Mini Egg Cheesecake is a delightful dessert that brings together the creamy richness of cheesecake with the crunchy, chocolatey charm of mini eggs—those colorful candy-coated chocolates synonymous with Easter and springtime. This dessert has become a seasonal favorite, cherished for its eye-catching appeal and indulgent flavor. Whether you’re hosting a holiday gathering or simply craving a festive treat, Mini Egg Cheesecake offers a fun, flavorful twist on a traditional favorite.
The History of Mini Egg Cheesecake
The concept of combining chocolate candies with classic desserts dates back to the 20th century, when food brands began marketing seasonal confections like Cadbury Mini Eggs for Easter. The mini egg, introduced by Cadbury in 1967, quickly became a staple in Easter baskets around the world. Home bakers, always eager to experiment with popular treats, began incorporating these colorful candies into their bakes. Cheesecake, with its neutral base and creamy texture, provided the perfect canvas. The Mini Egg Cheesecake rose to popularity in the early 2000s with the surge of food blogging and Pinterest-worthy desserts. Social media helped catapult it to global recognition, turning it into a modern classic that’s now made in homes and bakeries across the globe during the spring season.
Ingredients Breakdown
For the crust:
- 200g digestive biscuits or graham crackers (crushed finely)
- 100g unsalted butter (melted)
- 1 tbsp granulated sugar (optional, for extra sweetness)
For the cheesecake filling:
- 400g full-fat cream cheese (room temperature)
- 200ml double cream (heavy cream)
- 100g icing sugar (powdered sugar)
- 1 tsp vanilla extract
- 150g Cadbury Mini Eggs (roughly chopped)
For the topping:
- 100g Cadbury Mini Eggs (whole or halved for decoration)
- 50g white chocolate or milk chocolate (optional, for drizzling)
- Whipped cream or additional crushed Mini Eggs (optional, for garnish)
Step-by-Step Recipe
Step 1: Prepare the crust
Crush the digestive biscuits or graham crackers into fine crumbs using a food processor or by sealing them in a plastic bag and smashing with a rolling pin. Transfer the crumbs to a mixing bowl and combine with the melted butter and optional sugar until the mixture resembles wet sand. Spoon the mixture into the base of mini cheesecake molds, cupcake liners, or a muffin tin lined with paper cases. Press down firmly to form a compact base using the back of a spoon or a small glass. Refrigerate for at least 30 minutes to set.
Step 2: Make the cheesecake filling
In a large bowl, beat the cream cheese until smooth and creamy using a hand mixer or stand mixer. Add the icing sugar and vanilla extract and continue to beat until fully incorporated. In a separate bowl, whip the double cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the mixture. Add the chopped Mini Eggs and fold them in gently to distribute evenly throughout the filling.
Step 3: Assemble the cheesecakes
Spoon the cheesecake filling on top of the prepared crusts in each mold or liner. Smooth the tops with the back of a spoon or offset spatula. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the filling to firm up.
Step 4: Decorate and serve
Once set, remove the cheesecakes from the fridge and carefully unmold or peel off the liners. Top with whole or halved Mini Eggs, a drizzle of melted white or milk chocolate if desired, and additional whipped cream or crushed mini eggs for extra flair. Serve chilled.
Tips for the Perfect Mini Egg Cheesecake
Use full-fat cream cheese for the creamiest texture and best stability, as low-fat alternatives may result in a runny or less firm cheesecake. Always allow your cream cheese to come to room temperature before mixing to avoid lumps. Whip the double cream just until soft peaks form—overwhipping can lead to a grainy texture. Be sure to fold in the chopped Mini Eggs gently to avoid crushing them completely, preserving the crunch and colorful appearance. Chill the cheesecakes thoroughly; the longer they set, the better the texture will be. If you want to make these ahead, they freeze well—just thaw them in the fridge before serving.
Variations and Customizations
Chocolate Mini Egg Cheesecake: Add melted milk or dark chocolate into the cheesecake mixture for a rich cocoa flavor.
No-Bake Mini Egg Cheesecake Bars: Press the crust and filling into a square pan instead of molds and slice into bars once set.
Vegan Mini Egg Cheesecake: Use dairy-free cream cheese, coconut cream in place of double cream, and vegan chocolate eggs.
