Gluten-free Mini Egg cheesecake recipe, anyone? It’s totally no-bake, beginner-friendly and tastes absolutely egg-cellent (sorry). And yes, Mini Eggs are gluten-free in the UK!
Gluten-free mini egg cheesecake recipe – no oven, flour or baking required. This has been one of my most popular Easter recipes for many years now, so I think it’s about time you gave it a try!
I can’t believe how early supermarkets get in Mini Eggs, Creme eggs and full-sized Easter eggs already.
This year, I found them in the first week of January in Tesco, even before the Christmas stuff had disappeared!
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. So who’s up for it?
And great news for everyone reading this post – Mini Eggs are gluten-free in the UK! Here’s a link to them – just like previous years, there’s no gluten-containing ingredients and no may contain warning.
Why make my gluten-free Mini Egg cheesecake recipe?
- Super easy to make and it’s no-bake – that means no gluten-free flour required and no need to turn the oven on.
- You absolutely cannot beat a buttery biscuit base, creamy cheesecake filling, packed with chunky, crushed Mini Eggs – topped with even more Mini Eggs!
- No xanthan gum required for this one.
- You’d NEVER know this was gluten-free by tasting it, so there’s no need to make a separate dessert just for yourself. Share this with the muggles if you’re generous enough to let them have a slice!
- Mini Eggs are gluten-free in the UK… so celebrate that fact by making this!
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!
Gluten-free Mini Egg cheesecake recipe: Ingredients you’ll need
- Gluten-free digestive biscuits: Any will do – you can commonly find these down the free from aisle and they don’t generally taste any different from ‘muggle’ digestives.
- Butter: We’ll melt the butter into the crushed biscuits to form a base. Once chilled, the butter sets to form a wonderfully buttery, biscuit base that holds together without falling apart.
- Full-fat cream cheese or mascarpone cheese: I prefer to use mascarpone as using cream cheese means the cheesecake begins to ‘melt’ a little faster. But either way, ensure it’s full-fat, or I can promise you that it won’t set properly!
- Icing sugar: The light, powdery sugar vanishes into the cheesecake filling, sweetening the filling and (along with the vanilla extract) ensures it doesn’t taste like cheese!
- Vanilla extract: The better quality your vanilla extract is, the better it will taste – trust me!
- Double cream: The combo of double cream and cream cheese is the base of any awesome no-bake cheesecake. Plus, they’re both the two key ingredients to ensure it sets in the fridge, so don’t substitute them for anything else!
- Mini Eggs: As I keep saying, Mini Eggs are gluten-free in the UK! And along with that crisp sugar shell and chunky milk chocolate, they add a flavour combo that just can’t be found anywhere else.
So I thought I’d kick things off with a little frequently asked questions section – if you just want the recipe, then keep scrolling.
But I’ve thrown in some tips here that will be really helpful if this is your first time making this, or you want to adapt it. So here they are!
Gluten-free Mini Egg Cheesecake Recipe: Frequently asked questions
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!
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:
Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make sure 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, there’s no easy gluten-free AND dairy-free swap for Mini Eggs.
However, if you still fancy making a dairy-free cheesecake, make sure you check out my gluten-free and dairy-free vanilla cheesecake recipe.
Can I make your gluten-free mini egg cheesecake recipe vegan?
Again, there’s no easy gluten-free, dairy-free and vegan swap for Mini Eggs, but if you still crave a cheesecake, you can always make my dairy-free vanilla cheesecake.
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.
Are Mini eggs gluten-free?
Yes, they are in the UK! They don’t have any gluten-containing ingredients or a ‘may contain’ warning for gluten.
Tap here to read the ingredients label for yourself – it never hurts to double-check! You’ll find them down the seasonal aisle in the supermarket.
What gluten-free biscuits should I use for the base?
Any gluten-free Digestive biscuits from the free from aisle (without some sort of cream/filling in the middle) will work fine.
I often use digestive biscuits like these for the base, but loads of supermarkets like Asda, Sainsburys and Tesco do their own version too.
What cream cheese should I use for the filling?
