No-Bake Easter Egg Cheesecake

00h 20

With a crunchy biscuit base and rich cream filling, this delicious no-bake Easter egg cheesecake is the perfect treat for family and friends.

Ingredients and Method


  • For the biscuit base:
  • 200g Digestive biscuits
  • 80g Unsalted butter, melted
  • For the filling:
  • 250g Chocolate mini eggs
  • 400g Full-fat soft cheese
  • 150g Icing sugar
  • 400g Double cream
  • 1 tsp Vanilla bean paste
  • Handful of fruits to decorate


  1. Grease a 20cm deep cake tin and line with some baking parchment. Crush or blitz the digestive biscuits in a zip lock bag or food processor until they turn into fine crumbs.
  2. Mix with the melted butter, then press into the base of the cake tin and chill for at least 30 minutes.
  3. Whisk together the soft cheese, icing sugar and vanilla until just combined. In a separate bowl, whisk the double cream to stiff peaks.
  4. Chop half the chocolate mini eggs. Then, gently fold the whipped cream, mini eggs and soft cheese mixture together until combined.
  5. Spoon the mixture over the biscuit base, then smooth the surface with a palette knife or spatula. Chill in the fridge overnight.
  6. Once set, carefully release the cheesecake from the tin and top with the remaining chocolate mini eggs and fruit of your choice to decorate.

Products you will need