Best Mini Egg Cheesecake Recipe for Easter
Easter is the perfect time to enjoy colorful desserts that bring joy to the table, and this mini egg cheesecake is a treat that captures both flavor and festivity. With a buttery biscuit base, a smooth and creamy cheesecake filling, and a topping of crunchy mini eggs, this recipe is designed to impress without being complicated. The pastel colors of the mini eggs make it ideal for spring gatherings and holiday celebrations
What makes this cheesecake special is the balance of rich cream cheese and sweet chocolate candy. It is a dessert that both adults and children will love, and its no bake method means it is simple to prepare. You can make it ahead of time, chill it, and bring it out when guests arrive for a stunning Easter centerpiece that tastes as good as it looks
Why You Need This Recipe
You need this recipe because it combines ease and elegance in one dish. The no bake preparation saves time and avoids the stress of baking while still delivering a creamy and indulgent cheesecake. Mini eggs add crunch, color, and festive charm, making this dessert perfect for Easter. It is versatile enough to serve at family gatherings, parties, or as a sweet gift for loved ones, and it always leaves an impression with its beautiful presentation
Ingredients
This cheesecake comes together with simple ingredients that are easy to find and create the perfect balance of flavor and texture. Below is the ingredient table with calorie details
| Ingredient | Quantity | Calories |
|---|---|---|
| Digestive biscuits | 200 g | 940 |
| Unsalted butter | 100 g | 717 |
| Cream cheese | 500 g | 1935 |
| Heavy cream | 200 ml | 690 |
| Powdered sugar | 100 g | 389 |
| Vanilla extract | 1 tsp | 12 |
| Mini eggs (crushed) | 200 g | 880 |
These simple ingredients create a creamy cheesecake with a crunchy base and festive topping
How to Prepare
Start by preparing the base. Crush the digestive biscuits into fine crumbs and mix them with melted butter until combined. Press this mixture firmly into the bottom of a springform pan and refrigerate to set. While the base chills, prepare the filling by beating the cream cheese, powdered sugar, and vanilla extract until smooth. Whip the heavy cream separately until soft peaks form, then gently fold it into the cream cheese mixture to create a light and creamy texture
Once combined, spread half of the filling over the chilled biscuit base, sprinkle in some crushed mini eggs for added crunch, then top with the remaining filling. Smooth the surface with a spatula and refrigerate for at least four hours or overnight to set completely. Before serving, decorate with whole and crushed mini eggs on top for a festive finish that makes the cheesecake visually stunning and perfect for Easter celebrations
Pro Tips
Chill the base for at least 30 minutes before adding the filling to ensure it sets firmly
Use full fat cream cheese for the best creamy texture and flavor
Fold the whipped cream gently into the mixture to keep it light and airy
Decorate just before serving to keep the mini eggs crunchy and colorful
Refrigerate overnight for the best flavor and firm slices
Perfect Pairings and Toppings
This cheesecake pairs beautifully with a drizzle of melted white or dark chocolate for extra indulgence. You can also top it with whipped cream swirls for a bakery style look. Fresh strawberries or raspberries add a refreshing balance to the richness, while a cup of coffee or a glass of cold milk makes the perfect complement. If you want to enhance the Easter theme, sprinkle some pastel sprinkles along with the mini eggs for an extra festive touch
Conclusion
The best mini egg cheesecake recipe for Easter combines creamy filling, crunchy base, and colourful chocolate topping into one irresistible dessert. It is simple to prepare, stunning to serve, and delicious to enjoy. This cheesecake is more than just a dessert, it is a centerpiece that celebrates the joy and festivity of Easter with every slice.
