Mini Egg Cheesecake

This No Bake Mini Egg Cheesecake recipe is the perfect Easter cheesecake that’s easy to make and fun to eat, featuring everybody’s favourite Easter candy!

 

Estimated reading time: 7 minutes

This is the perfect cheesecake to make in springtime or to celebrate Easter! It’s bright, colourful, light and fluffy and tastes delicious! We’ve shared so many of our favourite No Bake Cheesecakes with you already, like this Mint Chocolate Chip No Bake Cheesecake, and this Strawberry Swirl No Bake Cheesecake. This Easy No Bake Mini Egg Cheesecake uses the same no-fail no bake cheesecake method.

Follow these tips to make the BEST Mini Egg Cheesecake recipe!

Read the recipe fully before you begin to make sure you have the right ingredients. You could also measure out the ingredients before you start.

Use either a hand mixer or stand mixer to make the filling. The mixer gives the filling the smooth and creamy texture that you want.

It is important to have room temperature ingredients so they combine properly without lumps. If chocolate is used in cheesecake the cream cheese has to be at room temperature or the chocolate will solidify during the mixing process. It creates hard chunks causing the cheesecake to lose its silky smooth texture.

Low fat cream cheese has a high water content and liquifies much more easily at room temperature than full fat cream cheese does. Using full fat cream cheese will help your no bake cheesecakes stay firm and help them slice cleanly for serving. And it’ll make them extra creamy!

Make sure that when you add the whipping cream to the cream cheese mixture, you are adding the whipped measurement, not the liquid. As a rule of thumb, the liquid measurement will double when whipped.

Under-whipped cream can be too liquid-y and therefore prevent the cheesecake from setting. Make sure you fold it in carefully to the filling.

Too many chunks of chocolate, fruit, cookies, or sprinkles, or any other add-ins can prevent the cheesecake from setting properly and make it more difficult to slice cleanly. Be sure to use only what the recipe calls for, or none at all!

Make sure the cream cheese is softened before mixing. If the cheesecake is too runny after the recommended time, add more time in the fridge until it is set.

Over-mixing the ingredients can cause the crust to crumble. Make sure to mix just until it is combined to avoid incorporating too much air.

Make sure to press the cookie mixture firmly into the pan (a spoon is helpful to make it uniform). If it is still too crumbly, add in some extra butter.

Make sure that your cream cheese is at room temperature before mixing. Lumps can also be avoided by beating the cream cheese until smooth before adding the other ingredients. Use a spatula to scrape down the sides of the bowl to avoid chunks.

Over-mixing can lead to a dense texture. Mix only until the ingredients are combined to maintain a light and fluffy consistency.

Adjust the sweetness by adding more or less sugar according to your tastes and preferences. Taste the mixture before chilling and make adjustments accordingly.

You’ll need these items on hand to make this Mini Egg Cheesecake recipe (paid links):

• mixing bowls
• food processor
• 9-inch springform pan
• measuring cups and spoons
• Stand Mixer
• Hand Mixer
• Silicone Spatula
• liquid measuring cups
• Offset Spatula
• piping bag

You’ll need these ingredients to make this Easter Cheesecake recipe (paid links):

• graham cracker crumbs
• melted butter
• full fat cream cheese
• powdered sugar
• whipped cream (or substitute high fat whipped topping)
• Mini Eggs candy-coated chocolate Easter eggs
• 12 more Mini-Eggs and extra whipped cream for garnish

Try these fun variations on this Easter Cheesecake recipe!

• Raspberry – Stir raspberry puree into the cream cheese mixture right before chilling the cheesecake.
• Mint Chocolate Chip – Add mint extract to the cheesecake mixture and stir in mini chocolate chips. Top with regular mini eggs or mint flavoured mini eggs.
• Lemon Blueberry – Add lemon zest and blueberry compote to the cheesecake mixture. Top with fresh blueberries and mini eggs.
• Cookies and Cream – Use chocolate sandwich cookies for the crust (instead of graham cracker crumbs) and stir crushed cookies into the filling. Top with whipped cream, mini eggs and crushed cookies.

We hope you enjoy this Easy No Bake Mini Egg Cheesecake recipe! Let us know in the comments below, what’s your favourite cheesecake flavour? We’d love to know!

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Watch the video below to see exactly how we make this no-bake dessert. You can find more delicious recipe videos on our YouTube channel.