Mini Egg Cheesecake Recipe – Rich & Creamy

Mini egg cheesecake is one of those no-bake desserts that instantly wins everyone over. With a smooth vanilla cream filling and crunchy bits of mini eggs in every bite, it’s creamy, colorful, and easy to prepare. Whether you’re treating yourself, making something fun for the weekend, or just giving in to your mini egg cravings, this recipe delivers. It sets beautifully in the fridge, slices like a dream, and tastes even better than it looks.

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My Favorite No-Bake Mini Egg Cheesecake Story

How this cheesecake became a family favorite

As soon as I spot that first bag of mini eggs in the shops, my mind goes straight to cheesecake. There’s something about the combo of smooth cream cheese and crisp candy shell that works so well. I’ve made all sorts of no-bake cheesecakes over the years. Lemon, Biscoff, chocolate orange… but this mini egg cheesecake has quickly become my go-to. The texture is dreamy, and those little bursts of color always bring smiles to the table.

It’s the kind of dessert that disappears fast

This cheesecake has a rich vanilla base, buttery biscuit crunch, and plenty of crushed mini eggs mixed throughout. I remember the first time I made it. My son Oliver kept peeking into the fridge and asking if it was ready yet. When he came back for seconds and my daughter Ella asked if we could make it again next weekend, I knew it had earned a permanent spot in our dessert rotation. It’s simple, fun, and completely crave-worthy.

Recipe

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Building the Perfect Base for Your Mini Eggs Cheesecake

Making the base: simple and satisfying

When I start a mini egg cheesecake recipe, I always begin with digestives. They’ve got that subtle sweetness and just the right texture once crushed. I grind them into fine crumbs, mix with melted butter until it looks like damp sand, and press the mixture firmly into the bottom of a deep springform tin. After a quick chill, it turns into a buttery, golden layer that holds up beautifully under the filling.

If you like a bit of variety, you can use different biscuits. Chocolate ones or Oreos add a richer flavor, while shortbread brings a softer bite. Just remember that some biscuits hold more moisture. I usually reduce the butter slightly when using anything other than digestives. That way, the base sets without becoming oily or too dense.

You can try these biscuit alternatives:

• Chocolate-coated biscuits (adjust butter)
• Oreo-style sandwich biscuits (less butter needed)
• Shortbread biscuits (soft but rich)
• Graham crackers (great for a lighter finish)

Choosing the right tin makes life easier

I use a deep 8-inch springform tin every time I make this mini eggs cheesecake. The high sides support the thick filling, and the springform clasp makes serving so much smoother. Personally, I don’t line the tin. I find that a thin knife slid under the base after chilling lifts it out nicely without sticking or crumbling.

This cheesecake also works really well in jars or ramekins if you want individual portions. I’ve served it that way for weekend treats and casual get-togethers. If you’ve enjoyed something like my no-bake caramel cheesecake shooters, you’ll find this recipe adapts easily. The layered format still gives you that perfect mix of creamy filling and biscuit crunch in every spoonful.

The Filling : Full-Fat and Full of Mini Eggs

Why full-fat cream cheese is non-negotiable

For any mini egg cheesecake recipe to set properly, the filling needs to be made with full-fat soft cream cheese. I’ve tested this too many times to count, and reduced-fat versions just don’t hold their shape. You end up with a cheesecake that looks great at first, then turns into a puddle after slicing. I usually go for Philadelphia for that classic tangy flavour, but full-fat mascarpone gives a sweeter finish if that’s what you prefer.

Cream Cheese Type	Flavor Profile	Best For
Philadelphia (full-fat)	Classic tangy cheesecake flavor	Balanced sweetness and structure
Mascarpone (full-fat)	Sweeter and creamier	Ultra-smooth, dessert-style cheesecake

After mixing the cream cheese with icing sugar and a splash of vanilla extract, I whip in double cream until thick and smooth. You can either do this all in one bowl or whip the cream separately and fold it in gently. The goal is a creamy, spoonable filling that holds up perfectly once chilled. This is the texture that makes mini eggs cheesecake such a dream to serve and enjoy.

Folding in the mini egg magic

Crushing mini eggs is my daughter’s favourite part. We pour a bag into a sandwich bag and go at it with a rolling pin. The goal is to get a good mix of big chunks and smaller bits. A pestle and mortar works too. Just avoid using a knife because mini eggs love to escape across the kitchen.

I fold the crushed mini eggs through the filling so you get candy crunch in every bite. It’s this colourful, textured layer that makes mini egg cheesecake feel playful and satisfying. Once combined, I spread the filling over the chilled biscuit base and smooth it out with a spatula.

Let it set in the fridge for at least six hours. Overnight is even better. Like with my strawberry cake and cheesecake, time in the fridge helps it hold beautifully.

Up next is the fun part. Let’s decorate.

Decorating Your Mini Egg Cheesecake Like a Pro

Finishing touches that add wow factor

Once your mini egg cheesecake is firm and chilled through, the decorating begins. I usually place mine in the fridge early in the day so it’s ready by evening. To remove it from the tin, I run a small spatula or butter knife along the edge to gently loosen the cheesecake. That way, when I open the clasp on the springform tin, the sides lift away without any mess.

To make it pop, I melt a little milk chocolate and flick it across the surface using a spoon. This simple move adds a smooth chocolatey layer on top that pairs nicely with the creaminess underneath. I use this same idea in my butterfinger caramel cheesecake bars, and it always adds just the right touch.

Whipped cream and mini egg magic

Now for the finishing touches. I whip double cream with a spoonful of icing sugar until it’s thick enough to hold its shape. Using a star piping tip, I swirl the cream around the top edge. Then I place a whole mini egg in each swirl and sprinkle some crushed pieces across the top for texture and color. This step brings the mini eggs cheesecake to life and gives it that signature look everyone loves.

Want to change it up? Add chocolate shavings, crushed cookies, or chopped nuts. I once topped it with pecans leftover from my no-bake pecan praline cookies, and the crunch worked beautifully.

Decorating this cheesecake is part of the fun. With just a few quick additions, it becomes a beautiful dessert that’s ready to impress.

Why You’ll Love Making This Mini Egg Cheesecake Again and Again

If you’re craving something creamy, colorful, and full of texture, this mini egg cheesecake hits the spot. With its buttery biscuit base and smooth vanilla filling packed with mini egg crunch, it’s the kind of dessert that feels like a treat but comes together so easily. It always looks gorgeous on the table and never fails to impress.

You can dress it up, serve it in individual pots, or keep it simple and classic. However you enjoy it, this recipe fits the moment. In our house, it’s become one of those desserts that gets requested over and over. And honestly, I don’t mind one bit. It’s quick, fun, and delivers big results with very little fuss.

If you give it a try, I’d love to hear what you think. And for more simple, joyful desserts like this one, follow me on Pinterest at Tuck In Bites.

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