Let's Bake

Mini Egg Cheesecake

Yield Serves 10 1x
Prep: 400Total: 6 hours 40 minutes

A creamy no bake cheesecake filled with Mini Eggs.


Cookie crust

  • 300 grams (approximately 3 cups) Digestive biscuits or graham crackers*, broken into pieces
  • 115 grams (1/2 cup or 1 stick) unsalted butter

Cheesecake filling

  • 500 grams (2 and 1/2 cups) full fat cream cheese, softened
  • 100 grams (1/2 cup) caster sugar
  • 1 teaspoon vanilla extract
  • 360 ml (1 and 1/2 cups) thickened or heavy cream
  • 150 grams (1 cup) Mini Egg Easter eggs, roughly chopped
  • 75 grams (1/2 cup) dark or milk chocolate, grated

To decorate

  • 240 ml (1 cup) thickened or heavy cream
  • 75 grams (1/2 cup) milk or dark chocolate, grated


  1. Line the base of an 8 or 9 inch springform pan with baking or parchment paper.
  2. Add cookies to a food processor and whiz until finely crushed. Melt your butter in the microwave, then pour over the cookie crumbs and mix well. It should resemble wet sand.
  3. Place your crumbs into your prepared pan and press down gently to form one even layer. Pop in the fridge.
  4. Add cream cheese, sugar and vanilla to a large mixing bowl. Beat with electric mixer on medium speed until smooth and creamy. Add cream and beat with an electric mixer for 3-5 minutes until mixture combines and thickens slightly.
  5. Add chopped Mini Eggs and grated chocolate. Beat briefly on low speed until combined.
  6. Spoon cheesecake mixture over cookie crust and gently smooth the top. Pop back into the fridge for at least 6 hours, or even better, overnight.
  7. To serve, beat cream until whipped using an electric mixer or a whisk. Add to a piping bag fitted with a large round tip. Pipe cream around the edges. Sprinkle grated chocolate on top.


Any plain sweet store bought biscuits or cookies will work fine.

Author: Jessica HolmesCategory: CheesecakeCuisine: American
Recipe Card powered byTasty Recipes