Easy No Bake Mini Egg Cheesecake Recipe
This Cadbury Mini Egg Cheesecake is perfect for Easter and is such an easy recipe to make! The creamy and smooth cheesecake filling is poured over a crunchy chocolate chip cookie crust and topped with Mini Cadbury Eggs for a beautiful, festive touch.
Table of Contents
I love this mini egg cheesecake, not just for how delicious it is, but also how beautiful it looks on the Easter dessert table. The pastel colors of the Cadbury mini eggs keep the cheesecake looking festive yet classy, making it one of my favorite Easter desserts!
The chocolate chip cookie crust is a simple mixture of cookie crumbs and melted butter that just gets pulsed in a food processor and then pressed into the springform pan. No baking required!
The creamy cheesecake filling is light and airy and has the most delightful flavor. The crushed Cadbury eggs in the filling give it a little crunch that is so satisfying. I can’t wait for you to try this Easter egg cheesecake!
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What goes into this Recipe
- Mini Cadbury Eggs– These little Easter eggs have a milk chocolate interior with a crunchy candy coating. They are also so much fun on top of this Thumbprint Cookie.
- Cream Cheese– Full-fat cream cheese is the perfect starting point for any no bake cheesecake. We love Philadelphia cream cheese, but any brand will do.
- Sweetened Condensed Milk– This thick and sweet canned milk is a wonderful addition to the filling.
- Whipped Topping– Added to the filling for body and a little extra sweetness. You can also use homemade whipped cream made with heavy cream if you prefer.
- Chocolate Chip Cookie Crust– Made with just chocolate chip cookies and melted butter.
- Dark Chocolate Wafers: These melted chocolates will be drizzled over the top of the cheesecake for a chocolatey finish.
See recipe card for full information on ingredients and quantities.
Variations
If you’re looking to make this mini egg no bake cheesecake with another candy for a different holiday, you can really use any candy with a crunchy texture. Here are some of my favorites:
- M&M’s
- Reese’s Pieces
- Toffee
- Sixlets
- Chocolate Chips
If you’d like to change up the crust, you can use a simple graham cracker crumbs or a crust made with a different type of crushed cookie crumbs {like this Nilla Wafer Crust}.
How to make No Bake Mini Egg Cheesecake
- Start by making the Chocolate Chip Cookie Crust and pressing it into the bottom of the pan.
- Now move on with the wonderful Cadbury Eggs. Not only are they super delicious but they are also such adorable Easter candy. Chop up about 3/4 of a cup for the filling and keep a little for the top too.
- Begin by mixing together the softened cream cheese and sweetened condensed milk in a large mixing bowl with an electric mixer or in a stand mixer with a paddle attachment until it is creamy and smooth. It is important to be sure that the cream cheese is at room temperature so that it mixes well. Finally, fold in the whipped topping to the cheesecake mixture. Be sure to do this carefully, so that the topping doesn’t deflate.
- Then add the chopped Mini Cadbury Eggs to the filling and stir them in. Be sure that all of the chocolate eggs are evenly distributed.
- Pour the cheesecake batter into your Chocolate Chip Cookie Cheesecake Crust {see all of the details of how to make it here} and spread it out into an even layer on top of the crust in the spring form pan. Refrigerate for at least 2 hours to be sure that the filling sets up nicely.
- To finish the cheesecake, take your melted chocolate and drizzle it around the top in a circular motion. Take the rest of the crushed mini eggs and place them on the top to decorate. I used them on one side for the perfect Easter dessert.
Expert Tips
- Make sure your cream cheese is at room temperature. This will make sure that all of the ingredients mix together well and keep the filling smooth.
- Fold in the whipped topping. The whipped topping will be adding volume to the filling but if you stir it in too quickly it can deflate.
- Allow the cheesecake to set up in the refrigerator for at least two hours. You want the filling to have enough time to set up properly.
- For best results, run a sharp knife around the edge of the spring form pan before releasing the sides and removing it. This will give you a wonderful clean edge for presentation.
Storage and Freezing
Store: Save the no bake mini egg cheesecake leftovers in an airtight container or covered tightly in plastic wrap in the refrigerator for up to 4 days.
Freeze: This no bake cheesecake can be frozen for up to 1 month. Serve frozen for a different texture or defrost before serving.
Recipe FAQs
Yes, you can experiment with different cookies for the crust. Graham crackers or vanilla wafers can be alternatives to chocolate chip cookies.
While 2 hours is the minimum recommended refrigeration time, allowing it to chill for longer can enhance the texture and flavor. Overnight refrigeration is ideal for a well-set cheesecake.
You can prepare the Easter cheesecake a day in advance. Store it covered in the refrigerator and add the chocolate drizzle and Cadbury Eggs just before serving.
Yes, you can use low-fat cream cheese instead of full fat cream cheese for a lighter version of no-bake cheesecake. However, it may affect the texture slightly, so be mindful of that.
Do you love No Bake Cheesecake Recipes? Try these recipes…
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Cadbury Mini Egg Cheesecake Recipe
Ingredients
Chocolate Chip Cookie Crust
- 2¼ cups crisp chocolate chip cookie crumbs {I used Chips Ahoy}
- ½ cup butter {melted}
Mini Cadbury Egg No Bake Cheesecake Filling
- 16 ounces cream cheese {softened}
- 14 ounces sweetened condensed milk
- 8 ounces whipped topping {thawed}
- ¾ cup Mini Cadbury Eggs {chopped}
Toppings
- ⅓ cup dark chocolate wafers {melted}
- ½-¾ cup Mini Cadbury Eggs {some chopped and some whole}
Instructions
Chocolate Chip Cookie Crust
- Combine chocolate chip cookie crumbs, brown sugar and melted butter in a bowl. Mix together until everything is nicely incorporated. Pour into a ungreased spring form pan. Press crumbs firmly into the bottom and slightly up the sides of the spring form pan. Refrigerate until filling is ready.
Mini Cadbury Egg No Bake Cheesecake Filling
- Mix together cream cheese and sweetened condensed milk until creamy using a hand held {or stand mixer}. Add the whipped topping and fold into the cream cheese mixture until combined. Stir in the chopped Mini Cadbury Eggs so that they are evenly distributed.
Cheesecake Assembly
- Pour Mini Cadbury Egg cheesecake filling into the crust and spread out into an even layer. Drizzle melted chocolate over the top of the cheesecake in a circular motion. Top with additional Mini Cadbury Eggs. Refrigerate for at least two hours before serving . Leftovers can be stored in the refrigerator for up to 4 days.
Notes
- Make sure your cream cheese is at room temperature. This will make sure that all of the ingredients mix together well and keep the filling smooth.
- Fold in the whipped topping. The whipped topping will be adding volume to the filling but if you stir it in too quickly it can deflate.
- Allow the cheesecake to set up in the refrigerator for at least two hours. You want the filling to have enough time to set up properly.
- Run a knife around the edge of the spring form pan before releasing the sides and removing it.
