You’re going to just LOVE this Mini Egg Cheesecake Recipe – it’s no bake, super easy and completely delicious! Grab your spoon!
If you’re looking for a super easy Easter cheesecake recipe then you’ve definitely come to the right place.
Our mini egg cheesecake recipe couldn’t be easier.
We just can’t get enough of no bake cheesecake.
They’re super easy to make and I think you’ll just fall a bit in love with that creamy mini egg cheesecake topping!
Mini Egg Cheesecake Recipe Ingredients
To make our super cute Easter egg cheesecake you’ll just need a handful of ingredients.
- 150g digestive biscuits – you can swap these for a different kind of biscuit if you prefer.
- 100g unsalted butter
- 150g Philadelphia full fat cream cheese
- 100ml double cream
- 2 tbs icing sugar
- 200g Cadbury mini eggs
How to make mini egg cheesecake
It’s super easy to make our mini egg cheesecake recipe and it’s a recipe that the kids just love to help out with.
- Melt the butter – put the butter into a medium sized saucepan over a low heat and melt slowly.
- Make the biscuit crumbs – you can either whizz the biscuits in a food processor for a minute or you can bash them with a rolling pin in a mixing bowl until they’re all broken up.
- Make the cheesecake base – tip the biscuits crumbs into the butter and mix well to coat them all. Then divide between the six bowls and press down tightly. Pop them in the fridge for around an hour so they harden.
- Make the creamy cheesecake topping – add the icing sugar to the blender along with the cream cheese and double cream. And blend until the mixture is stiff but spreadable.
- Crush 100g mini eggs – put half the mini eggs into a bowl and crush them, you can do this with the end of a rolling pin.
- Mix the crushed eggs into the cheesecake topping – just fold the little chocolate egg pieces into the creamy mixture.
- Add the creamy cheesecake topping to the biscuit bases – divide the mixture between the size cheesecakes and spread over the biscuit bases with a spoon.
- Decorate the mini egg cheesecakes – scatter the remaining mini eggs over the top of the cheesecakes. Then put no bake Easter cheesecake into the fridge for around an hour before eating.
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- Giant Cookie – make our giant cookie loaded with white chocolate chunks and mini eggs here.
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Mini egg cheesecake recipe - no bake!
Super delicious mini egg cheesecake recipe and best of all it's no bake!
Ingredients
- 150g digestive biscuits
- 100g butter
- 2 tbs icing sugar
- 150g cream cheese
- 100ml double cream
- 200g mini eggs
Instructions
- Put the butter into a medium sized saucepan over a low heat and melt slowly.
- Make the biscuit crumbs – you can either whizz the biscuits in a food processor for a minute or you can bash them with a rolling pin in a mixing bowl until they’re all broken up.
- Tip the biscuits crumbs into the butter and mix well to coat them all. Then divide between the six bowls and press down tightly. Pop them in the fridge for around an hour so they harden.
- Make the creamy cheesecake topping – add the icing sugar to the blender along with the cream cheese and double cream. And blend until the mixture is stiff but spreadable.
- Crush 100g mini eggs – put half the mini eggs into a bowl and crush them, you can do this with the end of a rolling pin.
- Mix the crushed eggs into the cheesecake topping – just fold the little chocolate egg pieces into the creamy mixture.
- Add the creamy cheesecake topping to the biscuit bases – divide the mixture between the size cheesecakes and spread over the biscuit bases with a spoon.
- Add the mini egg cheesecakes – scatter the remaining mini eggs over the top of the cheesecakes. Then put them into the fridge for around an hour before eating.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 566Total Fat: 45gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 83mgSodium: 263mgCarbohydrates: 41gFiber: 2gSugar: 31gProtein: 5g
Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.
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