Description
Easter No-Bake Mini Egg Cheesecake is a creamy festive dessert made with a buttery digestive biscuit crust and a mousse-like vanilla filling packed with crunchy Cadbury Mini Eggs. This easy no-bake cheesecake requires only about 20 minutes of prep and chills in the refrigerator until perfectly set for Easter celebrations.
Ingredients
300 g digestive biscuits
115 g unsalted butter, melted
680 g full-fat cream cheese (such as Philadelphia)
480 ml double cream (heavy cream)
180 g powdered icing sugar
2 teaspoons vanilla bean paste
1/2 teaspoon fine salt
400 g Cadbury Mini Eggs (about two-thirds crushed for filling, remainder for decoration)
Instructions
1. Line the base of a 23 cm (9-inch) springform pan with parchment paper.
2. Crush the digestive biscuits in a food processor until very fine crumbs form.
3. Mix the crumbs with melted butter until the texture resembles wet sand.
4. Press the mixture firmly into the bottom and slightly up the sides of the pan to form a compact crust.
5. Chill the crust in the refrigerator for about 30 minutes or freeze briefly until firm.
6. Beat the cream cheese in a bowl until completely smooth and creamy.
7. Add powdered sugar, vanilla bean paste, and salt and beat until fully combined and silky.
8. In a separate bowl whip the cold double cream until stiff peaks form.
9. Gently fold the whipped cream into the cream cheese mixture until evenly blended without deflating the mixture.
10. Crush about two-thirds of the mini eggs into small pieces and fold them evenly into the filling.
11. Spread the cheesecake filling over the chilled crust and smooth the top with a spatula.
12. Cover tightly and refrigerate for at least 6 hours, preferably overnight, until fully set.
13. Run a knife around the pan edge to release, remove from the springform pan, and transfer to a serving plate.
14. Decorate the top with the remaining mini eggs and optional chocolate shavings before slicing and serving.
Notes
Use full-fat cream cheese and high-fat double cream so the cheesecake sets properly.
Remove excess moisture from cream cheese by patting it dry if needed.
Whip the cream until stiff peaks for a stable filling.
Crush mini eggs fairly small so slices cut cleanly without collapsing.
Warm a knife in hot water and wipe it clean between slices for neat cuts.
Gelatin is not required if the cream is whipped correctly and the cheesecake chills long enough.
Refrigerate leftovers for up to 3 days.
The undecorated cheesecake can be frozen up to 2 months if wrapped well after setting.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Easter recipes
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 478