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 bit of an addiction to mini eggs. To be honest – the addiction is really to all Easter candy. But if I had to pick a favorite, it would be mini eggs. This no-bake cheesecake combines my love for Easter candy with my favorite no-bake chocolate cheesecake. Simply put, it has:
- a thick chocolate cookie crust
- a creamy, silky smooth filling that’s surprisingly light in texture
- a chocolate flavor that’s not too rich
- and tons of crushed mini eggs throughout. Plus more on top.
When I was a small child my parents rationed Easter candy since I was (obviously) a toddler. And one night after we finally finished off the chocolate – I exclaimed “No more choc-y bunny”. And then started crying.Apparently,notmuchhaschanged.
But onto today’s Easter cheesecake recipe.
No-Bake Mini Egg Cheesecake
This no bake chocolate cheesecake recipe couldn’t be easier. Here’s the rundown:
- First, you’ll make the crust by mixing together crushed Oreo cookies (wafers and filling) with melted butter. Then press into the bottom and slightly up the sides of a springform pan and pop in the fridge while you make the filling.
- Whip heavy cream until stiff peaks form. If you want to save time, you can even substitute heavy cream with cool whip so you don’t have to make your own whipped cream.
- Then in a separate bowl you’ll beat the cream cheese until nice and soft – then mix in the powdered sugar, melted chocolate and sour cream. It’s important that the cream cheese is room temperature before getting started so that it mixes properly without lumps.
- Then fold in the whipped cream, along with crushed mini eggs.
- Spoon the batter over top of the Oreo crust, smooth the top, and place in the fridge to chill.
The most challenging/time consuming part of this recipe is chopping up the mini eggs. If you have a food processor, you could try crushing them in the food processor instead.
- Use full-fat, brick-style cream cheese. Do not use anything from a tub or that’s labeled spreadable, light or whipped when making cheesecake.
- The whipping cream should be cold before whipping it to form stiff peaks.
- I used one 10 oz bag for the filling, plus about ½ of a second bag for decorating the top. 10 ounces is 283 grams.
- Make sure to chill the cheesecake for at least 4 hours before serving. Always store cheesecake in the fridge.
The colorful eggs make this cheesecake super pretty and festive for Easter. Smooth, creamy, delicious – there won’t be any leftovers.
For more Easter desserts, be sure to try:
No Bake Mini Egg Chocolate Cheesecake
- 35 Oreo cookies wafers and filling
- ⅓ cup unsalted butter melted
- 8 oz semi-sweet chocolate
- 1 cup whipping cream about 35% MF
- 20 oz cream cheese room temperature
- ¾ cup powdered sugar
- ¼ cup sour cream
- 1 ¼ cups chopped mini eggs* I used a 10 oz bag
- ¼ cup mini eggs to serve
- Add the cookies (wafers and filling) to a food processor and pulse until fine crumbs
- Mix together the Oreo crumbs and melted butter - it will be like damp sand.
- Press into the bottom and about ½ way to ⅔ of the way up the sides of a 9-inch springform pan. Place in the fridge as you make the filling.
- Chop the chocolate into very fine pieces.
- Place in a microwave-safe bowl and microwave for 45-second intervals on medium power (not high power, which is often the default on many models). Remove the bowl from the microwave and stir the chocolate between each interval until its smooth. Set aside.
- In a large bowl beat the whipping cream until stiff peaks form. Set aside.
- In a separate large bowl, beat the cream cheese and powdered sugar until smooth. Turn off the mixer and scrape down the sides of the bowl as needed.
- Beat in the melted chocolate, followed by the sour cream.
- Using a large rubber spatula, gently fold the whipped cream into the cream cheese mixture. Then fold in the chopped/crushed mini eggs.
- Spoon the batter on top of the Oreo cookie crust and smooth the top over.
- Place in the fridge to set for at least 4 hours.
- When ready to serve top, optionally decorate the top of the cheesecake with more mini eggs.
- Trace around the edge of the crust with a thin knife, then unclamp the outer ring of the springform pan. Slice with a thin, sharp knife (not a table knife) ensure that you cut all the way through the crust.
- Feel free to use 50-60% dark chocolate in place of semi-sweet chocolate.
- I used one 10 oz bag (283 grams) for the cheesecake filling, plus more eggs to decorate the top. Chopping the mini eggs is probably the most time consuming part of this recipe. If you have a high-powered food processor, you can also process them in your food processor.
- Store cheesecake covered in the fridge for up to 4 days. I typically make the cheesecake the day before I plan to serve it.
- Nutrition information is an estimate only and based on 1 piece of cheesecake, assuming the cake is sliced into 14 equal pieces.