Gluten-Free Version: Substitute gluten-free biscuits for the crust.
Individual Jars: Layer the crust and filling in mini jars for a portable, picnic-friendly version.
Fruit Twist: Add a layer of raspberry compote or lemon curd beneath the cheesecake filling for a tangy contrast.
Mini Egg Cheesecake Bites: Make them in a mini muffin tin for bite-sized treats ideal for parties or gift boxes.
Baked Version: While the no-bake method is popular, a baked version can be made by adding eggs and baking at a low temperature until set.
Health Considerations and Nutritional Value
Mini Egg Cheesecake is undeniably indulgent and should be enjoyed as an occasional treat. A standard serving contains approximately 300–500 calories, depending on portion size and toppings. It is high in sugar and saturated fat, owing to the cream cheese, double cream, and Mini Eggs. However, moderation is key, and enjoying a small portion can satisfy sweet cravings without going overboard. For those watching their sugar intake, consider reducing the icing sugar or opting for sugar-free versions of the ingredients. Gluten-free and vegan variations make this dessert accessible to people with dietary restrictions, although they may require specialty ingredients. Including crushed nuts or seeds in the crust can add a bit of nutritional value, such as fiber and healthy fats. While not a health food, when made mindfully, Mini Egg Cheesecake can be a part of a balanced lifestyle.
FAQ
Can I make Mini Egg Cheesecake in advance? Yes, it’s ideal to make it a day ahead to allow enough time for setting.
Can I freeze Mini Egg Cheesecake? Absolutely. Wrap them well and freeze for up to 2 months. Thaw in the fridge before serving.
Are Mini Eggs gluten-free? Cadbury Mini Eggs typically contain wheat-derived ingredients, so always check the label.
What can I use instead of Mini Eggs? You can use M&Ms, chopped chocolate bars, or any seasonal candy-coated chocolate.
Can I use a different kind of crust? Yes. Oreo crumbs, chocolate chip cookies, or even a brownie base work well.
How long does Mini Egg Cheesecake last? Stored in an airtight container in the fridge, they last about 4–5 days.
Can I make a large version instead of minis? Yes, use an 8-inch springform pan and adjust chilling time accordingly.
Mini Egg Cheesecake
Ingredients
Biscuit Base:
- 300 g digestive biscuits crushed into fine crumbs
- 150 g unsalted butter or baking spread melted
Cheesecake Filling:
- 600 g full-fat soft cream cheese at room temperature
- 100 g icing sugar sifted
- 300 ml double cream
- 1 tsp vanilla extract
- 300 g Mini Eggs roughly crushed
Decoration:
- 150 ml double cream for whipping
- 2 tbsp icing sugar for sweetening the cream
- 50 g milk chocolate melted (for drizzling)
- 100 –200g Mini Eggs whole or halved, for topping
Instructions
For the Biscuit Base
- Crush the digestive biscuits into fine crumbs using a food processor, or place them in a sealed bag and bash with a rolling pin. Add the melted butter and mix (or pulse) until the crumbs are fully coated and the mixture resembles wet sand. Pour the mixture into a deep 8-inch (20cm) springform tin and press down firmly to create an even base. Place in the fridge to chill while you prepare the filling.
For the Cheesecake Filling
- In a large mixing bowl, combine the full-fat soft cream cheese, icing sugar, and vanilla extract. Whisk together until smooth and creamy. Add the double cream and continue to whip the mixture until it becomes thick and holds its shape—alternatively, you can whip the cream separately to soft peaks and fold it gently into the cream cheese mixture. Once the mixture is thickened, fold in the crushed Mini Eggs. Spoon the filling over the chilled biscuit base and spread it out evenly. Cover the tin and refrigerate for at least 5–6 hours, or ideally overnight, until fully set.
For the Decoration
- Once the cheesecake is set, carefully release it from the springform tin. Drizzle the melted milk chocolate over the top in a zigzag pattern. To decorate with whipped cream, beat the double cream and icing sugar together until soft peaks form, then pipe swirls around the edge of the cheesecake. Finish by placing a Mini Egg on each swirl and scattering some extra crushed Mini Eggs over the top for added texture and colour.