No Bake Mini Egg Cheesecake

Okay, real talk: we all know mini eggs are amazing, but have you ever thought of turning them into a cheesecake? Think creamy cheesecake swirled with those delicious little chocolate eggs. Every bite is a party in your mouth, the perfect way to celebrate spring, easter (or, you know, just a Tuesday because who needs an excuse for cheesecake?).

Bonus: This recipe is easier than you think, even for baking newbies. No fancy skills required, just the desire for deliciousness.

What is no bake cheesecake?

No bake cheesecake is a simpler, creamier, softer version of a regular cheesecake. Since there is no baking required it also means that is A LOT easier than a standard baked cheesecake. Baked cheesecakes have a silky texture that is quite firm, while no bake cheesecakes are soft, and super light. Personally, I am a big fan of both!

How do you remove a no-bake cheesecake from the pan?

Whether you are using a springform or loose bottomed cake pan, the best way to remove your cheesecake from the pan. Is to use a small sharp paring knife and run it along the edge of your cheesecake, to release the cheesecake. Once released you can unlock the springform pan or, if using a loose bottomed pan, then place a tin underneath the cheesecake and slide the ring of the pan down gently. If you wish to remove the base, simply use the same clean, small sharp paring knife and run it between the base of the cheesecake and the base of the pan to release it.

Will no-bake cheesecake firm up in the fridge?

Yes! This no-bake mini egg cheesecake will set up nicely in the fridge, thanks to some good old lemon juice. The lemon juice will set the cheesecake and allow it to have a light, soft and almost mousse-like texture. You should allow no bake cheesecake to set up for at least 6 – 8 hours or, for best results, refrigerate overnight. The longer you allow it to sit in the fridge, the better it will taste and the firmer it will be.

How long does a no bake mini egg cheesecake last?

This no bake cheesecake is the perfect dessert to make ahead of time because it stores so well. You can store any leftovers in the fridge, in an airtight container or, on a plate or a tray covered in plastic wrap, for up to 5 days.

Best tips and tricks for making No Bake Mini Egg Cheesecake:

Chill the cheesecake as long as possible – the cheesecake needs to chill for at least 6 – 8 hours, ideally overnight. Basically the longer it chills the better the cheesecake will taste.

Use room temperature cream cheese – this makes all the difference. Using the room temperature cream cheese, will ensure the cheesecake filling is super smooth.

Don’t overmix the no bake cheesecake filling – overmixing the cheesecake filling will make the cheesecake tough, instead of light and mousse like.

Use a sharp + clean knife – helps you get even clean slices, that looks super professional!

How to make No Bake Mini Egg Cheesecake

Start by making the crust. Add the digestive biscuits to a food bag and bash into fine crumbs with a rolling pin, or add them to a food processor and process until you have fine crumbs. Then, in a large bowl, mix the biscuit crumbs with melted butter, and mix till you have the texture of wet sand and all the crumbs are moistened.
Lightly grease and line the bottom of a 8-inch or 9-inch springform or loose bottom pan with parchment paper. Scoop the mixture into the pan, and firmly press it down, using a glass or measuring cup, until you have one even layer.
Then freeze the base for 10 – 20 minutes, while you make the cheesecake filling.
To make the filling: Using a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, beat room temperature cream cheese until smooth.
Next, add in the icing sugar and caster sugar. Whisk until light and fluffy.
Then add in the salt, lemon juice and vanilla extract and mix until well combined.
In a separate bowl, pour in the double cream / heavy cream and whisk until, cream thickens and stiff peaks form.
Add ⅓ of the whipped cream and fold gently into the cream cheese mixture. Then, add in the rest of the cream and continue to fold gently, until everything is fully combined.
Then, add in the melted white chocolate and fold gently, until well mixed.
Next, bash up the mini eggs in a bag with a rolling pin or you could chop them if you’d like. Then fold them gently into your cheesecake mixture.
Remove the base from the freezer, pour the cheesecake filling onto the base, and carefully spread it around into one even layer. Place in the fridge for 1 – 2 hrs.
To make the ganache topping: In a microwave safe bowl, break up the milk chocolate and pour in the double cream / heavy cream. Microwave in 30 second increments, until fully melted, stirring in between each increment. Allow to cool to room temp.
Pour the ganache over the cheesecake and spread evenly. Then, cover tightly and place back in the fridge to set for at least 4 to 6 hours or overnight.
Once set, run a sharp knife around the edge of the cheesecake to release it out of the pan. Decorate with extra whipped cream and the mini egg nests, then slice in and enjoy!

Ingredient Notes

The ingredients that go into this No Bake Mini Egg Cheesecake

Mini Eggs – of course we need mini eggs, for a no bake mini egg cheesecake!

Cream Cheese – will be the base for the cheesecake.

Double Cream / Heavy Cream – for the cheesecake filling, ganache and whipped cream decoration.

Lemon Juice – to help the cheesecake set!

White Chocolate – will add much more flavour and sweetness.

Vanilla Extract – adds that classic vanilla flavour.

Salt – to balance everything out.

Melted Butter – for that buttery biscuit base.

Digestive Biscuits – for the cheesecake base, or you could use graham crackers if you’d like.

Icing Sugar + Sugar – to sweeten the cheesecake filling with.

Milk chocolate – is perfect for the ganache topping!

Tips and Tricks – No Bake Mini Egg Cheesecake

Chill the cheesecake as long as possible – the cheesecake needs to chill for at least 6 – 8 hours, ideally overnight. Basically the longer it chills the better the cheesecake will taste.

Use room temperature cream cheese – this makes all the difference. Using the room temperature cream cheese, will ensure the cheesecake filling is super smooth.

Don’t overmix the no bake cheesecake filling – overmixing the cheesecake filling will make the cheesecake tough, instead of light and mousse like.

Use a sharp + clean knife – helps you get even clean slices, that looks super professional!

The recipe video is on my TikTok and IG – please tag me @aceofspoons if you make this recipe!