White Chocolate Mini Egg Easter Cheesecake

Creamy white chocolate cheesecake with a buttery biscuit base and decorated with Mini Egg nests. This no-bake Easter cheesecake is the perfect dessert to round off your Easter Sunday lunch!

Mini Egg Easter Cheesecake

Reasons to love this Mini Egg Easter Cheesecake

  • It’s a simple no-bake cheesecake recipe, meaning there’s no need to preheat that oven.
  • You can make it gluten-free by swapping the digestive biscuits with a gluten-free version and decorating the cheesecake with just Mini Eggs.
  • Creamy white chocolate flavour and a mix of crunchy and smooth textures.
  • This Easter cheesecake is the easiest showstopper ever. No technical skills needed but still looks super impressive!
Mini Egg Easter Cheesecake slice

Top tips for making this Easter cheesecake

Cheesecakes can be a little tricky to make but just follow my top tips and I promise your Easter cheesecake will turn out perfectly!

  1. Line the base of the baking tin with greaseproof paper. This will prevent the cheesecake from getting stuck to the bottom of the baking tin.
  2. Keep the cream cheese in the fridge until needed. In the UK our cream cheese isn’t very thick and it can turn runny very quickly. To prevent this from happening, keep it in the fridge until you need to use it in the recipe.
  3. Cool the white chocolate before adding it to the cheesecake. If the chocolate is still warm it will seize up and make the cheesecake mixture lumpy.
  4. Decorate the cheesecake just before serving. The colourful Mini Egg shells will start to bleed when they come into contact with the cheesecake, so only place them on top just before you’re ready to serve the Easter Cheesecake.
Bowl of mini eggs
Slice of mini egg cheesecake

Equipment & ingredients used for this Mini Egg Easter Cheesecake


White Chocolate Mini Egg Easter Cheesecake

Creamy white chocolate cheesecake with a buttery biscuit base and decorated with Mini Egg nests. This Easter cheesecake is the perfect dessert to round off your Easter Sunday lunch!
Prep Time 30 mins
Chill time 4 hrs
Total Time 4 hrs 30 mins
Course Dessert
Cuisine Baking
Servings 10

Ingredients
  

Biscuit base

  • 125 g Unsalted butter
  • 250 g Digestive biscuits

White chocolate cheesecake

  • 450 g Full-fat cream cheese I use Philadelphia Original
  • 100 g Icing sugar
  • 150 g High quality white chocolate I use Menier White Chocolate
  • 300 ml Double cream

Chocolate Easter nests

  • 100 g Milk chocolate
  • 40 g Shredded wheat 
  • 160 g Mini Eggs (2 bags)

Instructions
 

Make the biscuit base

  • Line the base of an 8inch round springform baking tin with greaseproof paper.
  • Melt the butter either in a saucepan on the hob or in a bowl in the microwave.
  • Use a rolling pin to bash up the digestive biscuits into fine, sand-like crumbs and stir into the melted butter to fully coat the biscuit crumbs.
  • Spoon into the baking tin and press the biscuit crumbs into an even layer. Place in the fridge to set.

Now make the white chocolate cheesecake

  • Melt the white chocolate in the microwave in 30-second blasts until smooth. Leave to cool.
  • Sift the icing into a large mixing bowl and add the cream cheese. Mix with a whisk or electric mixer until smooth and free of any lumps. 
  • Gently fold in the cooled white chocolate until smooth.
  • Pour in the double cream and whisk for 1-2 minutes until the cheesecake mixture is thick, smooth and holds its shape.
  • Take the baking tin out of the fridge and spoon the white chocolate cheesecake on top, spreading it out to the edges. Place in the fridge to set for at least 4 hours or overnight for best results.

Whilst the cheesecake sets, make the Easter nests

  • Melt the milk chocolate in the microwave in 30-second blasts until smooth.
  • Crush up the shredded wheat and mix into the melted milk chocolate.
  • Spoon heaped teaspoons of the mixture into 5 cupcake cases and use the back of the spoon to create a nest shape.
  • Place 3 Mini Eggs in the middle of each nest and place in the fridge to set.

Decorate the cheesecake

  • Carefully remove the cheesecake from the baking tin, peel off the baking paper from the bottom and place on a pretty plate or cake stand.
  • Place the Easter nests and left over Mini Eggs around the edge of the cheesecake.
    Mini Egg Easter Cheesecake

Notes

Store your White Chocolate Mini Egg Easter Cheesecake in the fridge for up to 3 days. 
Keyword Cheesecake, Chocolate nest, Digestive biscuits, Mini eggs, White chocolate

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White Chocolate Raspberry Cheesecakes

You only need 7 ingredients and 20 minutes to whip up these delicious White Chocolate Raspberry Cheesecakes. This recipe makes enough for 2 generously sized cheesecake pots, perfect for treating your loved one or your bestie to a scrumptious dessert!

