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 more No Bake Recipes, check out my No Bake Category here.