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Home » Baking & Desserts » Easter » White Chocolate Mini Egg Cheesecake (No-Bake)

9 March 2019

White Chocolate Mini Egg Cheesecake (No-Bake)

11.5K shares

White Chocolate Mini Egg Cheesecake – A delicious, smooth no-bake white chocolate cheesecake, packed full of Cadbury Mini Eggs and topped with even more Mini Eggs – the perfect Easter dessert.

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Mini Egg Cheesecake - A smooth white chocolate cheesecake with a cruchy biscuit base of lots of mini eggs running through it.

Now that Shrove Tuesday is a thing of the past, I thought it was about time I shared a delicious new Easter recipe – White Chocolate Mini Egg Cheesecake. 

Judging by the popularity of my Creme Egg Rocky Road (8 million video views on Facebook and still going up 🙂 ), I know that you are all a bit partial to recipes featuring some novelty Easter chocolate. Until now I haven’t shared a Mini Egg recipe on here, so I thought it was about time I did. As well as being decorated with a ring of Mini Eggs, this white chocolate cheesecake also has plenty of Mini Eggs running through it too, so you get some in every bite. 

Help! I want to make this cheesecake, but I don’t have any mini eggs.

Don’t panic. You can simply switch the Mini Eggs for any other similar sweets such as Galaxy or Milky Bar Eggs. You can also deviate from the Easter theme entirely and opt for any other candy-coated sweets such as Smarties or M&Ms if you prefer.

A white chocolate mini egg cheesecake topped with mini eggs

Want even more Mini Eggs?

If this cheesecake alone isn’t enough to satisfy your Mini Egg cravings and you’re looking for even more recipe inspiration, then why not try some of these other delicious Mini Egg recipes:

  • Mini Egg Cookies
  • Mini Egg Ice Cream (No Churn) from Fuss Free Flavours
  • Mini Egg Rice Crispy Squares from Curly’s Cooking
  • Mini Egg Brownies from Easy Peasy Foodie
  • Mini Layered Easter Cakes from The Baking Explorer
  • Chocolate Easter Nests with a Chocolate Chick from A Mummy Too
  • Mini Egg White Chocolate Fudge from Eats Amazing

You should also  take a look at all of my other Easter recipes including my guide to making your own Easter Eggs, for some more delicious Easter baking ideas.

If you’re here for the cheesecake rather than the Easter recipes, then have a browse through all of my cheesecake recipes including my delicious Chocolate Orange Cheesecake. I’ve also got a new No-Bake Lemon Cheesecake coming soon, so make sure you subscribe to my mailing list, so you don’t miss it.

Chocolate Orange Cheesecake - A delicious and easy to make no-bake dessert. A smooth chocolate orange flavoured cheesecake topped with swirls of white chocolate orange cheesecake and slices of Chocolate Orange. A dessert lovers dream.

Chocolate Orange Cheesecake

FREE FROM/SUITABLE FOR

The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary, and product recipes can change over time.

  • Suitable for Vegetarians
  • Egg-Free
  • Tree Nut-Free
  • Peanut-Free
  • Sesame-Free
  • Sulphur Dioxide & Sulphite-Free
  • Lupin-Free

This cheesecake can be made gluten-free by switching the digestive biscuits for a gluten-free alternative.

A white chocolate mini egg cheesecake with boxes of mini eggs in the background.

TIP 1 – How to crush your mini eggs and biscuits

This cheesecake has loads of crushed Mini Eggs running through it. The main reason I crush them is that it makes the cheesecake much easier to slice neatly (if you’ve ever tried slicing a Mini Egg you’ll know it’s not the easiest job in the world).

I find it easiest to crush mine in my pestle and mortar. If you don’t have one then I’d really recommend investing as I find it useful for many of my recipes including all of my cheesecakes. However, if you’d rather not, then I find the best alternative is to put them into a bag and give them a bash with a rolling pin to break them up a bit.

I wouldn’t recommend trying to slice them as the candy-coating is very hard, and the eggs are only small so accidents could easily happen.

I also crush my biscuits in a pestle and mortar, but again you could put them in a bag and bash them with a rolling pin. Alternatively, you could give them a quick blitz in a food processor. If you use a food processor make sure you use short pulse bursts to ensure you don’t grind them too finely.

White chocolate mini egg cheesecake. topped with mini eggs. There's a boxes of mini eggs in the background.

TIP 2 – Why I arranged my Mini Eggs around the edge of my cheesecake

I’ve arranged the Mini Eggs in a ring around the edge of the cheesecake partly because I think it looks pretty like that, but mostly because it makes it easier to slice. When you want to serve your cheesecake you simply find a nice gap between the Mini Eggs and cut. I find that if they are scattered over the top or piled in the middle it’s much trickier to find a route through them to get a neat slice.

Another pretty way to decorate the cheesecake is to pipe some swirls of whipped cream and then add a Mini Egg or two onto each swirl.

