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Mini Egg Cheesecake

A playful, no-bake dessert featuring a crunchy biscuit base, creamy filling, and colorful mini chocolate eggs, perfect for any occasion.
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Prep Time 20 minutes
Total Time 2 hours
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 pieces digestive biscuits
  • 15 g salted or unsalted butter, melted
For the filling
  • 100 g full fat cream cheese, room temperature Use room-temperature for a silky mix.
  • 1 tbsp icing sugar
  • 1 tsp vanilla extract
  • 40 g mini eggs, half crushed Extra mini eggs are optional for topping.

Method
 

Preparation
  1. Crush the digestive biscuits into fine crumbs using a food processor or a bag and rolling pin.
  2. Pour the crumbs into the base of your ramekin(s), then add the melted butter and mix well until the crumbs are fully coated.
  3. In a small bowl, add the cream cheese, icing sugar, and vanilla extract. Whisk until smooth and creamy, ensuring it is lump-free.
  4. Gently fold in half of the crushed mini eggs into the cheesecake mixture.
  5. Spoon the cheesecake mixture on top of the biscuit base, smoothing out the surface with a spoon or mini spatula.
  6. Place the cheesecake in the fridge to set for at least 2 hours.
  7. Just before serving, sprinkle the remaining mini eggs (whole and crushed) over the top.

Notes

Serve chilled, either in the ramekin or on a small plate. You can enhance the presentation with whole mini eggs or a dusting of cocoa. They pair beautifully with an espresso or bright citrus tea. Store in an airtight container for up to 3 days.