White chocolate raspberry cheesecakes

Reasons to love these White Chocolate Raspberry Cheesecakes

  • Go from mixing bowl to first bite in less than 20 minutes
  • This recipe makes enough for 2 cheesecake pots. It’s the perfect date night dessert
  • Raspberry and white chocolate are a match made in flavour heaven
  • No skills needed, this is a fool-proof recipe
White chocolate raspberry cheesecakes

Let’s talk flavours & textures

These White Chocolate Raspberry Cheesecakes are full-on flavour and have lovely contrasting textures. Let’s break down the layers:

  • Buttery biscuit crumbs. Crushed digestive biscuits are mixed with a little melted butter to make a delicious crunchy biscuit layer.
  • Smooth white chocolate cheesecake. The cheesecake mixture is sweet but not too sweet, with a beautifully smooth and creamy texture. Use high-quality white chocolate for the best results, I’d recommend Menier Swiss White Chocolate.
  • Fresh juicy raspberries. The cheesecakes have a middle layer of tart, sweet raspberries. If you’ve not experienced raspberry and white chocolate together before, you are in for the biggest treat! It’s a match made in heaven.

How to Make White Chocolate Raspberry Cheesecakes

This recipe could not be easier, there’s just a few simple steps to follow:

  1. Make the biscuit crumbs. Bash up the biscuits and mix with melted butter.
  2. Whip up the cheesecake. Let the white chocolate cool down before adding it to the cheesecake mixture. If it’s too warm, the mixture is likely to seize up and turn lumpy.
  3. Assemble the cheesecakes. Biscuit crumbs, cheesecake mixture, raspberries…in that order. The pots I used were tall enough to layer the ingredients twice.
  4. Decorate. I topped the cheesecakes with a square of white chocolate and a couple of fresh raspberries.
White chocolate raspberry cheesecakes

Can I use milk chocolate instead?

Yes! Raspberry and milk chocolate taste equally as amazing together.

Swap 50g white chocolate with 50g milk chocolate and increase the icing sugar to 75g. You can also swap raspberries with any other type of berry 😍


White Chocolate Raspberry Cheesecakes

You only need 7 ingredients and 20 minutes to whip up these delicious White Chocolate Raspberry Cheesecakes. The recipe makes enough for 2 generously sized cheesecake pots, perfect for treating your loved one or your bestie to a scrumptious dessert!
Prep Time 20 mins
Total Time 20 mins
Course Dessert
Cuisine Baking
Servings 2

Ingredients
  

  • 80 g Digestive biscuits
  • 40 g Unsalted butter
  • 150 g Full-fat cream cheese I use Philadelphia
  • 75 ml Double cream
  • 50 g Icing sugar
  • 50 g White chocolate
  • 50 g Fresh raspberries

Instructions
 

Make the biscuit mixture

  • Use a rolling pin to bash the digestive biscuits into fine crumbs.
  • Melt the butter in the microwave and add to the biscuit crumbs. Mix together and set aside for now.

Make the white chocolate cheesecake

  • Melt the white chocolate for 30 seconds in the microwave until smooth. Set aside and leave to cool.
  • In a separate bowl, mix together the cream cheese and icing sugar until smooth.
  • Now pour in the cooled white chocolate and fold together until combined.
  • Add the double cream and whisk together until the cheesecake mixture thickens and is fully combined.

Layer the cheesecakes

  • Spoon half of the biscuit mixture into the base of two dessert pots or ramekins. Top with half of the cheesecake mixture. Then place half of the raspberries on top.
  • Repeat the above step using the leftover biscuit and cheesecake mixtures, layering up the ingredients. 
  • Finish by placing a couple of raspberries and a square of white chocolate on top. Serve and enjoy!

Notes

Store the white chocolate raspberry cheesecakes in the fridge for up to 2 days. 
Keyword biscuit, Cheesecake, Raspberries, White chocolate

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Lotus Biscoff cheesecakes
A fool-proof cheesecake recipe for deliciously rich Lotus Biscoff cheesecake pots.
White Chocolate and Raspberry No-bake Cheesecake
This white chocolate and raspberry no-bake cheesecake recipe is guaranteed to be …

Graveyard Oreo Cheesecakes

Halloween baking doesn’t get better than these spooktacular Graveyard Oreo Cheesecakes!

Each cheesecake has layers of Oreo ‘soil’, Oreo cheesecake and ‘blood’ cheesecake, and are decorated with a R.I.P biscuit tombstone and creepy Halloween sweeties.

