Our Mini Eggs No-Bake Cheesecake is the perfect Easter dessert! With a buttery Oreo cookie crust, a creamy vanilla cheesecake filling, and festive bursts of chocolatey mini eggs, these individual cheesecakes are rich, smooth, and full of texture.
This Easter egg cheesecake recipe is a festive, creamy, and delightfully crunchy dessert that’s sure to be a hit at any Easter celebration. Easy to make and the cheesecake mixture is packed with flavor, they’re the perfect no-bake treat to welcome spring!
Jump to:
- Why You Will Love This Mini Eggs No Bake Cheesecake Recipe
- Ingredients
- Substitutions and Variations
- How to Make this Mini Egg No Bake Cheesecake
- More Recipes You Will Love
- How to Store our Mini Eggs No Bake Cheesecake Recipe
- What to Serve with Mini Eggs No Bake Cheesecake
- Top Tips
- Frequently Asked Questions About Making a Mini Egg Cheesecake No Bake?
- More Recipes You Will Love
- Mini Eggs No Bake Cheesecake Recipe
Whether we are short on time or just want something with minimal effort, no bake desserts are such a staple in our house. Here are a couple of my favorite recipes you can try next time: Grasshopper Pie without Alcohol or Halloween Dirt Cups. And if you are looking for some other Easter desserts you can try our Easter Blondies or Easter Bark with White Chocolate. Other cheesecake recipes we love making are: Eggnog Cheesecake and Tiramisu Cheesecake, both made in the Instant Pot.
Why You Will Love This Mini Eggs No Bake Cheesecake Recipe
- No-Bake Simplicity: No oven required, making it a hassle-free, easy dessert.
- Festive Fun: The colorful mini eggs add a playful, nostalgic Easter touch.
- Rich & Creamy: Smooth cheesecake filling paired with a crunchy Oreo crust.
- Perfect for Gatherings: Individual portions make serving (and storing) a breeze.
- Simple Ingredients: Made with pantry staples and minimal prep time.
Ingredients
This no-bake recipe requires just a few simple ingredients and minimal effort, making it ideal for Easter gatherings, spring celebrations, or whenever you’re craving a sweet treat without turning on the oven!
See the recipe card below for the exact quantities of each ingredient.
- Full Fat Cream Cheese: A staple in any cheesecake recipe. You can choose any type, but we love using full-fat cream cheese for extra flavor and richness. I love using Philadelphia cream cheese.
- Oreo Cookie Crumbs: A classic cookie, but any cookie crumb will do, just get out your rolling pin and start smashing (be sure to put them in a bag first)!
- Cadbury Mini Eggs: A fun chocolate addition and the festive element in this recipe.
- Light Brown Sugar: Balances the cheesecake batter by offering a robust sweetness.
- Salted Butter: Helps bind the individual crust portions and enhances the chocolate flavor.
- Pure Vanilla Extract: Adds a subtle vanilla flavor while intensifying all other ingredients.
For this recipe, you'll want to have on hand electric mixer, mixing bowls, measuring cups and spoons, spatula, muffin tray and liners. If you want to use a food processor to crush your cookies, it is a great way for extra fine crumbs.
Substitutions and Variations
Love these mini cheesecakes but want to make your own easter cheesecake recipe? Here are some fun changes you can make to customize it to your own preferences.
- Cookie Swap: Use graham crackers instead of Oreo cookies for a lighter, buttery crust. Alternatively, to make this recipe gluten-free there are many cookie options to choose from.
- Dairy-Free Option: Substitute dairy-free cream cheese and plant-based butter for a vegan-friendly version.
- Sugar Alternatives: Use powdered sugar or granulated instead of brown sugar for an extra smooth texture.
- Chocolate Variety: Swap mini eggs for crushed chocolate bars, chocolate chips, pastel M&Ms, or your favorite easter candy for a different take on this festive dessert.
How to Make this Mini Egg No Bake Cheesecake
Check out how simple it is to make this easy mini egg no bake cheesecake! The hardest part of making this easy dessert will be sharing them the next day.
In a large mixing bowl, add softened cream cheese, brown sugar, and pure vanilla extract. Using a hand mixer, beat together until smooth. Set aside.
In a medium mixing bowl, combine Oreo cookie crumbs with melted butter. Mix well.
Line a muffin tin with paper liners. Using a tablespoon measuring spoon, add two tablespoons of Oreo cookie crumbs to each muffin cavity, pressing down firmly to create the crust for the cheesecakes.
Add crushed mini eggs to your cream cheese mixture. Fold in with a spatula until evenly distributed.
Spoon the filling evenly amongst 12 muffin cavities and smooth the top. Add the additional mini eggs to the top of the cheesecake before serving. Cover with plastic wrap and refrigerate for a minimum of 4 hours, or overnight. Keep chilled until ready to serve.
Hint: Be sure to allow your cream cheese to come to room temperature before mixing for the smoothest texture. It will also be much easier to mix.
