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Slice of Mini Egg Cheesecake on a fork, highlighting its creamy filling and biscuit base.

Mini Egg Cheesecake Recipe

Chef Emma Brown
A delightful no-bake cheesecake featuring creamy filling and crunchy Cadbury Mini Eggs, perfect for Easter celebrations.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 1 slice
Calories 554 kcal

Ingredients
  

  • 280 g 10 oz digestive biscuits
  • 140 g 5 oz unsalted butter, melted
  • 360 g 13 oz Cadbury's Mini Eggs (plus 270 g for decoration)
  • 600 ml 2.5 cups double cream
  • 280 g 10 oz full-fat cream cheese
  • 140 g 5 oz icing sugar, sifted
  • Juice of half a lemon

Instructions
 

  • Crush the digestive biscuits and mix with melted butter. Press into a 7-inch springform tin and chill.
  • Chop Mini Eggs and whip double cream to soft peaks. Fold in icing sugar, cream cheese, lemon juice, and chopped Mini Eggs.
  • Pour the filling over the chilled base and smooth the top. Refrigerate for at least 4 hours or overnight.
  • Decorate with remaining whipped cream and Mini Eggs before serving.

Notes

For best results, chill overnight and ensure cream is cold before whipping.
Nutrition:
  • Serving Size: 1 slice
  • Calories: 554
  • Sugar: 38 g
  • Sodium: 195 mg
  • Fat: 41 g
  • Saturated Fat: 25 g
  • Unsaturated Fat: 16 g
  • Trans Fat: 0 g
  • Carbohydrates: 46 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 91 mg