TIP 3 – Why the mini eggs are added just before serving

I’ve found that once Mini Eggs come into contact with the moisture of the cheesecake mixture, some of the colour starts to transfer from the eggs to the cheesecake. If left for a while before serving this will leave your Mini Eggs looking a bit pale and uneven. They’re such gorgeous pastel colours that it would a shame to lose that don’t you think?

A white chocolate mini egg cheesecake topped with mini eggs. The eggs are arranged around the edge of the cheesecake. Some are broken to show the chocolate in the centre.

FREE GRAMS TO CUPS CONVERSION CHARTS

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White chocolate mini egg cheesecake. topped with mini eggs. There's a boxes of mini eggs in the background.

White Chocolate Mini Egg Cheesecake (No Bake)

White Chocolate Mini Egg Cheesecake – A delicious, smooth no-bake white chocolate cheesecake, packed full of Cadbury Mini Eggs and topped with even more Mini Eggs – the perfect Easter dessert.
4.32 from 16 votes
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Active Time: 20 minutes minutes
Total Time: 20 minutes minutes
PLUS Chilling: 2 hours hours
Servings: 8 people
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INGREDIENTS

Metric – US Cups/Ounces
  • 100 g digestive biscuits
  • 40 g butter
  • 250 g cream cheese
  • 100 g caster sugar
  • 175 g white chocolate
  • 150 ml double cream
  • 1½ tsp vanilla extract
  • 3x 80g Bags Cadbury Mini Eggs - 240g in total – half for the cheesecake filling and half for the decoration

INSTRUCTIONS

  • Line the base of an 18cm round loose bottomed tin with greaseproof paper or a reusable baking liner.
  • Crush the digestive biscuits (100g). I don’t like to grind mine too fine as I like them to have a slightly crunchier texture. (See TIP 1 below for tips on crushing your biscuits).
  • Melt your butter (40g) and mix it with the crushed biscuits. Put the biscuit mixture into the prepared tin and use the back of a spoon to push it flat. Put the tin into the fridge to chill while you make the topping.
  • Melt the white chocolate (175g). I melt mine in the microwave using 20-second bursts until the chocolate is just melted, stirring in between. You can also use a bain marie, or a saucepan over a very low heat if you prefer. 
    Set the chocolate aside to cool.
  • Empty half of your Mini Eggs (1½ bags) into a pestle and mortar and bash them to break them up a bit (See TIP 1 below the recipe for what to do if you don’t have a pestle and mortar).
  • Whip the double cream (150ml) until it forms a stiff peak.
  • Add the cooled, melted white chocolate to the whipped cream and whisk together.
  • Add the cream cheese (250g), caster sugar (100g) and vanilla extract (1½ tsp) and whisk into the cream & white chocolate mixture until combined and thick. Fold in the bashed Mini Eggs.
  • Remove the tin from the fridge and add the cheesecake mixture. Use the back of a spoon to push the mixture down into the tin so you don’t get any air bubbles. Use a small palette knife or the back of a spoon to smooth the top.
  • Refrigerate until the cheesecake has set (at least a couple of hours but preferably longer if you can). 
  • Once your cheesecake has chilled, carefully remove it from the tin. If you find the edges have become a little smudged by the movement, run a palette knife around the outside to smooth it again.
  • Decorate your cheesecake with the remaining Mini Eggs (1½ bags). I like to crush a few in my pestle and mortar so you can see the chocolate inside too. It is best to add the mini eggs just before serving to ensure they keep their lovely pastel colouring (See TIPS 2 & 3 below for some extra info on decorating your cheesecake).
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NUTRITIONAL INFORMATION

Calories: 577kcal | Carbohydrates: 54.9g | Protein: 6g | Fat: 37g | Saturated Fat: 21.4g | Sodium: 167.2mg | Fiber: 0.9g | Sugar: 48.7g

Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.


Course: Dessert
Cuisine: American
Keyword: Easter Cheesecake, Easter Dessert, Easter Recipe
Author: Charlotte Oates
11.5K shares

Reader Interactions

Comments

  1. Georgina Davies says

    March 30, 2024 at 6:16 pm

    5 stars
    Another fab recipe so easy to make & it tastes fantastic. Looking forward to desert after my Easter dinner.

    Reply
  2. Stephanie says

    March 30, 2024 at 2:53 pm

    5 stars
    The first time I made this recipe was during COVID.. I wanted something special that my kids would love. I have made it every year since! It’s so delicious and easy. I wouldn’t say mine have ever set up like a typical cheesecake would, it is a little closer to a pudding cake texture, but regardless.. it comes together easily and has been a big hit every year!

    Reply
  3. Mrs Rebecca L Burton says

    February 24, 2024 at 9:44 pm

    5 stars
    Wow, I’ve just made this cheesecake, it’s soo good. Easy to make. So yummy , very creamy white chocolatey set really well and looks great too , but most of all it’s absolutely delicious

    Reply
  4. Kitty says

    April 18, 2022 at 1:23 am

    1 star
    Mine did not work out. Very runny.

