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These no-bake mini egg cheesecakes are quick, creamy, and packed with crushed mini eggs – the ultimate Easter dessert made with just 6 ingredients!
Why You’ll Love These Mini Egg Mini Cheesecakes
These mini cheesecakes are everything you want in a no-bake Easter dessert.
They’re rich, creamy, sweet, and packed with crushed mini eggs for that unmistakable Easter crunch and chocolatey flavour.
Plus, they come together in just a few simple steps using only six ingredients.
There’s no baking involved, which makes them ideal if you’re short on time or don’t want to turn on the oven.
The base is buttery and crumbly, the filling is light and fluffy, and they’re topped with whipped cream and more mini eggs for that perfect finishing touch.
What Makes This Recipe Special?
Aside from being totally delicious, these mini cheesecakes are super easy to customise.
You can decorate them however you like and even freeze them ahead of time if needed.
The combination of textures—from the biscuit base to the creamy filling and crunchy mini eggs—makes every bite absolutely delicious.
They also look so cute on a dessert table and are perfect for individual servings at Easter parties or gatherings.
Equipment You’ll Need
Here’s what you’ll need to make these cheesecakes:
- Muffin tin or mini cheesecake pan – For the perfect individual portions.
- Cupcake/muffin cases (preferably deep ones)
- Mixing bowls – For the base, filling, and topping.
- Food processor or rolling pin and zip-lock bag (to crush the biscuits)
- Hand whisk or electric mixer – For whipping the cream and mixing the filling.
- Piping bag with star nozzle (for the topping)
- Spatula or metal spoons– To smooth out the layers.
Why This Recipe Works So Well
- No-Bake Simplicity: These cheesecakes set in the freezer or fridge, so there’s no baking needed.
- Great Texture: The crushed mini eggs give a fun crunch in every creamy bite.
- Perfect Portion Size: Mini cheesecakes are great for sharing or serving at parties.
- Quick to Make: You can prep these in under 20 minutes, plus chilling time.
- Beautiful for Easter: Mini eggs make them festive and colourful for the season.
Ingredients for Mini Egg Mini Cheesecakes
Base:
- 150g digestive biscuits (1½ cups), crushed
- 75g unsalted butter (⅓ cup), melted
Cheesecake Filling:
- 450ml double/heavy cream (1¾ cups), cold
- 350g full-fat cream cheese (1½ cups), room temperature
- 120g icing sugar (1 cup), sifted
- 160g mini eggs (1 cup), crushed
Topping:
- 250ml double/heavy cream, whipped
- 4–7 mini eggs per cheesecake, whole or halved
Makes 9 cheesecakes.
How to Make Mini Egg Mini Cheesecakes
Step 1: Prepare the Base
Line 9 holes of a cupcake tin with deep cupcake cases.
Finely crush the digestive biscuits using a food processor or by bashing them in a bag with a rolling pin.
Mix the crushed biscuits with the melted butter in a bowl until fully combined.
Spoon the mixture evenly between the cupcake cases and press down firmly to create a flat base.
Pop them in the fridge while you make the filling.
Step 2: Make the Cheesecake Filling
In a large bowl, whip the double cream with an electric hand whisk until it forms stiff peaks.
In another bowl, beat the cream cheese and icing sugar together until smooth and lump-free.
Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to knock out too much air.
Fold in the crushed mini eggs until evenly distributed.
Step 3: Assemble the Cheesecakes
Scoop the cheesecake mixture into the cupcake cases, filling each one to the top.
Smooth the tops with the back of a spoon or small offset spatula.
Place the cheesecakes in the freezer for 30 minutes to help them firm up quickly.
Alternatively, chill them in the fridge for 2–3 hours until fully set.
Step 4: Decorate with Topping
Once chilled and set, remove the cheesecakes from the freezer or fridge.
Whip the remaining double cream to stiff peaks and pipe a swirl of whipped cream on top of each cheesecake using a piping bag with a star nozzle.
