Make ahead, no-bake, creamy and chocolatey—this Easter Mini Egg Cheesecake really is the ultimate centrepiece for your table.
I made this for Easter Sunday when I hosted my family at home. I cooked a delicious roast and finished everything off with this indulgent cheesecake for dessert… and it went down an absolute treat!
When I’m hosting, there’s already so much prep and cooking happening on the day, so I always try to get ahead where I can. This cheesecake is perfect for that because it can be made 1–2 days in advance. It means less stress on the day and more time to actually enjoy having everyone around the table.
For the main, I served my Sticky & Spicy Slow Cooked Irish Lamb, which is a real twist on a traditional roast. It was rich, tender, and full of flavour, and everyone loved it. It paired so well with all the usual Easter sides and made the whole meal feel really special.
I won’t lie—when I have the house full, I do get a little stressed. I think most people do when they’re hosting. But I really try to remind myself how lucky we are to have these moments. The laughter, the noise, the chaos around the table… it’s actually what makes it so special.
And finishing with a showstopper dessert like this cheesecake just makes it feel even more like a celebration. Creamy, chocolatey, and packed with those crunchy Mini Eggs, it’s the kind of dessert everyone goes back for “just a small slice more”.
These are the moments I really try to hold onto—the good food, the full table, and the people I love most all in one place.
Why You’ll Love This Easter Mini Egg Cheesecake
- No-bake and completely stress-free to make
- Can be prepared 1–2 days in advance, perfect for entertaining
- Creamy, rich, and chocolatey with a crunchy Mini Egg topping
- A real showstopper dessert for Easter or special occasions
- Great for feeding a crowd and always gets rave reviews
If there’s any leftover dessert, I usually package it up and send it home with guests—it never goes to waste! The Sticky & Spicy Slow Cooked Irish Lamb is also great for leftovers, so there’s often something tasty to enjoy the next day too. After a busy weekend of hosting, that’s always very welcome.
I hope everyone had a lovely Easter. Don’t forget to tag @littleloucooks with all your bakes
Easter Mini Egg Cheesecake
Equipment
Ingredients
- 250 g digestive biscuits
- 125 g butter melted
- Filling:
- 100 g milk chocolate chips
- 550 g full-fat cream cheese
- 150 g icing sugar
- 3 tsp vanilla extract
- 300 ml double cream
- 250 g Mini Eggs crushed
- To decorate
- 250 ml double cream
- Fresh raspberries
- Sprinkles
- More mini eggs crushed
Instructions
- Crush the biscuits into fine crumbs and mix with the melted butter. (Use a blender or crush in a bag with a rolling pin.)
- Press firmly into the base of an 8-inch (20 cm) springform tin. Chill for 30 minutes.
- Melt the milk chocolate gently. (microwave or bain-marie)
- Beat the cream cheese, icing sugar, and vanilla until smooth.
- Mix in the melted chocolate until fully combined.
- Whip the double cream to soft peaks, then fold into the cheesecake mixture.
- Fold through the crushed Mini Eggs.
- Spoon the filling onto the base, smooth the top, cover loosely with tin foil and chill for at least 6 hours (or preferably overnight). This will keep well for 2 days in the fridge.
- On the day of serving: Whip the remaining cream and pipe or spread on top.
- Finish with raspberries, sprinkles, and Easter chocolates.
- Slice and serve chilled.
