Easter Mini Cheesecakes {No Bake}

A close up of a tumbler filled with layers of Mini Cheesecakes for Easter, with a biscuit base, layers of cream and Cadbury's Mini Eggs.

5 from 24 votes

Easter Mini Cheesecakes {No Bake}

You need these Easter Mini Cheesecakes on your Easter menu! They're an impressive dessert with zero faff. Mixed up in just 10 minutes, no baking, totally delicious.

Prep Time10

Total Time10

Course: Dessert

Cuisine: Family Food

Servings: People

Author: Sarah Rossi

Ingredients

150 g Digestive biscuits (or graham crackers)
75 g Butter Unsalted, melted
300 g Mini Cadbury's Mini Eggs
300 ml Double cream (heavy whipping cream (US/CAN) - min 35% fat - or (AUS) thickened cream) See notes
50 g Icing sugar (powdered sugar)
300 g Cream cheese See notes
2 tsp Lemon juice

Metric - Imperial

Instructions

Make the bases: Crush the biscuits until they look like lumpy sand and mix with the melted butter. Put the mixture into the bottom of 4 tumbler-sized glasses.
Roughly crush the Mini Eggs.
Whip the cream: Take the cream straight from the fridge (this helps to keep it stable) and whip enough so it holds its shape (to the texture of ice cream). Take care with it - too runny and it will be sloppy, too stiff and it will be too dense.
Create the filling: Combine the whipped cream, sugar, cream cheese, lemon juice and about A THIRD of the chopped Mini Eggs. Fold in gently until fully combined.
Assemble the cheesecakes: Put half of the mixture into the glasses on top of the biscuit base. Add another THIRD of the Mini Eggs.
To finish: Top with the remaining cheesecake mixture and add the remaining Mini Eggs on top. Chill until you are ready to serve.

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Notes

Butter: I use unsalted butter for this and just melt it quickly in a mug in the microwave.

Digestive biscuits: If you're in USA or Canada, use graham crackers instead. You may need slightly less butter as they're richer than digestives.

Cream cheese: I like to use Philadelphia brand cream cheese for this recipe. You can use other brands, but I find they are SLIGHTLY more difficult to combine. Use full fat cream cheese and drain off any liquid before using,

Cream: Whip the cream straight from the fridge and whip enough so it holds its shape (texture of ice cream). Outside the UK? Use heavy whipping cream (if you're in USA or Canada, with minimum 35% fat) or thickened cream (if you're in Australia.) Do not use single cream or half-and-half.

Nutrition