Description

This delightful no-bake Easter Egg Cheesecake recipe is a festive and fun dessert perfect for the holiday season. Using hollow Dairy Milk Easter eggs as edible serving bowls, crushed digestive biscuits create a crunchy base, topped with a creamy mixture of full-fat cream cheese, double cream, icing sugar, and lemon juice. The cheesecake is studded with colorful Cadbury’s Mini Eggs for a sweet surprise in every bite, finished with a drizzle of melted milk chocolate and more mini eggs for garnish. Simple to prepare and wonderfully indulgent, this recipe serves four and requires minimal chilling time.

Ingredients

Scale

Base

4 Digestive biscuits
30 g Unsalted butter (Melted)

Filling

150 ml Double cream
30 g Icing sugar
90 g Full fat cream cheese
1 tsp Lemon juice
90 g Cadbury’s Mini Eggs (Chopped)

Topping & Decoration

2 Dairy Milk Easter eggs (halved)
30 g Milk chocolate (Use the buttons from inside the egg if you have them)
20 Cadbury’s Mini Eggs (for topping)

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Instructions

Prepare Easter Egg Halves: Carefully halve the Dairy Milk Easter eggs using a hot, dry sharp knife. To do this, run the knife under very hot water, wipe it dry, and then gently slice through the chocolate to avoid cracking. Set the egg halves aside on a plate.
Make the Base: Crush the digestive biscuits in a small bowl until finely broken down. Stir in the melted unsalted butter until combined. Evenly divide this biscuit mixture among the four Easter egg halves and gently press down with the back of a spoon to form a compact base. Place in the fridge to chill.
Whip the Filling: In a clean mixing bowl, whisk the double cream until stiff peaks form. Gently fold in the icing sugar, full-fat cream cheese, and lemon juice until fully incorporated and smooth.
Add Mini Eggs: Fold the chopped Cadbury’s Mini Eggs into the cream cheese mixture, distributing them evenly for bursts of color and texture.
Assemble Cheesecakes: Spoon and divide the filling mixture evenly into each chilled Easter egg half, smoothing the top with a spatula or spoon. Chill the filled eggs in the refrigerator for at least 1 hour to set.
Melt Chocolate and Decorate: Melt the milk chocolate in the microwave using short bursts of 10–15 seconds, stirring in between to avoid burning. Drizzle the melted chocolate over the set cheesecakes.
Finish and Serve: Top each cheesecake with whole Cadbury’s Mini Eggs for added decoration. Serve chilled and enjoy your festive no-bake Easter Egg Cheesecakes.

Notes

When slicing the Easter eggs, warming the knife ensures a clean cut and minimizes cracking.
You can substitute digestive biscuits with graham crackers if preferred.
Full-fat cream cheese and double cream provide the richest, creamiest texture.
Chilling the cheesecakes for at least an hour helps them set properly and hold their shape.
For best results, use fresh Cadbury’s Mini Eggs for both mixing into the filling and topping.
This dessert should be stored in the refrigerator and consumed within two days for optimal freshness.