5 Mini Egg Cheesecake Treats That’ll Steal the Dessert Table

Craving creamy cheesecake but don’t want to commit to a full cake situation? Mini egg cheesecakes are the answer—bite-sized, adorable, and ridiculously satisfying. They’re perfect for parties, holidays, or when you just want a little sweet something without turning on a mixer for hours.

We’re talking buttery crusts, silky filling, and those crispy-shelled chocolate mini eggs that crunch in all the right places. Ready for five fun versions you’ll want on repeat? Let’s do it.

1. No-Bake Mini Egg Cheesecakes in Jars (Picnic-Perfect)

These cuties are assembled in jars—no oven, no stress. They’re creamy, crunchy, and super portable. Take them to brunch or stash in the fridge for a ready-to-go dessert that looks fancy with almost zero effort.

Ingredients:

• 12 digestive biscuits or graham crackers (about 180 g), crushed
• 5 tbsp unsalted butter, melted
• 2 tbsp light brown sugar
• 225 g full-fat cream cheese, softened
• 200 ml double cream or heavy cream, cold
• 70 g icing sugar (powdered sugar)
• 1 tsp vanilla extract
• 1 lemon, zested (optional but bright and lovely)
• 120 g chocolate mini eggs, roughly chopped, plus more for topping
• Pinch of fine sea salt

Instructions:

1. Make the crust: Combine the crushed biscuits, melted butter, and brown sugar until the texture is like wet sand. Divide evenly among 6–8 small jars. Press down with a spoon to compact. Chill 10 minutes.
2. Whip the cream: In a cold bowl, whip the double cream to soft peaks. Don’t over-beat.
3. Make the filling: Beat the cream cheese with icing sugar, vanilla, lemon zest, and a pinch of salt until smooth. Fold in the whipped cream gently, then fold in the chopped mini eggs.
4. Assemble: Spoon or pipe the filling over the chilled crusts. Smooth the tops and chill for at least 2 hours (4 is better) to set.
5. Top and serve: Just before serving, add extra mini eggs and a sprinkle of lemon zest or shaved chocolate.

Serve these straight from the fridge—cold and creamy is the move. Want a twist? Swap vanilla for almond extract or add a spoonful of raspberry compote between crust and filling. For extra crunch, drizzle melted chocolate over the top. Trust me, they vanish fast.

2. Classic Baked Mini Egg Cheesecakes (Cupcake Tin Magic)

These are the mini cheesecakes you know and love—baked in a muffin tin with a buttery crust and creamy center. They’re sturdy, sliceable, and perfect for a dessert platter or bake sale.

Ingredients:

• 180 g digestive biscuits or graham crackers, finely crushed
• 75 g unsalted butter, melted
• 2 tbsp caster sugar
• 450 g full-fat cream cheese, room temp
• 150 g granulated sugar
• 2 large eggs, room temp
• 120 ml sour cream
• 1 tsp vanilla extract
• 1 tbsp cornflour (cornstarch)
• 1/4 tsp fine sea salt
• 150 g mini eggs, roughly chopped
• Whipped cream and whole mini eggs for topping

Instructions:

1. Prep: Heat oven to 160°C fan (180°C conventional) / 350°F. Line a 12-cup muffin tin with paper liners.
2. Crust: Mix crushed biscuits, butter, and caster sugar. Press 1 heaped tablespoon into each liner. Bake 5 minutes, then set aside.
3. Filling: Beat cream cheese and granulated sugar until smooth. Mix in eggs one at a time. Add sour cream, vanilla, cornflour, and salt; beat just until combined. Fold in chopped mini eggs.
4. Fill and bake: Divide filling among cups (about 3/4 full). Bake 15–18 minutes, until edges are set and centers still have a slight wobble.
5. Cool: Turn off oven, crack the door, and let sit 10 minutes. Move to a rack to cool, then chill at least 3 hours.
6. Finish: Top with whipped cream and a mini egg (or two) before serving.

These keep their shape beautifully and travel well. Add a swirl of caramel or chocolate ganache on top if you want extra drama. For a chocolate crust vibe, use crushed chocolate biscuits instead of plain—seriously, it’s a whole mood.

3. Chocolate-Overload Mini Egg Cheesecakes (Because Why Not?)

If you’re the person who steals all the chocolate eggs from the bag, this one’s your destiny. A chocolate cookie base, cocoa-spiked filling, and a glossy ganache cap. It’s rich, but the mini size keeps it just right.

