This Mini Egg Cheesecake is the perfect treat to enjoy over Easter and Spring. It has a buttery crumb base, creamy no-bake vanilla cheesecake filling, crushed chocolate mini eggs, and semi-sweet chocolate ganache!

Looking for a show-stopping Easter or springtime dessert that is easy to make? You need to make this No Bake Mini Egg Cheesecake!

No-bake cheesecakes are one of my favorite desserts as they are so easy to put together and you don’t even need to turn on the oven. This one is made with a buttery crumb base, creamy vanilla cheesecake filling with chunks of chocolate mini eggs, and topped with semi-sweet chocolate ganache. Crumbly crust, creamy filling, and so colorful from all of the mini eggs, this cheesecake is impossible to resist and It will be a great Easter dessert.

Why You’ll Love This Recipe >

Ingredients Needed & Notes >

Equipment You’ll Need >

Step By Step Instructions >

Baking Tips >

Serving & Storage >

Recipe Card >

WHY YOU’LL LOVE THIS NO-BAKE MINI EGG CHEESECAKE

This recipe will make a great Easter or springtime dessert, but it can be enjoyed all year round.
It’s a no-bake cheesecake. No need to bake it in a water bath.
Easy to make yet delicious and beautiful
No-bake cheesecake is best when left overnight in the refrigerator to set making this cheesecake the perfect make-ahead dessert for your Easter dessert table.

INGREDIENTS NEEDED & NOTES

Cream Cheese – Make sure you use the original block (full-fat) cream cheese, not cream cheese spread. Also, make sure the cream cheese is soft at room temperature to achieve a smooth and silky texture.

Heavy Cream – This will do the job of loosening the cream cheese and making it creamy. You’ll also need this to make the chocolate ganache. Make sure you’re using heavy cream with 35% – 40% milk fat.

Butter – You’ll melt the butter, so it doesn’t matter if it’s room temperature or not. This recipe uses unsalted butter for the crust, but if you prefer salted butter, it works too. I suggest skipping the salt if you’re using salted butter to avoid your cheesecake brownies too salty.

Sugar – Two types of sugars are used in this recipe. Light brown sugar for the crust and powdered (confectioner’s) sugar for the filling.

Vanilla Extract – A good quality vanilla extract is needed to add undertones and round out the flavors to create the perfect cheesecake.

Salt – This will do the job of balancing out the flavor.

Chocolate Mini Eggs – You’ll need about 1 cup (5.5 oz) cadbury mini eggs. If you don’t have mini eggs, you can use M&M or chocolate chips.

Chocolate Chips – This recipe uses chocolate chips for the filling, but feel free to use mini eggs or M&M.

Crumbs – This recipe uses graham crackers to make the cheesecake crust, but you can also use vanilla biscuits or gingersnaps.

BAKING TOOLS & EQUIPMENT YOU’LL NEED

(Check my favorite baking tools and equipment here!)

8-inch spring form pan
Electric mixer
Food processor
Mixing bowl
Saucepan
Rubber spatula
Zip top bag
Rolling pin

STEP-BY-STEP INSTRUCTIONS TO MAKE THIS NO-BAKE MINI EGG CHEESECAKE

(Be sure to check the recipe card below for the full ingredients list & instructions)

STEP 1 – Prepare the Springform Pan and Make the Crust

Line the bottom and sides of an 8-inch spring-form pan with parchment paper. Set aside

Using a food processor, pulse 12 graham crackers into fine crumbs. This should make about 1.5 cups of fine crumbs. Pour the crumbs into a medium mixing bowl, then add in the melted butter, brown sugar, and salt. Mix the mixture with a rubber spatula until well combined.

Transfer the graham cracker mixture to the prepared springform pan. Firmly press it down into the bottom and a little bit up the sides of the pan. You can use the bottom of a drinking glass or measuring cup to pack it in. Freeze for about 20 minutes as you prepare the filling.

STEP 2 – Make the Cheesecake Filling

Place the 1/2 cup of mini eggs into a zip top bag, remove the air and seal, then crush the eggs with a rolling pin. Set aside

Using a stand mixer fitted with a whisk attachment or a hand mixer, whip the cold heavy cream until stiff peaks form on medium-high speed, and set aside.

In a large bowl of another bowl of your stand mixer, combine room temperature cream cheese, powdered sugar, vanilla, and salt. Beat with a paddle attachment on medium speed until perfectly smooth and creamy. Make sure there are no large lumps of cream cheese.

Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed, then add in the whipped cream and beat for about 2 minutes on low speed until well combined.

Remove the bowl from the stand mixer, then fold in crushed mini eggs and chocolate chips with a rubber spatula until evenly distributed. Do not overwork, combine slowly so you don’t deflate all the air in it.

Remove the prepared crust from the freezer and pour the cheese filling into it. Smooth the filling throughout the base and use an offset spatula to smooth off the top. Cover tightly with plastic wrap and refrigerate for at least 6 hours and up to 2 days, overnight is best.

STEP 3 – Make the Chocolate ganache, Decorate, and Serve

Place chopped chocolate in a heatproof bowl, and set aside. In a small saucepan, bring heavy cream to a simmer until small bubbles appear around the edges. Do not boil the cream. Pour hot cream over the chocolate, cover with aluminum foil, and allow to stand for 1 minute, then whisk until smooth and shiny. Wait until the ganache is thickened slightly before you pour it over the cake.

*If the chocolate has not melted completely, set the bowl over a saucepan filled with simmering water. Keep stirring until the chocolate and cream are fully combined, smooth, and silky.

Remove the cheesecake from the fridge, remove the rim, and place the cheesecake on a serving plate. Pour the chocolate ganache over the cheesecake and chill for about 15 minutes before decorating with the remaining mini eggs on top.

TIPS FOR MAKING THE BEST NO-BAKE MINI EGG CHEESECAKE

For a sturdy crust – Pack the graham cracker crumbs very tightly into the bottom and sides of the springform pan, then freeze for at least 20 minutes minutes before filling it with the cream cheese mixture. The tighter it’s packed, the less likely it will fall apart when cutting the cheesecake.

Full-fat cream cheese and heavy cream – This will ensure that the cheesecake turns out as intended, creamy, and tastes amazing!

Room temperature cream cheese – Leave your cream cheese out to soften completely before you mix it with other ingredients.

Stiff peaks heavy cream – This is the most important step to make a no-bake cheesecake and it’s the secret to a thick and creamy cheesecake.

Refrigerate the cheesecake – You need to refrigerate the cheesecake for at least 6-8 hours before slicing it, but overnight is better.

For clean slices – Run a sharp knife under hot water and dry between each slice.

HERE’S HOW TO STORE THE LEFTOVER MINI EGG CHEESECAKE

You’ll need to store the cheesecake in an airtight container and keep it in the fridge to maintain its
texture and prevent bacteria growth. It will last in the fridge for up to a week. If you are keeping it at room temperature, ensure to eat it within 3 hours.

If you want to freeze this cheesecake for later, I recommend cutting it into individual slices. Wrap each slice with layers of plastic wrap to prevent it from drying out and place it in a freezer-safe container. It will last in the freezer for up to 3 months.