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!
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!
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!
- 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.
- 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.
- 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.
- 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.
Equipment & ingredients used for this Mini Egg Easter Cheesecake
White Chocolate Mini Egg Easter Cheesecake
- 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)
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.
More cheesecake recipes to love
This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!