🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 129 (from laksa077)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa129.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.janespatisserie.com/2016/03/09/no-bake-mini-egg-cheesecake/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.janespatisserie.com/2016/03/09/no-bake-mini-egg-cheesecake/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.janespatisserie.com\/2016\/03\/09\/no-bake-mini-egg-cheesecake\/","crawl_time":1776723119,"first_indexed_time":1524732496,"http_code":200,"src_unparsed":"com,janespatisserie!www,\/2016\/03\/09\/no-bake-mini-egg-cheesecake\/ s443","src_root_hash":"7585955321467569329","history_drop_reason":null,"meta_title":"No-Bake Mini Egg Cheesecake! - Jane's Patisserie","meta_descriptions":["A Delicious & Sweet No-Bake Vanilla Mini Egg Cheesecake with a Buttery Biscuit Base, full to the brim with Mini Eggs!"],"attrs_boilerpipe_text":"*This post may contain affiliate links. Please see my\ndisclosure\nfor more details!*\nA delicious & sweet no-bake vanilla mini egg cheesecake with a buttery biscuit base, full to the brim with mini eggs!\nSO like, yeah… it’s Easter, which means a DELICIOUS excuse to make something I have wanted to create for aaaages.. a No-Bake Cadburys MINI EGG Cheesecake!!! One of the best cheesecakes to ever grace my blog if we are being entirely honest. \nI just can’t cope with how in love with this I am. What could be better than an easter themed cheesecake recipe?! After the success of my \nEaster Nest Cupcakes\n last year, and the downright overwhelming success of my \nMini Egg Drip Cake\n the other day, I know you will LOVE this recipe.\nCheesecakes\nThis recipe is meant to be the most spectacular easter showstopper, and it achieves that in such a simple way. At the end of the day, the cheesecake has a simple biscuit base, vanilla cheesecake filling, and a little more pizazz with the mini eggs stuffed throughout\nIt is by far one of my most popular cheesecake recipes I have ever done, along with others such as my\nbiscoff cheesecake,\nmy\nlemon cheesecake\n, and even my\nchocolate orange cheesecake\n. There is just something about a no-bake dessert that really captures all of your hearts, just like mine. \nThe base\nThe digestives in the base give a perfect biscuit crunch and then marry so well with the flavour of the cheesecake. I used a plain digestive, but you can easily make the base chocolate-themed by adding 25g of cocoa powder to the base, or you can use a different biscuit entirely. \nIf you wanted to use a different biscuit, such as a chocolate-coated biscuit, a filled biscuit-like an oreo, shortbread, or a ‘light’ biscuit, you would want to reduce the butter in the base of the recipe by at least 1\/3 – these biscuits definitely require less and you don’t want it swimming in butter.\nThe tin  \nI press the biscuit base into the bottom of a \n8″\/20cm deep springform tin\n because they are the perfect size for my cheesecake recipes – the springform function of the tin makes it so much easier to remove the cheesecake from the tin once it has set overnight.\nI don’t personally line my tins, because I find it more faffy than anything else, but you can if you want. Some tins are easier than others to use, but you can either line the base with a piece of parchment paper, or stick acetate around the edge of the tin so the cheesecake doesn’t stick if you are worried.\nThe filling \nFor the filling, as I always say… it is SO IMPORTANT to use full-fat soft cream cheese. You really must use full-fat so that the cheesecake sets correctly! If you don’t use full-fat you risk the cheesecake being a sloppy mess, and no one wants that do they.\nIf you like a cheesecake to be slightly more tart in flavour, and slightly less sweet, I would recommend using a soft cheese such as Philadelphia original, or any shop bought full-fat cream cheese, because it has a classic cheesecake flavour. If you want your cheesecake to be sweeter, a full-fat mascarpone would work well.  \nI crush my mini eggs with my pestle & mortar, but you can crush them with a rolling pin inside the bag they come in, or in a sandwich bag – if you must use a knife, use the side of the blade and don’t try to actually chop them as they may go flying! \nDecoration\nOnce the cheesecake has set fully overnight (or at least 5-6 hours in the fridge) you can remove it from the tin and happily decorate. I did a usual Jane’s Patisserie style decoration with a drizzle of melted chocolate, whipped cream swirls, and all the mini eggs. \nIf you struggle to get your cheesecake off the base, you can line it if you wish – but I don’t. I simply run a knife underneath the biscuit base, and it comes off. If you find your cheesecake hasn’t quite set enough you can place it in the freeze for about an hour before serving to firm it up enough! Enjoy! x\nTips & Tricks\nI really desperately recommend using a \n8″\/20cm Deep Springform Tin\nin this recipe, and a\n2D Closed Star Piping Tip\n for decoration! They’re my go-to bits and bobs for a cheesecake and I just love them to pieces if I am honest. \nThis cheesecake lasts 3 days in the fridge, but can freeze for 3+ months really easily. \nBiscuit Base\n300\ng\ndigestives\n150\ng\nunsalted butter\/baking spread\nCheesecake Filling\n600\ng\nfull-fat soft cream cheese\n100\ng\nicing sugar\n300\nml\ndouble cream\n1\ntsp\nvanilla extract\n300\ng\nmini eggs\n(crushed)\nDecoration\n150\nml\ndouble cream\n2\ntbsp\nicing sugar\n50\ng\nmelted milk chocolate\n100-200\ng\nmini eggs\nFor the Biscuit Base\nBlitz the biscuits in a food processor to a fine crumb, or mash them up in a bag\/bowl and add the melted butter - pulse a few times until it is combined well. \nTip into an 8\"\/20cm deep springform tin and press down firmly. Chill in the refrigerator whilst you do the rest!\nFor the Filling\nIn a large bowl, add the full-fat soft cream cheese, icing sugar and vanilla extract - whisk until smooth.\nOnce whisked, pour in the double cream and continue to whip the mixture until it is lovely and thick - alternatively you can whip the cream separately until thick and fold through the cream cheese mixture.\nOnce its thick, fold through the chopped up mini eggs. Spread onto the biscuit base and spread evenly. Leave to set in the fridge, covered, for 5-6 hours, or preferably over night. \nFor the Decoration\nCarefully remove the cheesecake from the tin, and drizzle over some melted chocolate. \nDecorate with some whipped cream... Whip together the double cream & icing sugar and pipe on in swirls! Add a Mini Egg per slice, and sprinkle over some crushed mini eggs. \nI use this tin for this cheesecake\nI use this piping tip for the decoration \nI always set my cheesecakes in the fridge overnight otherwise they risk being a little sloppy still and you're more likely to get a better result for the longer you leave it\nThis Cheesecake will last covered in the fridge for 3 days\nAnd yes, the colour may run slightly from the mini eggs, but this is just normal as it's being refrigerated\nENJOY!\nFind my other recipes on my \nRecipes Page\n!\nYou can find me on:\nInstagram\nFacebook\nPinterest\nTwitter\nYoutube\nJ x\n© \nJane’s Patisserie\n. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.","attrs_markdown":"![](https:\/\/www.facebook.com\/tr?id=706315603665775&ev=PageView&noscript=1)\n\n[Skip to content](https:\/\/www.janespatisserie.com\/2016\/03\/09\/no-bake-mini-egg-cheesecake\/#fl-main-content)\n\n[![Jane's Patisserie](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2021\/07\/jp-logo.svg)](https:\/\/www.janespatisserie.com\/)\n\n- [About](https:\/\/www.janespatisserie.com\/about\/)\n- [Books](https:\/\/www.janespatisserie.com\/book\/)\n- [Recipes](https:\/\/www.janespatisserie.com\/recipes\/)\n  - [Air Fryer Recipes](https:\/\/www.janespatisserie.com\/category\/air-fryer\/)\n  - [Cake Recipes](https:\/\/www.janespatisserie.com\/category\/cake-2\/)\n  - [Cheesecake Recipes](https:\/\/www.janespatisserie.com\/category\/cheesecake-2\/)\n  - [Cookies Recipes](https:\/\/www.janespatisserie.com\/category\/cookies\/)\n  - [Cupcake Recipes](https:\/\/www.janespatisserie.com\/category\/cupcakes-2\/)\n  - [Dessert Recipes](https:\/\/www.janespatisserie.com\/category\/dessert\/)\n  - [Savoury Recipes](https:\/\/www.janespatisserie.com\/category\/savoury\/)\n  - [Small Batch Bakes](https:\/\/www.janespatisserie.com\/category\/small-batch-bakes\/)\n  - [Sweet Recipes](https:\/\/www.janespatisserie.com\/category\/sweets\/)\n  - [Traybake Recipes](https:\/\/www.janespatisserie.com\/category\/tray-bakes-2\/)\n  - [Valentines Baking Recipes](https:\/\/www.janespatisserie.com\/category\/valentines-2\/)\n  - [Easter Baking Recipes](https:\/\/www.janespatisserie.com\/category\/easter\/)\n  - [Halloween Baking Recipes](https:\/\/www.janespatisserie.com\/category\/halloween\/)\n  - [Christmas Baking Recipes](https:\/\/www.janespatisserie.com\/category\/christmas\/)\n- [Blog](https:\/\/www.janespatisserie.com\/category\/blog\/)\n- [Privacy Policy](https:\/\/www.janespatisserie.com\/privacy-policy\/)\n- [Bits ‘n’ Bobs](https:\/\/www.janespatisserie.com\/other\/)\n  - [Amazon Shop](https:\/\/www.amazon.co.uk\/shop\/janespatisserie)\n  - [Helpful Tips](https:\/\/www.janespatisserie.com\/helpful-tips\/)\n  - [Free Recipes](https:\/\/www.janespatisserie.com\/free-recipes\/)\n  - [PR & Press](https:\/\/www.janespatisserie.com\/other\/prs-press\/)\n  - [Contact](https:\/\/www.janespatisserie.com\/contact\/)\n\nMenu\n\n# No-Bake Mini Egg Cheesecake\\!