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Mini Cadbury 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.

Course Dessert
Keyword cadbury egg no bake cheesecake
Prep Time 4 hours 15 minutes
Total Time 4 hours 15 minutes
Servings 1 cheesecake


Chocolate Chip Cookie Crust

  • 2 1/4 cups crisp chocolate chip cookie crumbs {I used Chips Ahoy}
  • 1/2 cup butter {melted}

Mini Cadbury Egg No Bake Cheesecake Filling

  • 2-8 oz. pkgs. cream cheese {softened}
  • 1-14 oz. can sweetened condensed milk
  • 1-8 oz. tub whipped topping {thawed}
  • 3/4 cup Mini Cadbury Eggs {chopped}


  • 1/3 cup dark chocolate wafers {melted}
  • 1/2-3/4 cup Mini Cadbury Eggs {some chopped and some whole}


Chocolate Chip Cookie Crust

  1. 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

  1. 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

  1. 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.