Mini Eggs No Bake Cheesecake
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 celebration. Easy to make and the cheesecake mixture is packed with flavor, they're the perfect no-bake treat to welcome spring!
For more festive desserts that can be modified for any holiday check out our Easter Blondies or Easter Bark with White Chocolate.
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Why You Will Love This Recipe
- No-Bake Simplicity: No oven required, making it a hassle-free, easy dessert.
- Rich & Creamy: Smooth cheesecake filling paired with a crunchy Oreo crust.
- Perfect for Gatherings: Individual portions make serving (and storing) a breeze.
Ingredients
This no-bake recipe requires just a few simple ingredients.
See the recipe card below for the exact quantities of each ingredient.
- Full Fat Cream Cheese: A staple in any cheesecake recipe, choose any type, but we love using full-fat cream cheese for extra flavor and richness.
- Oreo Cookie Crumbs: Makes a sweet, chocolatey base to balance the tang.
- Cadbury Mini Eggs: A fun chocolate and festive addition.
- 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.
Variations
- Graham Cracker Crust: Use graham cracker crumbs instead of Oreo cookies for a lighter, buttery crust. Alternatively, to make this recipe gluten-free there are many cookie options to choose from.
- Sugar Alternatives: Use icing sugar/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.
- Holiday Swaps: Use holiday M&Ms for a Christmas version or chopped candy corns for a Halloween one.
How to Make Mini Egg No Bake Cheesecake
Check out how simple it is to make this easy mini egg no bake cheesecake.
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 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 rubber 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: Softening the cream cheese ensures a smoother filling.
Recipe Tips
- Firmly Press the Crust: Using the back of a spoon or a flat-bottomed glass helps compact the crust for a sturdier base.
- Chill for Best Results: Refrigerate for at least 4 hours, preferably overnight, to help the cheesecakes set properly.
- Topping: Add a fresh and light topping and make a homemade whipped cream by beating cold heavy cream until stiff peaks, then add mini eggs on top for decoration.
- Brighten the Filling: Add a tablespoon of fresh lemon juice for a slight brightness.
For another delicious no bake dessert, a crowd favorite is our Grasshopper Pie without Alcohol.
More No Bake Desserts
Storage Instructions
- Refrigerator: Store any leftovers in an airtight container in the fridge 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.
Serving Suggestions
- Hot Beverages: Our Caramel Mocha, Crockpot Hot Chocolate, Pink Hot Chocolate or Irish Coffee with Espresso are great options.
- More Holiday Treats: Easter Cheesecake, Easter Brownies, Cadbury Mini Egg Cookies and Chocolate Easter Bark.
Mini Egg Cheesecake No Bake Recipe FAQs
Absolutely. I would suggest at least doubling the recipe and use a 9-inch springform or cake pan (with air fryer liner for easy removal).
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
Equipment
- Hand Mixer
- Mixing Bowls
- Measuring Cups and Spoons
- Spatula
- Muffin Liners
- Muffin Tin
Ingredients
- 2 8 ounce bricks cream cheese full fat and room temperature
- ¾ cup mini eggs plus more for topping
- ½ cup light brown sugar
- ½ tablespoon pure vanilla extract
- 1 ½ cups Oreo cookie crumbs
- 6 tablespoon butter salted and melted
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 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 rubber 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.
Notes
- 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 sturdier base.
- Chill for Best Results: Refrigerate for at least 4 hours, preferably overnight, to help the cheesecakes set properly.
- Topping: Add a fresh and light topping and make a homemade whipped cream by beating cold heavy cream until stiff peaks, then add mini eggs on top for decoration.
- Brighten the Filling: Add a tablespoon of fresh lemon juice for a slight brightness.
- Refrigerator: Store any leftovers in an airtight container in the fridge 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. Allow the cheesecake to come to room temperature and enjoy.
Nutrition
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Great recipe for Easter
They are wonderful for Easter. Enjoy.
We love this simple recipe for a bite-size treat! The whole family enjoys these when I make them.