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Gluten-free Mini Egg Cheesecake Recipe (No-bake)

Gluten-free MINI EGG cheesecake - no-bake and easy to make! Nobody would ever know this dessert is Coeliac-friendly and wheat-free too.
Course Everything & Anything Else
Keyword easter, easter baking, gluten free mini egg cheesecake recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings 12 -16 slices
Calories 512kcal
Author Bex


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.


Serving: 1g | Calories: 512kcal | Carbohydrates: 37g | Protein: 5g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 241mg | Fiber: 2g | Sugar: 29g