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Bet you didn’t know cheesecake could steal the show, meet the Mini Egg Cheesecake everyone’s talking about
Cheesecake has won hearts for centuries, from Ancient Greece to your kitchen. But let’s be real, what’s better than cheesecake? Mini Egg Cheesecake! It’s the ultimate combo of creamy goodness and candy-coated crunch. Mini Eggs bring their A-game with a pop of color, nostalgia, and that perfect bite-sized sweetness.
What happens when buttery biscuits meet creamy filling and Mini Eggs? A dessert you won’t stop craving.
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Mini Egg Cheesecake: Because dessert should always be this fun
- Prep Time: 60 minutes
- Assembling and resting: 12 hours
- Total Time: 13 hours
- Category: Dessert
- Method: Easy
Description
This cheesecake’s got it all: creamy filling, buttery base, and a pop of chocolatey crunch from the Mini Eggs. Honestly, it’s hard to resist. If you’re a cheesecake fan, this might just become your new favorite.
Ingredients
- 280g Digestive biscuits
- 140g Unsalted butter, melted
- 630g Cadbury’s Mini Eggs (360g for the filling + 270g for decoration, about 7 small bags total)
- 600ml Double cream (see note below on making it at home from whipping cream)
- 140g sifted icing sugar
- 560g = 2 x 280g tubs of Full-fat Philadelphia Cream Cheese
- 1/2 lemon, juiced
Instructions
- Get those biscuits crushed until they’re fine and sandy.
- Start by bashing them in a bag, then blitz in a food processor for extra smooth crumbs. Toss the mixture in the fridge while you move on.
- Melt the butter, stir it into the crumbs, and press everything firmly into an 8-inch tin lined with parchment paper.
- Leave a bit of the paper sticking out over the edges, it makes lifting the cheesecake out way easier later.
- Chop 360g of Mini Eggs in half. It’s oddly satisfying, so take your time with it. Set them aside for now.
- Can’t find double cream? No problem. Just grab 600 ml cold whipping cream, mix in 70g melted butter (not hot), and whip it up until thick and creamy.
- Beat the cream until soft peaks form. If you’ve got a stand mixer, you’re golden. If not, an electric whisk will do the trick, though your arm might feel it a bit.
- Scoop out 3-4 heaping dessert spoons of the whipped cream and pop it in the fridge for decorating later.
- Blend the whipped cream, icing sugar, cream cheese, and lemon juice until smooth. Fold in the chopped Mini Eggs gently, so you don’t crush them. The filling should be thick and luscious.
- Spoon the filling onto the chilled biscuit base and spread it out evenly. Smooth the top with a spatula or the back of a spoon.
- Let the cheesecake chill in the fridge for at least 3 hours. If you can leave it overnight, the flavor gets even better with a little time.
- Use the parchment overhang to lift the cheesecake out of the tin. Peel the paper away from the sides, then pile on the reserved whipped cream and the rest of the Mini Eggs. You can leave some whole and chop a few for a nice mix.
- Slice it up and enjoy every bite. Share it if you’re feeling generous… or don’t. Your secret’s safe with me
Notes
Created, prepared, tried, and tested by Esme from SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1 slice
- Calories: 815
- Sugar: 47.3 g
- Sodium: 446.9 mg
- Fat: 61.4 g
- Saturated Fat: 37.2 g
- Trans Fat: 1 g
- Carbohydrates: 60.1 g
- Fiber: 1.7 g
- Protein: 8.5 g
- Cholesterol: 147.1 mg
What’s better than cheesecake? A no-bake Mini Egg Cheesecake that’s rich, creamy, and loaded with crunchy chocolate goodness. Want the step-by-step guide? It’s easier than you think, and the results are pure magic.
This Mini Egg Cheesecake isn’t just delicious, it’s a multitasking superstar. It’s fun to make, a blast to decorate, and pure happiness on a plate. Plus, it’s got a little something for everyone: a buttery biscuit base, a rich, tangy filling, and chocolatey bursts in every bite. Whether you’re celebrating a holiday or just craving something special, this cheesecake is here to bring joy, one slice at a time.
Notes:
What’s the deal with double cream? Double cream has about 48% milk fat, which makes it rich and dreamy. If you’re using whipping cream (30-35% milk fat), it’ll still work, but the texture might be a bit softer.
- DIY Double Cream: For every 250 ml of whipping cream, mix in 30 ml (28g) melted butter. Whip it until it’s thick enough to your liking.
- For this Mini Egg Cheesecake, I used 600 ml of cold whipping cream straight from the fridge and added 70g of melted unsalted butter (nuked in a microwave; make sure it’s soft and not hot), whipped it together until thick, and then followed the rest of the recipe. Easy and delicious!
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If you try out this delightful recipe, please let me know, rate it, and tag me on Instagram at @_esmesalon. I’m excited to see your amazing recreations, and I’m hooked on those mouthwatering photos!
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