Easy No-Bake Mini Egg Cheesecake with a Chocolate Crust

Name: No-Bake Mini Egg Cheesecake
Prep time: 20 min
Total time: 320 min
Ingredients: 1 ½ cups finely crushed chocolate graham cracker crumbs (about 12-13 full sheets of graham crackers); ¼ cup packed light brown sugar; 6 tablespoons butter (melted); 1 cup heavy cream (cold); 3 packages cream cheese (room temperature); 1 1/4 cup powdered sugar; 1/4 cup sour cream (room temperature); 1 tablespoon vanilla extract; 2 cups Cadbury Mini Eggs (crushed)

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.

No bake cheesecake topped with colorful chocolate eggs, missing one slice, on a pink cake plate next to a small bowl and utensils.

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Ingredient and Substitution Info
Keep It Simple 🍃
Tips to Make the Best Mini Egg Cheesecake
Make Ahead⏳
Make it Special✨
Recipe FAQ
More Easter Dessert Recipes
Recipe
Reviews

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

Ingredients including cream cheese, chocolate graham crackers, mini eggs, sugar, butter, and extracts on a table.

Looking for the full recipe? 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

Food processor with crushed cookies on the left and a round cake pan with the cookie crust on the right.

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.

Hand chopping chocolate eggshells on a wooden board with a knife and bowls of eggs nearby.

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.

A glass bowl with whipped cream and two beaters on a gray surface.

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.

Four bowls show stages of mixing ingredient to make a fluffy and creamy filling with colorful chocolate pieces.

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.

A hand holds an offset spatula to and spreads cheesecake mixture in a pan; the filling is then smoothed evenly in the pan.

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.

No-bake Easter Egg Cheesecake with chocolate crust, topped with chocolate eggs and whipped cream, on a cake stand.

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.

Slice of cheesecake topped with pastel-colored chocolate eggs on a pink plate, with a fork nearby.

Recipe FAQ

Can I use a different type of chocolate candy?

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.

Can I make this in a different pan?

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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Ingredient and Substitution Info

Keep It Simple 🍃