    Reply
    • Charlotte Oates says

      April 21, 2022 at 11:47 pm

      I am sorry to hear that – can you let me know of any changes you made to the recipes such as using light cream cheese so I can help you troubleshoot the recipe?

  5. Judith says

    April 12, 2022 at 3:07 pm

    How much in advance can this cheesecake be made before serving?

    Reply
    • Charlotte Oates says

      April 22, 2022 at 12:01 am

      This cheesecake can be made up to 2 days in advance. Make sure to cover it well or keep in an airtight container and store in the fridge.

  6. Colleen says

    April 08, 2022 at 4:10 am

    Hello I seen your recipe and I will be attempting to make it on the weekend. Just one question if I can’t find the castor sugar can I but another sugar inside the mixture? Thank you

    Reply
    • Charlotte Oates says

      April 12, 2022 at 3:19 am

      If you can’t get caster sugar then I’d recommend switching it for icing/powdered sugar in this recipe.

  7. bob says

    March 23, 2022 at 9:13 pm

    5 stars
    worked really well thank you 🙂

    Reply
  8. Carly Baldwin says

    April 04, 2021 at 7:55 am

    4 stars
    I had a 22cm tin so I’ve upped the ingredients by 30% hopefully it will taste ok.
    I’ve left it chilled overnight but think I will still pop in the freezer for a short time just to ensure it’s a bit firmer.

    Reply
  9. Vicki says

    April 03, 2021 at 6:49 pm

    5 stars
    Great recipe, I am not one for baking and found this easy to follow, and delicious! Made it the day before and it set very well in the fridge. Super yummy! Thanks!

    Reply
  10. Rosie says

    March 30, 2021 at 9:12 pm

    I’ve got my hand on mini egg milk chocolate bar, can I swap this for the white chocolate?

    Reply
    • Charlotte Oates says

      March 31, 2021 at 11:27 am

      I’ve not tried it but it should theoretically work to switch the white chocolate for another kind. One word of warning – I’ve not tried melting one of the mini egg chocolate bars, but I have found other Cadbury’s bars more prone to seizing that some other chocolates so you may find this happens. If you try it, melt is as gently as possible – I’d recommend using a Bain Marie.

  11. Shan says

    March 29, 2021 at 9:02 pm

    Hello, I’m in Canada and we don’t have double cream? What can I use instead? whipping cream?

    Reply
    • Charlotte Oates says

      March 30, 2021 at 10:52 am

      As far as I know there’s nothing in Canada what has quite as high a fat content as UK double cream. Whipping cream should be OK, but you may find that you don’t get such a firm set on the cheesecake. I’d definitely recommend popping it into the freezer to help with the set otherwise you may find it’s too soft.

    • Amanda says

      March 29, 2024 at 10:17 pm

      Canadian here! Use whipping cream just slightly less and refrigerate promptly to set

  12. Kayla says

    March 24, 2021 at 9:04 pm

    Can i leave out the white chocolate?

    Reply
    • Charlotte Oates says

      March 26, 2021 at 11:54 am

      If you leave out the white chocolate other ingredient quantities will need to change. The easiest thing I’d suggest is actually making my lemon cheesecake, but leaving out the lemon and adding vanilla extract instead and smashed Mini Eggs instead.

      Easy Lemon Cheesecake (No Bake)

  13. Louise O'Reilly says

    March 19, 2021 at 7:28 pm

    Hi i have 20cm tin. How do I upscale the quantity of ingredients needed?

    Reply
    • Charlotte Oates says

      March 22, 2021 at 4:43 pm

      You’ll need to increase the quantities by 25%

  14. Elaine says

    March 17, 2021 at 7:38 am

    5 stars
    Love this recipe. Defo one for Easter weekend

    Reply
  15. Lys says

    March 16, 2021 at 5:50 pm

    5 stars
    Hi. I made this and it was amazing but there is just 2 of us and we didn’t want to waste so we had a 1/4 each two days running. If I was to put it in little cake cases and just use chocolate eggs like aero can I freeze it?
    Thanks

    Reply
    • Charlotte Oates says

      March 17, 2021 at 1:11 pm

      Yes. This cheesecake freezes well, although I wouldn’t add the decoration until you’re ready to serve as chocolate can look a bit funny after it’s been frozen.

  16. Janet says

    March 14, 2021 at 5:54 pm

    5 stars
    Made this earlier in the week. Delicious.
    Read the comments about it not setting and have never made cheese cake before so wasn’t expecting it to work but it did! Will be making this again.

    Reply
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4.32 from 16 votes

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Hi, I'm Charlotte Oates. Welcome to my lively kitchen where I share delicious, simple baking recipes, baking tools and calculators, and lots of tips and tricks.

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