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Slice of mini-egg cheesecake with a bite taken out of it.

No Bake Mini Egg Chocolate Cheesecake

This no bake mini egg chocolate cheesecake is completely decadent, completely adorable and perfect for Easter. Crunchy Oreo cookie crust, creamy silky smooth chocolate cheesecake, and loaded with mini eggs - it's the one thing you NEED to make this Easter. 
Course Dessert
Cuisine American
Keyword Easter Egg Cheesecake, Mini Egg Cheesecake
Prep Time 30 minutes
Chilling 4 hours
Total Time 4 hours 30 minutes
Servings 14 slices
Calories 513kcal


Oreo Crust

  • 35 Oreo cookies wafers and filling
  • 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


Oreo Crust

  • 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.

Cheesecake 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.


  1. Feel free to use 50-60% dark chocolate in place of semi-sweet chocolate.
  2. 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. 
  3. Store cheesecake covered in the fridge for up to 4 days. I typically make the cheesecake the day before I plan to serve it.
  4. Nutrition information is an estimate only and based on 1 piece of cheesecake, assuming the cake is sliced into 14 equal pieces. 


Calories: 513kcal | Carbohydrates: 52g | Protein: 7g | Fat: 41g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 295mg | Potassium: 232mg | Fiber: 2g | Sugar: 39g | Vitamin A: 1017IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 4mg