• Skip to main content
  • Skip to primary sidebar
Keep calm and eat ice cream
menu icon
go to homepage
  • Recipes
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
  • search icon
    Homepage link
    • Recipes
    • About
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
  • ×
    You are here: Home / Cheesecakes / Mini Egg Cheesecakes

    Mini Egg Cheesecakes

    Published: May 11, 2023 · Modified: May 31, 2023 by Sarah Brooks

    2 shares
    • Share
    • Yummly
    • Tweet
    Jump to Recipe
    Mini egg cheesecakes on a serving board with Easter desserts and decorations in the background.

    Hop into Easter with these individual mini egg cheesecakes. Made with Cadbury mini eggs, Philadelphia cream cheese and chocolate cookie base.

    Mini egg cheesecakes on a serving board with Easter desserts and decorations in the background.
    Mini egg cheesecakes.
    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • How to make mini egg cheesecakes
    • How to serve
    • How to store
    • Recipe tips and frequently asked questions
    • Looking for more yummy dessert recipes?
    • 📋 Recipe

    These mini Easter cheesecakes are a fabulous addition to your Easter dessert menu. With buttery chocolate cookie base, covered with creamy vanilla cheesecake filling, topped with a delicious milk chocolate nest and those all-important mini eggs.

    Why you'll love this recipe

    • A great way to use Cadbury mini eggs.
    • Perfect Easter dessert to feed a crowd.
    • Easy make-ahead recipe with no baking needed.

    Looking for more fabulous Easter recipes? Why not try making my Easter brownies, Easter rice krispie treats, cute bunny cookies or Peeps rice krispies treats. Delicious!

    Ingredients

    Ingredients: milk chocolate, vanilla essence, lemon, granulated sugar, thickened cream, mini eggs, cream cheese, butter, chocolate cookies.

    Mini eggs: I used Cadbury mini eggs, but you can use whatever brand you like. You could also use regular small solid chocolate eggs or try different flavors.

    Cream cheese: full-fat cream cheese is best for this recipe for that classic creamy cheesecake taste. If you use light cream cheese it may not set properly.

    Cream: I use thickened cream which has a fat content of about 34%. You could also use heavy cream or heavy whipping cream which is similar.

    Vanilla extract: sometimes also called vanilla essence, depending on where you live. You can use either, or imitation vanilla essence, depending on your preference and budget.

    Lemons: a dash of lemon juice helps balance the sweetness of the cream cheese frosting filling. Fresh is best, I don't recommend bottled lemon juice.

    Granulated white sugar: white sugar is best in this recipe. You could use castor sugar if you prefer. I don't recommend using other types of sugar, they will be hard to dissolve and will compete with the flavors in this no-bake cheesecake.

    Chocolate cookies: I used regular Oreos with the filling removed to add a delicious chocolate crust to these mini cheesecakes and because they are readily available. You could also use chocolate ripple biscuits in Australia or Bourbon biscuits in the UK.

    Too much chocolate? Never! But if you do want to tone things down a bit you could use graham crackers or digestives instead for a more traditional base.

    Unsalted Butter: because butter makes most things taste better. In this case it binds and sets the base.

    How to make mini egg cheesecakes

    See the full recipe card at the end of the post for ingredient amounts and instructions.

    To make the cheesecake bases

    If you are using Oreos twist them apart, scrap out and discard the filling. Break the cookies into smaller pieces and blitz them into crumbs in a food processor. Alternatively you can place them in a zip lock bag on a chopping bag, cover them with a tea towel and carefully break bash with a rolling pin to break them into crumbs.

    Process shots: removing filling from Oreos, blitzing Oreo pieces into breadcrumbs, adding melted butter to cookie crumbs, pressing cookie base mix into molds with a spoon.

    Melt the butter in a small pot on the stove or in the microwave. Add the butter to the cookie crumbs and mix well. Divide the cookie mix between the silicon molds or lined muffin tins. Press down with a spoon or cup. Chill for at least thirty minutes or up to a day before filling. You need to press the filling down enough for the base to hold together but not too much or your bases will be too hard.

