Description
Mini Egg Cheesecake is a creamy no-bake dessert made with a buttery biscuit base, smooth vanilla cheesecake filling, and crunchy chocolate mini eggs, perfect for Easter or any sweet occasion.
Ingredients
Scale
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
- 600g full-fat cream cheese, softened
- 100g powdered sugar
- 1 tsp vanilla extract
- 300ml heavy cream
- 200g chocolate mini eggs, roughly chopped
- 100g milk chocolate (optional, for topping)
Instructions
- Crush the digestive biscuits into fine crumbs using a food processor or rolling pin.
- Mix the crushed biscuits with melted butter until fully combined.
- Press the mixture firmly into the base of a 20cm (8-inch) springform pan and chill in the refrigerator for 20–30 minutes.
- In a large bowl, beat the cream cheese until smooth and creamy.
- Add powdered sugar and vanilla extract, then mix until well combined.
- In a separate bowl, whip the heavy cream until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture until smooth and airy.
- Fold in the chopped mini eggs evenly throughout the filling.
- Spoon the mixture onto the chilled biscuit base and smooth the top.
- Refrigerate for at least 4–6 hours or overnight until fully set.
- Decorate with extra mini eggs or melted chocolate before serving.
Notes
- Use full-fat cream cheese for the best texture and stability.
- Ensure cream cheese is at room temperature to avoid lumps.
- Do not overmix after adding whipped cream to keep the filling light.
- Chill overnight for best results and clean slicing.
- Store leftovers in the fridge for up to 3–4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 28g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg