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This no-bake, Gluten Free Mini Egg Cheesecake is THE Easter dessert recipe of dreams. A creamy and delicious no bake cheesecake, packed with chunks of Cadbury’s Mini Eggs. This gluten free Easter cheesecake is so easy to make and no-one will know it’s gluten free!

A mini egg cheesecake with a slice cut from it.
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If you’re looking for Easter cheesecake ideas or simple Mini Egg desserts, look no further than this simple Mini Egg Cheesecake recipe.

Made with a buttery, gluten free biscuit base and a creamy vanilla and Mini Egg topping, this couldn’t be easier to throw together.

It’s the perfect no-bake dessert and ideal if you’re less confident in the kitchen as you don’t even have to turn the oven on.

This easy Mini Egg cheesecake can be put together in under 15 minutes and then it’s simply a case of leaving it to set overnight and serving it to your awe-struck guests.

Nobody will ever guess this is gluten free! Perfect for fans of my gluten free lemon cheesecake, my Oreo cheesecake or my no-bake Baileys cheesecake.

A slice of gluten free mini egg cheesecake.

Ingredients

You only need 7 ingredients to make this simple Mini Egg cheesecake! Here’s what you need – and any swaps and substitutions you can make:

  • Gluten Free Digestive Biscuits: Of course, you can use normal Digestives if you’re not gluten free. Or swap for shortbread or your favourite gluten free biscuit.
  • Butter
  • Cream Cheese: You must always use full-fat cream cheese in cheesecake, or the topping won’t set. I recommend Philadelphia as it’s consistently the best.
  • Vanilla Extract
  • Icing Sugar: Or confectioner’s sugar in the US.
  • Double Cream: Or heavy cream in the US.
  • Cadbury’s Mini Eggs: Yes, these are gluten free! But feel free to swap for your favourite miniature Easter eggs if you like.
Ingredients for my no bake mini egg cheesecake on a pink backdrop.

How to Make Mini Egg Cheesecake

There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this Mini Egg Cheesecake recipe is to make.

To make the cheesecake base:

Line the bottom of a deep, 20cm springform tin with baking paper. Melt the butter either in a pan over a low heat or in 10-second bursts in the microwave.

Blitzing the gluten free biscuits in a food processor.

Blitz the gluten free Digestive biscuits in a food processor until they form a fine crumb. Add the melted butter and blitz again to combine.

Pour out the biscuit mix into the lined tin and press firmly into the base until it is level. You can pop this in the fridge while you make the topping.

Smoothing the biscuit base out into the cheesecake tin.

To make the cheesecake topping:

Place the Mini Eggs in a sandwich bag and bash them with a rolling pin to break them up.

Just be careful not to hit them too hard or the bag will split! You can also do this in a pestle and mortar if you prefer. Set to one side.

How to crush mini eggs using a sandwich bag and a rolling pin.

Add the cream cheese, vanilla extract and icing sugar to a large mixing bowl and beat with an electric whisk until smooth.

Pour in the double cream and whisk again, starting on a slower speed and bringing the mixer up a speed every 20-30 seconds.

Mixing together the cream cheese and icing sugar in a bowl.

Continue to whisk until the mixture becomes very thick. It should look like the below photo on the left-hand side.

Fold the crushed Mini Eggs into the mixture using a spatula. Don’t over-mix – just enough so they are evenly distributed throughout.

Left: the cheesecake topping texture and right: adding the crushed Mini Eggs.
Left photo: This is the texture you’re going for!

Spoon the topping onto the biscuit base and spread it evenly using a spatula, ensuring there are no air bubbles.

Set the cheesecake in the fridge for at least 8-10 hours – preferable overnight.

Add the cheesecake topping onto the biscuit base and smooth before setting.

Carefully remove the cheesecake from the tin (use a hot knife round the edges to loosen it before popping from the tin) and decorate with Mini Eggs to serve.

Storing and Freezing

This cheesecake must be stored in the fridge. It will last 3-5 days in the fridge and can easily be made ahead of time. 

You can also freeze slices of this cheesecake and then defrost in the fridge before eating.

A mini egg cheesecake on a plate.

If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.

A mini egg cheesecake with a slice cut from it.
5 from 2 votes

Gluten Free Mini Egg Cheesecake

This easy, no bake Mini Egg Cheesecake is the perfect gluten free Easter dessert! A creamy vanilla cheesecake packed with chunks of Cadbury's Mini Eggs, on a buttery biscuit base.
Prep: 30 minutes
Chilling Time: 8 hours
Total: 8 hours 30 minutes
Servings: 12

Equipment

  • 20cm Round Springform Tin

Ingredients 

For the base

  • 300 g gluten free Digestive biscuits
  • 100 g unsalted butter

For the cheesecake topping

  • 560 g full-fat cream cheese, (2 x family packs of Philadelphia)
  • 1 tsp vanilla extract
  • 130 g icing sugar
  • 300 ml double cream
  • 270 g Cadbury's Mini Eggs, (plus extra to decorate)

Instructions 

  • Line the bottom of a deep, 20cm springform tin with baking paper. Melt the butter either in a pan over a low heat or in 10-second bursts in the microwave.
  • Blitz the gluten free Digestive biscuits in a food processor until they form a fine crumb. Add the melted butter and blitz again to combine.
  • Pour out the biscuit mix into the lined tin and press firmly into the base until it is level. You can pop this in the fridge while you make the topping.

For the cheesecake topping

  • Place the Mini Eggs in a sandwich bag and bash them with a rolling pin to break them up. You can also do this in a pestle and mortar. Set to one side.
  • Add the cream cheese, vanilla extract and icing sugar to a large mixing bowl and beat with an electric whisk until smooth.
  • Pour in the double cream and whisk again, starting on a slower speed and bringing the mixer up a speed every 20-30 seconds. Continue to whisk until the mixture becomes very thick.
  • Fold the crushed Mini Eggs into the mixture using a spatula. Don't overmix – just enough so they are evenly distributed throughout.
  • Spoon the topping onto the biscuit base and spread it evenly using a spatula, ensuring there are no air bubbles.
  • Set the cheesecake in the fridge for at least 8-10 hours – preferable overnight. Carefully remove the cheesecake from the tin (use a hot knife round the edges to loosen it before popping from the tin) and decorate with Mini Eggs to serve.

Notes

  • Step-by-Step Photos: Check out the blog post above for step-by-step photos to show how this cheesecake recipe should look at each stage.
  • Storing and Freezing: This cheesecake must be stored in the fridge. It will last 3-5 days in the fridge and can easily be made ahead of time. 
  • Like this Recipe? It would mean SO much to me if you could leave a 5* review and tell all your gluten free friends about this Mini Egg Cheesecake!

Nutrition

Serving: 1slice | Calories: 574kcal | Carbohydrates: 47g | Protein: 7g | Fat: 41g
Like this recipe? Rate and comment below!
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About Sarah Howells

Hi, I'm Sarah! Diagnosed with coeliac disease 20 years ago, I'm on a mission to create the best gluten free recipes since sliced bread. No fruit salads or dry brownies here.

5 from 2 votes (1 rating without comment)

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