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Easter Egg Cheesecake

Easter Egg Cheesecake

Make this creamy Easter Egg Cheesecake with a buttery base and crunchy mini eggs. Easy no-bake recipe, perfect for Easter desserts and make-ahead treats.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American, European
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 200 g digestive biscuits
  • 100 g butter melted
  • 400 g cream cheese
  • 200 ml heavy cream
  • 100 g powdered sugar
  • 1 tsp vanilla extract
  • 150 –200g chocolate mini eggs

Method
 

  1. Crush biscuits and mix with melted butter. Press into pan and chill.
  2. Beat cream cheese, sugar, and vanilla until smooth.
  3. Whip cream and fold into mixture.
  4. Spread filling over base and chill for 4–6 hours.
  5. Decorate with chocolate eggs and serve.

Notes

  • Best made a day ahead
  • Store in fridge up to 3 days
  • Freeze without toppings for longer storage