Graveyard Oreo Cheesecakes

My top tips for making graveyard Oreo cheesecakes

These cheesecakes are actually really easy to make and can be ready in less than 30 minutes! Here are a few tips to make sure your graveyard Oreo cheesecakes turn out perfectly:

Use the correct jar size. For this recipe, I used these 200ml dessert jars which I found on Amazon at a bargain price. The recipe will give you 4 generous-sized individual cheesecakes if you use a similar jar size.

Gel food colouring is a must. To make the red cheesecake mixture bright and saturated in colour, you will want to use gel food colouring not the liquid type. The best gel food colouring brands (in my opinion) are Wilton and AmeriColor.

Use full-fat cream cheese. Full-fat cream cheese = a lovely thick and creamy cheesecake. If you use lighter or low-fat cream cheese the cheesecake texture will be very runny and won’t set properly.

Graveyard Oreo Cheesecakes

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Graveyard Oreo Cheesecakes recipe (makes 4)

Ingredients


2 packs Oreos (roughly 300g total)
250g full-fat Philadelphia cream cheese, cold from the fridge
80g icing sugar
1 teaspoon vanilla extract
200ml double cream
Red food colouring gel
Halloween sweets such as jelly snakes, brains, spiders
4 malted milk biscuits
Chocolate writing icing

Method

Start by making the cheesecake layers
  1. Place the Oreo biscuits in a sandwich bag and bash with a rolling pin until the biscuits turn to fine crumbs. Set aside for later.
  2. Add the Philadelphia to a large mixing bowl. Sieve in the icing sugar and use an electric mixer to beat the two ingredients together until smooth.
  3. Add the vanilla extract and double cream and beat for 1-2 minutes until the cheesecake mixture thickens and is smooth.
  4. Divide the cheesecake mixture between two bowls.
  5. Dye one bowl red with the food colouring. This is your red cheesecake mixture.
  6. Pour half of the Oreo crumbs into the other bowl and mix together. This is your Oreo cheesecake mixture.
Now layer the cheesecakes
  1. Fill the bottom of each jar with 3-4 teaspoons of Oreo crumbs. Save the rest of the Oreo crumbs for later.
  2. Spoon a heaped teaspoon of Oreo cheesecake mixture into the jar and smooth out into an even layer.
  3. Divide the red cheesecake mixture evenly between the jars, layering it on top of the Oreo cheesecake.
  4. Now evenly divide the remaining Oreo cheesecake mixture between the jars.
  5. Finish by spooning the remaining Oreo crumbs on top.
Time to decorate!
  1. Use the chocolate writing icing to write R.I.P on the malted milk biscuits.
  2. Push the biscuits into the cheesecake.
  3. Decorate the top of the cheesecakes with your Halloween sweeties.
  4. Serve and enjoy!

Your Graveyard Oreo Cheesecakes will keep in the fridge for up to 2 days.

White Chocolate and Raspberry No-bake Cheesecake

This white chocolate and raspberry no-bake cheesecake recipe is guaranteed to be a crowd-pleaser. It’s light, refreshing and very moreish!

The base is made using digestive biscuits, it’s buttery and crumbly and because this is a no-bake recipe, it can skip the oven and go straight in the fridge to set. The cheesecake filling is smooth, creamy and perfectly sweet. Fresh raspberries are dotted throughout which adds a lovely sharpness and goes so well with the sweet taste of white chocolate. The final touches are a simple drizzle of white chocolate and fresh raspberries placed around the edge.

White chocolate and raspberry cheesecake slice
Top tips for making a no-bake cheesecake

If making a no-bake cheesecake makes you feel a little nervous, trust me you’re not alone! I think it’s the dreaded fear that the cheesecake doesn’t set properly and you’re left with a lovely biscuit base swimming in a puddle of runny cheesecake mixture (eeek). But fear not! This recipe has gone through a lot of trial and error and I promise it won’t let you down. Just follow the steps carefully and have a read of my top tips below to help you make a perfect cheesecake every time.

Tip #1 – Line the base of the baking tin with greaseproof paper

Lining the base will prevent the cheesecake from getting stuck to the bottom of the baking tin, making it so much easier to lift off and transfer to a serving plate.

Tip #2 – Keep the cream cheese in the fridge until you’re ready to start

In the UK our cream cheese isn’t as thick and it can loosen very quickly when mixing it from room temperature. This is why I only take the cream cheese out of the fridge, along with the cream, at the start of the recipe. By the time you need to use it, it will still be cold enough to hold its shape but not too cold that it won’t mix with the icing sugar.

Tip #3 – Add the white chocolate before the double cream

I’ve learnt this tip the hard way. I’ve found that adding the white chocolate before the cream helps prevent it from seizing and making the mixture lumpy. I’m not sure what the science is behind this but its something to do with ingredient temperature differences. Just trust me on this on

Tip #4 – Don’t skimp on the chill time

Although it can be painful having to wait, make sure you chill the cheesecake for at least 4 hours, or even better overnight. This will give the cheesecake enough time to set and firm up.

