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Mini Egg Cheesecake

This no-bake Mini Egg Cheesecake is the ultimate Easter dessert. With a buttery chocolate biscuit base, creamy vanilla cheesecake filling swirled with melted milk chocolate, and a colorful topping of Mini Eggs and chocolate flake, it’s indulgent, festive, and guaranteed to impress. Perfect for spring celebrations, family gatherings, or any occasion that calls for a fun and delicious centerpiece.
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Prep Time 30 minutes
Chilling Time 5 hours
Total Time 5 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: British
Calories: 450
Ingredients Method Notes

Ingredients
  

For the base
  • 380 g chocolate Hob Nob biscuits can substitute digestive biscuits or Oreos
  • 110 g butter melted
For the cheesecake
  • 495 g full fat cream cheese
  • 250 g icing sugar
  • 250 ml double cream
  • 1 tsp vanilla extract
  • 240 g Mini Eggs crushed
  • 50 g milk chocolate melted
To decorate
  • 1 chocolate flake crushed
  • 160 g Mini Eggs for decoration

Method
 

Prepare the base
  1. Crush the chocolate Hob Nob biscuits in a food bag with a rolling pin until fine crumbs form.
  2. Melt the butter in a saucepan, then stir in the biscuit crumbs until well combined.
  3. Press the mixture into an 8 or 9 inch springform tin, smoothing the surface with the back of a spoon or potato masher. Chill in the fridge while preparing the filling.
Make the filling
  1. In a large bowl, beat together the cream cheese, icing sugar, and vanilla extract until smooth.
  2. In another bowl, lightly whip the double cream until it just holds its shape.
  3. Gently fold the whipped cream into the cream cheese mixture until smooth and creamy.
  4. Stir in the crushed Mini Eggs and melted milk chocolate, mixing carefully without overworking.
Assemble and chill
  1. Pour the cheesecake mixture over the chilled biscuit base and spread evenly.
  2. Chill in the fridge for at least 4–5 hours, preferably overnight, until fully set.
  3. Remove from the springform tin and transfer to a serving plate. Decorate with crushed chocolate flake and extra Mini Eggs before serving.

Notes

  • Always use full-fat cream cheese to ensure the cheesecake sets properly.
  • For clean slices, dip a sharp knife in hot water and wipe dry before cutting.
  • Decorate just before serving to keep Mini Eggs bright and crunchy.