Easy Mini egg Easter Cheesecake bites are a perfect family-friendly recipe. As they are no bake cheesecakes making them the perfect fun and tasty Easter activity to do with the kids. Using Cadbury's mini eggs and flake to make a cute Easter theme.
They are a perfect Easter treat and the individual mini Easter cheesecakes are perfect for celebrations and party treats or as a fun dessert. They are so delicious and can be decorated to your preferred liking or decorated as I have with Mini eggs.
Looking for some Easter inspiration then check out my Carrot cake cheesecake, Cadbury creme egg brownies, Gluten free Easter desserts post or Gluten free easter eggs list.
If you are a cheesecake fan then you might also love my Basque cheesecake, Lemon curd cheesecake, Millionaire cheesecake, or gluten free strawberry cheesecake.
Decorating Mini Easter Cheesecakes
I decorated using Cadbury's Mini Eggs and flake to create a nest look which I think makes them look adorable and bright and fits perfectly with the Easter theme just like my mini egg cookies.
Any decorations will work well so just switch out the Easter theme treats for your preferred topping to suit whatever occasion you are celebrating or top with fruit for a summer feel. That's the great thing about this recipe it's so adaptable.
Are Cadbury mini eggs gluten free
Cadburys Mini Eggs do not have any ingredients that contain gluten on the label, Meaning that Mini eggs are gluten-free. Always be sure to check the label for the most up-to-date information as ingredients may change over time. You can also check out my information on What chocolates are gluten free for more information.
Ingredients
- Digestives/Cookies -I used gluten-free digestive cookies but you can use your preferred cookie or gluten free graham style crackers.
- Butter - Melt the butter in the microwave as this will make life a little easier.
- Cream Cheese - I used Philadelphia cream cheese.
- Powdered Sugar - Also known as Icing sugar.
- Heavy cream - Also known as Double Cream.
- Vanilla extract
- Mini eggs - Adds the Easter theme to the cheesecakes.
- Flake - I used a Cadbury flake to make a nest decoration on the top of the cheesecakes but you can use your preferred chocolate and grate to make small chocolate flakes.
Instructions
- Prepare a muffin tin with cupcake paper cases. Place digestives/cookies in a food bag and using a rolling pin or wooden spoon crush them until they resemble crumbs then add to a large bowl.
- Melt the butter and add the melted butter to the crumb mixture. Mix well until fully combined.
- Evenly distribute the cookie crumb mixture between the 12 paper cases. Using the end of the rolling pin press firmly on the crumb mixture until they feel firm and compact. Place in the refrigerator to set while you make the cream cheese filling.
- In a large bowl beat cream cheese, powdered sugar, and vanilla extract until smooth. Next, add in the heavy cream. Beat well until smooth and stiff.
- Using an ice cream scoop or large spoon evenly distribute the cheesecake filling on top of the 12 cookie bases and spread out until smooth. Place in the refrigerator for approximately 1 hour before adding topping decorations.
- Using crushed/grated chocolate sprinkle over the mini cheesecakes and then top with mini eggs to resemble little Easter nests.
Equipment
No special equipment is required when making this no-bake mini cheesecake bites recipe. I used 12 hole muffin tin and electric beaters for cream cheese filling. Alternatively, you could beat by hand if you don't have this piece of equipment it will just take a little extra work.
Variations
- Chocolate base - Use your favorite chocolate cookies to make a chocolate cookie base. Gluten free Oreos are also a great cheesecake base like I used in my Billy miners pie and Oreo tart.
- Large Mini eggs cheesecake - If you prefer to make one large cheesecake rather than the cheesecake bites. My gluten free Vanilla cheesecake will work perfectly and decorate with the Mini eggs and grated chocolate for an Easter theme.
- Decorating Ideas - You can decorate the mini cheesecakes to suit any theme and top them with your preferred gluten free sweets or candy.
Recipe FAQs
Cadburys Mini Eggs do not have any ingredients that contain gluten on the label, Meaning that Mini eggs are gluten-free. Always be sure to check the label for the most up-to-date information as ingredients may change over time.
Yes, I prefer to make them the day before I plan to serve them. As the cheesecakes need time to set it is best made in advance.
The cheesecake bites can be stored in an airtight container in the fridge for you to enjoy for up to 5 days. I recommend you remove from the fridge 30 minutes before eating to allow the cake and frosting to come to room temperature.
The cheesecakes can be frozen undecorated in a freezer-safe container for up to 3 months. Defrost in the refrigerator overnight. Then add decorations once defrosted.
More gluten free recipes
📖 Recipe
Mini Egg Easter Cheesecake Bites
Nutritional information is meant as a guideline and all information is approximate.
Ingredients
- 160 grams Digestives/Cookies (I used gluten free digestives but gluten free graham crackers will also work well)
- 80 grams Butter
- 340 grams Full fat Cream Cheese Always use full fat cream cheese as the higher fat content is required for a firm setting. I used Philadelphia full fat cream cheese.
- 100 grams Powdered Sugar (AKA Icing sugar)
- 300 ml Heavy cream (Double Cream)
- 1 teaspoon Vanilla extract
- 80 grams Mini eggs
- 4 bars Flake or grated chocolate of choice
Instructions
Base
- Prepare a muffin tin with cupcake paper cases. Place digestives/cookies in a food bag and using a rolling pin or wooden spoon crush them until they resemble crumbs then add to a large bowl.
- Melt the butter and add the melted butter to the crumb mixture. Mix well until fully combined.
- Evenly distribute the cookie crumb mixture between the 12 paper cases. Using the end of the rolling pin press firmly on the crumb mixture until they feel firm and compact. Place in the refrigerator to set while you make the cream cheese filling.
Cheesecake filling
- In a large bowl beat cream cheese, powdered sugar, and vanilla extract until smooth. Next, add in the heavy cream. Beat well until smooth and stiff.
- Using an ice cream scoop or large spoon evenly distribute the cheesecake filling on top of the 12 cookie bases and spread out until smooth. Place in the refrigerator for approximately 1 hour before adding topping decorations.
- Easter Theme decorations. Using crushed/grated chocolate sprinkle over the mini cheesecakes and then top with mini eggs to resemble little Easter nests.
Nutrition
Disclaimer
Nutritional information is meant as a guideline and is always an approximate calculation. Recipes may include information of various products used. It is your responsibility to check that ingredients you use when making a recipe are gluten free.
I hope you enjoyed this Mini egg Easter Cheesecake bites recipe.
I would love your feedback. Please rate this recipe and leave a comment below. You can also tag me in any photos taken when trying this recipe over on my Instagram.
Aya says
Hi Amanda,
I love how your easter recipes are easy, quick and very creative.
I was wondering do you think I can replace the biscuits with rolled oats instead? As gluten-free digestive biscuits are a bit difficult to find.
Thank you!
Amanda says
Hi Aya,
Thank you so much. I think that a rolled oat base would work well. If you plan on giving it a try you might want to add some honey to your oat mixture to give a little sweetness to your base.
Amanda xx