Oh hello Easter desserts, let me count the ways I love you… The perfection that is a no-bake cheesecake is a non-brainer for me. You can easily whip up a make-ahead dessert that wows your guests, tastes delicious and is unbelievably easy to make. And, even better, we can tailor my tried-and-tested cheesecake recipes (which have been perfected over the years) to any occasion, time of year or celebration. We have Chocolate Orange and Baileys Cheesecakes for Christmas, Strawberry for summer, Biscoff, Vanilla and White Chocolate for any time, and THIS delicious Mini Egg Cheesecake for Easter!
Why you’ll love this Easter Cheesecake recipe
⭐️ No baking skills required – easy for beginners! ⭐️ Impressive and SO delicious ⭐️ Ideal for making ahead of time I was never too keen on the texture, until I fiddled with the recipes I’d tried before and came up with my own. It was suddenly lighter and fresher, more cream, a bit less cheese, and definitely not baked. While my Creme Egg Cheesecake has always been a hit, there are people out there who don’t like Creme Eggs (yes, really!), so I wanted to offer another Easter alternative if you’re hosting at this time of year. This foolproof recipe with Mini Eggs has all the tips and tricks you need to make your very own showstopper of an Easter dessert.
Mini Egg Cheesecake Ingredients
For the base:
Butter – Unsalted is best if you have it. You can melt it quickly in a mug in the microwave Digestive biscuits – These crush up well
For the cheesecake:
Cadbury’s Mini Eggs – For filling and decoration Double cream -See tips below on the required whipping consistency Cream cheese – I like to use Philadelphia. You can use other brands but I find they are slightly more difficult to combine. Always use full fat and drain before use Icing sugar – This will need siftingLemon – Juice only
Substitutions
To make gluten free – Simply use gluten free digestive biscuits instead of standard ones. Always check the labels of your ingredients to double check they’re also gluten free.
You can store the cheesecake in the fridge (without the topping) for a MINIMUM of 4 hours and up to 3 days from preparation. The results will be much better if it’s had time to chill overnight. Leave it in the tin in the fridge and cover with a dinner plate of cling film (but make sure it doesn’t touch the surface of your beautiful cheesecake!) Can cheesecake be frozen? You can also put the undecorated cheesecake in the freezer in the tin if you want to make it further in advance. Just make sure you defrost it properly in the fridge (again, in the tin) for 24 hours or until completely thawed, then decorate. When whipping the double cream, be sure to watch it very carefully. It should be just forming soft floppy peaks, but still hold its shape. Too runny and the cheesecake will be sloppy, too stiff and it will be too dense. Use an electric whisk if you have one. Do sift the icing sugar. It will give a much smoother texture to the cheesecake. (Don’t ignore this as I normally do!) Use a tin with either a springform (unclippable sides) or removable base (I like these Masterclass 7″ Removable Base tins that I’ve had for years). Warm a regular dinner knife under a hot tap and then dry it. Use this to run around the outside of the cake, inside the tin, before removing it. Remove the knife and wipe as you work your way around the cake. If you have a removable base, sit the tin on a tall glass and carefully press down so the sides of the tin can slip down lower than the cheesecake and you can easily remove it. Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
