Mini Egg Cheesecake - No-Bake

This beautiful no-bake mini egg cheesecake for Easter is creamy, luxurious, and packed with crunchy Cadbury mini eggs. It's super easy to make, too.

What can be more luscious and decadent than a silky-smooth no-bake cheesecake? Hardly anything. This mini egg cheesecake fulfills all expectations: it is incredibly smooth yet spiked with chopped Cadbury eggs, sweet and creamy yet refreshing and light. It is 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 No-Bake Lemon Curd Blueberry Cheesecake or the Bailey’s Cheesecake, for instance.

Recipe ingredients

Crushed biscuits: I use butter biscuits or butter cookies most of the time. They are usually from Leibniz or, more accurately, their less expensive alternative. If you live in the US, you can buy Graham crackers. If you live in the UK, you will probably choose digestive biscuits.

Cadbury mini eggs: Some 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.

If you can't find Cadbury eggs, use Smarties; they are the perfect substitute and are available everywhere. You will be able to make this dessert all through the year, not only at Easter.

See the recipe card for full information on ingredients and quantities.

How to make mini egg cheesecake?

Step #1: Crush the biscuits and mix them with the melted butter.

Step #2: Press the crumbs firmly down into the base of the tin to create an even layer. Use a glass to press the crust. Chill until you make the filling.

Step #3: Whip the heavy cream until stiff peaks form. Set aside.

Step #4: In a large bowl, mix mascarpone, cream cheese, sifted icing sugar, lemon juice, and vanilla extract.

Step #5: Fold in the whipped cream using a spatula. Don’t overmix; the cheesecake will lose some of its airiness.

Step #6: Carefully chop the Cadbury eggs.

Step #7: Gently fold the chopped mini eggs into the cheesecake mixture.

Step #6: Spread the mixture onto the prepared base and smooth the top. Cover with plastic wrap and refrigerate overnight.

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.

Slice with a thin, sharp knife, making sure that you cut all the way through the crust.

Always use a kitchen scale (the Amazon affiliate link opens in a new tab) when baking; it provides the most precise measurements, ensuring the best cakes possible.

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

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.

How to store the cheesecake?

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

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Recipe