This Easy No Bake Mini Eggs Cheesecake is the perfect Easter dessert that’s easy to make and fun to eat, featuring everybody’s favourite Easter candy! And don’t forget to follow my tips in the blog post below for a perfectly set no-bake cheesecake every time!
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Can you believe that spring is right around the corner?? I’ve been busy in the kitchen working on all kinds of delicious spring and summer recipes for you and I’ve got some amazingly delicious content coming your way soon that’s perfect for when the weather gets warmer. This Easy No Bake Mini Eggs Cheesecake is just the beginning of all my spring recipes and I’m so excited to be sharing it with you today!
I’ve shared so many of my 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 Eggs Cheesecake uses the same no-fail no-bake cheesecake method, so I thought it would be a good idea to share some basic tips for helping your no bake cheesecakes set:
- Use full fat cream cheese. Low fat cream cheese has a higher water content and therefore liquifies more at room temperature than regular full fat cream cheese does. Using full fat cream cheese will help keep your no bake cheesecake firm and help it slice cleanly.
- Use whipped cream whipped to stiff peaks. Under-whipped cream can be too liquid-y and therefore prevent the cheesecake from setting.
- Set the cheesecake in the fridge first, and then the freezer for best results. My no bake cheesecakes always turn out best when the chill for 6-8 hours in the fridge and then spend 3-4 hours in the freezer to firm up for those gorgeous, clean slices.
- Don’t add too many extra ingredients. Too many chunks of chocolate, fruit, or, in this case, Mini Eggs, 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.
LOOKING FOR MORE NO BAKE CHEESECAKE TIPS AND TRICKS?
Get my No Fail Guide to Easy No Bake Cheesecakes!
Looking for more Spring desserts? You will LOVE these Cherry Cheesecake Popsicles or these Lemon Blackberry Cheesecake Cups!
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I hope you enjoy this Easy No Bake Mini Eggs Cheesecake recipe! Let me know in the comments below, what’s your favourite cheesecake flavour? I’d love to know!
KITCHEN PRODUCTS I RECOMMEND:
Looking for more delicious desserts? Check out these other recipes!
- Easy No Bake Funfetti Cheesecake
- Easy No Bake Key Lime Cheesecake
- No Bake Mint Chocolate Chip Cheesecake
- Easy No Bake Bailey’s Irish Cream Cheesecake
- Easy No Bake White Chocolate Raspberry Cheesecake
- Mini Eggs Easter Brownie Parfaits
LOOKING FOR MORE NO BAKE CHEESECAKE TIPS AND TRICKS?
Get my No Fail Guide to Easy No Bake Cheesecakes!
Recipe Video
Watch the video below to see exactly how I make this no-bake dessert. You can find more delicious recipe videos on my YouTube channel.
Easy No Bake Mini Eggs Cheesecake
This Easy No Bake Mini Eggs Cheesecake is the perfect Easter dessert that's easy to make and fun to eat, featuring everybody's favourite Easter candy! Plus tips for a perfectly set no-bake cheesecake every time!
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Servings: 12 slices
Calories: 536kcal
Ingredients
- 1 1/4 cups graham cracker crumbs
- 5 tablespoons melted butter
- 600 grams full fat cream cheese (approximately 21 ounces)
- 1 1/2 cups powdered sugar
- 2 cups whipped cream (or substitute high fat whipped topping)
- 2 cups Mini Eggs candy-coated chocolate Easter eggs, crushed
- 12 more Mini-Eggs and extra whipped cream for garnish
Instructions
- Add the graham cracker crumbs and melted butter to a bowl and stir until well combined.
- Press the graham cracker crumb mixture into the bottom of a 9-inch (23 cm) spring form cake pan. Chill in the fridge to set while you prepare the cheesecake filling.
- Whip the cream cheese on high speed using a stand mixer or hand mixer until light and fluffy.
- Beat in the powdered sugar until well combined.
- Fold in the whipped cream (or whipped topping) gently.
