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A cheesecake topped with whipped cream and mini eggs.
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No-Bake Mini Egg Cheesecake Recipe

Creamy no-bake Mini Egg Cheesecake made with a chocolate cookie crust, whipped cream cheese filling, and crushed Cadbury Mini Eggs. A simple freezer dessert perfect for spring or Easter.
Prep Time15 minutes
Cook Time0 minutes
Chill Time3 hours
Total Time3 hours 15 minutes
Course: Dessert
Cuisine: Canadian
Servings: 12
Calories: 524kcal
Author: Jacqueline Piper

Equipment

Ingredients

For the Crust:

  • 24 oreo cookies 1 small bag
  • 5-7 tablespoons butter melted

For the Filling:

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.)

Video

Notes

Use room temperature cream cheese for a smooth filling.
Whip cream to stiff peaks for the best texture. Fold gently to keep it light.
Crush mini eggs in a freezer bag to avoid a mess.
Freeze for at least 5-6 hours, then let sit before slicing. Use a hot, clean knife for neat slices. (Run the knife under hot water and carefully wipe dry with a paper towel before each cut).
To store, keep in the freezer. To serve, let sit at room temperature for 10-15 for easier slicing.

Nutrition

Calories: 524kcal | Carbohydrates: 52g | Protein: 6g | Fat: 34g | Fiber: 1g | Sugar: 44g | Calcium: 121mg | Iron: 4mg