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Recipes

Gluten Free Mini Egg Cheesecake Recipe (No-Bake) – BEST EVER!

Gluten free Mini Egg cheesecake recipe, anyone? It’s totally no-bake, so a doddle to whip up and the perfect Easter showstopper when it comes to dessert. Yes, Mini Eggs are gluten free in the UK!

Gluten free mini egg cheesecake recipe – no oven or baking required. This has been one of my most popular Easter recipes for a couple of years now, so I think it’s time you give it a try!

I can’t believe that it’s still January and the supermarkets are rammed with mini eggs, Creme eggs and full-sized Easter eggs already.

I mean, I like to be prepared, but four months early is even a little premature for me 😂

But the great thing about all those Easter products being available already is that it gives you lots of time to practise my gluten free mini egg cheesecake recipe!

And great news for everyone reading this post – Mini Eggs are gluten free in the UK! Here’s a link to them – no gluten-containing ingredients and no may contain warning.

Looking for more gluten free Easter baking recipes? Check out this post: 10 gluten free Easter recipes you need to try ASAP.

So what is my gluten free mini egg cheesecake all about?

Well, it’s a super creamy vanilla cheesecake filling, packed with tons of crushed, chunky mini eggs in every bite. It’s all supported by a super-thick buttery biscuit base and topped with more smashed mini eggs on top.

Honestly, the first to late bite is pure heaven and a dessert that us gluten free folks NEVER get to enjoy! And best of all? This is a no-bake cheesecake, so it’s incredibly easy to make at home – no oven or baking required.

All you need is a little patience while it chills and sets in the fridge. Trust me, that’s the hardest part!

Ok, so here’s your shopping list of all the things you’ll need for my gluten free mini egg cheesecake recipe. If you’re looking for the method too, keep scrolling down the post until you see the recipe card 👇🏻

Ingredients for my gluten free mini egg cheesecake recipe.

  • 320 g gluten free digestive biscuits
  • 150 g hard margarine, I use Stork or butter
  • 560 g cream cheese, I use full fat Philadephia
  • 100 g icing sugar
  • 1 tsp vanilla extract
  • 300 ml double cream
  • 300 g mini eggs, crushed for inside the cheesecake
  • 100 g mini eggs, for on top (any amount works really)

Oh and here’s a few tips and frequently asked questions to make sure you make the perfect gluten free mini egg cheesecake every time:

Can I make this recipe gluten free? Is it suitable for Coeliacs?

It is gluten free, though nobody would know just by tasting it – trust me!

And yes, if you use gluten free biscuits for the base, check all your products for ‘may contain’ warnings/gluten-containing ingredients AND safely prepare your cooking area/equipment correctly – it is suitable for Coeliacs.

Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination:

  • Wipe down all cooking surfaces
  • Thoroughly clean your pots and pans with soap and water
  • Standard washing up liquids are fine to use or using your dishwasher will remove gluten
  • You do not need to use separate cloths or sponges to clean utensils and cookware
  • Use separate chopping boards to keep gluten free food and gluten food separate
  • Use a separate toaster or toaster bags for toasting any bread
  • Use clean oil or a separate fryer if you’re frying gluten free food
  • Use separate utensils and dishes for condiments, jams and spreads. Never ‘double dip’ your utensils if spreading onto food containing gluten!

Make sure that all ingredients used don’t have any gluten-containing ingredients. Then make that that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).

Here’s some more info from Coeliac UK on identifying safe gluten free products.

Can I make your gluten free mini egg cheesecake recipe dairy free?

Most of my recipes are really easy to make dairy free with a few simple swaps, but unfortunately, it’s not so simple with cheesecakes.

The cheesecake filling is purely made up of dairy – double cream AND mascarpone cheese. And though dairy free versions are available, they just don’t set like whipped dairy does. Plus, mini eggs aren’t dairy free either sadly, with very little alternatives.

I am working on a few dairy free cheesecake alternatives in my kitchen at all the time, but I just want them to be perfect before I share them, so stay tuned!

Can I make your gluten free mini egg cheesecake recipe vegan?