- Fold in the crushed Mini Eggs until they're distributed throughout.
- Pour the cheesecake mixture into the prepared crust and smooth out the top with a spatula.
- Place the cheesecake in the fridge for 6-8 hours, or overnight.
- Transfer to the freezer for an additional 3-4 hours to finish setting.
- Let sit at room temperature for 20 minutes before slicing and serving, garnishing with a swirl of whipped cream and more Mini Eggs.
Notes
If making this cheesecake several days ahead of time, store in the freezer and move to the fridge for 1-2 hours before slicing and serving.
Nutrition
Serving: 1serving | Calories: 536kcal | Carbohydrates: 48g | Protein: 7g | Fat: 37g | Saturated Fat: 19g | Cholesterol: 68mg | Sodium: 305mg | Potassium: 99mg | Fiber: 1g | Sugar: 41g | Vitamin A: 1050IU | Vitamin C: 1mg | Calcium: 149mg | Iron: 1mg
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Amanda says
Ever since I saw this on Facebook, I’ve been drooling over it!!
Chrissie says
Thanks so much Amanda! I hope you give it a try!
Sabrina says
What a perfect Easter dessert! This looks gorgeous!
Chrissie says
Thanks so much!
Jen says
I can’t believe how easy this recipe is for such a *wow* result! Definitely making this for my Easter brunch party!
Chrissie says
Thanks Jen! I hope you love it!!
Dee says
What an adorable dessert! My family would love this one, especially with those mini eggs!
Chrissie says
Thanks Dee! It’s a crowd pleaser for sure!
Janine says
Looks amazing! Do you think I could use this recipe to make miniature sized cheesecakes?
Thanks!
The Busy Baker says
Sure, you could, but since i haven’t tried it myself i can’t recommend the exact adjustments that would need to be made to this recipe. Hope it works out well for you! Happy baking!
Krista says
Great Easter dessert idea! I love them!
Chrissie says
Thanks Krista!
h says
Such a great Easter dessert with a surprise in every bite! Looks so yummy!
Chrissie says
Thanks so much!
Toni | Boulder Locavore says
This looks really good! I would love to try it for Easter!
Chrissie says
Thanks! I hope you give it a try!
Allyson Zea says
I love how festive for Easter this is! YUM!
Chrissie says
Thanks so much! I hope you give it a try!
Richa Gupta says
Wow this looks incredibly delicious, I need a slice right now!
The Busy Baker says
Thanks so much!
Ashley says
When it calls for 2 cups of whipped cream is it 2 cups of heavy whipping cream that is then whipped or 2 cups after it has been whipped?
Chrissie says
It’s 2 cups of whipped cream, so after it’s been whipped 🙂 Hope you like the recipe!
Jenn says
The whipped topping as a substitute for the whipping cream, would that just be cool whip?
Chrissie says
Yes, exactly!
Megan @ MegUnprocessed says
These are adorable! Fun for Easter!
Chrissie says
Thanks so much!
Richa Gupta says
Such a beautiful idea and perfect treat for Easter, looks yum!
The Busy Baker says
Thanks! 🙂
dianne says
do you use the cream cheese that is in the tubs or the brick?
Chrissie says
The brick cream cheese is the best – it’s got a little less air whipped into it and a lot less water, so it’s best for desserts as it keeps its shape.
Rene says
If you are making ahead of time do you stil need to put it in the fridge to set before the freezer? Or can I skip the fridge part until the day I’m serving?
Chrissie says
You can set it right in the freezer in that case 🙂
Katie says
This looks great I am definitely making this for Easter! I will be making this tomorrow (Friday) night and serving on Sunday, should I just stick it in the freezer right after I make it and skip the fridge ?
Chrissie says
Yes, that’s a good idea! I hope you like it!
HEATHER LOWERY says
Has anyone froze / then thawed and what was your experience, did you notice any sepersting ?
Shanwa says
For the whipped cream, am I just whipping up cream? Any extras like sugar or vanilla in it?