\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2022\/11\/M5A8202-150x150.jpg)\n\nBy [Jane Dunn](https:\/\/www.janespatisserie.com\/about\/)\n\nMarch 9, 2016\n\n[Jump to Recipe](https:\/\/www.janespatisserie.com\/2016\/03\/09\/no-bake-mini-egg-cheesecake\/#wprm-recipe-container-9381)\n\n*\\*This post may contain affiliate links. Please see my [disclosure](https:\/\/www.janespatisserie.com\/2016\/03\/09\/no-bake-mini-egg-cheesecake\/%E2%80%9Dhttps:\/\/www.janespatisserie.com\/privacy-policy\/%E2%80%9C)  for more details!\\**\n\n## A delicious & sweet no-bake vanilla mini egg cheesecake with a buttery biscuit base, full to the brim with mini eggs\\!\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2016\/03\/MiniEggCheesecake1-2.jpg)\n\nSO like, yeah… it’s Easter, which means a DELICIOUS excuse to make something I have wanted to create for aaaages.. a No-Bake Cadburys MINI EGG Cheesecake!!! One of the best cheesecakes to ever grace my blog if we are being entirely honest.\n\nI just can’t cope with how in love with this I am. What could be better than an easter themed cheesecake recipe?! After the success of my [Easter Nest Cupcakes](http:\/\/janespatisserie.com\/2015\/04\/02\/vanilla-cupcakes-easter-nest-cupcakes\/ \"Vanilla Cupcakes - Easter Nest Cupcakes\") last year, and the downright overwhelming success of my [Mini Egg Drip Cake](https:\/\/www.janespatisserie.com\/2016\/02\/26\/mini-egg-cake\/) the other day, I know you will LOVE this recipe.\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2016\/03\/MiniEggCheesecake4-2.jpg)![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2016\/03\/MiniEggCheesecake4-2.jpg)\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2016\/03\/MiniEggCheesecake3-2.jpg)![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2016\/03\/MiniEggCheesecake3-2.jpg)\n\n### Cheesecakes\nThis recipe is meant to be the most spectacular easter showstopper, and it achieves that in such a simple way. At the end of the day, the cheesecake has a simple biscuit base, vanilla cheesecake filling, and a little more pizazz with the mini eggs stuffed throughout\n\nIt is by far one of my most popular cheesecake recipes I have ever done, along with others such as my [biscoff cheesecake,](https:\/\/www.janespatisserie.com\/2015\/05\/01\/no-bake-speculoos-cookie-butter-cheesecake\/) my [lemon cheesecake](https:\/\/www.janespatisserie.com\/2019\/05\/30\/no-bake-lemon-cheesecake\/), and even my [chocolate orange cheesecake](https:\/\/www.janespatisserie.com\/2015\/05\/17\/no-bake-chocolate-orange-cheesecake\/). There is just something about a no-bake dessert that really captures all of your hearts, just like mine.\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2016\/03\/MiniEggCheesecake9-2.jpg)![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2016\/03\/MiniEggCheesecake9-2.jpg)\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2016\/03\/MiniEggCheesecake8-2.jpg)![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2016\/03\/MiniEggCheesecake8-2.jpg)\n\n### The base\nThe digestives in the base give a perfect biscuit crunch and then marry so well with the flavour of the cheesecake. I used a plain digestive, but you can easily make the base chocolate-themed by adding 25g of cocoa powder to the base, or you can use a different biscuit entirely.\n\nIf you wanted to use a different biscuit, such as a chocolate-coated biscuit, a filled biscuit-like an oreo, shortbread, or a ‘light’ biscuit, you would want to reduce the butter in the base of the recipe by at least 1\/3 – these biscuits definitely require less and you don’t want it swimming in butter.\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2016\/03\/MiniEggCheesecake5-2.jpg)![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2016\/03\/MiniEggCheesecake5-2.jpg)\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2016\/03\/MiniEggCheesecake10-2.jpg)![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2016\/03\/MiniEggCheesecake10-2.jpg)\n\n### The tin\nI press the biscuit base into the bottom of a [8″\/20cm deep springform tin](https:\/\/www.amazon.co.uk\/MasterClass-Non-Stick-Quick-Release-Springform-Loose\/dp\/B0001IX454?tag=janespati04-21) because they are the perfect size for my cheesecake recipes – the springform function of the tin makes it so much easier to remove the cheesecake from the tin once it has set overnight.\n\nI don’t personally line my tins, because I find it more faffy than anything else, but you can if you want. Some tins are easier than others to use, but you can either line the base with a piece of parchment paper, or stick acetate around the edge of the tin so the cheesecake doesn’t stick if you are worried.\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2016\/03\/MiniEggCheesecake11-2.jpg)![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2016\/03\/MiniEggCheesecake11-2.jpg)\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2016\/03\/MiniEggCheesecake6-2.jpg)![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2016\/03\/MiniEggCheesecake6-2.jpg)\n\n### The filling\nFor the filling, as I always say… it is SO IMPORTANT to use full-fat soft cream cheese. You really must use full-fat so that the cheesecake sets correctly! If you don’t use full-fat you risk the cheesecake being a sloppy mess, and no one wants that do they.\n\nIf you like a cheesecake to be slightly more tart in flavour, and slightly less sweet, I would recommend using a soft cheese such as Philadelphia original, or any shop bought full-fat cream cheese, because it has a classic cheesecake flavour. If you want your cheesecake to be sweeter, a full-fat mascarpone would work well.\n\nI crush my mini eggs with my pestle & mortar, but you can crush them with a rolling pin inside the bag they come in, or in a sandwich bag – if you must use a knife, use the side of the blade and don’t try to actually chop them as they may go flying\\!\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2016\/03\/MiniEggCheesecake7-2.jpg)![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2016\/03\/MiniEggCheesecake7-2.jpg)\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2016\/03\/MiniEggCheesecake13-2.jpg)![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2016\/03\/MiniEggCheesecake13-2.jpg)\n\n### Decoration\nOnce the cheesecake has set fully overnight (or at least 5-6 hours in the fridge) you can remove it from the tin and happily decorate. I did a usual Jane’s Patisserie style decoration with a drizzle of melted chocolate, whipped cream swirls, and all the mini eggs.\n\nIf you struggle to get your cheesecake off the base, you can line it if you wish – but I don’t. I simply run a knife underneath the biscuit base, and it comes off. If you find your cheesecake hasn’t quite set enough you can place it in the freeze for about an hour before serving to firm it up enough! Enjoy! x\n\n### Tips & Tricks\nI really desperately recommend using a [8″\/20cm Deep Springform Tin](https:\/\/www.amazon.co.uk\/MasterClass-Non-Stick-Quick-Release-Springform-Loose\/dp\/B0001IX454?tag=janespati04-21) in this recipe, and a [2D Closed Star Piping Tip](https:\/\/amzn.to\/3EW55qC) for decoration! They’re my go-to bits and bobs for a cheesecake and I just love them to pieces if I am honest.\n\nThis cheesecake lasts 3 days in the fridge, but can freeze for 3+ months really easily.\n\n[![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2016\/03\/minieggcheesecake-400x800.jpg)![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2016\/03\/minieggcheesecake-400x800.jpg)](https:\/\/www.pinterest.co.uk\/pin\/457608012149359934\/)\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2016\/03\/MiniEggCheesecake1-2-300x300.jpg)\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2016\/03\/MiniEggCheesecake1-2-300x300.jpg)\n\n## No-Bake Mini Egg Cheesecake\\!\nA delicious & sweet no-bake vanilla mini egg cheesecake with a buttery biscuit base, full to the brim with mini eggs\\!