Either Philadelphia cream cheese or mascarpone – both will work fine, as long as they’re the full-fat version. Low-fat cream cheese doesn’t have a high enough fat content to ensure the cheesecake sets in the fridge – which means it would be a disaster when you remove it from the tin!
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 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 cream cheese. 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!
Can I make this recipe without xanthan gum?
There’s no xanthan gum in any of my cheesecake recipes, this one included. It’s more used as a binding agent to replace gluten in cakes, cookies, biscuits and bread, but that doesn’t apply here!
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 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 or an electric hand whisk to mix the cheesecake filling.
If you only have a food processor, you can happily use it to mix both separately (wash in between!). 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, make this completely by hand – just a good ol’ fashioned wooden spoon or silicone spatula will do for mixing. Then bash the biscuits in a plastic bag with a rolling pin.
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!
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 weighing scales to make your gluten-free mini egg cheesecake?
In short… yes, yes and yes! And I wouldn’t advise attempting any of my recipes without them.
A lot of work went into fine tuning ratios and quantities and for me, baking is all about consistency and precision. I want you to make this recipe and for it to turn out EXACTLY like mine did.
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.
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.
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!
My cheesecake filling mixture split – what happened?
That means you probably over-mixed it, which you must be careful not to do!
You can avoid this happening by not using the highest speed on your mixer whilst making this. 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 no-bake cheesecake filling spilt out everywhere when I removed it from the tin. What did I do wrong?
If your cheesecake didn’t set, there’s a few reasons that could be the cause:
- The cheesecake filling was over-mixed and became thin or split.
- The cheesecake filling was under-mixed and never got enough air whipped into to it, which keeps the mixture thick and fluffy.
- You didn’t use full-cream cream cheese, or single cream instead of double cream.
- You didn’t give it long enough time in the fridge to set.
These are all of the common causes of your no-bake cheesecake filling not setting when chilled!
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 9 or 10 inches wide – but your cheesecake will be a lot flatter!
Gluten-free Mini Egg cheesecake recipe: Method
Oh and here’s a printable version of my gluten-free triple chocolate Christmas cheesecake recipe. Please remember to give it 5 stars if you tried it and enjoyed it as it helps people know it’s worth trying too! ⭐️
Gluten-free Mini Egg Cheesecake Recipe (No-bake)
For the base:
- 320 g gluten-free digestive biscuits
- 150 g butter
For the filling:
- 560 g full-fat cream cheese or mascarpone cheese
- 100 g icing sugar
- 1 tsp vanilla extract
- 300 ml double cream
- 300 g mini eggs crushed
For the topping:
- 100 g mini eggs for decoration
- Crush your gluten-free digestive biscuits. I usually place mine in a sandwich bag and hit them with a rolling pin, or pulse them in a food processor. You can make them quite small or have some chunkier bits.
- Melt your butter in the microwave in short bursts, mixing in between.
- Pour your melted butter into your crushed biscuits and mix together, either in a large mixing bowl, or in the bowl of your food processor.
- Press your biscuit mixture into an 8in (20cm) deep, loose-bottom or springform tin you are going to be making your cheesecake in. Press it down nice and firmly, so it creates a nice, even, flat base.
- Place the base into the fridge to chill whilst you make your cheesecake top - I leave mine in the fridge for at least 30 minutes.
- To make your cheesecake filling, mix together your cream cheese/mascarpone, icing sugar and vanilla extract. I use a stand mixer (with the beater attachment) on a low/medium setting to do this, mixing for about 10-20 seconds. You could also use an electric hand mixer too, but if mixing by hand, ensure everything is well mixed before continuing.
- Add in the double cream and keep mixing until the mixture firms up a little. I used my stand mixer on a medium setting for just under 2 minutes for this - try not to over mix though, otherwise it can split and won't set in the fridge!
- Fold in your crushed mini eggs by hand.
- Spread your mixture on top of the biscuit base and place into 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.
- 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!
- Enjoy! Keep refrigerated and covered if you have any left over.
Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!
Thanks for reading,
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