Mini Egg Cheesecake Recipe: Creamy No-Bake Easter Dessert

This no-bake Gluten Free Mini Egg Cheesecake is a perfect Easter dessert: creamy, indulgent and studded with Cadbury’s Mini Eggs. It’s gluten free, quick to assemble and impressive to serve — no oven required.

A mini egg cheesecake with a slice cut from it.

If you want simple Mini Egg desserts or Easter cheesecake ideas, this easy Mini Egg Cheesecake ticks all the boxes. A buttery gluten free biscuit base topped with a smooth vanilla cheesecake filling full of chopped Mini Eggs — it comes together in under 15 minutes, then chills overnight to set.

A slice of gluten free mini egg cheesecake.

Ingredients

Seven simple ingredients are all you need. Below are the core items and suggested substitutions:

Gluten Free Digestive Biscuits: Use regular digestives if you don’t need it to be gluten free, or swap for shortbread or another favourite biscuit.
Butter: Unsalted is preferred for the base.
Cream Cheese: Use full-fat cream cheese so the filling sets properly; Philadelphia is recommended.
Vanilla Extract
Icing Sugar: Also known as confectioner’s sugar.
Double Cream: Heavy cream works in US measurements.
Cadbury’s Mini Eggs: These are gluten free; use other miniature Easter eggs if preferred.

Ingredients for my no bake mini egg cheesecake on a pink backdrop.

How to Make Mini Egg Cheesecake

Below is a clear, step-by-step method with photos to guide you through assembly.

To make the cheesecake base:

Line the bottom of a deep 20cm springform tin with baking paper. Melt the butter gently in a small pan or in short bursts in the microwave.

Blitzing the gluten free biscuits in a food processor.

Pulse the gluten free digestives in a food processor until fine crumbs form. Add the melted butter and combine until the crumbs are evenly coated.

Press the biscuit mixture firmly and evenly into the base of the lined tin. Chill in the fridge while you prepare the topping if you like.

Smoothing the biscuit base out into the cheesecake tin.

To make the cheesecake topping:

Place the Mini Eggs in a sturdy sandwich bag and gently crush with a rolling pin until broken into small pieces. Alternatively use a pestle and mortar. Set aside.

How to crush mini eggs using a sandwich bag and a rolling pin.

In a large bowl, beat the full-fat cream cheese with vanilla extract and icing sugar until smooth using an electric whisk.

Pour in the double cream and whisk, starting on a low speed and gradually increasing every 20–30 seconds, until the mixture becomes very thick and mousse-like.

Mixing together the cream cheese and icing sugar in a bowl.

Fold the crushed Mini Eggs into the filling with a spatula — mix just enough to distribute them evenly without overworking the cream.

Left: the cheesecake topping texture and right: adding the crushed Mini Eggs. — *Left photo: the thick texture to aim for.*

Spoon the topping over the chilled biscuit base and smooth the surface with a spatula, tapping gently to remove air pockets.

Refrigerate for at least 8–10 hours, preferably overnight, until fully set.

Add the cheesecake topping onto the biscuit base and smooth before setting.

To serve, run a hot knife around the tin edges to loosen, remove the springform and decorate the top with extra Mini Eggs.

Storing and Freezing

Store the cheesecake in the fridge for 3–5 days. It’s a great make-ahead dessert. You can also freeze individual slices wrapped well, then thaw in the fridge before serving.

If you make this cheesecake and enjoy it, please tag me on Instagram or share using #theglutenfreeblogger — I love seeing your bakes. If you liked the recipe, leaving a review helps others discover it too.

Gluten Free Mini Egg Cheesecake

By: Sarah Howells

An easy, no-bake Mini Egg cheesecake on a buttery biscuit base — the perfect gluten free Easter dessert.

Prep: 30 mins

Chilling Time: 8 hrs

Total: 8 hrs 30 mins

Servings: 12

Equipment

20cm round springform tin

Ingredients

For the base

300g gluten free digestive biscuits
100g unsalted butter

For the cheesecake topping

560g full-fat cream cheese (about 2 family packs)
1 tsp vanilla extract
130g icing sugar
300ml double cream
270g Cadbury’s Mini Eggs (plus extra to decorate)

Instructions

Line the base of a deep 20cm springform tin with baking paper. Melt the butter gently.
Blitz the gluten free digestives to fine crumbs, add the melted butter and combine. Press into the tin and chill briefly.
Crush the Mini Eggs in a bag or pestle and mortar and set aside.
Beat the cream cheese, vanilla and icing sugar until smooth. Add the double cream and whisk until very thick.
Fold in the crushed Mini Eggs gently so they’re evenly distributed.
Spread the filling over the biscuit base, smooth the top and refrigerate for at least 8–10 hours or overnight.
Loosen the edges with a hot knife, remove from the tin and decorate with extra Mini Eggs before serving.