This no-bake chocolate mini egg cheesecake is the perfect treat for Easter, spring, and even summer! It features a buttery crumb base, a creamy vanilla no-bake cheesecake filling packed with crushed chocolate mini eggs, and a rich layer of semi-sweet chocolate ganache on top.
Looking for an easy but seriously impressive Easter or springtime dessert? You have to try this No-Bake Mini Egg Cheesecake! It starts with a buttery, crumbly biscuit base, topped with a smooth and creamy no bake vanilla cheesecake filling loaded with chunks of chocolate mini eggs, and finished with a rich layer of bitter-sweet chocolate ganache. The texture is perfectly creamy with a little crunch, and just the right amount of indulgent. Plus, those colorful mini eggs make it extra fun and festive.
It’s one of those recipes that looks like you spent hours on it… but is actually super simple to throw together and doesn’t require turning on the oven, which is always a win!
I’ve made this mini egg cheesecake three times during the Easter season, and every single time it disappears within minutes. It’s truly irresistible and guaranteed to be a crowd-pleaser at any gathering. Honestly, if you’re making dessert for Easter or just want an excuse to use mini eggs, this one’s a must. It’s just that good.
WHY YOU’LL LOVE THIS CHOCOLATE MINI EGG CHEESECAKE
- It’s the perfect Easter or springtime dessert, but honestly, you can enjoy it all year round! No one’s stopping you from using mini eggs anytime! Hehe.
- No baking required! That means no water baths, no cracking, and no stress! Just mix, chill, and enjoy.
- It’s super easy to make, but looks so impressive. One of those desserts that makes people think you went all out.
- The combination of textures is so good! Buttery base, creamy filling, and little crunchy bites from the mini eggs.
- It’s the ultimate make-ahead dessert. Just pop it in the fridge overnight and it’s ready to go the next day.
- It’s colorful, fun, and guaranteed to be a crowd-pleaser on any dessert table.
INGREDIENTS NEEDED & NOTES
Cream Cheese – Use full-fat block cream cheese, not the spreadable kind. Make sure it’s softened to room temperature so you get a smooth, silky filling without lumps.
Heavy Cream – This helps loosen the cream cheese and creates that rich, creamy texture. You’ll also use it for the chocolate ganache. Go for heavy cream with 35–40% fat for best results.
Butter – Melted butter is used for the crust, so it doesn’t need to be at room temperature. This recipe uses unsalted butter, but salted butter works too, just skip adding extra salt to avoid an overly salty crust.
Sugar – You’ll need two types of sugar: light brown sugar for the crust and powdered (confectioners’) sugar for the cheesecake filling.
Vanilla Extract – Use a good quality vanilla extract to enhance and round out the flavors.
Salt – Just a pinch helps balance the sweetness and bring out all the flavors.
Chocolate Mini Eggs – You’ll need about 1 cup of chocolate mini eggs. No mini eggs? No problem! M&M’s or chocolate chips work just as well.
Chocolate – This recipe uses bitter-sweet chocolate, but semi-sweet or dark chocolate (50%-60%) works too!
Crumbs – Graham crackers are used for the base, but you can easily swap them for digestive biscuits, vanilla biscuits, or even gingersnaps for a slightly different flavor.
TOOLS & EQUIPMENT YOU’LL NEED
- 8-inch spring form pan
- Electric mixer
- Food processor
- Mixing bowl
- Saucepan
- Rubber spatula
- Zip top bag
- Rolling pin
STEP-BY-STEP INSTRUCTIONS TO MAKE THIS CHOCOLATE MINI EGG CHEESECAKE
(Be sure to check the printable recipe card below)
CRUST:
180g (1 + 1/2 cups) cracker crumbs
113g (1 stick) unsalted butter
2 tablespoons light brown sugar
a pinch of salt
CHEESECAKE FILLING:
320g (1 + 1/3 cups) heavy cream, cold
453g (16oz) cream cheese, room temperature
125g (1 cup) powdered sugar
1 teaspoons vanilla bean paste
a pinch of salt
165g (3/4 cup) chocolate mini eggs
CHOCOLATE GANACHE AND DECORATION:
113g (4oz) bitter sweet chocolate, chopped
120g (1/2 cup) heavy cream
chocolate mini eggs
STEP 1 – Prepare the Springform Pan and Make the Crust
Line the bottom of an 8-inch springform pan with parchment paper and set aside.
