Cheesecakes often seem intimidating to make, with countless recipes overwhelming even the most confident bakers. But this no-bake Easter cheesecake is different — it’s easy, reliable, and always a crowd-pleaser.
Every year, I prepare this creamy cheesecake featuring Cadbury Mini Eggs, which add a delightful burst of flavor and a bit of crunch. With just seven ingredients and no oven required, it’s the perfect dessert to impress with minimal effort.
Here’s what you’ll need:
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For the base:
- 280g digestive biscuits
- 140g unsalted butter, melted
For the filling:
- 280g mini eggs, crushed
- 600ml double cream
- 140g icing sugar, sifted
- 550g full-fat cream cheese
- Juice of half a lemon
For decoration (optional):
Start by crushing the digestive biscuits until fine, then mix them with the melted butter until the mixture resembles damp sand. Press this crumbly base firmly into a 7-inch loose-bottomed tin and chill it in the fridge to set.
Next, whip the double cream until soft peaks form. Gently fold in the sifted icing sugar, cream cheese, lemon juice, and crushed Mini Eggs until smooth and combined. Pour this creamy filling over the biscuit base, smoothing the top with a spoon.
Refrigerate the cheesecake for at least four hours, or until firm. When ready, remove it from the tin and decorate with extra Mini Eggs or any preferred toppings like whipped cream or chocolate shavings.
This cheesecake offers a beautifully smooth texture and a rich, delicious taste that’s become a beloved Easter tradition. The simplicity of the recipe means it’s accessible for any skill level, while the Mini Eggs add a festive, colorful touch that’s fun to customize.