\n\n[Print](https:\/\/www.janespatisserie.com\/wprm_print\/no-bake-mini-egg-cheesecake) [Pin](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.janespatisserie.com%2F2016%2F03%2F09%2Fno-bake-mini-egg-cheesecake%2F&media=https%3A%2F%2Fwww.janespatisserie.com%2Fwp-content%2Fuploads%2F2016%2F03%2FMiniEggCheesecake1-2.jpg&description=No-Bake+Mini+Egg+Cheesecake%21&is_video=false) [Rate](https:\/\/www.janespatisserie.com\/2016\/03\/09\/no-bake-mini-egg-cheesecake\/#commentform)\n\nCategory: Dessert\n\nType: Cheesecake\n\nKeyword: Easter, Mini Eggs\n\nPrep Time: 20 minutes minutes\n\nCook Time: 15 minutes minutes\n\nSetting time: 6 hours hours\n\nTotal Time: 6 hours hours 35 minutes minutes\n\nServings: [12](https:\/\/www.janespatisserie.com\/2016\/03\/09\/no-bake-mini-egg-cheesecake\/) Slices\n\nAuthor: Jane's Patisserie\n\n### Ingredients\n#### Biscuit Base\n- 300 g digestives\n- 150 g unsalted butter\/baking spread\n\n#### Cheesecake Filling\n- 600 g full-fat soft cream cheese\n- 100 g icing sugar\n- 300 ml double cream\n- 1 tsp vanilla extract\n- 300 g mini eggs (crushed)\n\n#### Decoration\n- 150 ml double cream\n- 2 tbsp icing sugar\n- 50 g melted milk chocolate\n- 100-200 g mini eggs\n\n[Grams](https:\/\/www.janespatisserie.com\/2016\/03\/09\/no-bake-mini-egg-cheesecake\/) - [Ounces](https:\/\/www.janespatisserie.com\/2016\/03\/09\/no-bake-mini-egg-cheesecake\/)\n\n### Instructions\n#### For the Biscuit Base\n- Blitz the biscuits in a food processor to a fine crumb, or mash them up in a bag\/bowl and add the melted butter - pulse a few times until it is combined well.\n- Tip into an 8\"\/20cm deep springform tin and press down firmly. Chill in the refrigerator whilst you do the rest\\!\n\n#### For the Filling\n- In a large bowl, add the full-fat soft cream cheese, icing sugar and vanilla extract - whisk until smooth.\n- Once whisked, pour in the double cream and continue to whip the mixture until it is lovely and thick - alternatively you can whip the cream separately until thick and fold through the cream cheese mixture.\n- Once its thick, fold through the chopped up mini eggs. Spread onto the biscuit base and spread evenly. Leave to set in the fridge, covered, for 5-6 hours, or preferably over night.\n\n#### For the Decoration\n- Carefully remove the cheesecake from the tin, and drizzle over some melted chocolate.\n- Decorate with some whipped cream... Whip together the double cream & icing sugar and pipe on in swirls! Add a Mini Egg per slice, and sprinkle over some crushed mini eggs.\n\n### Notes\n- [I use this tin for this cheesecake](https:\/\/www.amazon.co.uk\/MasterClass-Non-Stick-Quick-Release-Springform-Loose\/dp\/B0001IX454?tag=janespati04-21)\n- [I use this piping tip for the decoration](https:\/\/amzn.to\/3EW55qC)\n- I always set my cheesecakes in the fridge overnight otherwise they risk being a little sloppy still and you're more likely to get a better result for the longer you leave it\n- This Cheesecake will last covered in the fridge for 3 days\n- And yes, the colour may run slightly from the mini eggs, but this is just normal as it's being refrigerated\n\nENJOY\\!\n\nFind my other recipes on my [Recipes Page](http:\/\/janespatisserie.com\/recipes\/ \"Recipes Page\")\\!\n\nYou can find me on:  \n [Instagram](https:\/\/instagram.com\/janespatisserie\/ \"Instagram\")  \n [Facebook](https:\/\/www.facebook.com\/Janespatisserie \"Facebook\")  \n [Pinterest](https:\/\/www.pinterest.com\/janespatisserie\/ \"Pinterest\")  \n [Twitter](https:\/\/twitter.com\/janespatisserie \"Twitter\")  \n [Youtube](https:\/\/www.youtube.com\/channel\/UCHiX7tCGd2j7rynom1W5AFA)\n\nJ x\n\n© **Jane’s Patisserie**. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2022\/11\/M5A8202-800x800.jpg)\n\nWelcome to my Kitchen! I’m Jane, a food writer, photographer and blogger. My goal with this blog is to give you the fun, laughter, confidence and knowledge to bake and cook whatever you fancy! Enjoy! x\n\n#### Search Recipes\n#### Subscribe to Blog via Email\\!\nEnter your email address to subscribe to this blog and receive notifications of new posts by email.\n\n#### My New Recipe Book\\!\n[![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2025\/06\/JP_Classic_IGportrait_Announcement_1-1-240x300.jpg)![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2025\/06\/JP_Classic_IGportrait_Announcement_1-1-240x300.jpg)](https:\/\/amzn.to\/4kM9n39)\n\n### 161 Comments\n1. Nadia on April 5, 2026 at 6:05 pm\n   \n   ![5 stars](https:\/\/www.janespatisserie.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    I made the cheesecake and everyone loved it! It was super delicious. The only issue I had was melting the chocolate , had a real problem with that and I was using Cadbury. I couldn’t get it thick enough for dripping. Is there a better brand\/quality to use?\n   \n   [Reply](https:\/\/www.janespatisserie.com\/2016\/03\/09\/no-bake-mini-egg-cheesecake\/#comment-167691)\n   - [Jane's Patisserie](https:\/\/www.janespatisserie.com\/) on April 7, 2026 at 6:20 pm\n     \n     Generally I would avoid using Cadbury for such a thing as the chocolate percentage is much lower these days compared to a regular milk chocolate – I would just use a general milk chocolate! x\n2. Addie on April 3, 2026 at 10:42 am\n   \n   Hi Jane, I am 12 years old and want to make this for my family on Easter Sunday. I was wondering if I could make it without the mini eggs in the filling. I also live in HK where it is very hot and humid. Should I chill it for longer? Thanks\\!\n   \n   [Reply](https:\/\/www.janespatisserie.com\/2016\/03\/09\/no-bake-mini-egg-cheesecake\/#comment-167627)\n3. Fiona on April 20, 2025 at 8:41 pm\n   \n   ![5 stars](https:\/\/www.janespatisserie.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    This was really really good. I love all the guidance given about substitutions for the base – I went with bourbons and it was great. Topped it with bashed up eggs as I am no good at piping and it looked fantastic. Some leftovers in the freezer and intrigued to see how it tastes after defrosting but it’s certainly very good fresh.\n   \n   [Reply](https:\/\/www.janespatisserie.com\/2016\/03\/09\/no-bake-mini-egg-cheesecake\/#comment-156055)\n4. Olivia on April 19, 2025 at 1:10 pm\n   \n   ![5 stars](https:\/\/www.janespatisserie.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    Im in Canada and having a hard time finding double cream. Can I use the 33% heavy cream??  \n    Also could I use biscoff biscuits for the bottom layer???  \n    Would i have to change the butter ratio for it to work??  \n    Like you mentioned, I dont wantbitvto end up sloppy.  \n    Thank you for your time.\n   \n   [Reply](https:\/\/www.janespatisserie.com\/2016\/03\/09\/no-bake-mini-egg-cheesecake\/#comment-156012)\n   - Mikey on March 1, 2026 at 4:29 pm\n     \n     ![5 stars](https:\/\/www.janespatisserie.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n      Probably a bit of a late reply, but yes I think that heavy cream is your version. Me and my daughter made this and used about 100g biscoff and 200g digestives. Seemed to work well, no complaints here\\!\n   - Sam on April 2, 2026 at 2:42 pm\n     \n     There is a biscoff recipe version on this site which should help answer this for you 🙂\n5. Mary on March 4, 2025 at 12:48 pm\n   \n   ![5 stars](https:\/\/www.janespatisserie.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    This is honestly one of the best desserts I’ve had in a while!\\!  \n    The only problem I had is that it didn’t seem to set as firm as I would have liked. It was super messy to cut, but nonetheless tasted great.  \n    Is there anything you’d recommend me to do next time so it can set firmer?  \n    Thank you!\\!\n   \n   [Reply](https:\/\/www.janespatisserie.com\/2016\/03\/09\/no-bake-mini-egg-cheesecake\/#comment-154064)\n   - [Jane's Patisserie](https:\/\/www.janespatisserie.com\/) on March 10, 2025 at 9:11 am\n     \n     Double check you have used full-fat ingredients, and my YouTube video on this recipe may help – or you can use a setting agent to guarantee a set!! xx\n\n[« Older Comments](https:\/\/www.janespatisserie.com\/2016\/03\/09\/no-bake-mini-egg-cheesecake\/comment-page-6\/#comments)\n### Leave a Comment [Cancel Reply](https:\/\/www.janespatisserie.com\/2016\/03\/09\/no-bake-mini-egg-cheesecake\/#respond)\n\n![Jane's Patisserie](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2021\/07\/jp-logo-white.svg)\n\n![Jane's Patisserie](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2021\/07\/jp-logo-white.svg)\n\n- [![Instagram](https:\/\/www.janespatisserie.com\/wp-content\/themes\/janes\/assets\/img\/instagram-icon-white.svg)![Instagram](https:\/\/www.janespatisserie.com\/wp-content\/themes\/janes\/assets\/img\/instagram-icon-white.svg)](https:\/\/www.instagram.com\/janespatisserie)\n- [![YouTube](https:\/\/www.janespatisserie.com\/wp-content\/themes\/janes\/assets\/img\/youtube-icon-white.svg)![YouTube](https:\/\/www.janespatisserie.com\/wp-content\/themes\/janes\/assets\/img\/youtube-icon-white.svg)](https:\/\/www.youtube.com\/c\/JanesPatisserieVlogs)\n- [![X](https:\/\/www.janespatisserie.com\/wp-content\/themes\/janes\/assets\/img\/x-icon-white.svg)![X](https:\/\/www.janespatisserie.com\/wp-content\/themes\/janes\/assets\/img\/x-icon-white.svg)](https:\/\/www.twitter.com\/janespatisserie)\n- [![Facebook](https:\/\/www.janespatisserie.com\/wp-content\/themes\/janes\/assets\/img\/facebook-icon-white.svg)![Facebook](https:\/\/www.janespatisserie.com\/wp-content\/themes\/janes\/assets\/img\/facebook-icon-white.svg)](https:\/\/www.facebook.com\/janespatisserie)\n\n- [About](https:\/\/www.janespatisserie.com\/about\/)\n- [Recipes](https:\/\/www.janespatisserie.com\/recipes\/)\n- [Amazon Shop](https:\/\/www.amazon.co.uk\/shop\/janespatisserie)\n- [Blog](https:\/\/www.janespatisserie.com\/category\/blog\/)\n- [PR \/ News](https:\/\/www.janespatisserie.com\/other\/prs-press\/)\n- [Contact](https:\/\/www.janespatisserie.com\/contact\/)\n- [Order Recipe Book](https:\/\/www.janespatisserie.com\/book\/)\n\nThe content on this website may not be copied, shared, transmitted, stored, or used in any way without prior written permission of Jane’s Patisserie.