Ingredients:

• 200 g chocolate sandwich cookies, finely crushed (filling included)
• 60 g unsalted butter, melted
• 450 g cream cheese, room temp
• 120 g caster sugar
• 30 g cocoa powder (unsweetened), sifted
• 2 large eggs, room temp
• 100 ml double cream
• 1 tsp vanilla extract
• 1/4 tsp fine sea salt
• 120 g mini eggs, roughly chopped
• Ganache: 120 g dark chocolate, chopped; 120 ml hot double cream; pinch salt

Instructions:

1. Prep: Heat oven to 160°C fan (180°C conventional) / 350°F. Line a 12-cup muffin tin with liners.
2. Crust: Mix cookie crumbs with melted butter. Press firmly into liners. Bake 6 minutes, cool slightly.
3. Filling: Beat cream cheese, sugar, and cocoa until smooth. Add eggs one by one. Mix in cream, vanilla, and salt. Fold in chopped mini eggs.
4. Bake: Fill liners 3/4 full. Bake 16–18 minutes until mostly set with a gentle jiggle. Cool, then chill 2–3 hours.
5. Ganache: Pour hot cream over chopped chocolate with a pinch of salt. Let sit 2 minutes, then stir until glossy.
6. Finish: Spoon a thin layer of ganache over each cheesecake. Chill 30 minutes to set. Garnish with more mini eggs.

These are decadent, so a little flake of sea salt on top does wonders. Want a mocha moment? Add 1 tsp instant espresso powder to the ganache. Or swap dark chocolate for milk chocolate if you like it sweeter.

4. Lemon-Vanilla Mini Egg Cheesecake Bars (Easy Slice-and-Share)

Bars mean less fiddling and more sharing. This tray bake has a bright, lemony filling and crunchy pockets of chocolate from the mini eggs. Cut into neat squares and watch them disappear.

Ingredients:

• 250 g digestive biscuits or graham crackers, crushed
• 90 g unsalted butter, melted
• 2 tbsp caster sugar
• 600 g full-fat cream cheese, room temp
• 175 g granulated sugar
• 3 large eggs
• 150 ml sour cream
• 2 tsp vanilla extract
• 1 large lemon: zest and 2 tbsp juice
• 1 tbsp cornflour (cornstarch)
• 1/2 tsp fine sea salt
• 180 g mini eggs, roughly chopped

Instructions:

1. Prep: Heat oven to 160°C fan (180°C conventional) / 350°F. Line a 20 x 20 cm (8 x 8-inch) pan with parchment, leaving overhang.
2. Crust: Mix biscuit crumbs, melted butter, and sugar. Press firmly into the pan. Bake 8 minutes, then cool slightly.
3. Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in sour cream, vanilla, lemon zest and juice, cornflour, and salt. Fold in mini eggs.
4. Bake: Pour over crust and smooth the top. Bake 25–30 minutes until edges are set and center has a slight wobble.
5. Cool and chill: Cool to room temp, then refrigerate at least 4 hours (overnight is best).
6. Slice: Use the parchment to lift out. Warm a knife under hot water, wipe dry, and slice into 16 squares.

Dust with icing sugar or drizzle with a quick lemon glaze. For a berry twist, dot the top with raspberry jam before baking and swirl lightly. Kids love the colorful specks; adults love the balance of tart and sweet.

5. Mini Egg Cheesecake Parfaits (Five-Minute Show-Off)

No oven, no chilling time if you’re impatient—just layers of crunch, cream, and candy. These parfaits are your last-minute dessert hero. They’re playful, pretty, and totally selfie-worthy.

Ingredients:

• 150 g shortbread or vanilla biscuits, crushed
• 3 tbsp unsalted butter, melted
• 250 g mascarpone or cream cheese, softened
• 200 ml double cream, cold
• 60 g icing sugar
• 1 tsp vanilla bean paste or extract
• Pinch of fine sea salt
• 150 g mini eggs, some chopped, some whole
• Optional: chocolate sauce or caramel sauce, fresh berries, sprinkles

Instructions:

1. Crumb layer: Mix crushed biscuits with melted butter. Spoon into 6 small glasses.
2. Cream layer: Beat mascarpone with icing sugar, vanilla, and salt until smooth. In a separate bowl, whip cream to soft peaks. Fold whipped cream into mascarpone.
3. Layer: Add a dollop of cream, sprinkle chopped mini eggs, repeat layers. Finish with whole mini eggs on top. Drizzle sauce if you like.
4. Serve immediately, or chill 30 minutes for a slightly firmer set.

Parfaits are endlessly customizable. Swap in chocolate cookie crumbs, add espresso-soaked ladyfingers for a tiramisu vibe, or layer in sliced strawberries for freshness. If you’re feeding a crowd, build them in a big trifle dish—dramatic and efficient.

Mini Egg Cheesecake Tips You’ll Use Forever

• Use full-fat dairy for the best texture—low-fat fillings can split or taste chalky.
• Don’t overmix once eggs go in; it traps air and can cause cracks when baking.
• Chill time matters. Flavors meld and the texture sets—worth the wait.
• Crush mini eggs gently. You want crunchy chunks, not dust.
• Warm knives make cleaner slices for bars and baked minis.

That’s your lineup: five ways to turn a bag of mini eggs into dessert gold. Whether you’re baking a batch for a party or throwing together lazy-girl parfaits, there’s a cheesecake here with your name on it. Pick one, grab a spoon, and prepare for compliments. Enjoy!