Add 4–7 mini eggs per cheesecake on top of the whipped cream.
For the best visual effect, use a mix of whole and halved mini eggs.
Tip: If you’re not serving them immediately, add the mini eggs just before serving to avoid colour bleeding.
Tips for Perfect Mini Egg Mini Cheesecakes
- Use full-fat cream cheese for the best texture and flavour—low-fat versions may not set as well.
- Chill or freeze to help them hold their shape.
- Crush the mini eggs gently, leaving some larger chunks for a bit of crunch and colour.
- Add eggs last if making ahead to avoid the colour running into the whipped cream.
- Use a spoon to press the base firmly, so it holds together when unwrapped.
Serving Suggestions
These cheesecakes are perfect on their own but can also be served with:
- A drizzle of melted white or milk chocolate
- Fresh raspberries or strawberries for contrast
- A scoop of vanilla ice cream on the side for added indulgence
Storage Tips
Store the cheesecakes in an airtight container in the fridge for up to 3 days.
If you need to make them ahead, freeze them without the whipped cream and mini eggs, then decorate just before serving.
Watch My Step-by-Step Video
Want to see the full process? Watch my tutorial over on the Fitwaffle Kitchen YouTube channel: @fitwafflekitchen
For even more behind-the-scenes, tips, and dessert videos, follow me here:
- Instagram: @fitwafflekitchen and @fitwaffle
- TikTok: @fitwaffle
- Pinterest: fitwaffle
More Cheesecake Recipes to Try
If you loved these mini egg mini cheesecakes, here are two more no-bake favourites from fitwafflekitchen.com:
- No-Bake White Chocolate Cheesecake – Super creamy with a buttery shortbread base and silky ganache topping.
- Mini Nutella and Oreo Cheesecakes – A delicious combination of Oreos and Nutella in mini cheesecake form.
Both are rich, indulgent, and perfect for any occasion.
6-Ingredient Mini Egg Mini Cheesecakes
Ingredients
Base:
- 150 g digestive biscuits 1½ cups, crushed
- 75 g unsalted butter ⅓ cup, melted
Cheesecake Filling:
- 450 ml double/heavy cream 1¾ cups, cold
- 350 g full-fat cream cheese 1½ cups, room temperature
- 120 g icing sugar 1 cup, sifted
- 160 g mini eggs 1 cup, crushed
Topping:
- 250 ml double/heavy cream whipped
- 4 –7 mini eggs per cheesecake whole or halved
Instructions
Step 1: Prepare the Base
- Line 9 holes of a cupcake tin with deep cupcake cases.
- Finely crush the digestive biscuits using a food processor or by bashing them in a bag with a rolling pin.
- Mix the crushed biscuits with the melted butter in a bowl until fully combined.
- Spoon the mixture evenly between the cupcake cases and press down firmly to create a flat base.
- Pop them in the fridge while you make the filling.
Step 2: Make the Cheesecake Filling
- In a large bowl, whip the double cream with an electric hand whisk until it forms stiff peaks.
- In another bowl, beat the cream cheese and icing sugar together until smooth and lump-free.
- Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to knock out too much air.
- Fold in the crushed mini eggs until evenly distributed.
Step 3: Assemble the Cheesecakes
- Scoop the cheesecake mixture into the cupcake cases, filling each one to the top.
- Smooth the tops with the back of a spoon or small offset spatula.
- Place the cheesecakes in the freezer for 30 minutes to help them firm up quickly.
- Alternatively, chill them in the fridge for 2–3 hours until fully set.
Step 4: Decorate with Topping
- Whip the remaining double cream to stiff peaks and pipe a swirl of whipped cream on top of each cheesecake using a piping bag with a star nozzle.
- Add 4–7 mini eggs per cheesecake on top of the whipped cream.
- For the best visual effect, use a mix of whole and halved mini eggs.
- Tip: If you're not serving them immediately, add the mini eggs just before serving to avoid colour bleeding.