\n\nJane’s Patisserie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.co.uk.\n\n© Jane's Patisserie. All Rights Reserved. [Privacy Policy](https:\/\/www.janespatisserie.com\/privacy-policy\/) \\| [Sitemap](https:\/\/www.janespatisserie.com\/sitemap\/) \\| [XML Sitemap](https:\/\/www.janespatisserie.com\/sitemap_index.xml)\n\nDelivered by **[Unscripted Marketing](https:\/\/www.unscriptedmarketing.co.uk\/)** & Developed by **[KW Marketing](https:\/\/kwmarketinguk.co.uk\/)**","attrs_readable_markdown":"*\\*This post may contain affiliate links. Please see my [disclosure](https:\/\/www.janespatisserie.com\/2016\/03\/09\/no-bake-mini-egg-cheesecake\/%E2%80%9Dhttps:\/\/www.janespatisserie.com\/privacy-policy\/%E2%80%9C)  for more details!\\**\n\n## A delicious & sweet no-bake vanilla mini egg cheesecake with a buttery biscuit base, full to the brim with mini eggs\\!\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2016\/03\/MiniEggCheesecake1-2.jpg)\n\nSO like, yeah… it’s Easter, which means a DELICIOUS excuse to make something I have wanted to create for aaaages.. a No-Bake Cadburys MINI EGG Cheesecake!!! One of the best cheesecakes to ever grace my blog if we are being entirely honest.\n\nI just can’t cope with how in love with this I am. What could be better than an easter themed cheesecake recipe?! After the success of my [Easter Nest Cupcakes](http:\/\/janespatisserie.com\/2015\/04\/02\/vanilla-cupcakes-easter-nest-cupcakes\/ \"Vanilla Cupcakes - Easter Nest Cupcakes\") last year, and the downright overwhelming success of my [Mini Egg Drip Cake](https:\/\/www.janespatisserie.com\/2016\/02\/26\/mini-egg-cake\/) the other day, I know you will LOVE this recipe.\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2016\/03\/MiniEggCheesecake4-2.jpg)\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2016\/03\/MiniEggCheesecake3-2.jpg)\n\n### Cheesecakes\nThis recipe is meant to be the most spectacular easter showstopper, and it achieves that in such a simple way. At the end of the day, the cheesecake has a simple biscuit base, vanilla cheesecake filling, and a little more pizazz with the mini eggs stuffed throughout\n\nIt is by far one of my most popular cheesecake recipes I have ever done, along with others such as my [biscoff cheesecake,](https:\/\/www.janespatisserie.com\/2015\/05\/01\/no-bake-speculoos-cookie-butter-cheesecake\/) my [lemon cheesecake](https:\/\/www.janespatisserie.com\/2019\/05\/30\/no-bake-lemon-cheesecake\/), and even my [chocolate orange cheesecake](https:\/\/www.janespatisserie.com\/2015\/05\/17\/no-bake-chocolate-orange-cheesecake\/). There is just something about a no-bake dessert that really captures all of your hearts, just like mine.\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2016\/03\/MiniEggCheesecake9-2.jpg)\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2016\/03\/MiniEggCheesecake8-2.jpg)\n\n### The base\nThe digestives in the base give a perfect biscuit crunch and then marry so well with the flavour of the cheesecake. I used a plain digestive, but you can easily make the base chocolate-themed by adding 25g of cocoa powder to the base, or you can use a different biscuit entirely.\n\nIf you wanted to use a different biscuit, such as a chocolate-coated biscuit, a filled biscuit-like an oreo, shortbread, or a ‘light’ biscuit, you would want to reduce the butter in the base of the recipe by at least 1\/3 – these biscuits definitely require less and you don’t want it swimming in butter.\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2016\/03\/MiniEggCheesecake5-2.jpg)\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2016\/03\/MiniEggCheesecake10-2.jpg)\n\n### The tin\nI press the biscuit base into the bottom of a [8″\/20cm deep springform tin](https:\/\/www.amazon.co.uk\/MasterClass-Non-Stick-Quick-Release-Springform-Loose\/dp\/B0001IX454?tag=janespati04-21) because they are the perfect size for my cheesecake recipes – the springform function of the tin makes it so much easier to remove the cheesecake from the tin once it has set overnight.\n\nI don’t personally line my tins, because I find it more faffy than anything else, but you can if you want. Some tins are easier than others to use, but you can either line the base with a piece of parchment paper, or stick acetate around the edge of the tin so the cheesecake doesn’t stick if you are worried.\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2016\/03\/MiniEggCheesecake11-2.jpg)\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2016\/03\/MiniEggCheesecake6-2.jpg)\n\n### The filling\nFor the filling, as I always say… it is SO IMPORTANT to use full-fat soft cream cheese. You really must use full-fat so that the cheesecake sets correctly! If you don’t use full-fat you risk the cheesecake being a sloppy mess, and no one wants that do they.\n\nIf you like a cheesecake to be slightly more tart in flavour, and slightly less sweet, I would recommend using a soft cheese such as Philadelphia original, or any shop bought full-fat cream cheese, because it has a classic cheesecake flavour. If you want your cheesecake to be sweeter, a full-fat mascarpone would work well.\n\nI crush my mini eggs with my pestle & mortar, but you can crush them with a rolling pin inside the bag they come in, or in a sandwich bag – if you must use a knife, use the side of the blade and don’t try to actually chop them as they may go flying\\!\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2016\/03\/MiniEggCheesecake7-2.jpg)\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2016\/03\/MiniEggCheesecake13-2.jpg)\n\n### Decoration\nOnce the cheesecake has set fully overnight (or at least 5-6 hours in the fridge) you can remove it from the tin and happily decorate. I did a usual Jane’s Patisserie style decoration with a drizzle of melted chocolate, whipped cream swirls, and all the mini eggs.\n\nIf you struggle to get your cheesecake off the base, you can line it if you wish – but I don’t. I simply run a knife underneath the biscuit base, and it comes off. If you find your cheesecake hasn’t quite set enough you can place it in the freeze for about an hour before serving to firm it up enough! Enjoy! x\n\n### Tips & Tricks\nI really desperately recommend using a [8″\/20cm Deep Springform Tin](https:\/\/www.amazon.co.uk\/MasterClass-Non-Stick-Quick-Release-Springform-Loose\/dp\/B0001IX454?tag=janespati04-21) in this recipe, and a [2D Closed Star Piping Tip](https:\/\/amzn.to\/3EW55qC) for decoration! They’re my go-to bits and bobs for a cheesecake and I just love them to pieces if I am honest.\n\nThis cheesecake lasts 3 days in the fridge, but can freeze for 3+ months really easily.\n\n[![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2016\/03\/minieggcheesecake-400x800.jpg)](https:\/\/www.pinterest.co.uk\/pin\/457608012149359934\/)\n\n![](https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2016\/03\/MiniEggCheesecake1-2-300x300.jpg)\n\n#### Biscuit Base\n- 300 g digestives\n- 150 g unsalted butter\/baking spread\n\n#### Cheesecake Filling\n- 600 g full-fat soft cream cheese\n- 100 g icing sugar\n- 300 ml double cream\n- 1 tsp vanilla extract\n- 300 g mini eggs (crushed)\n\n#### Decoration\n- 150 ml double cream\n- 2 tbsp icing sugar\n- 50 g melted milk chocolate\n- 100-200 g mini eggs\n\n#### For the Biscuit Base\n- Blitz the biscuits in a food processor to a fine crumb, or mash them up in a bag\/bowl and add the melted butter - pulse a few times until it is combined well.\n- Tip into an 8\"\/20cm deep springform tin and press down firmly. Chill in the refrigerator whilst you do the rest\\!\n\n#### For the Filling\n- In a large bowl, add the full-fat soft cream cheese, icing sugar and vanilla extract - whisk until smooth.\n- Once whisked, pour in the double cream and continue to whip the mixture until it is lovely and thick - alternatively you can whip the cream separately until thick and fold through the cream cheese mixture.\n- Once its thick, fold through the chopped up mini eggs. Spread onto the biscuit base and spread evenly. Leave to set in the fridge, covered, for 5-6 hours, or preferably over night.\n\n#### For the Decoration\n- Carefully remove the cheesecake from the tin, and drizzle over some melted chocolate.