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Easter No-Bake Mini Egg Cheesecake

Easter No-Bake Mini Egg Cheesecake for Effortless Indulgence

Discover the Easter No-Bake Mini Egg Cheesecake, a creamy and crunchy delight perfect for spring celebrations.
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Prep Time 30 minutes
Chilling Time 6 hours
Total Time 6 hours 30 minutes
Servings: 8 slices
Course: Dessert
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Biscuit Base
  • 200 grams Digestive Biscuits Can substitute with Graham crackers.
  • 100 grams Unsalted Butter Melted, can substitute with coconut oil.
For the Cream Cheese Filling
  • 500 grams Philadelphia Cream Cheese Stick with block cream cheese for best results.
  • 300 ml Double Cream Heavy whipping cream can be used.
  • 100 grams Powdered Icing Sugar Granulated sugar can be used but affects texture.
  • 1 teaspoon Vanilla Bean Paste Pure vanilla extract is a good substitute.
  • 1 pinch Fine Salt Optional but highly recommended.
For the Topping
  • 200 grams Cadbury Mini Eggs Feel free to substitute with other chocolate candies.

Equipment

  • 9-inch springform pan
  • Food Processor
  • Electric mixer

Method
 

Preparation Steps
  1. Line the bottom of a 9-inch springform pan with parchment paper for easy release.
  2. Crush the digestive biscuits in a food processor until they resemble fine crumbs.
  3. Combine the crushed biscuits with melted butter until the texture resembles wet sand. Pack into the prepared pan.
  4. Chill the crust in the refrigerator for 30 minutes or freeze for 15 minutes.
  5. Beat the cream cheese until smooth and creamy; in another bowl, whip the double cream to stiff peaks.
  6. Gradually add icing sugar, vanilla, and salt to the cream cheese, then fold in the whipped cream.
  7. Crush two-thirds of the Cadbury Mini Eggs and fold them into the cream cheese filling.
  8. Pour the cream cheese filling into the chilled biscuit base and smooth the top. Cover and refrigerate for at least 6 hours.
  9. Once set, remove from the refrigerator, run a knife around the edge, and unclip the springform. Decorate with remaining Mini Eggs.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 3gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

For the best results, pack the biscuit base tightly and ensure cream cheese is used from a block. Allow a longer refrigeration time if possible.

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