Mini Egg cheesecake
Mini Egg cheesecake is a deliciously decadent dessert, perfect for any Easter celebration. It’s super easy to make so a great make-ahead treat for kids to help with.
Mini Egg cheesecake is a delicious no bake dessert. It’s a perfect make-ahead dessert for any Easter celebration. Made with a plain biscuit base and full of little bits of Mini Eggs it’s the ultimate indulgent pudding to enjoy at Easter.
No bake cheesecakes like this one are great desserts for making with kids. I find them easier than baked cheesecakes as there’s obviously no hot ovens involved. The only tricky part is having the patience to wait for it to set in the fridge.
It’s also a really good recipe to make if you’re entertaining or having an Easter celebration as you can make it ahead of time. It’s really simple so won’t have you slaving in the kitchen for hours yet it’s still spectacular and delicious enough for it to feel special for any occasion.
How can kids help to make this Mini Egg cheesecake?
Cheesecakes, particularly no bake cheesecakes like this one are great desserts for kids to help make because they so so simple to make.
There are lots of fun steps for young children to get involved with and older children can probably even make it all themselves.
Making the biscuit base is a really easy first step for kids to do. They can help to measure out the biscuits before bashing them to make a fine crumb. If you do this step in a freezer bag, it can save a bit of mess if you’re kids are in charge.
Once you’ve crushed the biscuits and coated them in the melted butter, your kids can help to press them down into the cake tin to form the cheesecake base. This is a pretty easy step, but you should make sure your kids do it properly, and it’s all well compressed so the base doesn’t crumble apart later.
The Mini Egg cheesecake filling itself is also really easy for kids to make. They can whisk the cream and mascarpone before adding in the remaining ingredients and stirring them in. And once the filling is made, it’s a simple job of adding it to the top of the base.
Finally, we’ve deliberately left the decoration very simple. Adding some crushed and whole Mini Eggs and chocolate on top is a very easy job for children, although if you want to you could add some swirls of whipped cream as well.
How long does a Mini Egg cheesecake keep?
This no bake cheesecake will keep for a few days. Cover it in cling film / glad wrap and pop it in the fridge. As it’s full of cream and mascarpone you need to refrigerate it as it won’t keep at room temperature.
Can I use cream cheese instead of mascarpone?
Yes, if you don’t have any mascarpone you can swap it for an equal amount of cream cheese like Philadelphia. Cream cheese can be a little stronger in flavour than mascarpone and adds a tanginess that mascarpone doesn’t have. If you want you can balance this tanginess with an extra bit of icing sugar.
What biscuits can you use to make the base?
Any plain biscuit works well in this recipe. We’ve used Digestive biscuits but you could use any other plain biscuit that’s easily found in a UK supermarket like Rich Tea, or Malted Milks. In the USA Graham crackers are a good biscuit to use for the base.
How do you stop cheesecakes from sticking to the tin?
To stop your cheesecake from sticking to the base of the tin, make sure you butter the base and sides of your tin well. You can also line the base of the tin with a circle of baking, greaseproof or parchment paper.
If you use a loose bottomed tin, when you want to remove the cheesecake from the tin, set it on top of a glass or a bowl and very gently and carefully push down. The cheesecake should just slowly pop out. Once you’ve done that, carefully remove the circle of baking parchment from the base before setting on your serving plate.
How long does it take to set?
No-bake cheesecakes can take at least six hours to set properly. If you have time, it’s best to make it the day before and leave it in your fridge to set overnight.
Remove your cheesecake from the fridge about half an hour before you want to serve and decorate it.
If it’s not fully set after 6 hours or if you don’t have 6 hours to wait you can pop it in the freezer for around an hour to firm it up.
