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These No-Bake Mini Egg Cheesecakes are a total Easter staple in our house — creamy, festive, and completely effortless. No oven, no fuss, just a buttery graham cracker crust topped with silky cheesecake filling and a generous crunch of crushed mini eggs.
Why You’ll Love These
No oven required — just mix, assemble, and let the fridge do all the work
Individual portions — no slicing, no serving mess, everyone gets their own
Make-ahead friendly — prep them the night before and they’re ready to go
Incredibly pretty — the crushed mini eggs on top look bakery-level with zero decorating skills needed
Kid-friendly to make — crust pressing and mini egg crushing are perfect jobs for small hands
About the Ingredients
Cream cheese — It needs to be fully softened. I mean genuinely room temperature, not “I took it out ten minutes ago and I’m impatient.” I’ve rushed this step. I’ve had lumpy filling. It’s fine to eat but it bothers me every time. Just leave the cream cheese out for an hour.
Mini eggs — The Cadbury ones, obviously. I’ve tried other brands and they’re not the same, I don’t know what to tell you. Something about the shell-to-chocolate ratio. I buy extra because I eat them while I’m cooking and also because you always want more for the topping than you think.
Heavy whipping cream — Don’t try to use half-and-half or milk. I know someone’s going to try it. It won’t whip properly and you’ll be sad.
Graham crackers — I usually buy the box of crumbs rather than crushing the crackers myself. It’s one of those small efficiencies I allow myself without guilt. Life’s too short to put graham crackers in a bag and bang them with a rolling pin when you can just pour the crumbs straight from the box.
Powdered sugar — Not granulated. The powdered sugar dissolves into the cream cheese and gives you a smoother filling. I learned this the hard way sometime in my early cheesecake years.
Ingredients
For the crust:
1½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
For the filling:
16 oz cream cheese, properly softened (this matters, see above)
½ cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
½ cup crushed mini eggs, plus more for topping — honestly probably buy two bags
How I Make Them
Start with the crust. Combine the graham cracker crumbs, sugar, and melted butter and mix until it looks like wet sand — that’s the phrase everyone uses and it’s accurate. Line your muffin tin with cupcake liners (this is non-negotiable, otherwise you will never get them out intact and I say this from experience) and press about a tablespoon and a half of the mixture into each one. Press it down firmly. I use the back of a small spoon, sometimes the bottom of a shot glass if I’m feeling fancy. Get them into the fridge while you work on the filling.
For the filling — beat the softened cream cheese with the powdered sugar and vanilla until it’s smooth and there are no lumps. Take your time here. In a separate bowl, whip the heavy cream until you get stiff peaks. This takes a few minutes with a hand mixer; don’t stop too early because soft peaks won’t give you the structure you need.
Now fold the whipped cream into the cream cheese mixture. Gently. I know it’s tempting to just stir it all together and be done, but folding keeps it light and fluffy and that’s the whole point of doing it separately in the first place. Fold in the crushed mini eggs last.
Spoon the filling over the crusts. I fill each liner basically to the top — they’ll set up firm enough that this is fine. Smooth the tops with a spoon or small offset spatula, then immediately sprinkle on your extra crushed mini eggs before the surface sets at all.
Refrigerate for at least two hours. I usually do four if I’m making them the night before, which I almost always do now.
There is something meditative about folding whipped cream into cheesecake filling that I haven’t been able to explain to anyone who doesn’t already know what I mean.
Variations
A chocolate Oreo crust instead of graham crackers is really good — sub crushed Oreos for the graham crackers and skip the added sugar since the cookies are already sweet.
You could also do a drizzle of melted chocolate on top — dark chocolate especially is really nice against the sweetness of the mini eggs. I’ve done it when I had chocolate leftover from something else. I’ve also done a little dollop of whipped cream on each one but that has to happen right before serving otherwise it goes flat and weird.
One year I tried adding lemon zest to the filling thinking it would brighten things up. It was fine. I haven’t done it again but I keep thinking I might.
Storage
These keep in the fridge for about three days in an airtight container, which has never once been a problem because they’re always gone by Easter evening. I’ve also frozen them — wrap individually, freeze, thaw overnight in the fridge — and they hold up surprisingly well. A little softer in the middle after freezing but still good.
Don’t leave them out for too long. The filling softens faster than you’d expect once they’re at room temperature. Twenty minutes at a party is fine; two hours and they’re getting a little melty. Just put them out in batches if you need to.
If you want to get kids involved in making these, the crust-pressing step is a great one for small hands. And obviously the mini egg crushing — give them a zip-lock bag and a rolling pin and let them go to town. It takes about forty-five seconds and they’ll be extremely proud of themselves.
Anyway. Make these. They’ll be the most requested thing on your Easter table. That’s really the whole review right there.
No Bake Mini Egg Cheesecakes
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter melted
- 16 oz cream cheese softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup mini eggs crushed, plus extra for topping
Instructions
- Mix graham crumbs, sugar, and melted butter until combined.
- Press mixture into lined muffin tins and chill.
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Whip cream to stiff peaks, then fold into cream cheese mixture.
- Fold in crushed mini eggs.
- Spoon filling over crusts and smooth tops.
- Top with extra mini eggs and refrigerate at least 2 hours until set.
