Food & Drink · Holidays & Celebrations

Mini Egg Cheesecake – Improved!


Happy Easter!

If you haven’t already read my previous blog post about my first attempt at re-creating the Mini Egg Cheesecake I first saw on Facebook, you can read my post from Easter 2017 here. 

This year, I really wanted to re-try this recipe, but with a new method so that the cheesecake would be a little more like a cheesecake and less like a pastel coloured puddle. I think I have found the winning recipe! Read on below…

Mini Egg Cheesecake
(Adapted from Taming Twins’ No-Bake Mini Egg Cheesecake)

  • 2 Cups of Graham Cracker Crumbs
  • 1 Cup of Unsalted Butter
  • 2 Cups of Mini Eggs, crushed – plus more for decorating
  • 1L of Cool Whip (larger size)
  • 1 Cup of Icing Sugar (preferably sifted – as per original recipe)
  • 2 Blocks of softened Philadelphia Cream Cheese
  • Juice of Half a Lemon
  • Springform pan (I used a 9″ size)


  1. Mix Graham Cracker crumbs with melted butter. Press into the bottom of the pan.  Place the crust into the refrigerator to set.
  2. Crush your Mini Eggs – I suggest using a large bladed knife sideways under your palm to crush the eggs. You could also use a large flat bottomed item (bowl/cup) to smash the eggs. I find these methods much safer than trying to “chop” the eggs.
  3. Soften your Cream Cheese – I prefer to microwave for 40-60 seconds. Times may vary depending on the microwave. Using a mixer, blend the cream cheese to remove any lumps.
  4. Fold together the Cream Cheese, Cool Whip, Crushed Mini Eggs, Lemon Juice and Icing Sugar.
  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. Freeze the cake. About an hour or two before you plan to serve, move the cake into the fridge to soften up a bit.
  7. Decorate with remaining Whipping Cream/Cool Whip and crushed Mini Eggs/whole Mini Eggs before serving. Enjoy!

This cheesecake is a much better texture than the first, and actually holds up when you remove the sides of the springform pan! I also love the texture that the Graham Cracker Crust has in this recipe – its like a buttery crispy cookie. Mmmm!

Thanks so much for checking in to my updated Mini Egg Cheesecake recipe. Hopefully this gives you an idea of what to do with all those extra Easter Bunny treats from the weekend!

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