Though there’s no eggs in this recipe, read above for the same reasons why this can’t be made vegan.

Like I said, if I make a dairy free cheesecake in the near future, you can bet that it’ll be vegan too so keep an eye on my Instagram for when I finally post it.

Is your gluten free mini egg cheesecake recipe nut free?

Yep, this is a nut-free recipe as far as ingredients go, BUT make sure you check the ingredients label on ALL the products you use to bake this cake just to be safe.

Even if the products don’t contain nuts, they may have a ‘may contain nuts’ warning due to being produced in a factory that handles nuts.

You can never be too careful so always read the labels on everything first.

Is your gluten free mini egg cheesecake recipe low FODMAP?

Sadly, because of the high dairy content, this recipe isn’t suitable for the elimination phase of the low FODMAP diet.

However, if you’ve successfully reintroduced dairy during the reintroduction phase then this might still be a suitable option for you later in the diet.

Can I make your gluten free mini egg cheesecake in a food processor or standing mixer?

Of course you can! I actually use both in this recipe just to speed up things. I use my food processor to blitz the biscuit base (don’t over-do them, you want them to be nice and chunky!) and my standing mixer to mix the cheesecake filling.

If you only have a food processor, you can happily use it to mix both separately. However, if you only have a standing mixer, you’ll have to bash the biscuits in a plastic bag using a rolling pin.

Just remember to keep scraping down the side of the mixing bowl when making the cheesecake filling – this applies to both a food processor AND standing mixer. Oh and remember NOT to over mix the cheesecake filling, otherwise it can split!

Can I make your gluten free mini egg cheesecake without any kind of electric mixer/appliance at all?

You can, of course, bake this without any assistance from any appliance – just a good ol’ fashioned wooden spoon or spatula will do.

But you will need a lot of elbow grease to get the biscuits bashed and the filling mixed. Just make sure you give it a lot of welly, otherwise your mixture won’t be consistent!

So yeah, if you’re making my gluten free mini egg cheesecake by hand, make sure you mix everything really, really well before adding the next ingredients to the bowl.

Remember, an under-mixed cheesecake filling won’t set! And you’re much more likely to under-mix than over-mix if you’re doing it by hand.

Do I need any special equipment to make your gluten free mini egg cheesecake recipe?

You won’t need anything in particular apart from a deep, loose bottom tin – here’s the one I use. It’s important to use a deep one as this is a tall cheesecake!

It’s 20cm (8 inch) in diameter, so remember if your tin is wider than mine, your cheesecake will end up looking a lot flatter! A springform tin is fine too – here’s the one I sometimes use. I don’t use it all the time because it’s next to impossible to get the entire cheesecake off the base at once.

And ideally, I don’t want to be serving the cheesecake and slicing it on my springform base because it’ll get all scratched. So I much prefer to use a loose bottom tin.

But definitely don’t make this in a normal cake tin without a loose bottom/springform mechanism. You won’t be able to get the cheesecake out or cut it!

Can I make this recipe without xanthan gum?

There’s no xanthan gum in any of my cheesecake recipes, this one included.

You’ll see xanthan gum in a lot of my recipes as it’s an essential ingredient in gluten free baking – in cakes and biscuits, it helps to replace gluten by binding the texture together.

Otherwise you can end up with a very crumbly bake. Fortunately, that doesn’t apply here!

What cream cheese should I use for the filling?

I often use Philadelphia cream cheese for my cheesecakes, but mascarpone cheese works exactly the same too. You can easily find it in the cheese aisle of any supermarket.

Both are fine, but I tend to use mascarpone for cheesecakes if I can because it makes my cheesecakes set to be a little firmer than when using Philadelphia. It’s all down to personal preference really!

Can I make your gluten free mini egg cheesecake using light cream cheese or reduced fat mascarpone?

Definitely, no! Using light cream cheese or reduced fat mascarpone is a very quick way to ensure that your cheesecake is an instant disaster.

As the fat content is much lower, your cheesecake won’t ever have a hope of setting in the fridge. It’s fall-fat or nothing, I’m afraid!

What gluten free biscuits should I use for the base?

