If you are looking for a show-stopping dessert that’s as charming as it is delicious, this No Bake Easter Egg Cheesecake Recipe is the perfect treat to make for Easter or any spring celebration. Imagine creamy, dreamy cheesecake filling studded with crunchy Cadbury’s Mini Eggs, all nestled inside a crisp biscuit base, all housed within edible Easter egg shells. It’s a delightful combination of textures and flavors that’s super simple to pull together without ever needing to turn on the oven. Whether you’re an experienced baker or a complete beginner, this recipe will bring smiles all around with minimal fuss and maximum joy.
Ingredients You’ll Need
The beauty of the No Bake Easter Egg Cheesecake Recipe lies in its simplicity and how each ingredient works magic together. Each component plays a vital role—from the buttery biscuit base that provides the perfect crunch, to the luscious cream cheese mixture that melts on your tongue, and the festive colorful Mini Eggs that add bursts of sweetness and texture.
- 2 Dairy Milk Easter eggs: These will be split open to serve as charming edible bowls for your cheesecake, so handle them gently!
- 4 Digestive biscuits: The base of the cheesecake, crushed to a perfect crumbly texture that contrasts wonderfully with the creamy filling.
- 30 g Unsalted butter (melted): This binds the crushed biscuits together and adds a rich, indulgent flavor.
- 150 ml Double cream: Whipped to stiff peaks, this gives the cheesecake its light and airy texture.
- 30 g Icing sugar: Sweetens the cheesecake just right without overpowering the cream cheese.
- 90 g Full fat cream cheese: The star of the filling, bringing creaminess and tanginess in every bite.
- 1 tsp Lemon juice: Adds a touch of brightness to balance the richness.
- 90 g Cadbury’s Mini Eggs (chopped): For bursts of color and a delightful crunch embedded within the cheesecake layer.
- 30 g Milk chocolate: Melted and drizzled over the top for that irresistible finishing touch.
- 20 Cadbury’s Mini Eggs: Used as a charming, colorful garnish for an Easter-perfect look.
How to Make No Bake Easter Egg Cheesecake Recipe
Step 1: Prepare the Easter Eggs
Start by carefully halving your Dairy Milk Easter eggs with a sharp knife heated under hot water and dried. This technique ensures clean cuts without cracking the delicate shell. Gently place each half on a plate—these will be your cute, edible serving bowls. Taking your time here pays off in presentation and keeps your base intact.
Step 2: Make the Biscuit Base
Crush the digestive biscuits finely; you can do this by placing them in a zip-lock bag and gently crushing with a rolling pin or using a food processor for a quicker approach. Mix the crumbs with the melted unsalted butter until they resemble wet sand, which helps the base set firmly. Divide this mixture evenly into the Easter egg halves and gently press it down with the back of a spoon to create a compact foundation. Pop these into the fridge to chill and set while you prepare the cheesecake filling.
Step 3: Whip Up the Cheesecake Filling
Whip the double cream until it forms stiff peaks—that means when you lift the whisk, the cream holds firm peaks that don’t flop over. Next, carefully fold in the icing sugar, full-fat cream cheese, and lemon juice, mixing until silky smooth and luscious. The lemon juice brightens the richness, giving the cheesecake a fresh, zesty edge that you’ll love.
Step 4: Add the Mini Eggs and Assemble
Stir the chopped Cadbury’s Mini Eggs into the cheesecake mixture to add sweet bursts of crunch throughout. Then, divide this delicious filling evenly among the prepared Easter egg halves, smoothing the tops for a polished finish. Chill everything in the fridge for at least one hour to allow the cheesecake to firm up beautifully.
Step 5: Finish with Chocolate Drizzle and Garnish
Melt the milk chocolate in short bursts in the microwave, stirring frequently to avoid burning. Drizzle this melted chocolate generously over the chilled cheesecakes. Finally, scatter whole Mini Eggs on top for an eye-catching, festive decoration that screams Easter celebration.
How to Serve No Bake Easter Egg Cheesecake Recipe
Garnishes
Enhance your presentation with extra Cadbury’s Mini Eggs or a sprinkling of colorful edible glitter for a magical touch. Fresh mint leaves or edible flowers can also add a lovely pop of green that contrasts beautifully against the chocolate and creaminess.
Side Dishes
Pair this dessert with fresh berries or a dollop of whipped cream to add a refreshing lightness to the richness of the cheesecake. A simple fruit compote drizzled on the side also complements the tangy cream cheese and chocolate flavors well.
Creative Ways to Present
Serve the No Bake Easter Egg Cheesecake Recipe on a decorative tray surrounded by pastel-colored napkins or spring-themed décor. For a party, consider presenting each cheesecake on individual small plates with tiny forks for easy eating. You could also place mini edible flowers around them for an extra festive vibe.
Make Ahead and Storage
Storing Leftovers
Once made, keep any leftover cheesecakes covered in the fridge to maintain freshness. Because this recipe uses cream and chocolate, it’s best to enjoy leftovers within two days to ensure they remain creamy and tasty without drying out.
