No-Bake Cadbury Mini Egg Cheesecake

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One thing you need to know about me is how much I love Cadbury Mini Eggs. It’s kind of a problem when they show up on the shelves this time of year because I can’t help myself! As an ode to my love for them I made this Cadbury Mini Egg Cake recipe last year (which features a ganache filling made from Cadbury Mini Eggs!) and this year I decided to incorporate them into this no-bake cheesecake which is so light and creamy, easy to make, and loaded with crushed Cadbury Mini Eggs. It’s the perfect make-ahead dessert for your next Spring gathering! 

Delicious & Easy No-Bake Cheesecake

This Cadbury Mini Egg cheesecake doesn’t require an oven. Instead, you’ll create a cheesecake base with cream cheese and flavoring, then fold it together with whipped cream until you have a beautifully creamy filling. After folding crushed Cadbury Mini Eggs into that filling, you’ll pile it into a springform pan lined with graham cracker crust, smooth it down, and place it in the refrigerator overnight. Once set, the filling becomes mousse-like and perfectly stable with a delicious cheesecake flavor and speckles of Cadbury Mini Eggs in every bite. It’s magical! 

The cheesecake filling is delicious on its own, but together with the graham cracker crust, chocolate ganache topping, and chocolate whipped cream nests filled with Mini Eggs, it’s totally next level. All of these elements are simple to make with less than a handful of ingredients each. And you can make most of them individually (or even the whole assembled cheesecake) ahead of time!

Perfect Graham Cracker Crust

The graham cracker crust is the base of this cheesecake recipe and only requires three ingredients: crushed graham crackers, brown sugar, and melted butter. There are a couple keys to making sure the graham cracker crust is sturdy and holds together when you cut these cheesecake slices:

1. Finely crush the graham crackers. This step ensures that the crust elements properly stick together. I usually add the graham crackers into a large Ziploc bag and use a rolling pin to grind them down into fine crumbs. 
2. Mix until it looks like wet sand. After adding the melted butter to the crushed graham crackers and brown sugar, you’ll want to mix it all together until it looks like wet sand. The butter is the glue in this mixture, and the wet sand appearance tells us that it’s properly mixed in. 
3. Press it into the pan with a glass or jar. After adding the graham cracker crust into your springform pan, press it into the bottom and up the sides of the pan with your hands first, then grab a glass or a mason jar and press on it even more. The tighter you pack it, the better it will hold together when sliced. 

Cadbury Mini Egg Cheesecake Ingredients 

There are a few ingredients that make this no-bake cheesecake magic happen. I usually include substitutions in sections like this, but it’s important to stick to these key ingredients for success: 

• Heavy Whipping Cream. This is the stabilizer in this cheesecake recipe, and it’s important to beat the heavy whipping cream (also known as double cream) into stiff peaks. This will yield the most set cheesecake. 
• Full-Fat Brick-Style Cream Cheese. You’ll need full-fat brick-style cream cheese to give this recipe the perfect cheesecake flavor and texture. The cheesecake will not set properly if you use the spreadable cream cheese or low-fat versions. Both of those options contain extra water content that will turn your cheesecake filling into cheesecake soup. 
• Granulated Sugar. To sweeten the filling.
• Sour Cream. This adds a velvety texture and mimics the signature cheesecake tang. 
• Vanilla Extract. A little bit of vanilla extract flavors this cheesecake beautifully. 
• Crushed Cadbury Mini Eggs. You’ll fold crushed Cadbury Mini Eggs into the cheesecake filling as the last step before adding it into the graham cracker crust. I pulsed mine in a food processor a few times to get some good sized chunks but you can also carefully chop them by hand. 

Make No-Bake Cheesecake Ahead of Time 

In addition to being one of the easiest cheesecakes you’ll ever make, it’s so simple to make this cheesecake ahead of time! You can pace yourself by making the graham cracker crust and chocolate ganache ahead, making the cheesecake filling a day or two later, then decorating the following day once set. Or, you can make the cheesecake and let it set up in the refrigerator for up to two days before decorating and serving it. And if you want to make it really far in advance, you can even freeze this cheesecake for up to three months before thawing and serving it. But who could wait that long?

How to Decorate a Cadbury Mini Egg Cheesecake  

I knew I wanted to incorporate Cadbury Mini Eggs in little nests around the edge of this cheesecake, and this design would have looked cool with the cheesecake filling as the backdrop, but I decided a chocolate ganache topping would make the nests stand out (plus it tastes amazing). So, after the cheesecake filling set, I added chocolate ganache to the top and let it drip down around the edges. Then, I got to work on my nests. Since I had heavy whipping cream left over, I decided to whip it together with some cocoa powder to create chocolate whipped cream, which ended up being the perfect color for the nests. I piped the chocolate whipped cream nests around the edges of the cheesecake with Wilton Tip 4B and then placed three Cadbury Mini Eggs into each one. 

You can feel free to get as creative with the design of this Cadbury Mini Egg Cheesecake as you want! Pile the Cadbury Mini Eggs in the middle of the cheesecake. Drizzle the chocolate ganache on top. Or leave the chocolate ganache off entirely to let the speckled cheesecake filling shine through. However you decorate, it will be heavenly to eat and is sure to be a hit at your next Easter or Spring gathering!