This Mini Egg Cheesecake is a simple make-ahead dessert with a crunchy Oreo crust, smooth cream cheese filling, and those iconic mini chocolate eggs folded throughout. It's light and creamy in texture, rich in flavor, and totally festive.
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This recipe checks a lot of boxes.
- It’s no-bake, which means no messing around with water baths or oven timing.
- It’s also a freezer-friendly dessert, so you can make it ahead for Easter or spring gatherings and forget about it until it’s time to eat.
- The no-bake base is made with crushed Oreo cookies and melted butter.
- The filling is whipped and airy thanks to real whipping cream folded into softened cream cheese.
- Crushed mini eggs give an Easter-inspired pop of color.
- Not complicated. Beginner-friendly but still impressive. You don’t need fancy tools—just a mixer and a little patience while it chills.
Ingredients
You only need a few ingredients for this no-bake dessert. See the recipe card for exact amounts and check for possible substitutions below.
- Oreo cookies: I use 24 cookies for a 9" springform pan, which is equal to one small bag at my grocery store.
- Butter: Helps hold the crust together. Use enough to moisten the cookie crumbs so they press and set into a solid base.
- Cream cheese: The base of the filling. Mild and tangy, it gives structure and that classic cheesecake flavor. Let it come to room temperature so it mixes smoothly without lumps.
- Whipping cream: Whips into a light, airy texture and helps create a mousse-like filling. It lightens the cream cheese and keeps the dessert fluffy, not dense. Use full-fat whipping cream (35% fat or higher).
- Brown sugar: Sweetens the whipped cream.
- Vanilla extract: A classic in dessert recipes.
- Cadbury Mini Eggs: The star ingredient. These milk chocolate candies are coated in a crisp, colorful shell. When crushed and folded into the filling, they add color, crunch, and that iconic Easter candy flavor.
- To Garnish: whipped cream + extra mini eggs. Just for a pretty and festive topping. Optional.
Substitutions
- Cookies for the crust: You can swap the Oreos with graham crackers like in my blueberry cheesecake bar.
Cake Pan Tip
I use a 9" springform pan to make it easy to remove the cake. You can also make this in a pie dish or a square pan.
How to Make No Bake Mini Egg Cheesecake
Prep Tips
Crushing the Mini Eggs:
Use a freezer-style ziptop bag and a rolling pin or the bottom of a heavy pan to crush the mini eggs. The thicker bag helps avoid messy breakouts—less expensive sandwich bags tend to tear, especially with sharp candy edges. You can also use a food processor if you want a finer texture, but I usually skip it to avoid more dishes. A few uneven chunks are totally fine in this recipe and add nice texture.
This Mini Egg Cheesecake is a no-bake dessert that’s easy to put together with just a few simple steps. You’ll make a quick Oreo crust, mix a fluffy cream cheese filling, and freeze it until set. Here’s exactly how to make it.
- Crush the Oreo cookies in a food processor (or smash them in a ziptop bag with a rolling pin). Pour in the melted butter and mix until it looks like wet sand.
- Press the cookie mixture into the bottom of a round springform pan. Use the back of a spoon or a measuring cup to really pack it down. Pop it in the fridge while you make the filling.
- In a large bowl, whip the cream with the brown sugar and vanilla until you get stiff peaks. You can use a hand mixer, stand mixer, or a whisk if you’re feeling strong.
- In a separate bowl, whip the cream cheese until smooth and creamy.
- Gently fold the whipped cream into the cream cheese a bit at a time. Go slow so you don’t deflate the mixture—you want it to stay nice and fluffy.
- Fold in the crushed mini eggs with a spatula. Don’t overmix—just stir until they’re evenly spread through the filling.
- Pour the filling over the chilled crust and smooth the top. Cover with plastic wrap and freeze for at least 5-6 hours, or overnight.
- Let the cheesecake sit on the counter for about 10 minutes before slicing. For clean slices, run a sharp knife under hot water and carefully wipe it dry between each cut.
- Add a big swirl of whipped cream to the top and sprinkle on extra mini eggs before serving, if you want to dress it up.
Tips for Serving No-Bake Cheesecake
Let the cheesecake sit at room temperature for 10–15 minutes before slicing. Run a sharp knife under hot water, carefully wipe it dry, and slice carefully for clean edges. Repeat between cuts. If it’s too hard to slice, let it sit for another 5 minutes.
Tips for Making Mini Egg Cheesecake
- Use room temperature cream cheese: Cold cream cheese will clump and won’t mix well. Let it sit out for about an hour so it’s soft and smooth when whipped.
- Whip the cream until stiff peaks: This is what gives the cheesecake its light texture. Stop whipping when the cream holds its shape.
- Fold gently to keep air in the mixture: When combining the whipped cream and cream cheese, use a spatula and a light hand. This keeps the texture airy and prevents the filling from deflating.
- Crush the mini eggs into small pieces, not powder: You want a bit of crunch and color. Too fine, and they’ll blend in without any texture. A rolling pin or a few pulses in a food processor works.
- Use a springform pan for easy removal: This helps the cheesecake keep its shape. If you’re using a regular pan, line it with parchment to help lift it out cleanly.
- Freeze for at least 5-6 hours (or overnight): This sets the filling fully so it slices cleanly. Run a sharp knife under hot water and wipe between slices for neat, clean cuts.
FAQs
Cover the cheesecake tightly with plastic wrap or transfer slices to an airtight container. Freeze for up to 2 weeks. After that, it’s still safe to eat, but the texture can start to go a bit icy. Try to press the plastic wrap directly on the surface of the dessert to help prevent ice crystals.
Not chilled long enough: The cheesecake needs at least 5-6 hours in the freezer to set - but preferably overnight.
More Frozen Dessert Recipes
- Butter Pecan Ice Cream | No Churn Ice Cream
- Oreo Ice Cream Recipe | No Churn Ice Cream
- Easy No Churn Chocolate Peanut Butter Ice Cream
- 3 Ingredient Mango Smoothie Bowl without Yogurt
Recipe
No-Bake Mini Egg Cheesecake Recipe
Ingredients
For the Crust:
- 24 oreo cookies 1 small bag
- 5-7 tablespoons butter melted
For the Filling:
- 1 cup Cadbury mini eggs crushed
- 8 oz cream cheese at room temperature
- 1 cup whipping cream 35%
- ½ cup brown sugar
- 1 teaspoon vanilla extract
Garnish
- whipped cream optional
- mini eggs
Instructions
For the Crust:
- Crush the Oreo cookies in a food processor. Add melted butter and combine.
- Press the cookie crumbs into the cake pan, using a spoon or the flat bottom of a measuring cup to smooth and pack down evenly.
- Chill in the freezer.
For the Filling:
- Whip the cream with the brown sugar and vanilla until it reaches stiff peaks. You can do this by hand with a whisk or using a hand or stand mixer.
- Whip the cream cheese until smooth.
- Slowly add the whipped cream to the cream cheese, being gentle and being careful not to lose too much air so the dessert stays light and smooth. Mix in the crushed mini eggs by folding in gently with a spatula.
- Pour the mixture into the pan on top of the cookie crust, spread it out, and flatten the top.
- Cover with plastic wrap and freeze for a minimum of 5-6 hours, or overnight. (I prefer to leave it overnight to make sure it sets well and isn't too soft.)
To Serve:
- I like to garnish with a giant dollop of whipped cream in the center and more crushed mini eggs.
- Let the cake sit for 10 minutes before cutting to make it easier to slice. Use a hot knife to cut it. (Run the knife under hot water and then carefully wipe with a paper towel before each cut.)
Equipment
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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