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Easter No-Bake Mini Egg Cheesecake

Easter No-Bake Mini Egg Cheesecake: A Delightfully Creamy Treat

Easter No-Bake Mini Egg Cheesecake is a delightful treat that’s creamy and easy to prepare, perfect for holiday celebrations.
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Prep Time 30 minutes
Chill Time 6 hours
Total Time 6 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 200 g Digestive Biscuits or graham crackers can be used
  • 100 g Unsalted Butter melted
For the Filling
  • 400 g Full-fat Cream Cheese at room temperature
  • 300 ml Double Cream (Heavy Cream) cold
  • 100 g Powdered Icing Sugar
  • 1 tsp Vanilla Bean Paste
  • 1 g Fine Salt
  • 200 g Cadbury Mini Eggs divided

Equipment

  • 23 cm springform pan
  • Food Processor
  • mixing bowl
  • Hand mixer
  • spatula

Method
 

Step-by-Step Instructions for Easter No-Bake Mini Egg Cheesecake
  1. Line a 23 cm springform pan with parchment paper and crush digestive biscuits into fine crumbs. Mix with melted butter.
  2. Press the crumb mixture into the base and sides of the pan, then chill for at least 30 minutes.
  3. Beat cream cheese until smooth. Whip double cream to stiff peaks, and combine with cream cheese, icing sugar, vanilla, and salt.
  4. Gently fold in crushed Mini Eggs, being careful not to deflate the mixture.
  5. Pour filling over chilled crust and smooth the top. Cover and refrigerate for at least 6 hours.
  6. Remove from the pan, decorate with whole Mini Eggs and serve sliced.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 30gProtein: 4gFat: 20gSaturated Fat: 10gCholesterol: 60mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure cream cheese is at room temperature for a smooth filling. Allow sufficient chilling time for best texture.

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