Our favourite Easter recipes
If you want to bake any of our other Easter themed bakes you can find them all in one place, or check out our favourite ones that use up lots of Mini Eggs below:
Mini egg cookies
Easter rocky road
Easter fudge
Mini Egg cupcakes
Easter cookie bar
Easter brownies
Mini Egg loaf cake
Other cheesecake recipes you’ll love
Or, if you just love cheesecakes, you might like some of our other cheesecake recipes:
Baked chocolate ripple cheesecake
No bake lemon cheesecake
Double chocolate cheesecake
White chocolate and raspberry cheesecake
No bake orange cheesecake
Biscoff cheesecake
No bake chocolate cheesecake
Millionaire’s cheesecake
Banoffee cheesecake
Strawberry cheesecake
After Eight cheesecake
Malteser cheesecake
Useful equipment
You might need the following baking tools/gadgets to make this Mini Egg cheesecake
Digital scales
Freestanding mixer
Mixing bowl
Measuring cups
Cake tins
Serving plate
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Ingredients
For the base
250g Digestive biscuits (or any other plain biscuits)
125g (½ cup) butter
For the filling
300ml (1 ¼ cup) double / whipping or heavy cream
250g (1 cup) mascarpone cheese
1 teaspoon vanilla extract
50g icing (confectioners sugar)
150g Mini Eggs (approx)
To decorate
270g Mini Eggs (approx)
How to make a Mini Egg cheesecake
Grease and line the base of an 8 inch cake tin
Get your kids to lightly butter the base and sides of an 8 inch (20cm) round spring-form or loose bottomed cake tin. Line the base of the tin with a circle of baking or parchment paper.
Make the biscuit base
Measure the biscuits out then pop them in a large mixing bowl.Get your kids to bash the biscuits with a rolling pin (or something similar) until they resemble a fine breadcrumb or lumpy sand texture. If you leave big chunks of biscuits in, the base is more likely to crumble apart later.
To save a bit of mess you can also do this step in a large freezer or zip-lock bag.
Crushing or bashing the biscuits in a freezer bag can save a lot of mess and is a bit quicker so it can be a good option if your kids are in charge of this step (or even if they’re not!) As well as bashing the biscuits, you can roll your rolling pin over them to crush them to a fine crumb.
Finally if you have a food processor, that’s an even easier and quicker way of crumbing the biscuits. It will blitz the biscuits into a fine crumb in no time.
While your kids are crushing the biscuits, measure the butter and put it in a saucepan or microwavable bowl. Heat it gently on your cooker or pop it in the microwave until it has melted.
Once the butter has melted and the biscuits crumbed, mix them together either in your bowl or saucepan.
Stir the biscuits and butter together until all the biscuit crumbs are well coated in the melted butter.
Form the cheesecake base
The last step in making the base base is to spoon or pour the crushed biscuits into your prepared baking tin. Then, using the back of a metal spoon, or a spatula press the base down firmly in the tin until it is all nice and level and compressed. We find it easiest to start going round pressing down gently, then start pressing more and more firmly until it is well compressed.
If it’s not well pressed down, your base might not set firmly so keep keep pressing it down in the middle and at the sides until it is nice and flat and really firmly set in.
Put the base in the fridge to chill for at least 20 minutes while you make the filling.
Make the Mini Egg cheesecake filling
Start by measuring out the mascarpone and double cream. Get your kids to add them both to a large mixing bowl or your free-standing mixer. If, like us, your cartons are exactly the right size this is an easy job for kids as they can just tip everything in.
If you need to measure your double cream or mascarpone out, the easiest and most accurate way of doing it is to use the ml setting of digital scales if you have them, or if you don’t, measuring cups.
Using the hand held whisk of your free-standing mixer, a hand held mixer or even whisk whip the mascarpone and double cream together until your cheesecake mixture has formed soft peaks and is nice and smooth.
If you’re not sure what ‘soft peaks’ are, you need the mixture to be thick enough to hold very briefly if you lift the whisk up before the cream then flops back down on itself again. Try not to over whisk it, but if you do and have any cream let over you can add that to ‘loosen’ it.
Add the Mini Eggs, icing sugar and vanilla
Get your kids to measure out the icing sugar, and vanilla and add them to your mixing bowl.
Measure the Mini Eggs out then get your kids to crush them with a heavy rolling pin or something similar. You want to have a mixture of large and small chunks of Mini Eggs. Add the Mini Eggs to the mixing bowl.
Give everything one final mix with a spatula or wooden spoon so it’s all well combined and the chunks of Mini Eggs are evenly distributed throughout the cheese cake mixture. Make sure you stop mixing it once it’s mixed in so it doesn’t end up over-mixed and too thick.
