Mini Egg Cheesecake
These Mini Egg Cheesecakes are a fun, no-bake dessert perfect for Easter, spring gatherings, or anytime you’re craving something creamy and colorful. With a buttery biscuit base, rich vanilla cheesecake filling, and crunchy chocolate mini eggs, they’re festive, make-ahead friendly, and absolutely delicious.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: No-bake
- Cuisine: American / British fusion
- Diet: Vegetarian
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)
Instructions
- Mix crushed biscuits with melted butter until well combined.
- Press the mixture into the base of cupcake liners or a muffin tin to form the crust. Chill in the fridge.
- In a mixing bowl, beat cream cheese until smooth.
- Add powdered sugar and vanilla extract, and mix until fully incorporated.
- In a separate bowl, whip the cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Stir in crushed mini eggs.
- Spoon the mixture over the chilled biscuit bases and smooth the tops.
- Refrigerate for at least 4 hours or overnight to set.
- Before serving, decorate with extra mini eggs.
Notes
- You can use chocolate biscuits for a richer base.
- Add lemon zest to the filling for a fresh twist.
- Swap mini eggs with other candies like M&Ms or chopped chocolate bars.
- Add a spoonful of fruit compote on top for extra flavor.
- Make ahead: Chill overnight for best results.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280
- Sugar: 18g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 45mg
Find it online: https://cookedbymaya.com/mini-egg-cheesecake/
