This no-bake mini egg cheesecake is light and creamy with pieces of crushed chocolate mini eggs throughout. It’s topped with a decadent chocolate ganache and a sprinkle of more mini eggs.

a mini egg cheesecake topped with chocolate ganache and crush mini eggs on a pink cake stand

Why you’ll love this recipe:

  • No-bake convenience – Skip the oven and save time with this no-bake recipe. It’s perfect for when you don’t want to fuss with a baked cheesecake and just want to keep things as easy as possible.
  • Creamy indulgence – The combination of creamy cheesecake filling and luscious chocolate ganache creates a decadent flair in every bite that’s sure to satisfy any sweet tooth.
  • Make-ahead marvel – This mini egg cheesecake is not only delicious, but also incredibly convenient, as it can be prepared in advance and stored in the refrigerator until it’s time to serve.
an overhead view of a mini egg cheesecake topped with chocolate ganache with a light pink linen napkin and cake server

Ingredients you’ll need:

  • honey graham cracker crumbs
  • unsalted butter
  • heavy cream
  • powdered sugar
  • full-fat cream cheese
  • lemon juice
  • vanilla extract
  • Cadbury mini eggs
  • milk or semi-sweet chocolate chips

How to make mini egg cheesecake:

(the ingredient amounts are listed in the printable recipe card further below)

process images of how to make a no-bake mini egg cheesecake
  1. Mix some honey graham cracker crumbs and melted butter together. Press the mixture into the bottom and sides of a 9″ springform pan. Place in the freezer to set.
  2. Meanwhile, using an electric mixer, beat some heavy cream and powdered sugar until stiff peaks form. Set aside.
  3. In a large bowl, beat the cream cheese and powdered sugar together until smooth. Add in the lemon juice and vanilla extract. Mix again until smooth.
  4. Add the whipped cream to the cream cheese mixture and mix on low speed until combined, then fold in the crushed mini eggs.
  5. Spoon the filling into the prepared crust. Spread the filling and smooth the surface using an offset spatula. Place in the fridge to chill while preparing the ganache.
  6. Heat the chocolate chips and the heavy cream in a medium heatproof bowl over a saucepan of very gently simmering water until completely melted and smooth. Let cool to room temperature and pour over top of the cheesecake. Cover and chill in the fridge for a minimum of 4 hours or overnight.
an image of a no-bake mini egg cheesecake in a springform pan and melted chocolate ganache in a bowl

Expert tips:

  • Slice with a warm knife – Run a chef’s knife under hot water for a few seconds to warm up and wipe it dry. This helps cut through the chocolate layer easily without pressing too hard into the cheesecake layer. Repeat for each cut.
  • Keep it chilled – To keep the cheesecake nice and firm, keep it in the fridge until ready to serve and don’t leave out for more than an hour.

FAQ:

Can I use a different type of cookie for the base?

While graham crackers are commonly used, you can also use Oreo cookies, gingersnap cookies or any other type of cookie or biscuit you like.

Can I freeze this cheesecake for later?

Once the cheesecake is completely set with the ganache, wrap the cheesecake tightly with plastic wrap, ensuring it’s completely covered. Then, wrap it again with aluminum foil to provide an extra layer of protection against freezer burn. Label the package with the date and freeze it for up to 1-2 months. To thaw, transfer the cheesecake to the refrigerator and let it thaw overnight.

How to store:

Tightly cover with plastic wrap or place in a cake container with lid and store in the fridge for up to 3 days.

A slice of no-bake mini egg cheesecake on a pink and white plate with a pink and gold fork

You might also like:

Did you make this recipe? Please kindly leave a comment with your star rating below.

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Mini Egg Cheesecake {No-Bake!}

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  • Author: Lily Ernst
  • Prep Time: 20 min
  • Chill Time: 4 hrs
  • Cook Time: 10 min
  • Total Time: 0 hours
  • Yield: 10-12
  • Category: dessert
  • Method: no-bake
  • Cuisine: American
Print Recipe

Description

This no-bake mini egg cheesecake is light and creamy with pieces of crushed chocolate mini eggs throughout. It’s topped with a decadent chocolate ganache and a sprinkle of more mini eggs.

Ingredients

No-Bake Cheesecake:

  • 2 cups (230g) honey graham cracker crumbs
  • 6 tbsp (90ml) unsalted butter, melted
  • 1 1/2 cups (375ml) heavy cream, cold
  • 1/4 cup (30g) powdered sugar
  • 2 packages (8 oz each)  full-fat cream cheese, room temperature (Philadelphia brand is best)
  • 1 cup (125g) powdered sugar
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5ml) vanilla extract
  • 1 & 1/2 cups (300g) mini eggs, chopped

Chocolate Ganache:

  • 1/2 cup (125ml) heavy cream
  • 1/2 cup milk or semi-sweet chocolate chips
  • 1/2 cup (100g) mini eggs, chopped

Instructions

  1. Spray the botton and sides of a 9″ springform pam with non-stick cooking spray. Set aside.
  2. Mix the honey graham cracker crumbs and melted butter together until all is moistened. Press the mixture FIRMLY into the bottom and 1″ up the sides of  the springform pan. Place in the freezer for 15 minutes to set.
  3. Meanwhile, beat the heavy cream with the 1/4 cup powdered sugar until stiff peaks form. Set aside.
  4. In a large bowl, beat the cream cheese and 1 cup powdered sugar together until smooth. Add in the  lemon juice and vanilla extract. Mix again until smooth.
  5. Add the whipped cream to the cream cheese mixture and mix on low speed until combined, then fold in the crushed mini eggs.
  6. Spoon the filling into the prepared crust. Spread the filling and smooth the surface using an offset spatula. Place in the fridge to chill while preparing the ganache.
  7. Heat the chocolate chips and the heavy cream in a medium heatproof bowl over a saucepan of very gently simmering water until completely melted and smooth.
  8. Let cool to room temperature and spread on top of  the cheesecake. Cover and chill in the fridge for a minimum of 4 hours or overnight to set. Keep in the fridge until ready to serve. Slice using a warm knife to help easily cut through the ganache.

Notes

Leftovers can be covered and kept in the fridge for 2-3 days.