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How to Store our Mini Eggs No Bake Cheesecake Recipe
We can help you extend the shelf-life of your Mini Egg Cheesecakes.
- Refrigerator: Place in an airtight container for 3-4 days.
- Freezer: For extra protection against freezer burn, you can wrap individual cheesecakes tightly in plastic wrap, then place in a freezer-safe container. They can last up to 3-6 months.
- Reheating: Allow the cheesecake to come to room temperature and enjoy.
- Make Ahead: You can chop up your mini eggs and crush your cookies in advance and store until ready for use. If you make your batter ahead of time, I would suggest storing it in an air tight container in the fridge for a couple days, and allow to come to room temperature before you try portioning them out. Keep in mind this time when deciding how to store prepared cheesecakes later on.
What to Serve with Mini Eggs No Bake Cheesecake
- Hot Coffee or Espresso: The rich, bold flavor of coffee complements the creamy cheesecake. Our Caramel Mocha or Irish Coffee with Espresso are great options.
- Hot Chocolate: We have a great hot chocolate recipe, as well as a pink hot chocolate that both work well to pair with cheesecake. And if you wanted to try our hot chocolate with Baileys for an adult option, we've got you covered!
- Chocolate Milkshake: A fun and decadent pairing for a double chocolate treat.
- Sparkling Rosé: A light and fruity wine that enhances the festive Easter vibes.
- Lemonade: A refreshing citrus contrast to the rich cheesecake. Try this Strawberry Lemonade with Honey or the boozy version: Hennessy Lemonade.
- Vanilla Ice Cream: A scoop of classic vanilla ice cream pairs perfectly with the Oreo crust.
Top Tips
Here are some helpful hints to make these mini, easy no bake mini egg cheesecakes.
- Room Temperature Cream Cheese: Softening the cream cheese ensures a smoother filling.
- Firmly Press the Crust: Using the back of a spoon or a flat-bottomed glass helps compact the crust for a more sturdy base.
- Fold Mini Eggs Gently: Stir in crushed mini eggs carefully to maintain some crunchy texture.
- Chill for Best Results: Refrigerate for at least 4 hours, preferably overnight, to help the cheesecakes set properly.
- Crushing your Cookies: Mini eggs can be crushed by adding them to a food processor or placing them in a large Ziploc bag and rolling over them with a rolling pin.
Frequently Asked Questions About Making a Mini Egg Cheesecake No Bake?
Here are some helpful Q&As to help you along the way.
Yes! For maximum freshness, we recommend preparing the components of your mini cheesecakes in stages, to be assembled later. First, you can chop your mini eggs and crush your Oreo cookies. Then, make your filling, and keep refrigerated in an airtight container for up to two days. When it comes time to serve, allow the filling to come to room temperature before portioning out individually.
Absolutely. You can try digestive cookies, shortbread, graham crackers, chocolate chip cookies, or Biscoff cookies. We're sure that you won't be able to go wrong no matter what you choose!
Lightly crushing your mini eggs will help them distribute evenly throughout your cheesecake filling, to get more chocolate in every bite! You can also keep a few whole for a different texture variety.
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Mini Eggs No Bake Cheesecake Recipe
Equipment
- Hand Mixer
- Mixing Bowls
- Measuring Cups and Spoons
- Spatula
- Muffin Liners
- Muffin Tin
Ingredients
- 2 250 gram bricks cream cheese, full fat room temperature
- 1 ½ cups Oreo cookie crumbs
- ¾ cup mini eggs plus more for topping
- ½ cup light brown sugar
Instructions
- In a large mixing bowl, add softened cream cheese, brown sugar, and pure vanilla extract. Using a hand mixer, beat together until smooth. Set aside.
- In a medium mixing bowl, combine Oreo cookie crumbs with melted butter. Mix well.
- Line a muffin tin with paper liners. Using a tablespoon measuring spoon, add two tablespoons of Oreo cookie crumbs to each muffin cavity, pressing down firmly to create the crust for the cheesecakes.
- Add crushed mini eggs to your cream cheese mixture. Fold in with a spatula until evenly distributed.
- Spoon the filling evenly amongst 12 muffin cavities and smooth the top. Garnish with additional mini eggs. Cover with plastic wrap and refrigerate for a minimum of 4 hours, or overnight. Keep chilled until ready to serve.
Notes
- Be sure to allow your cream cheese to come to room temperature before mixing for the smoothest texture. It will also be much easier to mix.
- Softening the cream cheese first ensures a smoother filling.
- Using the back of a spoon or a flat-bottomed glass helps compact the crust for a sturdier base.
- Stir in crushed mini eggs carefully to maintain some crunchy texture.
- Refrigerate for at least 4 hours, preferably overnight, to help the cheesecakes set properly.
- Mini eggs can be crushed by adding them to a food processor or placing them in a large Ziploc bag and rolling over them with a rolling pin.
Nutrition
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Eva Filer says
We love this simple recipe for a bite-size treat! The whole family enjoys these when I make them.