No-Bake Mini Egg Cheesecake takes my classic Vanilla Cheesecake and gives it a spring twist with crushed Mini Eggs folded right in and a chocolate graham cracker crust underneath.
With just 20 minutes of hands-on time and no worry about cracks in your filling, it's a simple dessert that feels fun and festive.
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I'll be honest - I'm not the biggest fan of Mini Eggs on their own. But after making my Mini Egg Cookies, I realized they are so good baked into desserts, and they're even better in this creamy cheesecake.
Everyone loves my no-bake vanilla cheesecake, but folding in crushed Mini Eggs and adding a chocolate graham cracker crust turns it into something completely new. The chocolate base really makes this cheesecake stand out, adding just the right contrast to the sweet, crunchy candy pieces.
It's a great make-ahead dessert for Easter parties or spring brunches, especially if you want something that looks festive without adding stress to your prep.
Ingredient and Substitution Info
The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
- Chocolate Graham Crackers: You can buy full sheets and crush them yourself, or look for pre-crushed crumbs to save time. If you can't find the chocolate version, Oreos (without the added brown sugar) or digestive biscuits with cocoa powder can be used.
- Brown Sugar: Adds sweetness and a little extra moisture, which helps the no-bake crust hold together better than granulated sugar would. Light brown sugar is best here, but dark brown works too.
- Butter: Stick with salted butter and melt it fully before mixing. It helps everything come together and gives the crust a rich flavor.
- Heavy Cream: Use heavy whipping cream with at least 35% fat. This gives the cheesecake its structure.
- Cream Cheese: Choose full-fat blocks, not low-fat or the spreadable kind in tubs, as they have more water content, and your cheesecake may not fully set.
- Powdered Sugar: Also called confectioners' sugar, it blends smoothly into the filling. There’s no need to sift it unless yours is especially clumpy.
- Sour Cream: This adds a subtle tang and helps balance the sweetness. You can also use plain Greek yogurt.
- Vanilla Extract: Real vanilla extract gives great flavor, but vanilla bean paste or the seeds from two vanilla beans can be used if you want something a little fancier.
- Mini Eggs: Cadbury Mini Eggs are ideal for this recipe, but any brand will work. Pastel M&Ms are a good backup option if Mini Eggs are hard to find.
Keep It Simple 🍃
If you'd rather skip the whipping step, use 2 cups of Cool Whip instead of the heavy cream. With this adjustment, you'll need to reduce the powdered sugar to ¾ cup since the whipped topping is already sweetened.
Tips to Make the Best Mini Egg Cheesecake
Prepare the Chocolate Crust
- You can crush the graham crackers using a food processor or place them in a resealable bag and crush them with a rolling pin. Either way, make sure the crumbs are finely crushed so the crust holds together well.
- Use the bottom of a measuring cup to press the crust firmly into the pan.
- Chilling the crust helps solidify the butter, keeping the crust crisp even after the filling is added.
Crush Mini Eggs
- Mini Eggs tend to roll around on the cutting board, making them tricky and a little risky to cut with a knife. That’s why gently crushing them is the way to go.
- The flat side of a large knife works well, or you can place them in a resealable bag and roll over them with a rolling pin.
- A mix of small and medium-sized pieces gives the best texture.
Beat Heavy Cream
- Use cold heavy cream straight from the fridge and whip it until you see stiff peaks that hold their shape. If it's under-whipped, your cheesecake won’t set properly.
- You can speed up the process by chilling your mixing bowl and beaters in the freezer for about 10 minutes before starting.
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Prepare Filling Mixture
- Let the cream cheese and sour cream come to room temperature so they mix in smoothly. Cold cream cheese can leave lumps that are hard to fix later.
- Beat the cream cheese until completely smooth before adding anything else.
- When folding in the whipped cream, use gentle motions so you don’t deflate it. The same goes for the Mini Eggs. Stir just enough to distribute them without overmixing.
Fill and Chill
- Use an offset spatula to smooth out the top for a clean finish.
- Make sure to chill the cheesecake in the coldest part of your fridge for at least 6 hours or overnight if you can. Don’t try to rush the process by freezing it to set, as this can lead to an uneven, gritty texture.
- If you want sharp slices, pop the cheesecake in the freezer for 10 to 15 minutes before serving, and dip your knife in hot water (then dry it) between each cut. That extra step makes a big difference.
Make Ahead⏳
The best part is this cheesecake can be made up to two days ahead, making holiday prep much easier. Just keep it covered in the fridge until you're ready to serve.
If you want to make it even further in advance, set it in the fridge first, then wrap it well and freeze. When you're ready to use it, move it to the fridge and let it thaw overnight. It still slices beautifully and tastes just as fresh.