    Hot tip: Make sure you to chill the bases before adding the cheesecake filling on top. If the bases are too hot when you add the filling they can cause the filling to weep and lead to soggy cheesecake bases. If you’re short on time on the day you can make the bases a day before.

    To make the cheesecake filling

    Beat the room-temperature cream cheese briefly to soften it. Add the lemon juice, sugar and vanilla and beat on low until well combined and the sugar has fully dissolved into the mix.

    Hot tip: Make sure your cream cheese is at room temperature before mixing it in. Depending on where you live, this can take anywhere from thirty minutes to one hour. If your cream cheese is too cold, it won’t mix in properly and can cause lumpy or grainy cheesecake

    Process shots: adding sugar, lemon and vanilla to softened cream cheese. Whipping cream in a separate bowl until firm peaks form.

    In a separate bowl whip the cream until firm peaks form. Fold the whipped cream gently into the cream cheese mix. Spoon the cheesecake filling into the chilled bases and smooth down. The filing will be quite thick, try to smooth down the first spoonful to the edges and ensure there are no air bubbles before adding the next spoonful.

    Process shots: adding whipped cream to cream cheese mix, smoothing filling onto bases, running a knife around edge of set cheesecakes, smoothing edges with a spatula.

    Chill the cheesecakes in the fridge for at least three hours, and up to overnight.

    Once set gently run a thin knife or spatula around the edges of the molds to help release the cheesecakes. Gently push from the bottom of the molds to pop them out. You can smooth down the edges with a spatula or leave them a little rustic on the edges.

    To decorate the cheesecakes

    Hot tip: the sugar coating around the mini eggs will start to dissolve on the cheesecake topping. The chocolate nests on top can also sweat in the fridge. You can make the cheesecakes in advance, but its best to decorate them withing a few hours of serving, or the colour from the mini eggs can run.

    Flip the chocolate over onto the smooth side. Chop the chocolate into reasonably thin, long slices. You want the chocolate to break apart into longish, thinnish, stick-like strands to construct your chocolate nests.

    Process shots: chopping chocolate into sticks. Adding mini eggs, building chocolate nests around eggs, completed cheesecakes.

    Place one to three eggs on top of each mini cheesecake. Use the chopped chocolate to build up a nest around each egg. Try to overlap the chocolate pieces, and have them sticking out from each other.

    How to serve

    Mini egg cheesecake on a plate with a fork and extra mini eggs on the side.
    Serving mini egg cheesecakes

    To serve these delicious Easter no bake cheesecakes pop them onto a plate and enjoy!

    How to store

    I recommend holding off adding the mini eggs until just before serving, or the color can run. The undecorated these mini egg mini cheesecakes can be stored in an airtight container in the fridge for up to three days.

    Mini egg cheesecakes on a serving board with Easter desserts and decorations in the background.
    Mini egg mini cheesecakes.

    Recipe tips and frequently asked questions

    Can I make these with different Easter eggs?

    Absolutely. I made these mini cheesecakes with classic Cadbury mini eggs but you can make them with whatever small candy Easter eggs you like, or even small solid chocolate eggs.

    Can I make these with a different cookie base?

    You sure can. I've given these mini cheesecakes a chocolatey Easter twist with Oreo cookie crumbs. But you could use other flavored cookies such as more traditional graham crackers or digestive biscuits or really any other type of cookie you use to make cheesecake crusts with.

    Mini egg cheesecakes on a serving board with extra mini eggs.
    Mini egg cheesecakes on a serving board.

    Can I make the nests out of something else?

    To mix things up you could make the chocolate nests out of white chocolate or dark chocolate. I tried making Easter nests several different ways for my Easter rice krispies. White chocolate, toasted or untoasted cocoanut or shredded wheat all looked great, but in my opinion chocolate gave the best flavor.

    Can I make these in mini cheesecake in cups or glasses?

