Description

Indulge in the delightful No-Bake Mini Egg Dessert, a creamy cheesecake that delivers rich flavors with minimal effort. This dessert combines the smoothness of cream cheese with crunchy mini eggs, making it a perfect treat for any occasion—from Easter celebrations to casual gatherings. With no baking required, this recipe is not only quick to prepare but also provides an interactive experience for kids who can help crush the mini eggs. Decorate your cheesecake with whipped cream and extra mini eggs for a festive touch that will impress your guests and leave them wanting more.

Ingredients

Scale

300 g digestive biscuits
150 g unsalted butter
600 g full-fat cream cheese
100 g icing sugar
300 ml double cream
1 tsp vanilla extract
300 g mini eggs (crushed)
150 ml double cream (for topping)
2 tbsp icing sugar (for topping)
50 g melted milk chocolate (for topping)
additional mini eggs (for topping)

Instructions

Prepare the Base: Crush biscuits in a food processor and mix with melted butter. Press into an 8-inch springform tin and chill.
Make the Filling: Whisk cream cheese, icing sugar, and vanilla until smooth. Gradually add whipped double cream and fold in crushed mini eggs. Spread over the chilled base and refrigerate for at least 5-6 hours.
Decorate: Once set, remove from the tin. Drizzle with melted chocolate and pipe whipped cream on top. Garnish with extra mini eggs before serving.

Prep Time: 20 minutes
Cook Time: N/A
Category: Dessert
Method: No-Bake
Cuisine: Continental

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 28g
Sodium: 205mg
Fat: 30g
Saturated Fat: 17g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg

Keywords: Use high-quality ingredients for the best flavor. Chill overnight for a firmer texture. Customize by adding fruits or switching up chocolates.