Creamy No-Bake Mini Egg Cheesecake
A quick and easy no-bake mini cheesecake recipe featuring a creamy texture and a crunchy mini egg chocolate twist, perfect for celebrations and everyday indulgence.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 15 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Cuisine: British
Ingredients
Scale
- 150g (about 1 1/2 cups) digestive biscuits or graham crackers, finely crushed
- 75g (1/3 cup) unsalted butter, melted
- 1 tbsp granulated sugar
- 300g (10.5 oz) cream cheese, softened
- 200ml (3/4 cup plus 1 tbsp) heavy cream, chilled
- 100g (1/2 cup) powdered sugar
- 1 tsp vanilla extract
- 100g (about 1/2 cup) mini chocolate eggs, roughly chopped
- Optional toppings: extra mini eggs, fresh berries, edible flowers
Instructions
- Combine crushed digestive biscuits, melted butter, and sugar in a bowl. Mix until crumbs are evenly coated and hold together when pressed, about 5 minutes. Add a tiny splash of melted butter if too dry.
- Press crumb mixture evenly into mini cheesecake molds or cups. Press firmly to create a compact base. Chill in fridge for 10-15 minutes to set.
- In a large bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy, about 3-4 minutes.
- In a separate chilled bowl, whip heavy cream until soft peaks form, about 3-5 minutes.
- Gently fold whipped cream into cream cheese mixture, maintaining airy texture. Fold in chopped mini eggs evenly without crushing.
- Spoon filling over chilled crusts, filling cups almost to the top. Smooth surface with spoon or spatula.
- Chill mini cheesecakes in fridge for at least 3 hours or preferably overnight to set and develop flavor.
- Before serving, garnish with extra mini eggs, fresh berries, or edible flowers.
Notes
Keep cream cheese at room temperature and heavy cream chilled for easier mixing. Whip cream to soft peaks, not stiff. Fold whipped cream gently to maintain airiness. Chill cheesecakes overnight for best texture and flavor. Dab off any liquid pooling after chilling. Let cheesecakes sit a few minutes at room temperature if crust is too hard before serving.
Nutrition
- Serving Size: One mini cheesecake
- Calories: 265
- Sugar: 15
- Sodium: 150
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 20
- Fiber: 0.5
- Protein: 4
Keywords: no-bake cheesecake, mini cheesecakes, mini egg dessert, easy dessert, quick cheesecake, no oven dessert, creamy cheesecake, holiday dessert