This no-bake mini egg chocolate cheesecake is decadent, utterly charming, and perfect for Easter. It features a crunchy Oreo crust, a silky chocolate cheesecake filling, and plenty of chopped mini eggs folded throughout.
This post was first published in March 2018 and updated March 21, 2021 with new photos and recipe tips
I have a soft spot for mini eggs — and for all Easter candy, honestly. If I had to pick a favorite, mini eggs would top the list. This no-bake cheesecake brings together that candy love and my favorite chocolate no-bake cheesecake. In short, it delivers:
- a thick chocolate cookie crust
- a creamy, silky-smooth filling that remains surprisingly light
- a balanced chocolate flavor that’s not overly heavy
- and lots of crushed mini eggs mixed in, with extra for the top
When I was little my parents rationed Easter candy. One night after we’d finally eaten the last pieces, I sobbed, “No more choc-y bunny.” Apparently, not much has changed. 
Now, onto the recipe.
No-Bake Mini Egg Cheesecake
This no-bake chocolate cheesecake is simple to assemble. Overview:
- Make the crust by pulsing Oreo cookies (wafers and filling) into fine crumbs, then mix with melted butter and press into a 9-inch springform pan. Chill while preparing the filling.
- Whip heavy cream to stiff peaks. If you prefer, you can substitute cool whip to save time.
- Beat room-temperature cream cheese until smooth, then add powdered sugar, melted chocolate, and sour cream. Room-temperature cream cheese prevents lumps and ensures a smooth texture.
- Gently fold the whipped cream and chopped mini eggs into the chocolate cream cheese mixture.
- Spread the filling over the Oreo crust, smooth the top, and chill until set.
Chopping the mini eggs is the most time-consuming step; a food processor helps if you have one.
Baking Tips
- Use full-fat, block-style cream cheese—avoid tubs labeled spreadable, light, or whipped.
- Keep the whipping cream cold before whipping so it reaches stiff peaks easily.
- I used one 10 oz (283 g) bag of mini eggs for the filling and about half a second bag for decorating the top.
- Chill the cheesecake at least 4 hours before serving and always store it refrigerated.
The colorful mini eggs make this cheesecake festive and pretty for Easter. Silky, creamy, and delicious—there likely won’t be any leftovers.
No Bake Mini Egg Chocolate Cheesecake
Fiona Dowling
30 mins
4 hrs
4 hrs 30 mins
14 slices
Ingredients
Oreo Crust
- 35 Oreo cookies, wafers and filling
- 1/3 cup unsalted butter, melted
Cheesecake
- 8 oz semi-sweet chocolate
- 1 cup whipping cream, about 35% MF
- 20 oz cream cheese, room temperature
- 3/4 cup powdered sugar
- 1/4 cup sour cream
- 1 1/4 cups chopped mini eggs*, I used a 10 oz bag
- 1/4 cup mini eggs, to serve
Instructions
Oreo Crust
- Add the cookies (wafers and filling) to a food processor and pulse until fine crumbs.
- Mix the Oreo crumbs with melted butter until the mixture resembles damp sand.
- Press the crumb mixture into the bottom and about halfway to two-thirds up the sides of a 9-inch springform pan. Chill while you prepare the filling.
Cheesecake Filling
- Chop the chocolate into very fine pieces, then melt in a microwave-safe bowl in 45-second intervals on medium power, stirring between intervals until smooth. Set aside.
- In a large bowl, beat the whipping cream until stiff peaks form. Set aside.
- In another large bowl, beat the room-temperature cream cheese with the powdered sugar until smooth, stopping to scrape down the sides as needed.
- Beat the melted chocolate into the cream cheese, then add the sour cream and mix until combined.
- Gently fold the whipped cream into the chocolate cream cheese mixture with a rubber spatula. Fold in the chopped mini eggs.
- Spoon the filling over the Oreo crust and smooth the surface.
- Chill the cheesecake in the refrigerator for at least 4 hours, or until fully set.
Serving
- If desired, decorate the top with extra mini eggs before serving.
- Run a thin knife around the edge of the crust, unclamp the springform ring, and slice with a thin, sharp knife, cutting all the way through the crust for clean slices.
Notes
- You can use 50–60% dark chocolate instead of semi-sweet if you prefer a slightly less sweet result.
- I used one 10 oz (283 g) bag for the filling plus extra to decorate. Chopping mini eggs takes time; a food processor will speed this up.
- Store the cheesecake covered in the refrigerator for up to 4 days. I often make it the day before serving.
- Nutrition information is an estimate per slice, assuming the cake is cut into 14 equal pieces.
Nutrition
Carbohydrates: 52 g,
Protein: 7 g,
Fat: 41 g