Name: Mini Egg Cheesecake
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: American / British fusion
Ingredients: 200g digestive biscuits or graham crackers, crushed; 100g unsalted butter, melted; 400g full-fat cream cheese, softened; 100g powdered sugar; 1 tsp vanilla extract; 200ml double cream or heavy whipping cream; 150g mini chocolate eggs, crushed (plus extra for topping)

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These Mini Egg Cheesecakes are a delightful no-bake dessert that brings together the rich creaminess of cheesecake with the crunch and color of chocolate mini eggs. Perfect for springtime, Easter celebrations, or any time I crave a fun and festive sweet treat, these cheesecakes are as easy to make as they are to enjoy.

Why You’ll Love This Recipe

I love how simple and stress-free this recipe is—no baking involved, just a bit of mixing and chilling. The mini cheesecakes are perfectly portioned for individual servings, which makes them ideal for parties or just a personal indulgence. The crushed mini eggs give each bite a burst of texture and chocolatey goodness, while the creamy filling remains light and fluffy. They’re pretty to look at and even better to eat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Digestive biscuits or graham crackers, crushed
Unsalted butter, melted
Full-fat cream cheese, softened
Powdered sugar
Vanilla extract
Double cream or heavy whipping cream
Mini chocolate eggs, crushed (plus extra for topping)

Directions

I start by combining the crushed digestive biscuits with melted butter, then press the mixture into the base of cupcake liners or a muffin tin to form the crust. I place these in the fridge to chill while preparing the filling.
In a mixing bowl, I beat the cream cheese until smooth. I then add the powdered sugar and vanilla extract, mixing until fully combined.
In a separate bowl, I whip the double cream until it forms stiff peaks, then gently fold it into the cream cheese mixture.
I stir in the crushed mini eggs, making sure they’re evenly distributed throughout the filling.
I spoon the mixture over the chilled biscuit bases and smooth the tops.
The cheesecakes go into the fridge for at least 4 hours, or overnight, to set completely.
Just before serving, I top each cheesecake with a few whole or crushed mini eggs for decoration.

Servings and timing

This recipe makes about 12 mini cheesecakes, depending on the size of your cupcake liners or muffin tin. The prep time is around 20 minutes, with a chilling time of at least 4 hours.

Variations

I sometimes switch things up by using chocolate biscuits for a richer base or adding a bit of lemon zest to the filling for a slight tang. If I want a different chocolate element, I might use chopped chocolate bars instead of mini eggs. These mini cheesecakes also work well with a swirl of fruit compote on top for an added flavor twist.

storage/reheating

I store the mini egg cheesecakes in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze them—just make sure they’re well wrapped. To serve from frozen, I let them thaw in the fridge for a few hours. These don’t require reheating since they’re a chilled dessert.

FAQs

How long do mini egg cheesecakes take to set?

I usually let them chill in the fridge for at least 4 hours, but for best results, I leave them overnight.

Can I make these ahead of time?

Yes, I often make them a day in advance to ensure they’re perfectly set and ready to serve.

Do I need to bake the crust?

No, the crust sets in the fridge thanks to the melted butter, so there’s no need for baking.

What kind of cream cheese works best?

I always use full-fat cream cheese for the best texture and flavor. Low-fat versions can be too watery.

Can I use different candies instead of mini eggs?

Absolutely—I like experimenting with crushed chocolate bars, M&Ms, or even peanut butter cups for a different twist.

Conclusion

These Mini Egg Cheesecakes are an irresistible dessert that’s as festive as it is delicious. I love how easy they are to make and how well they go over with both kids and adults. Whether it’s Easter or just a regular day that needs a little sweetness, these cheesecakes never fail to impress.