Freezing
While it’s possible to freeze these cheesecake halves, the delicate chocolate shell and creamy filling might develop texture changes after thawing. If you choose to freeze, wrap them tightly in plastic wrap and place in an airtight container, then thaw overnight in the fridge before serving.
Reheating
This dessert is best enjoyed cold and never reheated, as the texture and flavor of cream cheese and chocolate will not hold up to heat. Keep chilled until ready to eat for the perfect creamy consistency.
FAQs
Can I use other types of chocolate eggs?
Absolutely! While Dairy Milk Easter eggs are perfect for this recipe because of their size and shape, you can experiment with other hollow chocolate eggs. Just be sure they’re large enough to hold the cheesecake filling and can be halved cleanly.
What if I can’t find Cadbury’s Mini Eggs?
No worries! You could substitute with any other small candy eggs or even chopped chocolate-covered candies to achieve a similar crunchy texture and colorful effect.
Is it okay to use low-fat cream cheese?
For the creamiest, most indulgent texture, full-fat cream cheese is recommended. Low-fat versions might alter the consistency, making it less smooth or flavorful.
Can this recipe be scaled up for larger servings?
Definitely! Just multiply the ingredient amounts accordingly and use more Easter eggs or serve the filling in larger bowls or ramekins if you have fewer eggs.
How long does the cheesecake take to set in the fridge?
At least one hour of chilling is needed for the filling to firm up nicely. If time allows, chilling for two hours will give an even better set and improve the flavor melding.
Final Thoughts
This No Bake Easter Egg Cheesecake Recipe is truly a joyous way to celebrate the season with loved ones. It’s easy, beautiful, and irresistibly tasty—a perfect blend of creamy, crunchy, and chocolatey goodness inside a charming edible shell. I can’t wait for you to try this delightful recipe and marvel at how it brings smiles and happy hearts around your table!
Print
No Bake Easter Egg Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 30 minutes (including chilling time)
- Yield: 4 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: British
- Diet: Vegetarian
Description
This delightful no-bake Easter Egg Cheesecake recipe is a festive and fun dessert perfect for the holiday season. Using hollow Dairy Milk Easter eggs as edible serving bowls, crushed digestive biscuits create a crunchy base, topped with a creamy mixture of full-fat cream cheese, double cream, icing sugar, and lemon juice. The cheesecake is studded with colorful Cadbury’s Mini Eggs for a sweet surprise in every bite, finished with a drizzle of melted milk chocolate and more mini eggs for garnish. Simple to prepare and wonderfully indulgent, this recipe serves four and requires minimal chilling time.
Ingredients
Base
- 4 Digestive biscuits
- 30 g Unsalted butter (Melted)
Filling
- 150 ml Double cream
- 30 g Icing sugar
- 90 g Full fat cream cheese
- 1 tsp Lemon juice
- 90 g Cadbury’s Mini Eggs (Chopped)
Topping & Decoration
- 2 Dairy Milk Easter eggs (halved)
- 30 g Milk chocolate (Use the buttons from inside the egg if you have them)
- 20 Cadbury’s Mini Eggs (for topping)
Instructions
- Prepare Easter Egg Halves: Carefully halve the Dairy Milk Easter eggs using a hot, dry sharp knife. To do this, run the knife under very hot water, wipe it dry, and then gently slice through the chocolate to avoid cracking. Set the egg halves aside on a plate.
- Make the Base: Crush the digestive biscuits in a small bowl until finely broken down. Stir in the melted unsalted butter until combined. Evenly divide this biscuit mixture among the four Easter egg halves and gently press down with the back of a spoon to form a compact base. Place in the fridge to chill.
- Whip the Filling: In a clean mixing bowl, whisk the double cream until stiff peaks form. Gently fold in the icing sugar, full-fat cream cheese, and lemon juice until fully incorporated and smooth.
- Add Mini Eggs: Fold the chopped Cadbury’s Mini Eggs into the cream cheese mixture, distributing them evenly for bursts of color and texture.
- Assemble Cheesecakes: Spoon and divide the filling mixture evenly into each chilled Easter egg half, smoothing the top with a spatula or spoon. Chill the filled eggs in the refrigerator for at least 1 hour to set.
- Melt Chocolate and Decorate: Melt the milk chocolate in the microwave using short bursts of 10–15 seconds, stirring in between to avoid burning. Drizzle the melted chocolate over the set cheesecakes.
- Finish and Serve: Top each cheesecake with whole Cadbury’s Mini Eggs for added decoration. Serve chilled and enjoy your festive no-bake Easter Egg Cheesecakes.
Notes
- When slicing the Easter eggs, warming the knife ensures a clean cut and minimizes cracking.
- You can substitute digestive biscuits with graham crackers if preferred.
- Full-fat cream cheese and double cream provide the richest, creamiest texture.
- Chilling the cheesecakes for at least an hour helps them set properly and hold their shape.
- For best results, use fresh Cadbury’s Mini Eggs for both mixing into the filling and topping.
- This dessert should be stored in the refrigerator and consumed within two days for optimal freshness.
