This no-bake mini egg chocolate cheesecake is decadent, completely adorable and perfect for Easter. It has a crunchy Oreo cookie crust, silky chocolate cheesecake filling, and tons of crushed mini eggs throughout.
This post was first published in March 2018 and updated March 21, 2021 with new photos and recipe tips.
I have a soft spot for mini eggs — and for all Easter candy, really. If I had to pick a favorite, it would be mini eggs. This no-bake cheesecake brings that candy craving together with a smooth chocolate cheesecake base. In short, the recipe delivers:
- a thick, crunchy Oreo cookie crust;
- a creamy, silky chocolate cheesecake filling that feels surprisingly light;
- a balanced chocolate flavor that isn’t too heavy;
- and plenty of chopped mini eggs mixed throughout and scattered on top.
When I was a child my parents rationed Easter candy, and I remember the drama that followed when the chocolate ran out. Nothing much has changed — I still get a little mournful when there aren’t any mini eggs left. Fortunately this cheesecake solves that problem: lots of mini eggs, great texture, and zero baking required.
No-Bake Mini Egg Cheesecake
This no-bake chocolate cheesecake is straightforward and great for holiday entertaining. Here’s the method at a glance:
- Make the crust by pulsing Oreo cookies (wafers and filling) into fine crumbs, then mix with melted butter and press into a 9-inch springform pan.
- Whip cold heavy cream to stiff peaks. (If short on time, you can swap in cool whip.)
- Beat room-temperature cream cheese until smooth, then add powdered sugar, melted chocolate and sour cream. Fold in the whipped cream and the chopped mini eggs.
- Spoon the filling over the chilled crust, smooth the top, and refrigerate until set.
Chopping the mini eggs is the most time-consuming part, so if you have a food processor you can use it to coarsely break them up instead of chopping by hand.
Baking Tips
- Use full-fat, brick-style cream cheese. Do not use spreadable, whipped, or light varieties when making cheesecake.
- Whipping cream must be cold before you beat it to stiff peaks.
- I used one 10 oz (283 g) bag of mini eggs for the filling and about half a second bag to decorate the top.
- Chill the cheesecake for at least 4 hours before serving. Always store cheesecake in the refrigerator.
The colorful mini eggs make this cheesecake festive and bright for Easter celebrations. The texture is smooth and creamy, and the cookie crust adds a welcome crunch. If you want a show-stopping dessert for the holiday, this is a great choice.
For other Easter dessert ideas, try mini egg brownies, carrot cake, or a lemon blueberry cake.
No Bake Mini Egg Chocolate Cheesecake
Author: Fiona Dowling
Summary: This no-bake mini egg chocolate cheesecake features a crunchy Oreo crust, silky chocolate cheesecake filling, and lots of chopped mini eggs throughout — a festive must-make for Easter.
Prep: 30 mins • Chill: 4 hrs • Total: 4 hrs 30 mins • Servings: 14 slices
Ingredients
Oreo Crust
- 35 Oreo cookies (wafers and filling)
- 1/3 cup unsalted butter, melted
Cheesecake
- 8 oz semi-sweet chocolate
- 1 cup whipping cream (about 35% milk fat)
- 20 oz cream cheese, room temperature
- 3/4 cup powdered sugar
- 1/4 cup sour cream
- 1 1/4 cups chopped mini eggs (I used a 10 oz bag)
- 1/4 cup mini eggs, extra, to serve
Instructions
Oreo Crust
- Add the Oreo cookies (wafers and filling) to a food processor and pulse until they become fine crumbs.
- Mix the Oreo crumbs with the melted butter until the texture resembles damp sand.
- Press the mixture into the bottom and about halfway to two-thirds up the sides of a 9-inch springform pan. Chill in the refrigerator while you prepare the filling.
Cheesecake Filling
- Chop the chocolate finely and place it in a microwave-safe bowl. Heat in 45-second intervals on medium power, stirring between intervals, until smooth. Set aside to cool slightly.
- In a large bowl, beat the whipping cream until stiff peaks form. Set aside in the fridge.
- In another large bowl, beat the room-temperature cream cheese with the powdered sugar until smooth, stopping occasionally to scrape down the sides.
- Mix in the melted chocolate, then add the sour cream and combine until smooth.
- Gently fold the whipped cream into the cream cheese mixture using a rubber spatula, taking care not to deflate the cream.
- Fold in the chopped mini eggs so they are evenly distributed throughout the filling.
- Spoon the filling over the Oreo crust, smooth the top, and refrigerate for at least 4 hours to set.
Serving
- Optionally decorate the top with additional mini eggs before serving.
- To remove from the pan, run a thin knife around the edge of the crust, unclamp the springform ring, and slice with a thin, sharp knife so the crust cuts cleanly.
Notes
- You can use 50–60% dark chocolate instead of semi-sweet chocolate if you prefer a deeper chocolate flavor.
- I used one 10 oz (283 g) bag of mini eggs for the filling and extra eggs for topping. Chopping them is the most time-consuming step; if you have a high-powered food processor you can pulse them carefully to speed the process.
- Store the cheesecake covered in the refrigerator for up to 4 days. I often make it the day before serving.
- Nutrition information is an estimate based on 14 equal slices.
Nutrition (per slice, estimate)
Calories: 513 kcal • Carbohydrates: 52 g • Protein: 7 g • Fat: 41 g • Saturated Fat: 24 g • Trans Fat: 1 g • Cholesterol: 85 mg • Sodium: 295 mg • Potassium: 232 mg • Fiber: 2 g • Sugar: 39 g • Vitamin A: 1017 IU • Vitamin C: 1 mg • Calcium: 117 mg • Iron: 4 mg
The combination of the crunchy Oreo base, silky chocolate filling and bursts of candy from the mini eggs makes this cheesecake a festive, crowd-pleasing dessert for Easter or any spring gathering. Make it a day ahead to make sure it’s fully set and easy to slice.