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+ servings
A whole Mini Egg No Bake Cheesecake.
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5 from 4 votes

Cadbury Mini Egg Cheesecake Recipe

Mini Cadbury Eggs are combined with the perfect No Bake Cheesecake filling to create the ultimate Easter dessert. Perhaps the very best part is the chocolate chip cookie crust.
Prep Time4 hours 15 minutes
Cook Time0 minutes
0 minutes
Total Time4 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 10 slices
Calories: 870kcal

Ingredients

Chocolate Chip Cookie Crust

  • 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

  • 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.

Nutrition

Serving: 1slice | Calories: 870kcal | Carbohydrates: 86g | Protein: 12g | Fat: 55g | Saturated Fat: 32g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 502mg | Potassium: 368mg | Fiber: 2g | Sugar: 65g | Vitamin A: 1092IU | Vitamin C: 2mg | Calcium: 254mg | Iron: 1mg