    Absolutely. In fact this is an easy way to make mini Easter cheesecakes for a crowd for a party or get-together. You can use any small food-safe container. I personally like to use mini mason jars. They are super cute, you can pop the lid on to keep them in the fridge and then decorate them when you are ready to serve.

    Have you made this recipe? Let me know how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream

    Looking for more yummy dessert recipes?

    Why not try making

    • Easter Egg cheesecake
    • Shredded Wheat Nests
    • Eggless Carrot Cake
    • Biscoff Easter Egg Cheesecake

    Follow me on Facebook or Pinterest for many more delicious recipes.

    Mini egg cheesecakes on a serving board with Easter decorations in the background.
    Mini Easter cheesecakes.

    📋 Recipe

    Mini egg cheesecake on a plate with extra mini eggs on the side.

    Mini Egg Cheesecakes

    Author: Sarah Brooks
    Hop into Easter with these individual mini egg cheesecakes. Made with Cadbury mini eggs, Philadelphia cream cheese and chocolate cookie base.
    5 from 1 vote
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time 30 mins
    Cook Time 2 mins
    Chilling time 3 hrs 30 mins
    Total Time 4 hrs 2 mins
    Course Dessert, Snack
    Cuisine American
    Servings 12 mini egg cheesecakes
    Calories 138 kcal

    Equipment

    • 12 hole Silicon or muffin tins
    • muffin cases (optional)
    • Electric hand beaters or stand mixer
    • Stick/immersion blender with chopping bowl attachment or food processor

    Ingredients

    For the chesecake bases

    • 1 cup and 2 tablespoons (125gms) chocolate cookies such as Oreos, Bourbon or chocolate ripple.
    • ½ stick (¼ cup/60gms) unsalted butter

    For the cheesecake fillings

    • 1 x 8 ounce tube (225gms) full fat cream cheese
    • ¼ cup (55gms) white sugar
    • ¾ teaspoon vanilla extract
    • 2 teaspoons fresh lemon juice
    • ½ cup (125mls) thickened cream

    To decorate

    • 1 packet (4oz/125 gms) mini eggs
    • 1 block (6.35oz/180gms) milk chocolate

    Instructions
     

    To make the chesecake bases

    • If using muffin tins line them with muffin cases/patty pans. If using silicon molds you don't need to line them.
    • If using Oreos twist them apart. Scrap out and discard the filling. Break up the cookies and blitz briefly in a food processor into crumbs.
    • Melt the butter by cubing, adding to a microwave proof bowl and microwave for a minute or two.
    • Pour the melted butter into the biscuits crumbs and mix until it resembles fine bread crumbs.
    • Pour into the molds and press down. Do not press too firmly or your base may become too hard.
    • Chill in the fridge for at least thirty minutes and up to overnight.

    To make the cheesecake fillings

    • NB Make sure your cream cheese is at room temperature.
    • Add the lemon juice, sugar and vanilla to the room temperature cream cheese to a bowl or stand mixer and beat on low until combined and the sugar has all dissolved.
    • In a separate bowl whip the cream until firm peaks form.
    • Gently fold the whipped cream into the cream cheese mix until well combined. Spoon the cheesecake filling onto the prepared bases and smooth down. 
    • Chill in the fridge for at least three hours and up to overnight.

    To decorate the cheesecakes

    • NB the coating on the mini eggs will start to dissolve on the cheesecake filling and the color can run. You can make the cheesecake in advance but I reccomend decorating within a couple of hours of serving.
    • If using silicon molds carefully run a small spatuar around the edge of the molds and push from the bottom to pop out.
    • Turn the chocolate over onto the smooth side. Chop into long, thin pieces. Gently break them apart into stick like strands.
    • Place three eggs on top of each cheesecake. Use the chopped chocolate 'sticks' to build nests around the eggs. Try to overlap the chocolate pieces and sticking out the edges.

