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This one pot mini eggs cheesecake is creamy, easy, and packed with flavour. No oven or real eggs needed—just 6 simple ingredients!
Why You’ll Love This One Pot Mini Eggs Cheesecake
If you’re after a quick, fuss-free Easter dessert, this one pot cheesecake is for you.
It’s rich, smooth, and packed with crushed mini eggs for a chocolatey crunch in every bite.
There’s no need for baking or even multiple bowls.
Perfect if you’re looking to make a smaller dessert just for yourself or to share with one other person.
What Makes This Recipe Special?
This mini cheesecake is simple, satisfying, and incredibly easy to customise.
You don’t need to make a big batch, so it’s ideal when you fancy something sweet but don’t want to go all out baking.
The mix of cream cheese and crushed mini eggs delivers a creamy, slightly crunchy texture with loads of Easter chocolate flavour.
Equipment You’ll Need
You’ll need very minimal equipment for this recipe:
- 1 small mixing bowl
- 1 or 2 ramekins (3.75” for one large or 2.75” for two smaller cheesecakes)
- Electric hand mixer (optional but recommended)
- Small microwave-safe bowl (for melting the butter)
- Fridge to chill and set
Why This Recipe Works So Well
- No Baking Required: Everything is mixed, chilled, and ready to go.
- One Pot Wonder: The base, filling, and topping all happen in the same ramekin.
- Perfect Portion: Makes one large or two small cheesecakes—no leftovers, no waste.
- Full of Easter Flavour: Mini eggs add colour, crunch, and chocolate in every bite.
- No Eggs Needed: It’s rich and creamy without any need for baking eggs into the mix.
Ingredients for One Pot Mini Eggs Cheesecake
- 2 digestive biscuits
- 15g salted or unsalted butter, melted (1 tbsp)
- 100g full-fat cream cheese, room temperature (3.5 oz)
- 1 tbsp icing sugar (8g)
- 1 tsp vanilla extract
- 40g mini eggs, half crushed (1.4 oz or about ¼ cup)
Optional: extra mini eggs for topping
Serves: 1 large cheesecake or 2 smaller portions
Dish size: 1 ramekin (3.75”) or 2 ramekins (2.75”)
How to Make One Pot Mini Eggs Cheesecake
Step 1: Make the Biscuit Base
Crush the digestive biscuits into fine crumbs using a food processor, or a bag and rolling pin.
Pour them into the base of your ramekin(s), then add the melted butter and mix well until the crumbs are fully coated.
Step 2: Make the Cheesecake Filling
In a small bowl, add the cream cheese, icing sugar, and vanilla extract.
Whisk until smooth and creamy, ensuring it’s lump-free.
Step 3: Add the Mini Eggs
Gently fold in half of the crushed mini eggs into the cheesecake mixture.
These will add colour, crunch, and flavour throughout the creamy filling.
Step 4: Spoon Over the Base
Spoon the cheesecake mixture on top of the biscuit base.
Smooth out the surface using the back of a spoon or a mini spatula.
Step 5: Chill to Set
Place the cheesecake(s) in the fridge to set for at least 2 hours.
Step 6: Add the Topping
Just before serving, sprinkle the remaining mini eggs (whole and crushed) over the top.
This adds even more texture and makes the cheesecake look extra Easter-y.
Tips for the Best Mini Eggs Cheesecake
- Use room temperature cream cheese: It’ll mix more smoothly and give a creamier texture.
- Chill fully before serving: Don’t skip the chill time—it really helps the cheesecake set.
- Add mini eggs just before serving: If you’re not serving it immediately, wait to top with mini eggs. Their colour can bleed slightly if left in the fridge.
- Crush the biscuits finely: A tighter base holds together better, even in a small ramekin.
Serving Suggestions
This mini cheesecake is perfect for:
- A last-minute Easter dessert
- A sweet snack for one or two
- Dessert boards with other Easter goodies
- Fun baking sessions with kids
Storage Tips
- Store in the fridge in the ramekin, covered, for up to 2 days.
- Best served on the day it’s made for optimum freshness and texture.
Watch My Step-by-Step Video
Want to see how easy this is to make?
Watch my full tutorial on the Fitwaffle Kitchen YouTube channel: @fitwafflekitchen
You can also find the recipe in video form on:
- Instagram: @fitwafflekitchen and @fitwaffle
- TikTok: @fitwaffle
- Pinterest: fitwaffle
More Easter Recipes to Try
If you loved this one pot mini cheesecake, you’ll definitely want to try these easy Easter bakes from fitwafflekitchen.com:
- Mini Egg Brownies – Fudgy, rich, and stuffed with chocolate spread and mini eggs.
- Mini Egg Cookie Pie – A giant, soft cookie loaded with chocolate chips and mini eggs, finished with buttercream icing.
Both recipes are festive, indulgent, and super simple to make!
One Pot Mini Eggs Cheesecake
Ingredients
- 2 digestive biscuits
- 15 g salted or unsalted butter melted (1 tbsp)
- 100 g full-fat cream cheese room temperature (3.5 oz)
- 1 tbsp icing sugar 8g
- 1 tsp vanilla extract
- 40 g mini eggs half crushed (1.4 oz or about ¼ cup)
- Optional: extra mini eggs for topping
Instructions
Step 1: Make the Biscuit Base
- Crush the digestive biscuits into fine crumbs using a food processor, or a bag and rolling pin.
- Pour them into the base of your ramekin(s), then add the melted butter and mix well until the crumbs are fully coated.
Step 2: Make the Cheesecake Filling
- In a small bowl, add the cream cheese, icing sugar, and vanilla extract.
- Whisk until smooth and creamy, ensuring it's lump-free.
Step 3: Add the Mini Eggs
- Gently fold in half of the crushed mini eggs into the cheesecake mixture.
- These will add colour, crunch, and flavour throughout the creamy filling.
Step 4: Spoon Over the Base
- Spoon the cheesecake mixture on top of the biscuit base.
- Smooth out the surface using the back of a spoon or a mini spatula.
Step 5: Chill to Set
- Place the cheesecake(s) in the fridge to set for at least 2 hours.
Step 6: Add the Topping
- Just before serving, sprinkle the remaining mini eggs (whole and crushed) over the top.
- This adds even more texture and makes the cheesecake look extra Easter-y.
