No Bake Mini Egg Cheesecake Recipe

This easiest ever No Bake Easter Mini Egg Cheesecake is packed with Easter chocolate treats. A crumbly biscuit base, topped with whipped cream and cream cheese, an absolutely delicious dessert.

Servings 12 People


280 g Digestive Chocolate Biscuits
140 g Butter Unsalted, melted
360 g Mini Cadbury’s Mini Eggs plus 270g to decorate (about 7 small bags in total)
550 ml Double cream plus 50ml to decorate (lightly whipped until it forms soft peaks)
140 g Icing Sugar sifted
2 x 280g Tubs of Philadelphia Cream Cheese Full fat
Juice of half a lemon


  1. Crush the biscuits until they look like lumpy sand. (I did mind in a food processor because I’m very lazy..)
  2. Mix with the melted butter and press into your 7″ tin.
  3. Chop the 360g of the Mini Eggs in half.
  4. Combine the whipped cream, icing sugar, cream cheese, lemon juice and chopped Mini Eggs. Fold in gently until fully combined.
  5. Visit No Bake Mini Egg Cheesecake @ for full instructions.

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