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Easter Egg Cheesecake Recipe (No-Bake)

Easter egg cheesecake recipe - biscuit base and no-bake vanilla and Mini Egg filling in a chocolate egg! Coeliac-friendly and gluten-free.
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 - Serves 4-5
Calories 529kcal
Author Becky Excell


  • Large Easter egg 230g, split in half
  • 150 g gluten-free digestive biscuits
  • 70 g butter melted
  • 250 g mascarpone or full-fat cream cheese
  • 70 g icing sugar
  • 1 tsp vanilla extract
  • 150 ml double cream
  • 150 g mini eggs crushed + extra for decoration


  • Break the Easter egg perfectly in half - see the tips above for doing this.
  • In a large mixing bowl, crush the biscuits using a rolling pin or food processor and mix in the melted butter.
  • Carefully press half of the biscuit mixture into the base of each half of the egg and chill briefly.
  • In another large mixing bowl, mix together the cream cheese, icing sugar and vanilla to combine.
  • Add in double cream and mix for 1-2 minutes until thick and smooth - don’t overmix or it will split. Fold in the crushed mini eggs.
  • Spoon the mixture into the eggs, smooth it over and decorate with more mini crushed eggs.
  • Chill in the fridge for 1-2 hours, or enjoy immediately if you're impatient!


Serving: 1g | Calories: 529kcal | Carbohydrates: 40g | Protein: 5g | Fat: 41g | Saturated Fat: 24g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 248mg | Fiber: 2g | Sugar: 31g