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Mini Egg Cheesecake

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Beautiful mini egg cheesecake for Easter. Creamy, luxurious, and packed with crunchy Cadbury mini eggs. Super easy to make as well.

What can be more luscious and decadent than a silky-smooth no-bake cheesecake? Hardly anything. This mini egg cheesecake fulfills all the expectations: it is incredibly smooth yet spiked with those chopped Cadbury eggs, it is sweet and creamy, yet refreshing and light. The perfect treat this Easter!

We love no-bake cheesecakes and I’ve made so many of them over the years. I don’t remember any that I didn’t like. Have a look at the Lemon Curd Blueberry or the Bailey’s Cheesecake, for instance.

What makes this one special? Well, of course to mini-Easter treats, with their nice chocolatey crunch and their pretty color. Your kids will love it!

no bake cheesecake with cadbury eggs on rosa cloth.

What do you need?

For the crust:

  • Crushed biscuits: I use butter biscuits or butter cookies most of the time, they are the most common ones to use for crusts in Germany. They are usually from Leibniz or better said their cheaper alternative.
  • However, if you live in the US you can buy Graham crackers.
  • If you live in the UK, you will probably choose digestive biscuits.
  • You will also need unsalted butter for the crust.

For the filling:

Cadbury mini eggs:

  • About 100 g/ 3.5 oz for the filling and as many as you wish for the topping. You can use just a few to decorate the cake or you can be very generous with the topping. I piled a few on top, but not too many.
  • I find less is better in this case. Topping the cake with a mountain of crushed mini eggs will make it look very pretty indeed, but you will not be able to slice the cheesecake properly or to eat that amount of candy.
  • Or even worse, your kids will eat all of them in one go… and that’s not something you want either.
cadbury chocolate eggs crushed on a chopping board.

What if I can’t get Cadbury eggs?

  • Use Smarties, they are the perfect substitute and more available everywhere. Not to mention that then you will be able to make this dessert all through the year, not only at Easter.
  • Cream cheese: preferably American-style block Philadelphia cream cheese, it is firmer than the one sold in tubes. If you cannot get it, you can still use the one sold in tubes, but the cheesecake will probably be softer. If using the cream cheese sold in tubes, make sure it’s not whipped and drain every drop of liquid that you might find in the tube.
  • Mascarpone: it makes the dessert even richer and creamier and helps set the cake as well as it is sturdier than cream cheese.
  • Heavy cream
  • Icing sugar

For decorating:

  • More mini eggs
  • Heavy cream
  • Icing sugar
mini egg cheesecake on a platter.

How to make mini egg cheesecake?

Crust:

  • Line the bottom of a small springform (20 cm/ 8 inches) with baking parchment.
  • Crush the biscuits in the food processor. Alternatively, place them in a freezer bag, close the bag well and crush the biscuits using a rolling pin. Transfer to a bowl.
  • Melt the butter and mix it with the crumbs. (1)
  • Press the crumbs firmly down into the base of the tin to create an even layer. Use a glass to press the crust. (2)
  • Chill until you make the filling.
cookie crumbs in a bowl and pressed into a springform.

Filling:

  • Whip the heavy cream until stiff peaks form. Set aside. (1)
  • Chop the Cadbury mini eggs needed for the filling. Be careful that you don’t cut your fingers, they are quite hard, slippery, and not that easy to chop. Set aside.
  • Mix mascarpone, cream cheese, sifted icing sugar, lemon juice, vanilla extract in a large bowl. (2)
  • Fold in the whipped cream using a spatula. Don’t overmix, the cheesecake will lose some of its airiness. (3)
  • Gently, fold in the mini eggs as well. (4,5)
  • Spread the mixture onto the prepared base and smooth the top. (6)
  • Cover with plastic wrap and refrigerate overnight.
collage of six pictures showing how to mix filling for cheesecake.

How to remove the cheesecake from the springform?

  • Trace around the edge of the crust with a thin knife.
  • Remove the ring of the springform. You can leave the dessert on the bottom of the springform and place it as it is on a platter. Be careful, the bottom tin is very slippery, and it might just “fly” from your platter if you don’t hold it steady.
  • Otherwise, carefully lift the cheesecake from the tin bottom using a large cake lifter. (Amazon affiliate link)
  • Slice with a thin, sharp knife making sure that you cut all the way through the crust.

Decorate:

  • Whip the heavy cream shortly. Slowly add the icing sugar and beat the cream until stiff.
  • Pipe rosettes around the edges of the cheesecake and one in the middle.
  • Place a mini egg on top of each rosette.
  • Alternatively, don’t pipe any rosette in the middle of the cheesecake. Pile some crushed or whole Cadbury mini eggs in the middle.
overhead shoot of a cake decorated with whipped cream rosettes.

