the Cheesecake Filling:
- 360g (13 oz) Cadbury’s Mini Eggs (plus 270g to decorate, about 7 small bags in total)
- 600ml (2.5 cups) double cream
- 140g (5 oz) icing sugar, sifted
- 2 x 280g tubs of Philadelphia Cream Cheese, full-fat
- Juice of half a lemon

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Instructions

Step 1: Prepare the Biscuit Base

Crush the Digestive biscuits until they resemble lumpy sand. You can use a food processor for this if you prefer an easier method.
Mix the crushed biscuits with the melted butter until fully combined.
Press the mixture into the base of a 7-inch (18 cm) tin to form an even layer. Use the back of a spoon to compact it.

Step 2: Prepare the Mini Eggs

Chop 360g (13 oz) of Mini Eggs in half. Set aside.

Step 3: Whip the Cream

Whip the double cream using an electric whisk until it forms soft peaks. Be careful not to over-whip.
Remove approximately 3 dessert spoons of whipped cream and set it aside in the fridge (this will be used for decoration later).

Step 4: Make the Cheesecake Filling

In a large bowl, combine the whipped cream, sifted icing sugar, Philadelphia Cream Cheese, lemon juice, and chopped Mini Eggs.
Gently fold the mixture together until fully combined, being careful not to deflate the whipped cream.

Step 5: Assemble the Cheesecake

Smooth the cheesecake filling on top of the biscuit base.
Flatten the top with the back of a spoon or a palette knife to get a smooth, even layer.

Step 6: Chill

Chill the cheesecake in the fridge for at least 3 hours, or preferably overnight, to allow it to set.

Step 7: Decorate and Serve

Once the cheesecake has set, remove it from the tin using a knife (see the notes section for tips on how to do this easily).
Spoon the remaining whipped cream on top of the cheesecake.
Pile on the remaining Mini Eggs, some chopped in half for decoration.
Share and enjoy!

Servings and Timing

Servings: Makes about 8 servings
Preparation Time: 20 minutes
Chill Time: 3 hours or overnight
Total Time: 3 hours 20 minutes (including chill time)

Variations

Different Candy: You can use other types of chocolate or candy for a different twist. Try using Maltesers, Reese’s Peanut Butter Cups, or other mini eggs for variety.
Fruit Topping: Add a fresh fruit topping, such as berries or banana slices, for a fresh, fruity contrast to the creamy cheesecake.
Vegan Version: Use dairy-free cream cheese, coconut cream, and vegan digestive biscuits for a plant-based version of this cake.

Storage

Storage: Store the Mini Egg Cheesecake in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze the cheesecake before adding the whipped cream topping. Wrap it well in plastic wrap and foil, and store it in the freezer for up to 2 months. Thaw in the refrigerator before serving.

FAQs

1. Can I use a different type of biscuit for the base?

Yes, you can use Graham crackers or any other type of plain, slightly sweet biscuit if you prefer.

2. Can I use regular eggs instead of Mini Eggs?

Mini Eggs are the star of this recipe, but you can use any chocolate candy you like. Just chop them into smaller pieces to incorporate into the cheesecake filling.

3. Can I make this cheesecake without the lemon juice?

The lemon juice adds a slight tang to the cheesecake, but you can omit it if you prefer a milder flavor.

4. Can I make this cheesecake without a food processor?

Yes, you can crush the biscuits using a rolling pin or place them in a sealed bag and crush them manually. Just make sure the pieces are small enough to mix easily with the butter.

5. How can I ensure the cheesecake comes out of the tin easily?

To remove the cheesecake from the tin, run a hot knife along the edges of the cake to loosen it. If you’re using a springform pan, simply unclip the sides. For a non-springform tin, carefully run a knife around the edges and carefully lift it out.

6. How can I decorate the cheesecake?

In addition to the Mini Eggs, you can top the cheesecake with whipped cream, fresh fruit, or chocolate shavings to add variety to the decoration.

7. Can I make this cheesecake gluten-free?

Yes, you can use gluten-free biscuits for the base and ensure all other ingredients are gluten-free.

8. Can I use a different cream cheese brand?

Yes, you can use any full-fat cream cheese for this recipe, but Philadelphia is the most commonly recommended for its smooth and creamy texture.

9. Can I double the recipe to make a larger cheesecake?

Yes, you can double the recipe and bake in a larger 9-inch tin. Adjust the chilling time as needed, and ensure the cheesecake is fully set before serving.

10. Can I add other flavorings to the cheesecake?

Feel free to experiment with adding flavors like vanilla extract, chocolate chips, or caramel for a unique twist.

Conclusion

This Mini Egg Cheesecake is the perfect dessert to celebrate Easter or any special occasion! With its creamy, fluffy texture, sweet and tangy flavor, and decadent Mini Egg decoration, this cheesecake will impress your guests and leave them coming back for more. Easy to make and wonderfully delicious, it’s the ultimate treat for chocolate and cheesecake lovers alike.