This easy no-bake Easter egg cheesecake with condensed milk has got a deliciously delicate flavor and thanks to the added mini Easter eggs also an extra crunchy texture. This recipe is ideal for parties and gatherings, and for making ahead.
Why To Love This Easter Egg Cheesecake
This cheesecake with Easter chocolate eggs is the perfect dessert for your Easter gathering. You will love it because:
- It is deliciously creamy with a gentle vanilla and chocolate flavor.
- This cheesecake is easy to make - the prep takes only 15 minutes, and the rest of the time is down to chilling!
- No baking is involved in this recipe! Which makes this dessert ideal for hot sunny days during spring and summer.
- It is made of basic pantry and fridge ingredients.
- It freezes well (once set!) and therefore is great for making ahead.
- The recipe is also very versatile - feel free to swap Easter eggs for other chocolates and you can repeat this recipe all year round!
Key Ingredients For Easter Egg Cheesecake
This simple no-bake cheesecake without heavy cream consists of the following ingredients:
- Low-calorie digestive biscuits (graham crackers), and unsalted butter make the perfect, go-to cheesecake crust. Choose light biscuits to help reduce the overall amount of calories in the recipe.
- Low-fat cream cheese (Philadelphia or similar) provides the cheesecake with the typical creamy texture, yet also keeps the calories low. Take it out of the fridge at least 30 minutes before making this recipe, so that it reaches room temperature.
- (Sweetened) condensed milk is a wonderful pantry ingredient used in many desserts and other baked goods. It is, in fact, a concentrated milk where most of the water content has been removed, and sugar added, hence its rich sweet taste and thick consistency. It is great for its long shelf life and can substitute milk or cream in countless recipes.
- Vanilla extract lifts up the cheesecake's delicate flavor.
- Chocolate mini Easter eggs or hollow chocolate Easter eggs will add an extra level of crunchiness to the cake's otherwise soft filling.
- Gelatine powder is added to ensure this no-bake cheesecake sets and keeps its shape. It is recommended you follow the instructions on the packaging for the best result.
- Lastly, you can decorate this cheesecake with some melted dark chocolate, however, this is purely optional.
Make sure to read the recipe card for measurements in more detail.
If you are on the lookout for more no-bake desserts, try also this blueberry cheesecake in a glass, espresso panna cotta, chocolate and coconut balls, or triple chocolate barks.
Substitutes & Variations
As mentioned before, this no-bake cheesecake recipe is really versatile in terms of ingredients. If you miss some of the items listed above, check these suggestions on how to substitute them:
- Classic digestive biscuits (regular graham crackers) will work here just as well.
- Full-fat cream cheese* instead of low-fat one.
- Finely grated lemon zest and lemon juice* from 1 lemon instead of vanilla extract.
- Double cream (heavy cream) for condensed milk, however, you may want to add some sugar - always taste the mixture first before adding any sugar.
- Cornstarch or agar-agar (vegan gelatine) as a thickening agent; follow instructions on the packaging when adding to the cheesecake.
- Toppings - any chocolate or other chocolate confectionery product (KitKat, Maltesers, Smarties, etc).
*Note: When using full-fat cream cheese and lemon juice, no need to add gelatine.
For exact measurements and detailed steps, please see the recipe card at the end of this post.
This cheesecake without baking can be made in four easy steps and in under just 15 minutes (plus the so important setting time!)
- Make the crust by combining melted butter with crushed biscuits (crackers). Once ready, leave it to set in the fridge.
- Prepare the filling - mix all ingredients together.
- Leave the cheesecake to set for at least 6-8 hours or overnight.
- When firm, add toppings such as crushed and whole chocolate Easter eggs and/or melted dark chocolate.
For detailed instructions and ingredient measurements, please find the recipe card.
Here are a few expert tips on how to make this recipe work every time:
- Allow enough time for both the crust and later for the whole cheesecake to rest in the fridge. This will help it set better, prevent it from going soggy, and stop the crust from crumbling.
- Do not try to set this unbaked cheesecake by placing it in the freezer straight away. For it to set properly, it needs to be kept in the fridge for at least 6 hours. Freeze it only after it has set and the top is firm, otherwise it will look more like mousse than a cheesecake.
- Whisking cream cheese at room temperature helps it to get softer quicker and naturally without any lumps. The cream cheese will be much easier to whisk than if you tried to do it with cream cheese just out of the fridge.