Make it Special✨
Pipe whipped cream frosting around the edges and top with extra Mini Eggs for a festive, bakery-style finish.
Add a chocolate ganache drip for a more dramatic touch by pouring ½ cup hot, heavy cream over 4 ounces of chopped semi-sweet chocolate. Let it sit for 2–3 minutes, stir until smooth, then cool for 10–15 minutes before spooning around the edges so it gently drips down the sides.
Recipe FAQ
Yes! M&Ms, Reese's Pieces, or any candy-coated chocolates will work in place of Mini Eggs. You can also swap the candy to match different holidays. Try red and green M&Ms for Christmas, pastel M&Ms for baby showers, or Reese's Pieces for fall. Just aim for a similar size and texture to keep the cheesecake balanced.
A 9-inch springform pan works best for easy slicing and presentation, but you can use an 8-inch square pan lined with parchment if you prefer to serve it as bars. Keep in mind the filling will be a little thicker, and slicing may be a bit softer without the support of a springform.
More Easter Dessert Recipes
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Recipe
No-Bake Mini Egg Cheesecake
Recipe by:Ingredients
Chocolate Graham Cracker Crust
- 1 ½ cups (180 grams) finely crushed chocolate graham cracker crumbs about 12-13 full sheets of graham crackers
- ¼ cup (55 grams) packed light brown sugar
- 6 tablespoons (85 grams) butter melted
Cheesecake Filling
- 1 cup (237 ml) heavy cream cold
- 3 (678 grams) packages cream cheese room temperature
- 1 ¼ cup (150 grams) powdered sugar
- ¼ cup (60 grams) sour cream room temperature
- 1 tablespoon (14.79 ml) vanilla extract
- 2 cups (450 grams) Cadbury Mini Eggs crushed
Instructions
Chocolate Graham Cracker Crust
- Stir the chocolate graham cracker crumbs and brown sugar in a medium bowl. Pour in the melted butter and mix until the crumbs are evenly coated and resemble wet sand.1 ½ cups finely crushed chocolate graham cracker crumbs, ¼ cup packed light brown sugar, 6 tablespoons butter
- Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer. Place the crust in the fridge to set while you prepare the filling.
Cheesecake Filling
- Place the Cadbury Mini Eggs on a cutting board and use the flat side of a large knife to press down gently until they crack. Continue pressing to break them into a mix of small pieces and larger chunks. Set aside.
- Pour the heavy cream into a mixing bowl and whip on high speed until stiff peaks form. Set aside.1 cup heavy cream
- In a separate large bowl, beat the cream cheese with an electric mixer until smooth and fluffy. Add the powdered sugar and beat for 1 minute. Then, add the sour cream and vanilla extract and continue mixing until fully combined.3 packages cream cheese, 1 ¼ cup powdered sugar, ¼ cup sour cream, 1 tablespoon vanilla extract
- Use a rubber spatula to gently fold the whipped cream into the cream cheese mixture by scooping under the cream cheese and folding it over the top until the whipped cream is incorporated. Be careful not to deflate the airiness.
- Fold about three-quarters of the crushed mini eggs into the cheesecake filling, using the same process as you folded in the whipped cream. Reserve the rest of the mini eggs for the topping.2 cups Cadbury Mini Eggs
- Spread the filling evenly over the chilled crust, smoothing the top with a spatula. Sprinkle the remaining crushed mini eggs over the top. Cover and refrigerate for at least 6 hours or until fully set.
- When ready to serve, run a knife around the edges of the pan before releasing the springform.
Notes
Make-Ahead Tip: This cheesecake can be made up to 48 hours in advance and stored in the refrigerator, covered, until ready to serve.
Storage: Leftovers should be stored covered in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap, then in foil, for up to 3 months. Thaw in the fridge before serving.
Crust Options: Chocolate sandwich cookies (Oreos) or digestive biscuits with cocoa powder can be used instead of chocolate graham crackers for a richer crust (leave out the brown sugar). For a non-chocolate crust, use honey graham crackers or vanilla wafers.
Extra Topping Ideas: Drizzle with melted chocolate or add a swirl of whipped cream before serving for an extra decorative touch.
Serving Tips: This cheesecake slices best when fully chilled. For clean slices, run a sharp knife under hot water, wipe it dry, and repeat between cuts.
Equipment
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Kahla says
Couldn’t have loved this more!! My family and I fought for the last few bites. It’ll quickly become a repeat favourite in our home!
Erin Gierhart says
That's awesome, thanks so much for taking the time to review, Kahla. Try this with your other favorite candies too!
Kathy Kjemhus says
How many Oreos if using for the crust? I can’t to make this!
Erin Gierhart says
You'll need one 13 ounce package of regular Oreos and about 1/3 cup of melted butter.