Add the graham crackers (about 12 full sheet graham crackers) to a food processor and pulse into fine crumbs, you should end up with about 180g (1½ cups). Then add the melted butter, brown sugar, and salt. Mix until everything is well combined and evenly coated.
Pour the mixture into the prepared pan and firmly press it into the bottom, slightly up the sides. Use the bottom of a glass or measuring cup to pack it down tightly. Place the crust in the freezer for about 20 minutes while you prepare the filling.
STEP 2 – Make the Cheesecake Filling
Place 3/4 cup of chocolate mini eggs in a zip-top bag, press out the air, and seal. Use a rolling pin to crush them into small pieces, then set aside.
Using an electric mixer fitted with the whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form. Set aside.
In a large bowl or the bowl of your stand mixer, add the room temperature cream cheese, powdered sugar, vanilla, and salt. Using the paddle attachment, beat on medium speed until smooth and creamy, making sure there are no lumps.
Scrape down the sides and bottom of the bowl as needed, then add the whipped cream. Mix on low speed for about 1–2 minutes until fully combined and smooth.
Remove the bowl from the mixer and gently fold in the crushed mini eggs using a rubber spatula. Be careful not to overmix, you want to keep the filling light and airy.
Take the crust out of the freezer and spoon the cheesecake filling into it. Spread it evenly, then smooth the top with an offset spatula. Cover tightly with plastic wrap and refrigerate for at least 6 hours. For best results, chill overnight.
STEP 3 – Make the Chocolate ganache, Decorate, and Serve
Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer, with small bubbles forming around the edges—do not let it boil.
Immediately pour the hot cream over the chocolate, cover with aluminum foil, and let it sit for about 1 minute to melt. Then whisk until smooth and glossy. Let the ganache cool and slightly thicken before pouring it over the cheesecake.
If the chocolate hasn’t fully melted, place the bowl over a saucepan of gently simmering water (double boiler method) and stir until smooth and silky.
Remove the cheesecake from the fridge, release it from the pan, and transfer it to a serving plate. Pour the ganache over the top and spreading it evenly. Chill for about 15 minutes to let the chocolate ganache set, then decorate with more mini eggs on top! Enjoy!
TIPS FOR MAKING THE BEST CHOCOLATE MINI EGG CHEESECAKE
- Pack your crust tightly – For a sturdy base, press the graham cracker crumbs firmly into the bottom and slightly up the sides of the pan. Then freeze it for at least 20 minutes before adding the filling. The tighter it’s packed, the better it will hold together when slicing.
- Use full-fat cream cheese – Full-fat cream cheese and heavy cream are key here. They give the cheesecake that rich, creamy texture and the best flavor, don’t swap for low-fat if you want it to turn out perfectly!
- Start with room temperature cream cheese – Let it soften completely before mixing. This helps you achieve a smooth, lump-free filling.
- Whip your cold cream to stiff peaks – This is the most important step in a no-bake cheesecake. Properly whipped cream is what gives the cheesecake structure and that light, creamy texture.
- Don’t rush the chill time – The cheesecake needs at least 6–8 hours in the fridge to set properly, but overnight is even better for the perfect slice.
- Slice it cleanly – For neat, bakery-style slices, run a sharp knife under hot water and wipe it dry between each cut.
- If you want to make ahead – Freeze the cheesecake without the ganache or toppings and add them fresh after thawing for the best texture and appearance.
HERE’S HOW TO STORE THESE CHOCOLATE MINI EGG CHEESECAKE
In the fridge – Store the cheesecake covered in the refrigerator for up to 5 days. You can keep it in the springform pan covered tightly with plastic wrap, or transfer slices to an airtight container. This helps keep it fresh and prevents it from absorbing any fridge odors.