Any gluten free biscuits from the free from aisle without some sort of cream/filling in the middle will work fine.

I always use gf digestive biscuits like these for the base.

Do I need weighing scales to make your gluten free mini egg cheesecake?

In short… yes, yes and yes! And I wouldn’t advise attempting any my recipes without them. One of the worst things you can do in any recipe is alter the quantities by mistake or on purpose.

(unless you know what you’re doing of course)

Why? Well, you’re sort of just gambling with the recipe and praying that it turns out ok, don’t you think? And I’ve generally already done the hard work there for you, so you don’t have to do the guesswork with measurements!

A lot of work went into fine tuning ratios and quantities so I wouldn’t mess around with them unless you really know your stuff. I’d recommending using digital cooking scales like these so you know you’re getting an accurate measurement and replicating my recipe as accurately as poss.

Can I make your gluten free mini egg cheesecake without sugar?

I can understand the need to reduce sugar in our foods, but this recipe is one where I wouldn’t recommend it!

The sugar in the cheesecake filling helps to balance out the rich cheese flavour from the mascarpone. That makes it taste more like a dessert than an actual cake made of cheese if you know what I mean 😂

So yeah, remove the sugar at your own risk!

Can I use other sugar apart from icing sugar in this recipe?

I’ve chosen to use icing sugar in this recipe because it’s nice and light, powdery and almost vanishes into the cheesecake filling. Other sugars just wouldn’t work the same.

By using other granulated sugars (like caster sugar, brown sugar, coconut sugar etc), you’ll end up with an almost gritty-like texture in your cheesecake filling which is far from good!

That’s because this is a no-bake recipe. That means there’s no heat to break the sugar down and dissolve it, so it’ll just be all grainy in the filling.

So yeah, icing sugar is the only way to go!

Are mini eggs gluten free? I thought they weren’t?

Yes, in the UK – they are gluten free! But of course, definitely don’t take my word for it – it’s always best to check for yourself too. Click here for a link to mini eggs and check the ingredients.

At the time of writing (Jan 2020) they have no gluten-containing ingredients and no ‘may contain’ warning for gluten etc. Hooray!

I believe in Australia, mini eggs are NOT gluten free hence why a lot of people often think they aren’t in the UK either.

How long can I keep your gluten free mini egg cheesecake for?

Obviously keep this in the fridge at all times (it’s cheese after all!) and it should last around 4-5 days – keep it in an airtight container, or covered with clingfilm.

Watch out for any signs of mold after that point onwards – it is cheese after all!

Can I freeze my gluten free mini egg cheesecake?

Yep! You can freeze it for up to 2-3 months without a problem – just make sure you put it in an airtight plastic container. It’s probably a good idea to slice it first so you can defrost a slice at a time.

If you want to defrost the entire cheesecake, leave it at room temperature to thaw for around 12 hours. A single slice will probably only take about 5 hours to thaw, so get it out ahead of time!

Can I bake my gluten free mini egg cheesecake in the oven?

No, please don’t! This is a no-bake cheesecake, meaning that it’s made to be chilled in the fridge and that’s it.

I can guarantee that if you try and bake this in the oven, you’ll just end up with a big mess to clear up 😂

A baked cheesecake will usually have eggs in the filling which will help it to set when heated – this isn’t one of those recipes!

Troubleshooting

My cheesecake filling mixture split – what happened?

That means you probably over-mixed it, which you must be careful not to do! This will definitely cause the entire mixture to split.

You can avoid this happening by not using the highest setting on your mixer whilst making this. Also, don’t leave the filling in the mixer for any more than it needs to!

Once it starts to look nicely combined and thick, with no lumpy bits or anything, it’s done!

My cheesecake filling became really thin. What happened?

That’s what happens when you over mix your cheesecake filling too. Try to avoid mixing once the cheesecake filling is thick and combined/consistent.

If it all goes wrong, still try giving it a chance to set in the fridge anyway – it might set, you never know! And if it doesn’t, just pop it in the freezer and serve it up slightly more frozen!

My cheesecake filling spilt out everywhere when I removed it from the tin. What did I do wrong?

