Quick & Easy No-Bake Mini Egg Cheesecake Bites

Get ready for one of the easiest and most delicious no-bake desserts that’s as fun to make as it is to eat! These Cadbury Egg Mini Cheesecakes are creamy little bites of sweet joy with a velvety cheesecake filling and a festive pop of pastel candy on top.

There’s no oven required — just simple mixing, chilling, and decorating — so you’ll be enjoying these in no time. Every tiny cheesecake brings together rich cream cheese, a hint of sweetness, and crunchy Cadbury mini eggs that make each bite delightfully playful.

Their bite-sized goodness means you can grab one (or three!) without the fuss of slicing, and they’re light enough to enjoy after any meal. Whether you’re craving something adorable or just a downright delicious treat, these are a must-try.

Can’t make it now? Save it to Pinterest for later

Equipment You Will Need

• Measuring cups and spoons
• Small bowl
• Spoon
• 2 large mixing bowls
• Electric mixer or stand mixer
• Silicone spatula
• Muffin tin
• Cupcake/muffin liners

Buy on Amazon

Buy on Amazon

Buy on Amazon

Mini Egg Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

Tiny, creamy, and totally irresistible! These no-bake mini cheesecakes feature a silky smooth cheesecake filling topped with colorful Cadbury mini eggs for the perfect pop of Easter cheer. Bite-sized and mess-free (no slicing required!), they’re ideal for Easter celebrations, spring parties, or adding a fun, festive touch to any dessert platter.

• Total Time: 4 hours and 15 minutes
• Yield: 12 servings 1x

Ingredients

Scale 1x2x3x

3/4 cup crushed graham cracker crumbs

2 tablespoons granulated sugar

3 tablespoons butter, melted

12 oz cream cheese, softened

3/4 cup powdered sugar

1 teaspoon vanilla extract

1 teaspoon lemon juice

1 1/2 cups heavy whipping cream

1/3 cup crushed Cadbury Mini Eggs

12 whole Cadbury Mini Eggs

Cook Mode Prevent your screen from going dark

Instructions

1. Line a muffin pan with cupcake liners.
2. Melt the butter, then add graham cracker crumbs, sugar and melted butter to a small bowl and stir until combined.
3. Divide the crumb mixture between the cupcake liners, and press down to form the crust. Put the pan in the freezer.
4. Beat the cream cheese for 2 minutes in a large bowl, then beat in the powdered sugar, vanilla and lemon juice, until fluffy.
5. In a separate large bowl, beat the heavy cream on medium-high speed for 3-5 minutes, until stiff peaks form.
6. Fold 2 cups of the whipped cream mixture into the cream cheese mixture, then fold in the crushed Cadbury Mini Eggs. refrigerate the rest of the whipped cream.
7. Pipe or spoon the mixture into the muffin tins, then tap the pan down to better flatten the cheesecakes.
8. Chill for 4 hours or more in the refrigerator to set.
9. Once ready to serve, top with a dollop of whipped cream and a Cadbury Mini Egg.

Notes

• Storage: Refrigerate

• Author: Little Party Pixie
• Prep Time: 15 minutes
• Down Time: 4 hours or more
• Category: Dessert

Step-By-Step Process

These mini cheesecakes are perfect for Easter brunches, spring get-togethers, or anytime you want a sweet dessert that’s easy and irresistible. Bite-sized and no-bake means less stress and more yum for everyone.

While you’re in the Easter spirit, hop over to check out Easter Cracker Bark and Easter Bunny Meringue Cookies recipes for more simple and festive sweets you’ll want to make again and again.

If you’re craving a mix of colorful and creative sweets, check out our collection of Easter Sweet Treats and Bunny-Themed Recipes for more easy and joyful recipes that make the season extra sweet!

And don’t forget to explore the rest of our Easter party food and drink recipes for more fun and simple treats you’ll love.

© Little Party Pixie 2026