Mini Easter Cheesecakes (No-Bake Recipe) (2024)

There’s nothing cuter for Easter than this adorable mini Easter cheesecake dessert! This easy, no-bake dessert is made with a delicious crispy biscuit base and a creamy cheesecake filling (made with whipped cream for a rich consistency).

These individual Easter egg cheesecakes are topped with leftover candy, making it easy to use up chocolate Eastereggs.

Why you’ll love this recipe

Use up Easter candy – One of the best parts about these Easter cheesecakes is they help you use up leftover candy from the holiday.

No-bake recipe- With this Easter cheesecake recipe, you don’t have to mess with the oven or a water bath. You just allow the cheesecake to set in the fridge; then you can dig in!

Individual portions are perfect – Since these no-bake treats come in a mini size, each cake is an individual portion, so they’re easy to serve.

Make ahead of your gathering – You can keep these yummy cheesecakes in the fridge for a few days before serving them, so it’s a great make-ahead recipe.

Customizable – This single-serve cheesecake is also versatile, as you can change the flavour of the cheesecake or use whichever toppings you see fit.

Here are a few other tasty Easter treats to whip up this year: Easy Chocolate Easter Nests, Easter Rice Krispie Treats, and Giant Chocolate Cornflake Cake.

What is a No-Bake Cheesecake?

No-bake cheesecakes like this Easter cheesecake dish are much easier than traditional cheesecakes. You don’t need to turn on the oven, put them in a water bath, etc. You simply mix the ingredients, pour them on top of the crust, and allow the cheesecake to set in the fridge or freezer for a few hours before serving.

Since you’re not cooking these mini Easter cheesecakes, you don’t have to worry about them burning or overcooking. Additionally, no-bake cheesecakes typically require fewer ingredients and less prep time. See my Mini Egg Cheesecake (No-Bake and Perfect for Easter!)

Tips to make sure your cheesecakes set

Whipping the cream to stiff peaks before adding
One of the tricky parts about making no-bake Easter cheesecake recipes is the consistency of the cheesecake. You can make a thick, decadent filling by beating the whipping cream first, before adding it to the cream cheese mixture.

Add a stabilizer like gelatin
Another way to help thicken the cheesecake filling for these Easter mini cheesecakes is adding gelatin, lemon juice, or a similar ingredient. This will make the filling less liquid-y, so it’s easier to eat.

Leave it in the fridge longer
If your cheesecake is still runny, keep it in the fridge for another 2-4 hours to let it set.

Put it in the freezer
Another trick to getting cheesecake to set is putting it in the freezer. Usually, this is the quicker method as it only needs about 2-3 hours to set in the freezer.

Ingredients

Cream Cheese
Any variety of cream cheese will work for this Easter cheesecake dessert. You can use regular, low-fat, full-fat cream cheese, etc. for the cheesecake mixture.

Chocolate Eggs
If you prefer using other Easter candy as a topper, feel free to do so. I like using chocolate eggs, as it makes the cheesecakes look like a little nest.

Biscuits
Any biscuits will work for the crust of these cheesecakes. Digestifs are a great option, but you can also use graham cracker crumbs.

See the recipe card for full information on ingredients and quantities.

Variations/ Adaptations

Here are some fun Easter cheesecake ideas for making this Easter cheesecake dessert. Instead of using chocolate mini eggs, try other Easter chocolates like Cadbury mini eggs or jellybeans. You can also make this dessert more decadent by adding some cocoa powder to the filling to make it chocolate-flavoured.

If you’ve also whipped up some mini chocolate cornflake nests this Easter, feel free to add those to the top of the cheesecakes for a fun treat.

How to make Mini Easter Cheesecakes

1. Line a cup cake tin with 12 paper cup cake cases (Image 1).
2. Place the biscuits in a zip lock bag then bash the biscuits with a rolling pin or the end of a mug, until they break into fine crumbs (Image 2).

3. Melt the butter in a small pan and stir in the biscuits (Image 3).

4. Divide the mixture between the paper cases and press down well with the back of a spoon. Chill in the fridge for 15 minutes (Image 4).

5. Put the cream cheese in a bowl with the double cream and icing sugar and vanilla, whisk until smooth and thick (Image 5).

6. Divide the mixture between the cup cake cases and spread the tops as smooth as you can with the back of a spoon (Image 6).

7. Chill in the fridge for at least 4 hours or overnight (Image 7).

8. Just before serving, remove the cheesecakes from the paper cases and top with the chocolate bunnies, sprinkles, eggs and sugar flowers if liked(Image 8).

Try these delicious desserts: Soft Flapjack Recipe (Gooey and Chewy!), Easter Rocky Road (10 minutes prep!) or

Storage instructions

Store leftovers in the fridge in an airtight container. They should be good for up to three days. You can also store the leftover mini cheesecake recipe no-bake cakes in the freezer. First, freeze them for about an hour until they are hard. Then, wrap the mini cheesecakes in plastic wrap. They should last in the freezer for up to two months.

How long can this stay out of the fridge during a gathering?
You can leave this Easter cheesecake dish out for up to two hours during a gathering. Then, the leftovers need to be packed in an airtight container and stored in the fridge.

FAQs

You don’t have to wait until Easter to make these mini cheesecakes. They’re delicious year-round. Consider serving them after a filling meal made up of one of the following recipes: Creamy Chicken and Broccoli Pasta, Slow Cooker Beef Curry, or The Best Garlic Prawns.