\n- Decorate with some whipped cream... Whip together the double cream & icing sugar and pipe on in swirls! Add a Mini Egg per slice, and sprinkle over some crushed mini eggs.\n\n- [I use this tin for this cheesecake](https:\/\/www.amazon.co.uk\/MasterClass-Non-Stick-Quick-Release-Springform-Loose\/dp\/B0001IX454?tag=janespati04-21)\n- [I use this piping tip for the decoration](https:\/\/amzn.to\/3EW55qC)\n- I always set my cheesecakes in the fridge overnight otherwise they risk being a little sloppy still and you're more likely to get a better result for the longer you leave it\n- This Cheesecake will last covered in the fridge for 3 days\n- And yes, the colour may run slightly from the mini eggs, but this is just normal as it's being refrigerated\n\nENJOY\\!\n\nFind my other recipes on my [Recipes Page](http:\/\/janespatisserie.com\/recipes\/ \"Recipes Page\")\\!\n\nYou can find me on:  \n [Instagram](https:\/\/instagram.com\/janespatisserie\/ \"Instagram\")  \n [Facebook](https:\/\/www.facebook.com\/Janespatisserie \"Facebook\")  \n [Pinterest](https:\/\/www.pinterest.com\/janespatisserie\/ \"Pinterest\")  \n [Twitter](https:\/\/twitter.com\/janespatisserie \"Twitter\")  \n [Youtube](https:\/\/www.youtube.com\/channel\/UCHiX7tCGd2j7rynom1W5AFA)\n\nJ x\n\n© **Jane’s Patisserie**. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.","meta_canonical":null}

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Boilerpipe Text	This post may contain affiliate links. Please see my disclosure for more details! A delicious & sweet no-bake vanilla mini egg cheesecake with a buttery biscuit base, full to the brim with mini eggs! SO like, yeah… it’s Easter, which means a DELICIOUS excuse to make something I have wanted to create for aaaages.. a No-Bake Cadburys MINI EGG Cheesecake!!! One of the best cheesecakes to ever grace my blog if we are being entirely honest. I just can’t cope with how in love with this I am. What could be better than an easter themed cheesecake recipe?! After the success of my Easter Nest Cupcakes last year, and the downright overwhelming success of my Mini Egg Drip Cake the other day, I know you will LOVE this recipe. Cheesecakes This recipe is meant to be the most spectacular easter showstopper, and it achieves that in such a simple way. At the end of the day, the cheesecake has a simple biscuit base, vanilla cheesecake filling, and a little more pizazz with the mini eggs stuffed throughout It is by far one of my most popular cheesecake recipes I have ever done, along with others such as my biscoff cheesecake, my lemon cheesecake , and even my chocolate orange cheesecake . There is just something about a no-bake dessert that really captures all of your hearts, just like mine. The base The digestives in the base give a perfect biscuit crunch and then marry so well with the flavour of the cheesecake. I used a plain digestive, but you can easily make the base chocolate-themed by adding 25g of cocoa powder to the base, or you can use a different biscuit entirely. If you wanted to use a different biscuit, such as a chocolate-coated biscuit, a filled biscuit-like an oreo, shortbread, or a ‘light’ biscuit, you would want to reduce the butter in the base of the recipe by at least 1/3 – these biscuits definitely require less and you don’t want it swimming in butter. The tin I press the biscuit base into the bottom of a 8″/20cm deep springform tin because they are the perfect size for my cheesecake recipes – the springform function of the tin makes it so much easier to remove the cheesecake from the tin once it has set overnight. I don’t personally line my tins, because I find it more faffy than anything else, but you can if you want. Some tins are easier than others to use, but you can either line the base with a piece of parchment paper, or stick acetate around the edge of the tin so the cheesecake doesn’t stick if you are worried. The filling For the filling, as I always say… it is SO IMPORTANT to use full-fat soft cream cheese. You really must use full-fat so that the cheesecake sets correctly! If you don’t use full-fat you risk the cheesecake being a sloppy mess, and no one wants that do they. If you like a cheesecake to be slightly more tart in flavour, and slightly less sweet, I would recommend using a soft cheese such as Philadelphia original, or any shop bought full-fat cream cheese, because it has a classic cheesecake flavour. If you want your cheesecake to be sweeter, a full-fat mascarpone would work well. I crush my mini eggs with my pestle & mortar, but you can crush them with a rolling pin inside the bag they come in, or in a sandwich bag – if you must use a knife, use the side of the blade and don’t try to actually chop them as they may go flying! Decoration Once the cheesecake has set fully overnight (or at least 5-6 hours in the fridge) you can remove it from the tin and happily decorate. I did a usual Jane’s Patisserie style decoration with a drizzle of melted chocolate, whipped cream swirls, and all the mini eggs. If you struggle to get your cheesecake off the base, you can line it if you wish – but I don’t. I simply run a knife underneath the biscuit base, and it comes off. If you find your cheesecake hasn’t quite set enough you can place it in the freeze for about an hour before serving to firm it up enough! Enjoy! x Tips & Tricks I really desperately recommend using a 8″/20cm Deep Springform Tin in this recipe, and a 2D Closed Star Piping Tip for decoration! They’re my go-to bits and bobs for a cheesecake and I just love them to pieces if I am honest. This cheesecake lasts 3 days in the fridge, but can freeze for 3+ months really easily. Biscuit Base 300 g digestives 150 g unsalted butter/baking spread Cheesecake Filling 600 g full-fat soft cream cheese 100 g icing sugar 300 ml double cream 1 tsp vanilla extract 300 g mini eggs (crushed) Decoration 150 ml double cream 2 tbsp icing sugar 50 g melted milk chocolate 100-200 g mini eggs For the Biscuit Base Blitz the biscuits in a food processor to a fine crumb, or mash them up in a bag/bowl and add the melted butter - pulse a few times until it is combined well. Tip into an 8"/20cm deep springform tin and press down firmly. Chill in the refrigerator whilst you do the rest! For the Filling In a large bowl, add the full-fat soft cream cheese, icing sugar and vanilla extract - whisk until smooth. Once whisked, pour in the double cream and continue to whip the mixture until it is lovely and thick - alternatively you can whip the cream separately until thick and fold through the cream cheese mixture. Once its thick, fold through the chopped up mini eggs. Spread onto the biscuit base and spread evenly. Leave to set in the fridge, covered, for 5-6 hours, or preferably over night. For the Decoration Carefully remove the cheesecake from the tin, and drizzle over some melted chocolate. Decorate with some whipped cream... Whip together the double cream & icing sugar and pipe on in swirls! Add a Mini Egg per slice, and sprinkle over some crushed mini eggs. I use this tin for this cheesecake I use this piping tip for the decoration I always set my cheesecakes in the fridge overnight otherwise they risk being a little sloppy still and you're more likely to get a better result for the longer you leave it This Cheesecake will last covered in the fridge for 3 days And yes, the colour may run slightly from the mini eggs, but this is just normal as it's being refrigerated ENJOY! Find my other recipes on my Recipes Page ! You can find me on: Instagram Facebook Pinterest Twitter Youtube J x © Jane’s Patisserie . All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
Markdown	![](https://www.facebook.com/tr?id=706315603665775&ev=PageView&noscript=1) [Skip to content](https://www.janespatisserie.com/2016/03/09/no-bake-mini-egg-cheesecake/#fl-main-content) [![Jane's Patisserie](https://www.janespatisserie.com/wp-content/uploads/2021/07/jp-logo.svg)](https://www.janespatisserie.com/) - [About](https://www.janespatisserie.com/about/) - [Books](https://www.janespatisserie.com/book/) - [Recipes](https://www.janespatisserie.com/recipes/) - [Air Fryer Recipes](https://www.janespatisserie.com/category/air-fryer/) - [Cake Recipes](https://www.janespatisserie.com/category/cake-2/) - [Cheesecake Recipes](https://www.janespatisserie.com/category/cheesecake-2/) - [Cookies Recipes](https://www.janespatisserie.com/category/cookies/) - [Cupcake Recipes](https://www.janespatisserie.com/category/cupcakes-2/) - [Dessert Recipes](https://www.janespatisserie.com/category/dessert/) - [Savoury Recipes](https://www.janespatisserie.com/category/savoury/) - [Small Batch Bakes](https://www.janespatisserie.com/category/small-batch-bakes/) - [Sweet Recipes](https://www.janespatisserie.com/category/sweets/) - [Traybake Recipes](https://www.janespatisserie.com/category/tray-bakes-2/) - [Valentines Baking Recipes](https://www.janespatisserie.com/category/valentines-2/) - [Easter Baking Recipes](https://www.janespatisserie.com/category/easter/) - [Halloween Baking Recipes](https://www.janespatisserie.com/category/halloween/) - [Christmas Baking Recipes](https://www.janespatisserie.com/category/christmas/) - [Blog](https://www.janespatisserie.com/category/blog/) - [Privacy Policy](https://www.janespatisserie.com/privacy-policy/) - [Bits ‘n’ Bobs](https://www.janespatisserie.com/other/) - [Amazon Shop](https://www.amazon.co.uk/shop/janespatisserie) - [Helpful Tips](https://www.janespatisserie.com/helpful-tips/) - [Free Recipes](https://www.janespatisserie.com/free-recipes/) - [PR & Press](https://www.janespatisserie.com/other/prs-press/) - [Contact](https://www.janespatisserie.com/contact/) Menu # No-Bake Mini Egg Cheesecake\! ![](https://www.janespatisserie.com/wp-content/uploads/2022/11/M5A8202-150x150.jpg) By [Jane Dunn](https://www.janespatisserie.com/about/) March 9, 2016 [Jump to Recipe](https://www.janespatisserie.com/2016/03/09/no-bake-mini-egg-cheesecake/#wprm-recipe-container-9381) \This post may contain affiliate links. Please see my [disclosure](https://www.janespatisserie.com/2016/03/09/no-bake-mini-egg-cheesecake/%E2%80%9Dhttps://www.janespatisserie.com/privacy-policy/%E2%80%9C) for more details!