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.
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.
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
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White Chocolate Mini Egg Cheesecake (No Bake)
INGREDIENTS
- 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).
NUTRITIONAL INFORMATION
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.
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.
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.
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?
Liz says
Very soft, not really cheesecake consistency, then again it’s a no-bake. Very rich, which is what you want in cheesecake. Followed to a T and chilled for 8 hours. Probably wouldnt make it again.
Claire says
What brand of white chocolate would you recommend?
Charlotte Oates says
I usually use something from the baking aisle. I don’t alway use the same brand depending on availability (which hasn’t been great over the past year!), but I’ll usually go for Dr. Oetker.
Jasmine Cotterill says
What cream cheese do you use?
Charlotte Oates says
I usually use full-fat Philadelphia.
Lia Clark says
Iv always found the recipe delicious, no cheesecake recipes has enough biscuit base I always double it. I I always found that if you leave it over night is best so do it the day before you want it. X
Stacy Cross says
This was so good and so easy to make, I had no problems with mine setting, and I just doubled to amount of base as we like it a little thicker, got so many compliments
Jo Barber says
Myself and my teenage son made this, absolutely beautiful, definitely making another. I too always use full fat philadellphia in any cheesecake I make, find it sets better than any cheaper brand or low fat.
Thanks for the recipe
Tina says
Just read comments after making it so fingers crossed and looks like it’s going in the freezer later, maybe it’s because of the cream ? I doubled up the base ingredients and it was not anything like enough
T says
The receipe didnt work, doesnt set not enough biscuit for the base
Would use a different receipe in the future
So sad what a waste of time and money
Debbie says
How to get the greaseproof paper of the bottom
Charlotte Oates says
You should be able to slide a knife underneath to separate it from the cheesecake and then carefully pull it out.
Helen says
Great recipe, just made it today I’m yet to try it as it’s still setting. Looking forward to it.
Easy recipe to follow and instructions clear.
Let’s hope it tastes good. X
Grace says
Oh my goodness this recipe is LUSH! No better way to celebrate Easter IMO!
Bex says
So I spent lots of money and hours on this cheesecake and it doesn’t set so I’m just stuck with a sloppy mess unable to serve to anyone and wasted a bunch of mini eggs.
Charlotte Oates says
I’m sorry to hear that.
If you have trouble with a cheesecake setting future I’d recommend trying to pop it into the freezer. This should help it to firm up.
Niamh says
The same happened to me today. I was so disappointed with this cheesecake recipe. There wasn’t enough biscuit and 100g of caster sugar was far too much. Filling was really soft and did not set despite being in the fridge for longer than the recommended time. I spent over €10 on the ingredients and was a waste ☹️
Charlotte Oates says
I’m sorry to hear it. What brand of cream cheese did you use? I’ve heard of some mixed results depending on brand (I always use full-fat Philadelphia).
In future if you have any problems with your cheesecake setting, try popping it into the freezer for about 30 minutes. This should help it to set fully if it doesn’t work in the fridge.
Katie Brownjohn says
Hiya, I found this the exact same! The actual recipe itself is delicious but it doesn’t set. It is still the same consistency as when I was mixing the ingredients together and it was in the fridge a whole day before serving. Even so it was lovely. How long does this recipe last? How long before I need to get rid of it as I have a bit left over. Thanks 🙂
Charlotte Oates says
I’m glad you enjoyed your cheesecake, although I’m very sorry to hear it didn’t set fully.
In future you could try popping it into the freezer for about half an hour. The colder environment will help it to set.
The cheesecake is fine for a few days in the fridge, but if you want to keep it for longer then pop it into the freezer for up to a couple of months.
savita badhan says
Hi, I have an 18 cm tin – what quantity of ingredients would i need for one 18cm round tin.
Charlotte Oates says
Multiply all of the quantities by 0.8 and that will give you what you need.
JJ says
The melted white chocolate rested on my counter…. it was just warm enough to still be liquid. I poured into the whipping cream and it began to solidify into small pieces of solids faster than I could whip it. Unfortunately the consistency is not smooth. I did not have enough white chocolate to start again. So I added the cream cheese mix, beat well and added the mini eggs. I have made the same recipe before without the white chocolate and remember the texture being smooth (minus chunks of eggs). This one still tastes good but it definitely has pieces of chocolate that solidified and I was hoping for that velvety texture. Can you give me a suggestion to prevent this from happening again. Thanks
Charlotte Oates says
I’m not too sure why that would have happened as I’ve made it many times and not had that problem (it should be smooth). The reason I always whip the chocolate into the cream first before adding the cream cheese is that I found the cream cheese could react with the chocolate and make it go lumpy, but just the cream didn’t cause the same problem.
Can you let me know what brand of chocolate you used and I’ll have an investigate.
Sabrina says
I’ve just made this and forgot to put the caster sugar on and it’s now in the fridge. Will this effect the cheesecake?
Charlotte Oates says
The cheesecake should still set just fine. You’ll find it’s not as sweet as it should be, but as it’s got plenty of white chocolate and mini eggs you should still find it sweet enough.
Keeley says
I have just made this and put it in the fridge but the consistency was rather soft and runny. Instead of spooning it on the biscuit layer I poured it. Do you think it will harden up enough? I am taking it to a party tonight and am panicking it won’t set enough.
Charlotte Oates says
That consistency does sound a bit soft. I’d try moving it to the freezer for a while and see if that helps it to firm up (it’s suitable for freezing as long as you haven’t added the mini eggs to the top so it’ll still taste just the same). Freezing it will also make it easier to transport to the party as it does soften up quite a bit once it’s been removed from the fridge. Ideally it should be chilled right up until serving so try and get it into the fridge once you arrive at the party until it’s needed.
Donna Cornelius says
This looks so yummy! But it’s hard to find double cream in the U.S. Can I substitute heavy whipping cream?
Charlotte Oates says
It should be fine. However, as heavy cream has a lower fat % than double cream it may not be quite as firm. I’d recommend popping it inot the freezer for an hour or so to help it to set.
Chelsi says
Do you need to use an electric whisk for this or could you use a hand whisk?
Charlotte Oates says
You can use a hand whisk, it’ll just take longer to make (and your arm will probably get pretty tired!).
Jemma says
How would you adapt this for a 23cm tin please?
Charlotte Oates says
You need to increase the ingredients by 1.6x so…
160 g digestive biscuits
65 g butter
400 g cream cheese
160 g caster sugar
280 g white chocolate
250 ml double cream
2½ tsp vanilla extract
5x 80g Bags Cadbury Mini Eggs
Eb Gargano | Easy Peasy Foodie says
Fab recipe – I love how it has mini eggs in in AND on it! This would make a lovely centrepiece on Easter day, And thanks so much for including a link to my mini egg brownies 😀 Eb x
Karly says
Awesome! Perfect for Easter!