Description
This Mini Egg Cheesecake (Easy Easter Dessert Recipe) is a creamy, no-bake treat packed with crunchy chocolate mini eggs and a buttery biscuit base. Perfect for spring gatherings, this festive cheesecake is simple, colorful, and irresistibly delicious.
Ingredients
Scale
- 250g digestive biscuits
- 120g unsalted butter melted
- 500g cream cheese softened
- 120g powdered sugar
- 1 tsp vanilla extract
- 300ml heavy cream
- 200g chocolate mini eggs crushed
- 1 tbsp lemon juice
- pinch salt
- 50g milk chocolate melted
Instructions
- 1. Crush biscuits into fine crumbs
- 2. Mix crumbs with melted butter
- 3. Press mixture into a springform pan
- 4. Chill base for 30 minutes
- 5. Beat cream cheese until smooth
- 6. Add sugar vanilla lemon juice and salt
- 7. Whip heavy cream to soft peaks
- 8. Fold whipped cream into mixture
- 9. Stir in crushed mini eggs
- 10. Spread filling over base
- 11. Chill for at least 6 hours
- 12. Decorate with extra mini eggs and serve
Notes
- Use full-fat cream cheese for best texture
- Chill overnight for clean slices
- Do not overmix after adding cream
- Line pan for easy removal
- Crush mini eggs unevenly for texture
- Add chocolate drizzle for extra flavor
- Keep refrigerated until serving
- Use warm knife for slicing
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
Keywords: mini egg cheesecake,easter dessert,no bake cheesecake