Chrissie says
The whipped cream is plain whipped cream – no sugar or flavourings needed since the other ingredients sweeten and flavour the cheesecake.
Danielle says
Is it ok to keep it in the freezer overnight and then put it in the fridge on the day of ?
Chrissie says
Yes, absolutely!
Christine says
how long can you keep it in the freezer for
Chrissie says
I’d recommend no more than a few weeks in the freezer 🙂
Jenna says
Absolutely delicious and so easy!!! Thanks so much for this recipe! Both my fiance and I love mini eggs and cheesecake so this was a match made in heaven!!
Chrissie says
I’m so glad you enjoyed it!! 🙂
Anne says
Hi. My cream cheese packages are 250 grams. Your recipe calls for 600 grams. Will 2 x 250 be enough? About to make this recipe today. Thanks.
Chrissie says
250 grams x 2 is only 500 grams, so you’ll have to add another 100 grams from another package.
Dana says
Have you tried making this (or any of your no-bake cheesecakes) into mini cheesecakes? Like in a muffin tin with cupcake liners? Just wondering if it works out ok
Chrissie says
I wouldn’t suggest this, as they stick to the paper liners quite easily. My suggestion would be to make these in small mason jars or other small serving dishes for individual servings.
Cheryl says
Is it 2 cups of mini eggs after crushed? Or before?
Chrissie says
2 cups before crushed 🙂
Jolene says
I had this last weekend at our family’s Easter dinner and it was delicious! It is so much lighter than a traditional baked cheesecake. We liked it so much that I am making it again this weekend for company. Thanks for a great recipe!
Chrissie says
Thanks so much! I’m so glad you enjoyed it so much!
Tammy says
I used the light cream cheese and it worked out perfect.
The Busy Baker says
Thanks so much for letting us know! Glad it came out perfectly!!
Ryan Tomlinson says
wow, amazing!! I just loved it so much… you decorate it very beautifully… I don’t know i will make it like this but for sure I will definitely try to do it… thanks for sharing!!
The Busy Baker says
You’re welcome Ryan! Hope it turns out well🙂
Susie says
HI, better late then never ! I made this for Easter & it turned out beautiful, tasted wonderful & looked great.
It will be a regular for Easter from now on ! Wish I could send you a picture, I have made many cheesecakes over the year’s but this one is a stunner ……. really happy.
Just an FYI don’t use the “Shimmers” the outside coating liquefies & bleeds, not a good look.
The Busy Baker says
Thank you so much Susie! Really glad you like the recipe!😊
Katia Ez says
I just had a craving for mini eggs cheesecake, but didn’t know if a recipe existed. So happy I found this!
Chrissie says
Hope you love it! 🙂
Breena McKenzie says
Could I use a 7” spring form pan?
The Busy Baker says
You could try, but your cheesecake will be very tall and will need more time to set. You might also have a little too much cheesecake filling, as this recipe was originally developed for a 9 inch. However, too much cheesecake filling isn’t actually a problem ☺️ You can spoon it in some cups on top of some crushed graham crackers for a sneak peek of what’s waiting in the fridge. Enjoy ☺️
Laura says
Hi Chrissie – We don’t have graham crackers here in Ireland so could I substitute with ginger snaps or just plain digestives? I like my bases to be a bit crunchy! Thank you.
The Busy Baker says
Hello Laura, yes, you can absolutely substitute graham crackers with either one of them. Enjoy ☺️
Laura says
Made this for Easter Sunday. Was F A B U L O U S !!!!
Barbara Di Meglio says
Hello
I was planning on making this recipe this weekend, but thinking I would do a chocolate Oreo crumb base instead.
Is it the same quantity of butter I should add.
Thank you
Barbara
Chrissie says
Yes!
samantha bridger says
Could I use coconut whip cream ?
Chrissie says
I’ve never tried this, so I can’t comment on exactly how that would work. It would likely change the texture of the end result (because of different fat and water content), so I wouldn’t recommend it.