\ ## A delicious & sweet no-bake vanilla mini egg cheesecake with a buttery biscuit base, full to the brim with mini eggs\! ![](https://www.janespatisserie.com/wp-content/uploads/2016/03/MiniEggCheesecake1-2.jpg) SO like, yeah… it’s Easter, which means a DELICIOUS excuse to make something I have wanted to create for aaaages.. a No-Bake Cadburys MINI EGG Cheesecake!!! One of the best cheesecakes to ever grace my blog if we are being entirely honest. I just can’t cope with how in love with this I am. What could be better than an easter themed cheesecake recipe?! After the success of my [Easter Nest Cupcakes](http://janespatisserie.com/2015/04/02/vanilla-cupcakes-easter-nest-cupcakes/ "Vanilla Cupcakes - Easter Nest Cupcakes") last year, and the downright overwhelming success of my [Mini Egg Drip Cake](https://www.janespatisserie.com/2016/02/26/mini-egg-cake/) the other day, I know you will LOVE this recipe. ![](https://www.janespatisserie.com/wp-content/uploads/2016/03/MiniEggCheesecake4-2.jpg)![](https://www.janespatisserie.com/wp-content/uploads/2016/03/MiniEggCheesecake4-2.jpg) ![](https://www.janespatisserie.com/wp-content/uploads/2016/03/MiniEggCheesecake3-2.jpg)![](https://www.janespatisserie.com/wp-content/uploads/2016/03/MiniEggCheesecake3-2.jpg) ### Cheesecakes This recipe is meant to be the most spectacular easter showstopper, and it achieves that in such a simple way. At the end of the day, the cheesecake has a simple biscuit base, vanilla cheesecake filling, and a little more pizazz with the mini eggs stuffed throughout It is by far one of my most popular cheesecake recipes I have ever done, along with others such as my [biscoff cheesecake,](https://www.janespatisserie.com/2015/05/01/no-bake-speculoos-cookie-butter-cheesecake/) my [lemon cheesecake](https://www.janespatisserie.com/2019/05/30/no-bake-lemon-cheesecake/), and even my [chocolate orange cheesecake](https://www.janespatisserie.com/2015/05/17/no-bake-chocolate-orange-cheesecake/). There is just something about a no-bake dessert that really captures all of your hearts, just like mine. ![](https://www.janespatisserie.com/wp-content/uploads/2016/03/MiniEggCheesecake9-2.jpg)![](https://www.janespatisserie.com/wp-content/uploads/2016/03/MiniEggCheesecake9-2.jpg) ![](https://www.janespatisserie.com/wp-content/uploads/2016/03/MiniEggCheesecake8-2.jpg)![](https://www.janespatisserie.com/wp-content/uploads/2016/03/MiniEggCheesecake8-2.jpg) ### The base The digestives in the base give a perfect biscuit crunch and then marry so well with the flavour of the cheesecake. I used a plain digestive, but you can easily make the base chocolate-themed by adding 25g of cocoa powder to the base, or you can use a different biscuit entirely. If you wanted to use a different biscuit, such as a chocolate-coated biscuit, a filled biscuit-like an oreo, shortbread, or a ‘light’ biscuit, you would want to reduce the butter in the base of the recipe by at least 1/3 – these biscuits definitely require less and you don’t want it swimming in butter. ![](https://www.janespatisserie.com/wp-content/uploads/2016/03/MiniEggCheesecake5-2.jpg)![](https://www.janespatisserie.com/wp-content/uploads/2016/03/MiniEggCheesecake5-2.jpg) ![](https://www.janespatisserie.com/wp-content/uploads/2016/03/MiniEggCheesecake10-2.jpg)![](https://www.janespatisserie.com/wp-content/uploads/2016/03/MiniEggCheesecake10-2.jpg) ### The tin I press the biscuit base into the bottom of a [8″/20cm deep springform tin](https://www.amazon.co.uk/MasterClass-Non-Stick-Quick-Release-Springform-Loose/dp/B0001IX454?tag=janespati04-21) because they are the perfect size for my cheesecake recipes – the springform function of the tin makes it so much easier to remove the cheesecake from the tin once it has set overnight. I don’t personally line my tins, because I find it more faffy than anything else, but you can if you want. Some tins are easier than others to use, but you can either line the base with a piece of parchment paper, or stick acetate around the edge of the tin so the cheesecake doesn’t stick if you are worried. ![](https://www.janespatisserie.com/wp-content/uploads/2016/03/MiniEggCheesecake11-2.jpg)![](https://www.janespatisserie.com/wp-content/uploads/2016/03/MiniEggCheesecake11-2.jpg) ![](https://www.janespatisserie.com/wp-content/uploads/2016/03/MiniEggCheesecake6-2.jpg)![](https://www.janespatisserie.com/wp-content/uploads/2016/03/MiniEggCheesecake6-2.jpg) ### The filling For the filling, as I always say… it is SO IMPORTANT to use full-fat soft cream cheese. You really must use full-fat so that the cheesecake sets correctly! If you don’t use full-fat you risk the cheesecake being a sloppy mess, and no one wants that do they. If you like a cheesecake to be slightly more tart in flavour, and slightly less sweet, I would recommend using a soft cheese such as Philadelphia original, or any shop bought full-fat cream cheese, because it has a classic cheesecake flavour. If you want your cheesecake to be sweeter, a full-fat mascarpone would work well. I crush my mini eggs with my pestle & mortar, but you can crush them with a rolling pin inside the bag they come in, or in a sandwich bag – if you must use a knife, use the side of the blade and don’t try to actually chop them as they may go flying\! ![](https://www.janespatisserie.com/wp-content/uploads/2016/03/MiniEggCheesecake7-2.jpg)![](https://www.janespatisserie.com/wp-content/uploads/2016/03/MiniEggCheesecake7-2.jpg) ![](https://www.janespatisserie.com/wp-content/uploads/2016/03/MiniEggCheesecake13-2.jpg)![](https://www.janespatisserie.com/wp-content/uploads/2016/03/MiniEggCheesecake13-2.jpg) ### Decoration Once the cheesecake has set fully overnight (or at least 5-6 hours in the fridge) you can remove it from the tin and happily decorate. I did a usual Jane’s Patisserie style decoration with a drizzle of melted chocolate, whipped cream swirls, and all the mini eggs. If you struggle to get your cheesecake off the base, you can line it if you wish – but I don’t. I simply run a knife underneath the biscuit base, and it comes off. If you find your cheesecake hasn’t quite set enough you can place it in the freeze for about an hour before serving to firm it up enough! Enjoy! x ### Tips & Tricks I really desperately recommend using a [8″/20cm Deep Springform Tin](https://www.amazon.co.uk/MasterClass-Non-Stick-Quick-Release-Springform-Loose/dp/B0001IX454?tag=janespati04-21) in this recipe, and a [2D Closed Star Piping Tip](https://amzn.to/3EW55qC) for decoration! They’re my go-to bits and bobs for a cheesecake and I just love them to pieces if I am honest. This cheesecake lasts 3 days in the fridge, but can freeze for 3+ months really easily. [![](https://www.janespatisserie.com/wp-content/uploads/2016/03/minieggcheesecake-400x800.jpg)![](https://www.janespatisserie.com/wp-content/uploads/2016/03/minieggcheesecake-400x800.jpg)](https://www.pinterest.co.uk/pin/457608012149359934/) ![](https://www.janespatisserie.com/wp-content/uploads/2016/03/MiniEggCheesecake1-2-300x300.jpg) ![](https://www.janespatisserie.com/wp-content/uploads/2016/03/MiniEggCheesecake1-2-300x300.jpg) ## No-Bake Mini Egg Cheesecake\! A delicious & sweet no-bake vanilla mini egg cheesecake with a buttery biscuit base, full to the brim with mini eggs\! [Print](https://www.janespatisserie.com/wprm_print/no-bake-mini-egg-cheesecake) [Pin](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.janespatisserie.com%2F2016%2F03%2F09%2Fno-bake-mini-egg-cheesecake%2F&media=https%3A%2F%2Fwww.janespatisserie.com%2Fwp-content%2Fuploads%2F2016%2F03%2FMiniEggCheesecake1-2.jpg&description=No-Bake+Mini+Egg+Cheesecake%21&is_video=false) [Rate](https://www.janespatisserie.com/2016/03/09/no-bake-mini-egg-cheesecake/#commentform) Category: Dessert Type: Cheesecake Keyword: Easter, Mini Eggs Prep Time: 20 