Mini Egg cheesecake
March 11, 2026
No-bake cheesecake is the perfect way to use up leftover mini chocolate eggs. Here, the crumb crust is a tasty blend of digestive biscuits, cinnamon, and cocoa powder, with a luscious cream cheese filling studded with chopped mini eggs on top.
No-bake cheesecake is the perfect way to use up leftover mini chocolate eggs. Here, the crumb crust is a tasty blend of digestive biscuits, cinnamon, and cocoa powder, with a luscious cream cheese filling studded with chopped mini eggs on top.
Key products
Instructions
Instructions
- In a large bowl, combine the biscuits, cinnamon, melted butter, salt and cocoa powder until thoroughly mixed.
- Press the mix into the base of a 23-cm springform tin, in an even layer and press down well until it’s nice and compact. Chill in the fridge.
- While the base chills, make the filling.
- In a stand mixer with a paddle attachment, whip the cream cheese, icing sugar, Salt and Vanilla until smooth. Add the double cream and whip again until medium peaks form (this should take a few minutes).
- Remove from the mixer and gently fold in the crushed mini eggs.
- Remove the tin from the fridge and add the cheesecake mix to the base, flatten the top with a spatula and make sure it looks as neat as possible. Place back in the fridge to set overnight.
- When ready to serve; whip the cream, icing sugar and Vanilla and decant into a piping bag fitted with a large star nozzle.
- Pipe 8 rosettes or shape of choice around the top edge of the cheesecake.
- Organically drizzle the milk chocolate over the cheesecake and add a mini egg to each rosette.
