The BEST Easter cheesecakes you'll make! These tiny no bake Mini Egg cheesecake bites have a Golden Oreo crust and a quick chocolate whipped cream topping. They are the perfect sweet treat for the season - a great crowd pleaser and perfect to make ahead. Freezer friendly and full of Cadbury's Mini Eggs!
Tell me about this Recipe
Well, for starters, who doesn't love Cadbury's Mini Eggs? If you're unfamiliar - they're little egg shaped candy coated chocolates, similar in texture to M&Ms but larger (and frankly better). In my house, we wait all year for them to hit the shelves around Easter!
These little cheesecakes are the ultimate ode to one of the best Easter candies. A tiny bitesize cheesecake with the perfect bitesize treats.
Let me break these down:
- On the bottom, we have a quick Golden Oreo crust packing a subtle vanilla hit from the flavor in the Oreos.
- The filling is an easy creamy no bake cheesecake filling packed with crushed Mini Eggs.
- On top, we have dollops of an easy chocolate whipped cream - smooth, creamy and chocolatey. These little cream pillows are the bed for a whole Mini Egg candy.
This recipe can be broken into three parts: the crust, filling and topping.
Mini Golden Oreo Crusts
- Golden Oreos - ground into a fine cookie crumb. Just like my larger Golden Oreo Crust recipe, blitz the vanilla Oreos in the food processor - cookie and filling - until finely crushed.
- Butter - unsalted butter, melted. You can use salted butter here, but it will add a hint of saltiness to the overall recipe.
No Bake Mini Egg Cheesecake Filling
- Heavy cream - or double cream. This ingredient goes by so many different names, depending on where you are! You're looking for the type of thick full fat cream that you would use to make homemade whipped cream.
- Powdered sugar - or icing sugar. This recipe doesn't require much and I wouldn't normally sift mine. If yours is particularly lumpy, you may want to sift to ensure that no lumps are left as you whip.
- Cream cheese - soft spreadable cheese. As with my other cheesecake recipes, I always use the spreadable cream cheese that comes in a tub for my recipes (see my Cream Cheese Frosting Recipe for more discussion). This is mostly down to ingredient availability in my local area, but it also removes the need to pre-soften the cream cheese before use. You can substitute with block cream cheese, but you will need to soften this at room temperature first and you may notice it requiring more effort to work into your recipe.
- Sugar - superfine granulated sugar or caster sugar will work in this recipe.
- Sour cream - a touch of sour cream helps add the traditional bite of a New York style cheesecake and offsets any over-sweetness.
- Mini Eggs - you can't have a Mini Egg cheesecake without Mini Egg candy pieces! The original Cadbury's Easter candies are my go-to, but you can also find other brands that will work in this recipe - any chocolate with a hardened candy shell really! These should be crushed into bits for the filling.
Chocolate Cream and Decoration
This recipe uses a half batch of my Chocolate Whipped Cream. You'll need:
- Heavy cream - more heavy cream or double cream (whatever type of cream is available in your local area for whipping!).
- Powdered sugar - or icing sugar. This doesn't normally need sifted for this recipe, but if yours is particularly lumpy, you may want to sift it out.
- Cocoa powder - I like to use dutch processed for the extra chocolatey richness.
- Vanilla extract
- Mini Eggs - more Cadbury Mini Eggs or other similar sized candy coated chocolate eggs. This time, these should be left whole.
Safety Note on Crushing Mini Eggs
So this is super important to highlight - do not, I repeat DO NOT attempt to cut Cadbury's Mini Eggs with a knife. The candy coating is surprisingly hard and the Mini Egg is most likely going to shoot out from under the knife causing a mess (or worse, when dealing with knives, an injury).
Instead, you should crush Cadbury Mini Eggs. You can use the flat of a large knife pressing firmly on the egg (like crushing a garlic clove). Or you can use a heavy flat bottomed bowl or measuring cup.
How I crush Mini Eggs:
- I like to put my Mini Eggs in a ziploc bag to keep the pieces contained as best as possible.
- Then use a small flat bottomed bowl that I apply pressure to over top a couple eggs at a time.
- This does take a few minutes (more time if you're doing a large quantity), and a bit of force to press down on the eggs until the shell gives way.
How to Make No Bake Mini Egg Cheesecakes
For these tiny cheesecakes, start off by lining your mini muffin pan with liners.
The crust is a simple mix of the ingredients, until you have a moistened crushed cookie crumble. Spoon this into the liners and press firmly into the bases.