minutes minutes Cook Time: 15 minutes minutes Setting time: 6 hours hours Total Time: 6 hours hours 35 minutes minutes Servings: [12](https://www.janespatisserie.com/2016/03/09/no-bake-mini-egg-cheesecake/) Slices Author: Jane's Patisserie ### Ingredients #### Biscuit Base - 300 g digestives - 150 g unsalted butter/baking spread #### Cheesecake Filling - 600 g full-fat soft cream cheese - 100 g icing sugar - 300 ml double cream - 1 tsp vanilla extract - 300 g mini eggs (crushed) #### Decoration - 150 ml double cream - 2 tbsp icing sugar - 50 g melted milk chocolate - 100-200 g mini eggs [Grams](https://www.janespatisserie.com/2016/03/09/no-bake-mini-egg-cheesecake/) - [Ounces](https://www.janespatisserie.com/2016/03/09/no-bake-mini-egg-cheesecake/) ### Instructions #### For the Biscuit Base - Blitz the biscuits in a food processor to a fine crumb, or mash them up in a bag/bowl and add the melted butter - pulse a few times until it is combined well. - Tip into an 8"/20cm deep springform tin and press down firmly. Chill in the refrigerator whilst you do the rest\! #### For the Filling - In a large bowl, add the full-fat soft cream cheese, icing sugar and vanilla extract - whisk until smooth. - Once whisked, pour in the double cream and continue to whip the mixture until it is lovely and thick - alternatively you can whip the cream separately until thick and fold through the cream cheese mixture. - Once its thick, fold through the chopped up mini eggs. Spread onto the biscuit base and spread evenly. Leave to set in the fridge, covered, for 5-6 hours, or preferably over night. #### For the Decoration - Carefully remove the cheesecake from the tin, and drizzle over some melted chocolate. - Decorate with some whipped cream... Whip together the double cream & icing sugar and pipe on in swirls! Add a Mini Egg per slice, and sprinkle over some crushed mini eggs. ### Notes - [I use this tin for this cheesecake](https://www.amazon.co.uk/MasterClass-Non-Stick-Quick-Release-Springform-Loose/dp/B0001IX454?tag=janespati04-21) - [I use this piping tip for the decoration](https://amzn.to/3EW55qC) - I always set my cheesecakes in the fridge overnight otherwise they risk being a little sloppy still and you're more likely to get a better result for the longer you leave it - This Cheesecake will last covered in the fridge for 3 days - And yes, the colour may run slightly from the mini eggs, but this is just normal as it's being refrigerated ENJOY\! Find my other recipes on my [Recipes Page](http://janespatisserie.com/recipes/ "Recipes Page")\! You can find me on: [Instagram](https://instagram.com/janespatisserie/ "Instagram") [Facebook](https://www.facebook.com/Janespatisserie "Facebook") [Pinterest](https://www.pinterest.com/janespatisserie/ "Pinterest") [Twitter](https://twitter.com/janespatisserie "Twitter") [Youtube](https://www.youtube.com/channel/UCHiX7tCGd2j7rynom1W5AFA) J x © Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe. ![](https://www.janespatisserie.com/wp-content/uploads/2022/11/M5A8202-800x800.jpg) Welcome to my Kitchen! I’m Jane, a food writer, photographer and blogger. My goal with this blog is to give you the fun, laughter, confidence and knowledge to bake and cook whatever you fancy! Enjoy! x #### Search Recipes #### Subscribe to Blog via Email\! Enter your email address to subscribe to this blog and receive notifications of new posts by email. #### My New Recipe Book\! [![](https://www.janespatisserie.com/wp-content/uploads/2025/06/JP_Classic_IGportrait_Announcement_1-1-240x300.jpg)![](https://www.janespatisserie.com/wp-content/uploads/2025/06/JP_Classic_IGportrait_Announcement_1-1-240x300.jpg)](https://amzn.to/4kM9n39) ### 161 Comments 1. Nadia on April 5, 2026 at 6:05 pm ![5 stars](https://www.janespatisserie.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) I made the cheesecake and everyone loved it! It was super delicious. The only issue I had was melting the chocolate , had a real problem with that and I was using Cadbury. I couldn’t get it thick enough for dripping. Is there a better brand/quality to use? [Reply](https://www.janespatisserie.com/2016/03/09/no-bake-mini-egg-cheesecake/#comment-167691) - [Jane's Patisserie](https://www.janespatisserie.com/) on April 7, 2026 at 6:20 pm Generally I would avoid using Cadbury for such a thing as the chocolate percentage is much lower these days compared to a regular milk chocolate – I would just use a general milk chocolate! x 2. Addie on April 3, 2026 at 10:42 am Hi Jane, I am 12 years old and want to make this for my family on Easter Sunday. I was wondering if I could make it without the mini eggs in the filling. I also live in HK where it is very hot and humid. Should I chill it for longer? Thanks\! [Reply](https://www.janespatisserie.com/2016/03/09/no-bake-mini-egg-cheesecake/#comment-167627) 3. Fiona on April 20, 2025 at 8:41 pm ![5 stars](https://www.janespatisserie.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) This was really really good. I love all the guidance given about substitutions for the base – I went with bourbons and it was great. Topped it with bashed up eggs as I am no good at piping and it looked fantastic. Some leftovers in the freezer and intrigued to see how it tastes after defrosting but it’s certainly very good fresh. [Reply](https://www.janespatisserie.com/2016/03/09/no-bake-mini-egg-cheesecake/#comment-156055) 4. Olivia on April 19, 2025 at 1:10 pm ![5 stars](https://www.janespatisserie.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Im in Canada and having a hard time finding double cream. Can I use the 33% heavy cream?? Also could I use biscoff biscuits for the bottom layer??? Would i have to change the butter ratio for it to work?? Like you mentioned, I dont wantbitvto end up sloppy. Thank you for your time. [Reply](https://www.janespatisserie.com/2016/03/09/no-bake-mini-egg-cheesecake/#comment-156012) - Mikey on March 1, 2026 at 4:29 pm ![5 stars](https://www.janespatisserie.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Probably a bit of a late reply, but yes I think that heavy cream is your version. Me and my daughter made this and used about 100g biscoff and 200g digestives. Seemed to work well, no complaints here\! - Sam on April 2, 2026 at 2:42 pm There is a biscoff recipe version on this site which should help answer this for you 🙂 5. Mary on March 4, 2025 at 12:48 pm ![5 stars](https://www.janespatisserie.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) This is honestly one of the best desserts I’ve had in a while!\! The only problem I had is that it didn’t seem to set as firm as I would have liked. It was super messy to cut, but nonetheless tasted great. Is there anything you’d recommend me to do next time so it can set firmer? Thank you!\! [Reply](https://www.janespatisserie.com/2016/03/09/no-bake-mini-egg-cheesecake/#comment-154064) - [Jane's Patisserie](https://www.janespatisserie.com/) on March 10, 2025 at 9:11 am Double check you have used full-fat ingredients, and my YouTube video on this recipe may help – or you can use a setting agent to guarantee a set!! xx [« Older Comments](https://www.janespatisserie.com/2016/03/09/no-bake-mini-egg-cheesecake/comment-page-6/#comments) ### Leave a Comment [Cancel Reply](https://www.janespatisserie.com/2016/03/09/no-bake-mini-egg-cheesecake/#respond) ![Jane's Patisserie](https://www.janespatisserie.com/wp-content/uploads/2021/07/jp-logo-white.svg) ![Jane's Patisserie](https://www.janespatisserie.com/wp-content/uploads/2021/07/jp-logo-white.svg) - [![Instagram](https://www.janespatisserie.com/wp-content/themes/janes/assets/img/instagram-icon-white.svg)![Instagram](https://www.janespatisserie.com/wp-content/themes/janes/assets/img/instagram-icon-white.svg)](https://www.instagram.com/janespatisserie) - [![YouTube](https://www.janespatisserie.com/wp-content/themes/janes/assets/img/youtube-icon-white.svg)![YouTube](https://www.janespatisserie.com/wp-content/themes/janes/assets/img/youtube-icon-white.svg)](https://www.youtube.com/c/JanesPatisserieVlogs) - [![X](https://www.janespatisserie.com/wp-content/themes/janes/assets/img/x-icon-white.svg)![X](https://www.janespatisserie.com/wp-content/themes/janes/assets/img/x-icon-white.svg)](https://www.twitter.com/janespatisserie) - [![Facebook](https://www.janespatisserie.com/wp-content/themes/janes/assets/img/facebook-icon-white.svg)![Facebook](https://www.janespatisserie.com/wp-content/themes/janes/assets/img/facebook-icon-white.svg)](https://www.facebook.com/janespatisserie) - [About](https://www.janespatisserie.com/about/) - [Recipes](https://www.janespatisserie.com/recipes/) - [Amazon Shop](https://www.amazon.co.uk/shop/janespatisserie) - [Blog](https://www.janespatisserie.com/category/blog/) - [PR / News](https://www.janespatisserie.com/other/prs-press/) - [Contact](https://www.janespatisserie.com/contact/) - [Order Recipe Book](https://www.janespatisserie.com/book/) The content on this website may not be copied, shared, transmitted, stored, or used in any way without prior written permission of Jane’s Patisserie. 