    Notes

    Making ahead:
    The coating on the mini eggs will start to dissolve once added to the top of the mini cheesecakes.  You can make the cheesecakes in advance but I recommend decorating within a couple of hours before serving.  
    Chocolate:
    You will likely need less than a full bar of milk chocolate, however I find its best to have extra and so you can get enough good 'sticks' to build your nests with.  
    Storage:
    For maximum freshness these mini cheesecakes will store undecorated in a covered container in the fridge for up to three days.
    They are suitable for home freezing and can be frozen undecorated in a covered container for up to a month.

    Nutrition

    Calories: 138kcalCarbohydrates: 20gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.002gCholesterol: 11mgSodium: 133mgPotassium: 46mgFiber: 1gSugar: 10gVitamin A: 147IUVitamin C: 0.4mgCalcium: 23mgIron: 1mg

    Nutritional Disclaimer

    Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.

    Keywords: Easter no bake cheesecake, Mini Easter cheesecakes
    Tried this recipe?Let us know how it was!

    Join the community!

    Like Keep Calm and Eat Ice Cream on Facebook for more great recipes

    Mini egg cheesecakes on a serving board with Easter desserts and decorations in the background.

    Pin it for later!

    Mini egg cheesecake on a plate with mini eggs and rest of cheesecakes on a serving board in the background with Easter decorations.
    Easter no bake cheesecake.
    2 shares
    • Share
    • Yummly
    • Tweet

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Sarah and Damian eating ice cream

    Ice cream from my favourite ice cream shop on our wedding - we even gave the guests gift vouchers for ice cream!

    Hi I’m Sarah and welcome to Keep Calm and Eat Ice-cream.

    I’ll be sharing all the things I love about ice-cream, eating it, making it, reviewing it, bathing it in (kidding) and all the things in between. So sit back, grab a scoop and come on a delicious journey with me

    Recipe of the month
    Biscoff Cheesecake

    Cheesecake on a serving board with serving wear, jar of Biscoff and Biscoff cookies and slice of cake in background.

    Latest ice cream recipes

    Close up Oreo ice cream cake on a serving platter.

    Oreo Ice Cream Cake

    Three scoops of Oreo ice cream in a bowl with a spoon.

    Oreo Ice Cream

    Close up peanut butter ice cream in a bowl with roasted peanuts.

    Peanut Butter Ice Cream

    More ice cream recipes

    Latest popsicle recipes

    Close up popsicles surrounded by fresh pineapple, cherries and cherry leaves.

    Pineapple Cherry Popsicles

    Close up Popsicles surrounded by fresh cherries and mango.

    Cherry Mango Popsicles

    Close up of strawberry jello popsicle with mini strawberry jello molds.

    Jello popsicles

    More popsicle recipes

    Latest dessert recipes

    Close up bunny cookies on a plate.

    Bunny Cookies

    Close up Oreo ice cream cake on a serving platter.

    Oreo Ice Cream Cake

    Close up Oreo turkey cookies

    Oreo Turkey Cookies

    More dessert recipes

    Short on time? - Check out our recipes and collections as web stories.

    Web Stories

    Check out more tasty recipes

    Most shared posts

    Cheesecake on a serving board with serving wear, jar of Biscoff and Biscoff cookies and slice of cake in background.

    Biscoff Cheesecake

    Shares: 2303

    Close up jar of apple curd to spoon, fresh apples and cinnamon sticks.

    Apple Curd

    Shares: 1012

    Close up slice of caramilk cheesecake on a plate with a fork with rest of cake and caramilk chocolate in the background.

    Caramilk cheesecake

    Shares: 2566

    Close up passion fruit cheesecake with passion fruit coulis, a vintage fork in front, fresh passion fruit and passion fruit leave on the side.

    Passion fruit cheesecake

    Shares: 1100

    Passion fruit coulis in a glass jar with a vintage spoon in front and fresh, cut open passion fruit and passion fruit leaves on the side, on a wooden chopping board.

    Passion fruit coulis

    Shares: 938

    Footer

    About

    • About
    • Contact us
    • Privacy Policy
    • Accessibility Policy
    • Cookie Policy
    • Terms and Conditions

    Newsletter





    Social Media

    Follow me on your favorite social media and recipe sharing channels

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Copyright © 2022 Sarah Brooks