Mini Egg No Bake Cheesecake

    An Easter Dinner Must!

    Well if you weren’t sure on what to make for your Easter dinner this weekend, I have found you a solution! I was at Alforno Bakery and Café the other day and they has a mini egg cheesecake and honestly its all I’ve been thinking about since. So I searched Pinterest and found this recipe. It is Easter and my birthday this weekend so I am most definitely making this and eating at least 3-4 pieces myself! I hope you try it too and enjoy the combination of two very delicious treats. Chances are I will use just buy the Oreo crumbs for the base and not go through the whole chopping of biscuits, but do as you may please.


    • 280 g Digestive Chocolate Biscuits
    • 140 g Butter Unsalted, melted
    • 360 g Mini Cadbury’s Mini Eggs plus 270g to decorate (about 7 small bags in total)
    • 550 ml Double cream plus 50ml to decorate (lightly whipped until it forms soft peaks)
    • 140 g Icing Sugar sifted
    • 2 x 280g Tubs of Philadelphia Cream Cheese Full fat
    • Juice of half a lemon



    1. Crush the biscuits until they look like lumpy sand.
    2. Mix with the melted butter and press into your 7″ tin.
    3. Chop the 360g of the Mini Eggs in half.
    4. Combine the whipped cream, icing sugar, cream cheese, lemon juice and chopped Mini Eggs. Fold in gently until fully combined.
    5. Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one.
    6. Chill for 2 hours or even better, over night.
    7. Use my knife tip (above) to remove the cheesecake from the tin.
    8. Plop the remaining whipped cream on top of the cheesecake and pile on the remaining Mini Eggs (some chopped in half).
    9. Share and enjoy!

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