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Readable Markdown	\This post may contain affiliate links. Please see my [disclosure](https://www.janespatisserie.com/2016/03/09/no-bake-mini-egg-cheesecake/%E2%80%9Dhttps://www.janespatisserie.com/privacy-policy/%E2%80%9C) for more details!\ ## A delicious & sweet no-bake vanilla mini egg cheesecake with a buttery biscuit base, full to the brim with mini eggs\! ![](https://www.janespatisserie.com/wp-content/uploads/2016/03/MiniEggCheesecake1-2.jpg) SO like, yeah… it’s Easter, which means a DELICIOUS excuse to make something I have wanted to create for aaaages.. a No-Bake Cadburys MINI EGG Cheesecake!!! One of the best cheesecakes to ever grace my blog if we are being entirely honest. I just can’t cope with how in love with this I am. What could be better than an easter themed cheesecake recipe?! After the success of my [Easter Nest Cupcakes](http://janespatisserie.com/2015/04/02/vanilla-cupcakes-easter-nest-cupcakes/ "Vanilla Cupcakes - Easter Nest Cupcakes") last year, and the downright overwhelming success of my [Mini Egg Drip Cake](https://www.janespatisserie.com/2016/02/26/mini-egg-cake/) the other day, I know you will LOVE this recipe. ![](https://www.janespatisserie.com/wp-content/uploads/2016/03/MiniEggCheesecake4-2.jpg) ![](https://www.janespatisserie.com/wp-content/uploads/2016/03/MiniEggCheesecake3-2.jpg) ### Cheesecakes This recipe is meant to be the most spectacular easter showstopper, and it achieves that in such a simple way. At the end of the day, the cheesecake has a simple biscuit base, vanilla cheesecake filling, and a little more pizazz with the mini eggs stuffed throughout It is by far one of my most popular cheesecake recipes I have ever done, along with others such as my [biscoff cheesecake,](https://www.janespatisserie.com/2015/05/01/no-bake-speculoos-cookie-butter-cheesecake/) my [lemon cheesecake](https://www.janespatisserie.com/2019/05/30/no-bake-lemon-cheesecake/), and even my [chocolate orange cheesecake](https://www.janespatisserie.com/2015/05/17/no-bake-chocolate-orange-cheesecake/). There is just something about a no-bake dessert that really captures all of your hearts, just like mine. ![](https://www.janespatisserie.com/wp-content/uploads/2016/03/MiniEggCheesecake9-2.jpg) ![](https://www.janespatisserie.com/wp-content/uploads/2016/03/MiniEggCheesecake8-2.jpg) ### The base The digestives in the base give a perfect biscuit crunch and then marry so well with the flavour of the cheesecake. I used a plain digestive, but you can easily make the base chocolate-themed by adding 25g of cocoa powder to the base, or you can use a different biscuit entirely. If you wanted to use a different biscuit, such as a chocolate-coated biscuit, a filled biscuit-like an oreo, shortbread, or a ‘light’ biscuit, you would want to reduce the butter in the base of the recipe by at least 1/3 – these biscuits definitely require less and you don’t want it swimming in butter. ![](https://www.janespatisserie.com/wp-content/uploads/2016/03/MiniEggCheesecake5-2.jpg) ![](https://www.janespatisserie.com/wp-content/uploads/2016/03/MiniEggCheesecake10-2.jpg) ### The tin I press the biscuit base into the bottom of a [8″/20cm deep springform tin](https://www.amazon.co.uk/MasterClass-Non-Stick-Quick-Release-Springform-Loose/dp/B0001IX454?tag=janespati04-21) because they are the perfect size for my cheesecake recipes – the springform function of the tin makes it so much easier to remove the cheesecake from the tin once it has set overnight. I don’t personally line my tins, because I find it more faffy than anything else, but you can if you want. Some tins are easier than others to use, but you can either line the base with a piece of parchment paper, or stick acetate around the edge of the tin so the cheesecake doesn’t stick if you are worried. ![](https://www.janespatisserie.com/wp-content/uploads/2016/03/MiniEggCheesecake11-2.jpg) ![](https://www.janespatisserie.com/wp-content/uploads/2016/03/MiniEggCheesecake6-2.jpg) ### The filling For the filling, as I always say… it is SO IMPORTANT to use full-fat soft cream cheese. You really must use full-fat so that the cheesecake sets correctly! If you don’t use full-fat you risk the cheesecake being a sloppy mess, and no one wants that do they. If you like a cheesecake to be slightly more tart in flavour, and slightly less sweet, I would recommend using a soft cheese such as Philadelphia original, or any shop bought full-fat cream cheese, because it has a classic cheesecake flavour. If you want your cheesecake to be sweeter, a full-fat mascarpone would work well. I crush my mini eggs with my pestle & mortar, but you can crush them with a rolling pin inside the bag they come in, or in a sandwich bag – if you must use a knife, use the side of the blade and don’t try to actually chop them as they may go flying\! ![](https://www.janespatisserie.com/wp-content/uploads/2016/03/MiniEggCheesecake7-2.jpg) ![](https://www.janespatisserie.com/wp-content/uploads/2016/03/MiniEggCheesecake13-2.jpg) ### Decoration Once the cheesecake has set fully overnight (or at least 5-6 hours in the fridge) you can remove it from the tin and happily decorate. I did a usual Jane’s Patisserie style decoration with a drizzle of melted chocolate, whipped cream swirls, and all the mini eggs. If you struggle to get your cheesecake off the base, you can line it if you wish – but I don’t. I simply run a knife underneath the biscuit base, and it comes off. If you find your cheesecake hasn’t quite set enough you can place it in the freeze for about an hour before serving to firm it up enough! Enjoy! x ### Tips & Tricks I really desperately recommend using a [8″/20cm Deep Springform Tin](https://www.amazon.co.uk/MasterClass-Non-Stick-Quick-Release-Springform-Loose/dp/B0001IX454?tag=janespati04-21) in this recipe, and a [2D Closed Star Piping Tip](https://amzn.to/3EW55qC) for decoration! They’re my go-to bits and bobs for a cheesecake and I just love them to pieces if I am honest. This cheesecake lasts 3 days in the fridge, but can freeze for 3+ months really easily. [![](https://www.janespatisserie.com/wp-content/uploads/2016/03/minieggcheesecake-400x800.jpg)](https://www.pinterest.co.uk/pin/457608012149359934/) ![](https://www.janespatisserie.com/wp-content/uploads/2016/03/MiniEggCheesecake1-2-300x300.jpg) #### Biscuit Base - 300 g digestives - 150 g unsalted butter/baking spread #### Cheesecake Filling - 600 g full-fat soft cream cheese - 100 g icing sugar - 300 ml double cream - 1 tsp vanilla extract - 300 g mini eggs (crushed) #### Decoration - 150 ml double cream - 2 tbsp icing sugar - 50 g melted milk chocolate - 100-200 g mini eggs #### For the Biscuit Base - Blitz the biscuits in a food processor to a fine crumb, or mash them up in a bag/bowl and add the melted butter - pulse a few times until it is combined well. - Tip into an 8"/20cm deep springform tin and press down firmly. Chill in the refrigerator whilst you do the rest\! #### For the Filling - In a large bowl, add the full-fat soft cream cheese, icing sugar and vanilla extract - whisk until smooth. - Once whisked, pour in the double cream and continue to whip the mixture until it is lovely and thick - alternatively you can whip the cream separately until thick and fold through the cream cheese mixture. - Once its thick, fold through the chopped up mini eggs. Spread onto the biscuit base and spread evenly. Leave to set in the fridge, covered, for 5-6 hours, or preferably over night. #### For the Decoration - Carefully remove the cheesecake from the tin, and drizzle over some melted chocolate. - Decorate with some whipped cream... Whip together the double cream & icing sugar and pipe on in swirls! Add a Mini Egg per slice, and sprinkle over some crushed mini eggs. - [I use this tin for this cheesecake](https://www.amazon.co.uk/MasterClass-Non-Stick-Quick-Release-Springform-Loose/dp/B0001IX454?tag=janespati04-21) - [I use this piping tip for the decoration](https://amzn.to/3EW55qC) - I always set my cheesecakes in the fridge overnight otherwise they risk being a little sloppy still and you're more likely to get a better result for the longer you leave it - This Cheesecake will last covered in the fridge for 3 days - And yes, the colour may run slightly from the mini eggs, but this is just normal as it's being refrigerated ENJOY\! Find my other recipes on my [Recipes Page](http://janespatisserie.com/recipes/ "Recipes Page")\! You can find me on: [Instagram](https://instagram.com/janespatisserie/ "Instagram") [Facebook](https://www.facebook.com/Janespatisserie "Facebook") [Pinterest](https://www.pinterest.com/janespatisserie/ "Pinterest") [Twitter](https://twitter.com/janespatisserie "Twitter") [Youtube](https://www.youtube.com/channel/UCHiX7tCGd2j7rynom1W5AFA) J x © Jane’s Patisserie**. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
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