Tip #5 – Decorate just before you’re ready to serve

If you’re using fruit, in particular berries, decorate your cheesecake just before you’re ready to serve. This will help prevent the fruit juices from bleeding onto your lovely white cheesecake and make sure they keep fresh.

white chocolate and raspberry cheesecake

Ingredients (makes 8-10 slices)

For the biscuit base:
250g digestive biscuits
125g unsalted butter

For the cheesecake layer:
400g full-fat cream cheese
75g icing sugar
300ml double cream
180g white chocolate
200g fresh raspberries

For the decoration:
20g white chocolate
50-100g fresh raspberries

Method

Line the bottom of an 8inch round loose-bottom baking tin.

First melt the 180g white chocolate for the cheesecake in the microwave in 20 second blasts or on the hob until smooth. Set aside to cool.

Now make the biscuit base. In a separate bowl, melt the unsalted butter until it turns to liquid. Use a rolling pin or food processor to crush the digestive biscuits into fine crumbs. Pour in the melted butter and mix together, coating all the biscuits crumbs in butter. Transfer the biscuit mixture to the baking tin and press into an even layer. Place in the fridge to firm up.

Now move on to the cheesecake layer. Sift the cream cheese into a large mixing bowl and add the cream cheese. Use an electric mixer with a whisk attachment to whisk together until smooth and free of any lumps. Pour in the white chocolate and use a spoon or spatula to fold into the mixture. Add the double cream and whisk together for a 1-2 minutes until you have a thick, smooth cheesecake mixture that holds its shape.

Take your biscuit base out of the fridge. Spoon half of the cheesecake mixture on top and spread into an even layer. Scatter the raspberries on top. Spoon the remaining cheesecake mixture on top and spread into an even layer, smoothing out the top.

Place the cheesecake in the fridge to set for a minimum of 4 hours, or overnight for best results.

Decorate just before you’re ready to serve. Melt the 20g white chocolate and drizzle on top. Place the raspberries around the edge of the cheesecake. Slice into 8-10 slices and serve.

Lotus Biscoff cheesecakes

A super quick and easy no-bake recipe for deliciously rich Lotus Biscoff cheesecakes!

The cheesecakes have a crunchy Biscoff biscuit base, a creamy Biscoff spread cheesecake filling and a chilled layer of Biscoff spread on top. Either serve as they are, or with a Biscoff biscuit to ‘spoon’ out the cheesecake. YUM!

Lotus Biscoff cheesecakes

6 ingredients is all you need to make these Lotus Biscoff Cheesecakes

No eggs or flour required, this is a no bake no fuss recipe! Here’s what you’ll need:

  • Lotus Biscuits – crushed up and used for the cheesecake biscuit base.
  • Unsalted butter – helps combine the biscuit crumbs together and firm up the base.
  • Full-fat cream cheese – wouldn’t be a cheesecake without cream cheese! You can sub for reduced/light cream cheese but the cheesecake may not set properly.
  • Icing sugar – adds a little sweetness to the cheesecake mixture.
  • Double cream – gives the cheesecake stability.
  • Biscoff spread – mixed into the cheesecake layer and layered on top.
Lotus Biscoff cheesecake spoonful

How many cheesecakes does the recipe yield?

The recipe will give you 4 individual Biscoff cheesecake pots, so it’s perfect to satisfy that late night cheesecake craving! You can also half the recipe and make a delicious dessert for two.


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Lotus Biscoff Cheesecakes (makes 4)

Ingredients

For the base:
8 Lotus Biscoff biscuits
40g unsalted butter

For the cheesecake filling:
150g full-fat cream cheese, cold from the fridge
30g icing sugar
75g Lotus Biscoff spread
75ml double cream

For the Biscoff topping:
30g Lotus Biscoff spread
4 Lotus Biscoff biscuits

Method

Start with the base
  1. Put the biscuits in a bowl and bash with a rolling pin until finely ground.
  2. Melt the butter in the microwave for 20 seconds. Pour the melted butter into the crushed biscuits and mix together.
  3. Divide evenly between four individual ramekins and press into an even layer.
Now make the cheesecake filling
  1. Beat the cream cheese, icing sugar and Biscoff spread together until smooth.
  2. Add the double cream and whisk until it is very thick and holds its shape.
  3. Divide the filling between the ramekins and set for a minimum of 4 hours or overnight.
Once chilled, add the Biscoff topping
  1. Melt the Biscoff spread in the microwave for 20-30 seconds.
  2. Pour over the top of each cheesecake and put back in the fridge for 10 minutes to set.
  3. Serve straight away with a biscuit on top, or cover and keep in the fridge for up to 3 days.