To freeze the cake – Release it from the pan, transfer to a serving plate, freeze uncovered until firm (about 1 hour), then wrap tightly in plastic wrap and a layer of foil, or store in an airtight container. Freeze for up to 2–3 months.
If you want to freeze the whole cake – I’d recommend storing the whole cake without the ganache and the mini eggs. Add them fresh after thawing for the best texture and appearance.
To thaw – Transfer the cheesecake to the fridge and let it thaw overnight. Avoid thawing at room temperature, as it can affect the texture.
Chocolate Mini Egg Cheesecake
This no-bake chocolate mini egg cheesecake is the perfect treat for Easter, spring, and even summer! It features a buttery crumb base, a creamy vanilla no-bake cheesecake filling packed with crushed chocolate mini eggs, and a rich layer of semi-sweet chocolate ganache on top.
Ingredients
CRUST
- 180g (1 + 1/2 cups) cracker crumbs
- 113g (1 stick) unsalted butter
- 2 tablespoons light brown sugar
- a pinch of salt
CHEESECAKE FILLING
- 320g (1 + 1/3 cups) heavy cream, cold
- 453g (16oz) cream cheese, room temperature
- 125g (1 cup) powdered sugar
- 1 teaspoons vanilla bean paste
- a pinch of salt
- 165g (3/4 cup) chocolate mini eggs
CHOCOLATE GANACHE AND DECORATION
- 113g (4oz) bitter sweet chocolate, chopped
- 120g (1/2 cup) heavy cream
- chocolate mini eggs
Instructions
STEP 1 – Prepare the Springform Pan and Make the Crust
- Line the bottom of an 8-inch springform pan with parchment paper and set aside.
- Add the graham crackers (about 12 full sheet graham crackers) to a food processor and pulse into fine crumbs, you should end up with about 180g (1½ cups). Then add the melted butter, brown sugar, and salt. Mix until everything is well combined and evenly coated.
- Pour the mixture into the prepared pan and firmly press it into the bottom, slightly up the sides. Use the bottom of a glass or measuring cup to pack it down tightly.
- Place the crust in the freezer for about 20 minutes while you prepare the filling.
STEP 2 – Make the Cheesecake Filling
- Place 3/4 cup of chocolate mini eggs in a zip-top bag, press out the air, and seal. Use a rolling pin to crush them into small pieces, then set aside.
- Using an electric mixer fitted with the whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form. Set aside.
- In a large bowl or the bowl of your stand mixer, add the room temperature cream cheese, powdered sugar, vanilla, and salt.
- Using the paddle attachment, beat on medium speed until smooth and creamy, making sure there are no lumps.
- Scrape down the sides and bottom of the bowl as needed, then add the whipped cream. Mix on low speed for about 1–2 minutes until fully combined and smooth.
- Remove the bowl from the mixer and gently fold in the crushed mini eggs using a rubber spatula. Be careful not to overmix, you want to keep the filling light and airy.
- Take the crust out of the freezer and spoon the cheesecake filling into it. Spread it evenly, then smooth the top with an offset spatula.
- Cover tightly with plastic wrap and refrigerate for at least 6 hours. For best results, chill overnight.
STEP 3 – Make the Chocolate ganache, Decorate, and Serve
- Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer, with small bubbles forming around the edges, do not let it boil.
- Immediately pour the hot cream over the chocolate, cover with aluminum foil, and let it sit for about 1 minute to melt. Then whisk until smooth and glossy.
- Let the ganache cool and slightly thicken before pouring it over the cheesecake.
- If the chocolate hasn’t fully melted, place the bowl over a saucepan of gently simmering water (double boiler method) and stir until smooth and silky.
- Remove the cheesecake from the fridge, release it from the pan, and transfer it to a serving plate. Pour the ganache over the top and spreading it evenly.
- Chill for about 15 minutes to let the chocolate ganache set, then decorate with more mini eggs on top! Enjoy!