Tips

Always use a kitchen scale in baking, it will give you the most precise measures ensuring the best cakes possible. (Amazon affiliate link)

Don’t skip sifting the icing sugar before adding it to the mixture. If stored for a while, icing sugar tends to form clumps and they are not always properly dissolved in the mixture. Sifting will make the filling smoother.

If you can’t get Cadbury mini eggs where you live, use Smarties instead, they are smaller but remarkably similar when it comes to consistency.

Be careful when crushing/ chopping the chocolate eggs, this is the trickiest part of the recipe. The knife might slip if you are not careful, and you might hurt yourself. You can use a food processor instead, but make sure that the eggs are not chopped too finely, they should be chunky.

To make sure that your slices are clean and pretty, fill a tall jug/glass/jar with hot water. Insert the knife into the hot water. Dry it with a kitchen towel and slice. Clean, insert the knife into the hot water, and dry it before each cut.

creamy slice of no bake cheesecake on a cake lifter.

How to store?

Always keep the mini egg cheesecake refrigerated between servings. It will keep well for 3-4 days in the refrigerator.

More Easter cakes

cheesecake decorated with cadbury chocolate eggs.
no bake cheesecake with cadbury eggs on rosa cloth.

Mini Egg Cheesecake

Yield: 10
Prep Time: 30 minutes
Additional Time: 12 hours
Total Time: 12 hours 30 minutes

Beautiful mini egg cheesecake for Easter. Creamy, luxurious, and packed with crunchy Cadbury mini eggs. Super easy to make as well.

Ingredients

  • Crust (Note 1):
  • 200 g/ 7 oz butter biscuits (Note 2)
  • 125 g/ 4.4 oz/ ½ cup unsalted butter
  • Filling:
  • 250 ml/ 8.5 fl. oz/ 1 cup heavy cream
  • 350 g/ 12.3 oz/ 1 1/3 cup mascarpone
  • 250 g/ 8.8 oz/ 1 1/8 cup cream cheese
  • 2 tablespoons lemon juice
  • 1 teaspoon pure vanilla extract
  • 100 g/ 3.5 oz/ 1 cup icing sugar
  • 100 g/ 3.5 oz Cadbury mini eggs
  • Decoration:
  • more Cadbury mini eggs, amount of choice
  • 125 ml/ 4.2 fl. oz/ ½ cup heavy cream
  • 1 tablespoon icing sugar

Instructions

Crust:

  1. Line the bottom of a small springform (20 cm/ 8 inches) with baking parchment.
  2. Crush the biscuits in the food processor. Or place them in a freezer bag, close the bag well and crush using a rolling pin. Transfer to a bowl.
  3. Melt the butter. Pour over the crumbs and mix well.
  4. Press the crumbs firmly down into the base of the springform to create an even layer.
  5. Chill until you make the filling.


Filling:

  1. Whip the heavy cream until stiff peaks form. Set aside.
  2. Chop the Cadbury mini eggs needed for the filling. Be careful that you don’t cut your fingers, they are not that easy to chop, and the knife might slip if you are not concentrated. Set aside.
  3. Place mascarpone, cream cheese, lemon juice, vanilla extract in a large bowl. Sift the icing sugar over the mixture and mix until smooth.
  4. Fold in the whipped cream using a spatula. Don’t overmix. Gently, fold in the mini eggs.
  5. Spread the mixture onto the prepared base and smooth the top. Cover with plastic wrap and refrigerate until set, at least 4-5 hours but preferably overnight.


Decorate:

  1. Trace around the edge of the crust with a thin knife. Remove the ring of the springform. You can leave the dessert on the bottom of the springform or transfer it to a platter.
  2. Whip the heavy cream shortly. Slowly add the icing sugar and beat the cream until stiff peaks form.
  3. Pipe rosettes around the edges of the cheesecake and one in the middle. Place a mini egg on top of each rosette.
  4. Alternatively, don’t pipe any rosette in the middle of the cheesecake. Pile some crushed or whole Cadbury mini eggs in the middle.

Notes

  1. Always use a digital kitchen scale in baking, it guarantees for best results. (Amazon affiliate link)
  2. The choice of biscuits depends on where you live. Graham crackers, digestives are great as well.
Nutrition Information:
Yield: 10 Serving Size: 1 slice
Amount Per Serving: Calories: 664Total Fat: 56gSaturated Fat: 33gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 143mgSodium: 337mgCarbohydrates: 39gFiber: 2gSugar: 26gProtein: 6g

Nutritional information is not always accurate.

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