A mini egg cheesecake recipe for Easter

Do you want to really impress your family at this year’s Easter dinner? Show up with this mini egg cheesecake to wow them!


  • 1 pack of chocolate covered digestive cookies (300g)
  • 1/2 C + 2T butter
  • 2 boxes of cream cheese (16oz) softened
  • 3x 200g bags of mini eggs
  • 500ml + 50ml of whipping cream
  • 1 1/4 C icing sugar
  • 2 tsp of lemon juice


Crush digestive cookies until sand like. Can use food processor if wanted. Melt the butter and mix with the crushed cookies. Press mixture into bottom of greased cake tin (7-9 inch). Whip the cream (500ml) until it forms soft peaks. Can be done with an electric mixer or wire whisk. Crush 2 bags of the mini eggs. All of the eggs should be at least half their original size, some will be smaller. Combine the mini eggs with icing sugar, softened cream cheese and lemon juice. Mix. Fold in the whipping cream until fully combined.

Spoon the mixture on top of the crust and smooth out with back of a spoon. Refrigerate for at least 2 hrs.

Whip the reaming cream and place on top of cheesecake. Crush half of the remaining mini egg bag and place on top of cake accordingly along with the non crushed mini eggs. Enjoy!

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