Recipe details
Ingredients
- 250g full fat cream cheese
- 150ml double cream
- 150g chocolate (I used a mix of Caramilk and Dairy Milk)
- 100g Biscoff Cream biscuits
- 50g golden caster sugar
- 100g bag of Mini Eggs, some whole, some roughly chopped
Instructions
- Melt the chocolate: Start by melting the chocolate in short bursts in the microwave, or gently over a pan of simmering water. Stir until smooth, then set aside to cool slightly while you prep the rest.
- Make the biscuit base: Blitz the Biscoff Creams in a blender or food processor until they resemble fine crumbs. Spoon into 4 ramekins or 4–6 small dessert glasses. Press down gently with the back of a spoon to create a flat base.
- Mix the cheesecake filling: In a bowl, mix the cream cheese and golden caster sugar until smooth. In a separate bowl, whip the double cream until it holds soft peaks. Gently fold the cooled melted chocolate into the whipped cream, then fold in the cream cheese mixture until smooth and fully combined.
- Fill your glasses: Spoon or pipe the filling over the biscuit bases, smoothing the tops with a spoon or offset spatula. Chill in the fridge for at least 1–2 hours to set.
- Decorate and serve: Just before serving, top each cheesecake with a mix of crushed and whole Mini Eggs. You could also drizzle over extra melted chocolate or scatter with chocolate curls for an extra finish.
Mini Egg Cheesecakes
Looking for a super quick, super cute Easter dessert? These no-bake Mini Egg cheesecakes tick every box. They're rich, creamy, and completely fuss-free, made with a mix of Caramilk and Dairy Milk chocolate, a Biscoff Cream biscuit base, and of course – everyone's favourite: Mini Eggs.
These are perfect for Easter weekend entertaining, using up leftover chocolate, or when you just want a sweet moment in a glass. No oven, no gelatin, no fancy equipment – just simple, indulgent layers that come together in no time.
Why You’ll Love These Mini Egg Cheesecakes
- No bake and no gelatine
- Rich, chocolatey and creamy
- Easy to make ahead
- Customisable with different biscuits or chocolates
- Totally adorable for Easter tables and dessert boards
Make It Your Own:
- Use Lotus Biscoff, Oreos, or Digestives if you can’t find Biscoff Creams
- Try white chocolate for an even sweeter filling
- Swap Mini Eggs for your favourite Easter chocolate or crushed leftover egg pieces
- Add a swirl of Nutella, peanut butter, or caramel for a flavour twist
Perfect for Easter Gifting or Grazing Boards
These little desserts look so pretty in individual glasses, and they’re just the right size for spring picnics, Easter lunch, or party platters. You can even make them in jars with lids if you want to prep them ahead and gift them to friends or family.