Make the Mini Egg cheesecake
Spoon or pour the Maltesers cheesecake mixture into the cake tin on top of the biscuit base. Spread it out and level the top with a spatula, the back of a spoon or a small palette knife.
Cover the cheesecake with cling film / glad wrap and chill it for at least two hours, but preferably over night.
Decorate the Mini Egg cheesecake
Once the cheesecake has set, carefully remove it from the tin and put it on your serving plate. If you have a loose bottomed tin, you can remove it by setting it on top of a cup and gently pressing it down until the base comes away.
Lay it on your serving plate, removing the circle of parchment paper from underneath.
Scatter some whole and crushed Mini Eggs on top.
Serve and enjoy.
Mini Egg cheesecake
Equipment
- Digital scales
- Freestanding mixer
- Mixing bowl
- Measuring cups
- Cake tins
- Serving plate
Ingredients
- For the base
- 250 g Digestive biscuits or any other plain biscuits
- 125 g (½ cup) butter
- For the filling
- 300 ml (1 ¼ cup) double / whipping or heavy cream
- 250 g (1 cup) mascarpone cheese
- 1 teaspoon vanilla extract
- 50 g icing confectioners sugar
- 150 g Mini Eggs approx
- To decorate
- 270 g Mini Eggs approx
Instructions
Grease and line the base of an 8 inch cake tin
- Lightly butter the base and sides of an 8 inch (20cm) round spring-form or loose bottomed cake tin. Line the base of the tin with a circle of baking or parchment paper.
Make the biscuit base
- Measure the biscuits out then pop them in a large mixing bowl or freezer bag. Bash the biscuits with a rolling pin (or something similar) until they resemble a fine breadcrumb or lumpy sand texture. If you leave big chunks of biscuits in, the base is more likely to crumble apart later.
- While you're crushing the biscuits, measure the butter and put it in a saucepan or microwavable bowl. Heat it gently on your cooker or pop it in the microwave until it has melted.Add the melted butter to your biscuits.
- Stir the biscuits and butter together until all the biscuit crumbs are well coated in the melted butter.
Form the cheesecake base
- The last step in making the base base is to spoon or pour the crushed biscuits into your prepared baking tin. Then, using the back of a metal spoon, or a spatula press the base down firmly in the tin until it is all nice and level and compressed.
- Put the base in the fridge to chill for at least 20 minutes while you make the filling.
Make the Mini Egg cheesecake filling
- Start by measuring out the mascarpone and double cream. Add them both to a large mixing bowl or your free-standing mixer.
- Using the hand held whisk of your free-standing mixer, a hand held mixer or even whisk whip the mascarpone and double cream together until your cheesecake mixture has formed soft peaks and is nice and smooth.Try not to over whisk it, but if you do and have any cream let over you can add that to 'loosen' it.
Add the Mini Eggs, icing sugar and vanilla
- Measure out the icing sugar, and vanilla and add them to your mixing bowl.
- Measure the Mini Eggs out then crush them with a heavy rolling pin or something similar. You want to have a mixture of large and small chunks of Mini Eggs. Add the Mini Eggs to the mixing bowl.
- Give everything one final mix with a spatula or wooden spoon so it's all well combined and the chunks of Mini Eggs are evenly distributed throughout the cheese cake mixture. Make sure you stop mixing it once it's mixed in so it doesn't end up over-mixed and too thick.
Make the Mini Egg cheesecake
- Spoon or pour the Mini Egg cheesecake mixture into the cake tin on top of the biscuit base. Spread it out and level the top with a spatula, the back of a spoon or a small palette knife.
- Cover the cheesecake with cling film / glad wrap and chill it for at least two hours, but preferably over night.
Decorate the Mini Egg cheesecake
- Once the cheesecake has set, carefully remove it from the tin and put it on your serving plate. If you have a loose bottomed tin, you can remove it by setting it on top of a cup and gently pressing it down until the base comes away.
- Lay it on your serving plate, removing the circle of parchment paper from underneath.
- Scatter some whole and crushed Mini Eggs on top.
Notes
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