For the filling, start by whipping your cream and powdered sugar to stiff peaks. In a separate mixing bowl, whisk the cream cheese, sour cream and sugar. Add the whipped cream to the cream cheese and fold to combine. Finally add the crushed Mini Eggs and fold through.
This mixture can then be added to the top of your prepared mini crusts. It is best to pipe this in - it will be easier and less messy than spooning it out.
Chill the cheesecakes in the refrigerator for at least 4 hours, until set.
When ready to decorate, you'll want to make your quick cocoa whipped cream. This recipe is a half batch of my Homemade Chocolate Whipped Cream and follows the same process.
Whip all cream ingredients together to stiff peaks and then pipe dollops on top of your cheesecakes. Add a Mini Egg for decoration!
- For piping the cheesecake mixture, you'll want to use a large round nozzle or cut a large opening for the tip of your piping bag (about ¾" wide). This is to ensure the crushed Mini Eggs are able to be piped through without getting stuck!
- Don't have a piping bag? Don't worry! You can also just use a ziploc bag (as long as this has sharp squared corners. Fill the bag and cut the corner off to your desired size.
- You can top your mini egg cheesecakes in advance and keep in the refrigerator until they're needed.
These tiny Mini Egg cheesecake bites will keep for about 3 days in the refrigerator. They can also be frozen for up to 3 months.
You can store in the fridge or freezer fully assembled, including the whipped cream decoration. Dependent on the Mini Eggs being used, you may find that the colouring in the candy coating may bleed a little into the whipped cream over time.
Yes! This is a dedicated recipe for miniature no bake Mini Egg filled cheesecakes. These cheesecakes are super creamy and loaded with crushed pieces of the classic Cadbury's Easter chocolate.
Absolutely! While I'm a huge fan of Cadbury's Mini Eggs, they aren't the only candy coated chocolate product. If you can't find these or have another brand of miniature egg sweets you'd like to use, definitely give these a try!
The key for achieving similar results with this recipe will be for you to use a chocolate with a candy coated shell.
Looking for more Easter recipes?
- Cadbury Creme Egg Blondies
- Mini Egg Brownies
- Easter Brookies
- Shredded Wheat Easter Nest Cakes
- Mini Egg Cookie Cake
- Mini Cheesecakes with Chocolate Ganache
Mini Egg Cheesecake Bites
- 24-hole mini muffin tin
Ingredients for the Crust
- ¾ cup crushed Golden Oreo cookie crumbs
- 2 tablespoon unsalted butter melted
Ingredients for the Filling
- 5 oz spreadable cream cheese
- 2 tablespoon sour cream
- 1 tablespoon superfine granulated sugar or caster sugar
- ½ teaspoon vanilla extract
- ⅓ cup heavy cream or double cream
- 2 tablespoon powdered sugar or icing sugar
- 4 oz Cadbury's Mini Eggs crushed into bits
Ingredients for the Topping
- ½ cup heavy cream or double cream
- ½ tablespoon cocoa powder dutch processed
- ½ tablespoon powdered sugar or icing sugar
- ½ teaspoon vanilla extract
- 24 Cadbury's Mini Eggs
- Begin by lining your mini muffin pan with mini cupcake cases.
- The crusts for these mini cheesecakes is a scaled down version of my Golden Oreo Crust recipe. In a mixing bowl, stir together the crust ingredients - the Oreo cookie crumbs and the melted butter - until you have a crumbly mixture. Spoon this into your prepared liners and press firmly to form the mini cheesecake bases. Set aside while you prepare the filling.
Instructions for the Filling
- In a mixing bowl, whip the heavy cream, powdered sugar and vanilla extract to stiff peaks.
- In a separate mixing bowl, whisk together the cream cheese, sour cream and sugar until smooth.
- Add the whipped cream to the cream cheese mixture and fold with a spatula to combine.
- Add the crushed Mini Eggs to the cheesecake mixture and fold to distribute.
- Spoon the filling into a piping bag or ziploc bag and cut off the tip to create a roughly ¾" large hole for piping. Use this to pipe the mixture on top of the prepared crusts.
- Chill the mini cheesecakes in the refrigerator for about 4 hours until set.
Instructions for Topping
- This recipe is essentially a half batch of my Chocolate Whipped Cream. Add the heavy cream, powder sugar, cocoa powder and vanilla to a mixing bowl. Whip to stiff peaks.
- Once the cheesecakes are set, pipe a dollop of chocolate whipped cream on top of each cheesecake and top with a whole Mini Egg.
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