Food & Drink · Holidays & Celebrations

Mini-Egg Cheesecake


(***Easter 2018 – I’ve updated this recipe! Check out Mini Egg Cheesecake ā€“ Improved!***)

Happy Easter weekend, friends!

I have been seeing this recipe for No-Bake Mini Egg Cheesecake all over my Facebook feed lately, so I thought I would give it a go for a little friends’ get-together. I learned a thing or two during this process, so I thought I’d give you my take/review of the recipe – adapted for Canadian products – as the original blog post comes from the UK. Don’t get me wrong – this recipe looks fab, tastes great, but didn’t turn out quite like I expected. Read on below!


The original recipe is all in metric measurement, so my first task was converting these measurements into US Cups…which is what I am much more familiar with. I converted the recipe as follows:

  • 2 Cups of Graham Cracker Crumbs (in the original recipe it calls for Chocolate Digestive Biscuits)
  • 1 Cup of Unsalted Butter
  • 2 Cups of Mini Eggs (plus more for decorating – I just bought a very large bag of eggs, so I would have plenty)
  • 2 1/2 Cups of Whipping Cream (the original recipe calls for “Double Cream” which is whipped – so I concluded this was similar to whipping cream. You may also want to use Cool Whip…see my notes as follows)
  • 1 Cup of Icing Sugar (preferably sifted – as per original recipe)
  • 2 Blocks of softened Philadelphia Cream Cheese
  • Juice of Half a Lemon

You will also need a pan – either a Springform type pan (I used a 9″), or a baking dish type pan with higher sides. The original recipe uses a 7″ Springform pan with high sides.

Note about selecting Whipped Cream versus Cool Whip: When I made this dessert I used real Whipping Cream and whipped it to the point that I felt it was at “soft floppy peaks” which held their shape – as per the original recipe instructions. I kept the cheesecake in the fridge until I decorated it, and then transported it about 15 minutes away where it went back into a fridge. When I took the Springform pan sides off, the whole cake went into a melted mess! My soft peaks were apparently too soft, and my pretty cake made a lovely puddle on my friend’s table. This is why you may want to 1. Freeze the cake a short period of time before you serve – to help it keep its shape (maybe 30 minutes before serving) if you use real Whipping Cream or 2. Use Cool Whip – it’s in tons of Summer recipes for a reason – it keeps its shape much better than real Whipping Cream. Please note that I haven’t tried either of these ideas as of yet, but if I do, I will update this post!





  1. Mix Graham Cracker Crumbs with melted butter. Press into the bottom of the pan. I popped the crust into the refrigerator to set.
  2. Crush your Mini Eggs – I used a large blade knife and crushed the Mini Eggs underneath the side of the blade – much safer than trying to chop these wiggly little eggs!
  3. Whip the Whipping Cream – I chose to do it all at once and put some aside to decorate the top with. The original recipe is very specific about the consistency of the Whipping Cream – it should be forming “soft floppy peaks, but still hold its shape”. Alternatively, you may want to use equal amounts of thawed Cool Whip – I find this holds its shape much better in no-bake recipes. See my note above about this.
  4. Fold together the Whipped Cream, Cream Cheese, Crushed Mini Eggs, Lemon Juice and Icing Sugar. I chose to use the mixer on my softened Cream Cheese to take the lumps out – you don’t want big lumps of pure Cream Cheese in your cake.
  5. Pour the mixture into your prepared biscuit base, smooth the top. You may also want to put some plastic wrap on the top, pressed down onto the cake – this eliminates that weird condensation film that can happen to no-bake cheesecakes.
  6. Refrigerate the cake for at least 2 hours to overnight. You may also want to pop it into a freezer about 30 minutes before serving if using real Whipping Cream (see my note above regarding this).
  7. Decorate with remaining Whipping Cream/Cool Whip and crushed Mini Eggs/whole Mini Eggs before serving. Enjoy!

Serving Note from original recipe: If you decide to use a Springform type pan, run a knife under hot water and wipe dry, and then run it around the outside of the cake to free it from sticking to the pan.

Cake Batter

Like I said elsewhere in this post – this cheesecake dessert is super tasty, pretty, and is a perfect Spring-y dish, but I think the differences in products between the UK and Canada really make it hard to re-create this dish in the same form as it was in the original recipe. When I make this again, I think I will use Whipping Cream, except make the “cake” in more of a dessert form in a high-sided baking dish and not a Springform pan. If you’re feeling like doing an experiment, you could also try using Cool Whip and trying the Springform pan method for a more traditional looking cheesecake. If you do try this dish with Cool Whip – please let me know how it turns out for you! In any case, this recipe combines two of my favourite sweets – cheesecake and Mini Eggs – and makes it a light and fluffy, and not-too-sweet treat.

I hope you enjoyed this Canadian-take on Taming Twins’ No Bake Mini Egg Cheesecake recipe, and be sure to check out the original recipe and blog yourself as well.

Hope you all have a Happy Easter weekend with friends and family & thanks for stopping in! šŸ™‚



4 thoughts on “Mini-Egg Cheesecake

  1. Thank you for converting everything!!! I was getting annoyed with seeing all the recipes in grams until I finally found this one! Much appreciated and am excited to start making it now! šŸ™‚


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