That could be a case of not waiting long enough for your cheesecake to set.

A cheesecake really does need a good 12 hours to set – after all, we’re not baking anything in this recipe at all! So you’ve got to give it a lot of time to chill in the fridge and set. Patience is important.

If you did allow your cheesecake an adequate time to set and this happened, then it’ll be down to two other reasons. Firstly, you might have over-mixed your mixture and it either split, or became really thin.

Secondly, you could have under-mixed it. The cheesecake filling shouldn’t be of a ‘pourable’ consistency, it should whip up to a nice thickness that you can spoon into your loose-bottom tin. That’s how to tell when to stop mixing!

My cheesecake filling was a bit lumpy instead of being smooth. What happened?

Sounds like you didn’t mix your cheesecake filling well enough. Adding in the ingredients gradually (not all at once!) can help prevent this massively.

My cheesecake isn’t as tall as yours – how come?

That means you probably used a cake tin that’s bigger than mine (mine is 20cm/8 inches).

I mean, don’t go rushing out to buy a new one if you have one that’s 10 inches wide – but your cheesecake will be a lot flatter!

Can I print your gluten free mini egg cheesecake recipe?

Of course! Just hit the print button located on the recipe below 👇🏻 (otherwise you might end up printing this entire post which would probably make your printer go into early retirement)

Gluten Free Mini Egg Cheesecake Recipe
Yield: 12

Gluten Free Mini Egg Cheesecake Recipe

Prep Time: 20 minutes
Total Time: 20 minutes

My gluten free mini egg cheesecake recipe is the perfect showstopper this Easter! This no-bake cheesecake is so easy to whip up and make at home.

Ingredients

  • 320 g gluten free digestive biscuits
  • 150 g hard margarine, I use Stork or butter
  • 560 g cream cheese, I use full fat Philadephia
  • 100 g icing sugar
  • 1 tsp vanilla extract
  • 300 ml double cream
  • 300 g mini eggs, crushed for inside the cheesecake
  • 100 g mini eggs, for on top (any amount works really)

Instructions

  1. Crush your gluten free digestives. I place mine in a sandwich bag and hit them with a rolling pin. You can make them quite small or have some chunkier bits.
  2. Melt your margarine or butter - I do this in the microwave.
  3. Pour your melted margarine/butter into your crushed biscuits and mix together.
  4. Press your biscuit mixture into the tin you are going to be making your cheesecake in. Press it down nice and firmly.
  5. Place it in the fridge to chill whilst you make your cheesecake top. (I leave mine in the fridge for at least 30 minutes)
  6. To make your cheesecake filling mix together your cream cheese, icing sugar and vanilla extract. I use my KitchenAid to do this on a low/medium setting for only about 10-20 seconds. You could you an electric hand mixer too.
  7. Add in the double cream and keep mixing until it firms up a little. (I had the KitchenAid on a medium setting for just under 2 minutes for this - try not to over mix though... don't let it split!)
  8. Fold through your crushed mini eggs.
  9. Spread your mixture on top of the biscuit base and place in the fridge to set for a minimum of 5 hours. I like to make mine the day before and leave it to chill fully overnight.
  10. When you are ready to serve, remove the cheesecake from the tin and top with extra mini eggs - I crush some of mine and leave the rest whole. I also quite like sprinkling some of the dust that comes of the mini eggs as you crush them on top - it looks good!
  11. Keep refrigerated if you have any left over.
  12. Enjoy!!

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 684Total Fat: 53gSaturated Fat: 28gTrans Fat: 2gUnsaturated Fat: 21gCholesterol: 87mgSodium: 284mgCarbohydrates: 52gFiber: 2gSugar: 41gProtein: 7g

Nutritional info isn't always accurate.

Thanks so much for checking out my gluten free mini egg cheesecake recipe! If you make it, I’d love to see how it turns out. So absolutely make sure that you send me a pic using my social media links below…

Any questions about the recipe? Please do let me know by leaving a comment below or on Facebook / Twitter / Instagram!

Thanks for reading,

Becky xxx

Oh and don’t forget to pin this for later!

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