- Make individual Easter cheesecakes - divide the crust, fillings and toppings between 10-12 glasses, as seen in this blueberry cheesecake recipe. Alternatively, swap the glassware for larger hollow Easter egg halves, and fill them instead!
- Always serve the cheesecake chilled (refrigerated).
- Freeze the whole no-bake cheesecake or cut up into portions. Consume it within 2 months of freezing. Defrost it slowly in the fridge.
This no bake cheesecake without sour cream will keep fresh in the fridge for up to 5 days. Store it in an airtight food container or covered under aluminium foil. Unwrap it and slice it just before serving. Serve it cold.
- Tip: Keep it in the cake tin in the fridge to prevent any damages until you're ready to serve it.
Also, this cheesecake freezes well. Wrap the fully-set cheesecake (whole or as individual portions) in kitchen foil or keep it in a sealed container, and freeze it for up to 2-3 months. This is to preserve its taste and texture.
Defrost it slowly (overnight) in the fridge and serve chilled. Never re-freeze food that has been once defrosted.
If a recipe asks for less than a whole can of condensed milk, you can use it in other dessert recipes or add it to your coffee instead of milk (cream). Do not add sugar as it is already sweet enough.
The difference is in the recipes; classic cheesecake requires baking of both the crust and the filling. No-bake cheesecake isn't baked, just left to set in the fridge for several hours which helps firm it up. Having said that, their textures differ too; classic baked cheesecake is firmer and denser, unbaked cheesecakes are normally softer.
Yes, the cover will stop the no-bake cheesecake from drying out, and from catching any odours from other foods kept in the same fridge. To protect it from any accidental damage, keep it in the cake tin until you are ready to serve it - and cover it with kitchen foil, food wrap, or place a large plate on top of the cake tin (make sure it doesn't touch the cheesecake).
Totally! Make sure the unbaked cheesecake is fully set before freezing it. Wrap it in a plastic food wrap or place it in an airtight cake container to prevent any frost bites. Consume within 2-3 months.
More Easter Recipes For You
- Easter sharing bread
- Chocolate hot cross buns
- Broccoli and pea soup
- Mayo and egg sandwich spread
- Smoked salmon and broccoli quiche
- Creamed spinach and salmon pasta
- Family-style fish and vegetable pie
- Baked tuna fishcakes
📖 The Recipe
Easter Egg Cheesecake
- 160 g low-calorie digestive biscuits
- 70 g unsalted butter
- 280 g low-fat cream cheese room temperature
- 300 g condensed milk sweetened
- 1 teaspoon vanilla extract
- 160 g chocolate mini Easter eggs or hollow chocolate Easter eggs
- 12 g gelatine powder
- 40 g dark chocolate melted
- Melt the butter in a mug in a microwave: reheat it in two 15-second intervals until completely melted. Leave to cool down to room temperature. Take the cream cheese out of the fridge and leave it to rest on a side for 1 hour.
- Crush the biscuits: place them in a plastic bag, push all air out, and seal it. Crush the bag with biscuits by pressing a rolling pin on it. Crush until the texture resembles fine breadcrumbs.
- Mix the crushed biscuits with the melted butter until everything is combined and starts to look like crumble. Line a springform cake tin with baking paper. Add the crumbly mixture and press it down so that it sticks to the bottom and on the sides of the cake tin (glass with a flat bottom is great help here). Place the cake tin with crust on a plate and transfer it into the fridge to rest for at least 1 hour.
Make the filling
- Tip the cream cheese into a large mixing bowl and whisk with an electric whisker until smooth and fluffy. Add condensed milk and vanilla extract and whisk again until combined. Crush ⅓ of the chocolate eggs, and gently stir them into the mixture - using a rubber spatula.
- Dissolve gelatine powder in hot water (following instructions on the packet). Once dissolved, add the liquid gelatine to the creamy cheese filling, and mix well using a spatula.
- Pour the cheesecake filling into the cake tin with the chilled biscuit crust. Spread it evenly with a cake-decorating spatula, removing any large bubbles on the surface. Leave to set in the fridge for at least 6-8 hours or overnight. Decorate with some more crushed Easter eggs on top and serve.
- classic digestive biscuits (1:1)
- full-fat cheese (1:1)
- double cream (heavy cream; 1:1)
- lemon zest and lemon juice from 1 lemon instead of vanilla extract
- maple syrup, or sweetener (if needed)
- toppings - any chocolate or other chocolate confectionery product (KitKat, Maltesers, Smarties, etc).
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