5 Ingredient No Bake Mini Eggs Cheesecake – Small Batch Recipe
This No Bake Mini Eggs Cheesecake recipe is so incredibly easy and makes just 2 servings. Cadbury Mini Eggs are fabulously popular here around Easter time and rightly so. They are little egg shaped chocolates that are coated in a crispy sugar shell. In this recipe, the mini eggs are crushed and added to the cheesecake mix to create a beautiful contrast in flavour and texture.
So how do I make these No Bake Mini Eggs Cheesecake from scratch?
To begin, add the cream cheese and icing sugar to a mixing bowl. Whisk together until smooth. Next, add the cream and whisk again for 1-2 minutes until the mix has thickened. Crush the mini eggs by either smashing the bag repeatedly with a rolling pin, or using a sharp knife to gently cut into small chunks. Keep back a tablespoon of crushed mini eggs for decoration and add the rest to the cheesecake. Mix together and leave to one side. Divide the crushed biscuits into the 2 serving bowls. Spoon the cheesecake mix over the biscuits in each glass. Top with the remaining crushed mini eggs. Serve immediately or cover tightly and store in the fridge for up to 3 days.
Frequently Asked Questions
For this recipe, I used digestive biscuits. These are the common choice for cheesecakes but you can use any type you’d like.
According to the Cadbury website, mini eggs don’t contain any gluten. I would still advise you to always check the labels on the specific products you are using to make sure. You can replace the biscuit base with gluten free biscuits, or just remove the biscuit base completely.
Absolutely! This recipe can be multiplied very easily for more than 2 portions
For more No Bake Recipes, check out my No Bake Category here.
No Bake Mini Egg Cheesecake – 2 Servings
Equipment
- 1 Medium sized mixing bowl
- 1 Whisk
- 1 rolling pin or sharp knife
- 2 serving glasses, jars or pots
Ingredients
- 40 grams crushed plain biscuits
- 100 grams cream cheese
- 30 grams icing sugar
- 100 grams cream
- 50 grams mini eggs
Instructions
- In a mixing bowl, add the cream cheese and icing sugar.
- Whisk together until smooth.
- Add the cream and whisk again until smooth and thick.
- Crush the mini eggs by smashing the packet with a roling pin or by carefully chopped the mini eggs into small chunks. Leaving back 1 tablespoon for decoration, add the remaining crushed mini eggs to the cheesecake mix and mix together until combined.
- Divide the biscuit crumbs between the two serving glasses or containers.
- Top with the mini egg cheesecake, divided into both serving glasses.
- Serve immediately or cover and store in the fridge for up to 3 days.
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