There’s something magical about the combination of creamy cheesecake and crunchy Mini Eggs—especially when it requires zero baking! This No Bake Mini Egg Cheesecake is the ultimate spring dessert, perfect for Easter, Mother’s Day, or any occasion that calls for a burst of color and indulgence.
Recipe Overview
- Flavor: Rich, creamy, and slightly sweet with a delightful crunch from Mini Eggs.
- Texture: Silky smooth filling atop a crisp biscuit base.
- Ease: No baking required—just mix, chill, and enjoy!
- Versatility: Customize with different chocolates or festive toppings.
Ingredients List
For the Biscuit Base:
- 200g digestive biscuits (or graham crackers) – Provides a sturdy, buttery foundation.
- 100g unsalted butter, melted – Binds the crumbs for a perfect crust.
For the Cheesecake Filling:
- 500g full-fat cream cheese, room temperature – Ensures a smooth, lump-free texture.
- 100g powdered sugar – Dissolves easily for a silky finish.
- 1 tsp vanilla extract – Enhances the creamy flavor.
- 300ml heavy cream, chilled – Whipped to stiff peaks for lightness.
- 150g Cadbury Mini Eggs, roughly crushed – Adds color and crunch.
For the Topping:
- Extra Mini Eggs and whipped cream (optional) – For a festive finish.
Step-by-Step Instructions
- Prepare the Base: Blitz the biscuits into fine crumbs in a food processor (or crush in a bag with a rolling pin). Mix with melted butter until it resembles wet sand. Press firmly into a 20cm springform tin and chill for 15 minutes.
- Make the Filling: Beat the cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until combined, then stir in the crushed Mini Eggs.
- Assemble: Spread the filling over the chilled base, smoothing the top. Chill for at least 4 hours (or overnight) to set.
- Decorate: Before serving, garnish with extra Mini Eggs and a dollop of whipped cream if desired.
Tips for Success
- Room-temperature cream cheese prevents lumps.
- Chill the bowl and beaters before whipping cream for best results.
- Don’t overmix the filling—fold gently to keep it airy.
- For clean slices, dip a knife in hot water before cutting.
Serving Suggestions
Serve chilled with a drizzle of melted chocolate, fresh berries, or a sprinkle of extra Mini Eggs. Pair with a cup of coffee or a glass of dessert wine for a decadent touch.
Storage Tips
- Fridge: Keep covered for up to 3 days.
- Freezer: Wrap tightly and freeze for up to 1 month. Thaw in the fridge before serving.
FAQs
- Can I use low-fat cream cheese? Full-fat is recommended for the creamiest texture.
- Substitute for Mini Eggs? Try crushed Oreos or M&Ms for a different twist.
- Can I make mini cheesecakes? Yes! Use a muffin tin with liners and reduce chilling time to 2 hours.
Conclusion
This No Bake Mini Egg Cheesecake is a celebration of spring in every bite—creamy, crunchy, and utterly irresistible. Whether you’re hosting a gathering or treating yourself, it’s a dessert that promises smiles all around. Give it a try, and don’t forget to share your creations with me on social media! Happy baking (or rather, no baking!).
No Bake Mini Egg Cheesecake
There’s something magical about the combination of creamy cheesecake and crunchy Mini Eggs—especially when it requires zero baking! This No Bake Mini Egg Cheesecake is the ultimate spring dessert, perfect for Easter, Mother’s Day, or any occasion that calls for a burst of color and indulgence.
Ingredients
- 200g digestive biscuits (or graham crackers) – Provides a sturdy, buttery foundation.
- 100g unsalted butter, melted – Binds the crumbs for a perfect crust.
- 500g full-fat cream cheese, room temperature – Ensures a smooth, lump-free texture.
- 100g powdered sugar – Dissolves easily for a silky finish.
- 1 tsp vanilla extract – Enhances the creamy flavor.
- 300ml heavy cream, chilled – Whipped to stiff peaks for lightness.
- 150g Cadbury Mini Eggs, roughly crushed – Adds color and crunch.
- Extra Mini Eggs and whipped cream (optional) – For a festive finish.
Instructions
- Prepare the Base: Blitz the biscuits into fine crumbs in a food processor (or crush in a bag with a rolling pin). Mix with melted butter until it resembles wet sand. Press firmly into a 20cm springform tin and chill for 15 minutes.
- Make the Filling: Beat the cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until combined, then stir in the crushed Mini Eggs.
- Assemble: Spread the filling over the chilled base, smoothing the top. Chill for at least 4 hours (or overnight) to set.
- Decorate: Before serving, garnish with extra Mini Eggs and a dollop of whipped cream if desired.