These Easy No-bake Mini Egg Cheesecake Jars are the only ones you'll need. They are a fun and cute way to serve delicious Easter Desserts.
Do you think Cheesecake and Creme Eggs don’t mix? I used to, too. But these No-Bake Mini Egg Cheesecake Jars completely changed my mind! Just like No-Bake Mango Cheesecake Jars, Eggless Tiramisu Jars, Mango Mousse Jars, and Chocolate Mousse Parfait Jars.
They’re fresh, creamy, and absolutely delicious – the perfect, easy Easter pudding that should be on your menu along with crispy potato slices, Quorn Shepherd's Pie and Air fryer broccoli and cauliflower cheese.
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Why this recipe works?
- Quick and Easy – Just 7-8 ingredients, with a prep time of only 10 minutes!
- No Baking – No oven, stove, or microwave required—just simple ingredients and a couple of hours to set.
- Perfect for Portion Control – Serve in jars for perfectly controlled portions. Want more? Just grab another jar!
- Family-Friendly – These mini egg cheesecake jars are loved by everyone, not just the kids.
- Can't Go Wrong – No eggs, no baking—easy to make and no slicing stress since they’re served in jars.
- Easily Scalable – Easily double, triple, or make a single jar depending on your needs.
Key Ingredients
- Digestive Biscuits: Any store-bought brand works great for the crust. You can also use shortbread, graham crackers, or even granola for a twist.
- Butter: Unsalted melted butter helps bind the biscuit base. Salted works too if that’s what you have.
- Cream Cheese: Full-fat cream cheese gives a rich, creamy texture—perfect for these no-bake jars.
- Vanilla Extract: I use Nielsen-Massey’s vanilla extract for its pure, creamy flavor. It adds a lovely depth to all kinds of desserts.
- Sugar: Icing sugar (powdered sugar) blends smoothly into the filling—no graininess!
- Cream: Cold double cream whips up beautifully and holds shape well. Whipping cream works too, just make sure it’s chilled.
- Mini Eggs: Use any chocolate mini eggs—crushed for the filling and whole for topping. Choose your favorites!
How to make Mini Egg Cheesecake Jars in 3 simple steps?
Make the Crust: Crush digestive biscuits using a rolling pin or food processor. Mix with melted unsalted butter and press the mixture into the base of your jars to form the cheesecake crust.
Prepare the Filling: Whip cold double cream to soft peaks. In a separate bowl, mix cream cheese, vanilla extract, icing sugar, and some crushed mini eggs until smooth. Gently fold in the whipped cream to keep the mixture light. Pipe or spoon the filling over the crust, filling about three-quarters of each jar.
Add Toppings & Chill: Top with more mini eggs. Chill the jars in the fridge for at least 2–3 hours before serving. You can also drizzle with chocolate sauce or add Easter-themed decorations if you like!
Sandhya's Top Tips
- Use double cream or heavy whipping cream: For the best texture, go with cream that has a higher fat content (around 49%). It whips up beautifully and holds its shape well.
- Don’t overwhip the cream: Stop at soft peaks! Overwhipping can make the cheesecake dense instead of light and creamy.
- Use good quality ingredients: Since this is a no-bake dessert, every ingredient really shines. A good vanilla extract and full-fat cream cheese make all the difference.
- Skip granulated sugar: Stick with icing (powdered) sugar for a smooth, lump-free filling. Granulated sugar won’t dissolve properly and can leave a gritty texture.
- Chill before serving: Give the jars at least 2–3 hours in the fridge so the filling sets well and the flavors come together.
Serving Suggestions
Serve individual mini egg cheesecake in jars, with your favourite toppings, or even whipping cream. I like to pile mini eggs on the top and sometimes chocolate carrots - Just perfect for the Easter theme dessert.
Recipe FAQ's
Place the mini eggs in a ziplock bag. Use a can or rolling pin to gently bash the eggs until they are crushed. Now your mini eggs are ready to top your cheesecake!
Whip the cold double cream to soft peaks that still hold their shape. Avoid whipping it too stiff, as this will make the pudding too dense. You don’t want the cream to be runny either, or your Easter pudding will end up too soft and soggy.
This mini egg vanilla cheesecake can be served in shot glasses, Weck mason jars, tumblers, wine glasses, martini glasses, or even a mix of different jars.
More Easy Jar Desserts you will love
Ingredients
Cheesecake Base
- 125 g Digestive Biscuits
- 50 g Unsalted Butter melted
Egg Cheesecake Filling
- 1 Cup Cream Cheese ( 180g)
- ½ Cup Icing Sugar (50g)
- 1 Cup Mini egg crushed
- 2 teaspoon Nielsen- Massey Vanilla Extract
- 1 Cup Double Cream (200ml)
Toppings as needed
- 1 Cup Mini eggs
Instructions
Cheesecake base
- Place the digestive biscuits in a plastic food bag and seal it. Crush them with a rolling pin and transfer the crumbs to a mixing bowl. Add the melted butter and combine thoroughly.
No Bake Vanilla Cheesecake filling
- Place the cream in a bowl and whip until the cream resembles a soft peak.
- ln another bowl, add cream cheese, sugar, mini egg, & vanilla extract.Combine with a spatula.
- Fold the cream into the cream cheese mixture and fold gently so that the cream is airy and doesnt deflate.
Assembly
- Divide the biscuit filling between 6 Jars approximately 1 tablespoon in each. Press it with the back of the spoon.
- Spoon or pipe the cheesecake filling into the jars until ¾ from the top.
- Top it up with mini eggs.
- Chill for 3-4 hours or until you are ready to serve.
Notes
- Use double cream or heavy whipping cream: For the best texture, go with cream that has a higher fat content (around 49%). It whips up beautifully and holds its shape well.
- Don’t overwhip the cream: Stop at soft peaks! Overwhipping can make the cheesecake dense instead of light and creamy.
- Use good quality ingredients: Since this is a no-bake dessert, every ingredient really shines. A good vanilla extract and full-fat cream cheese make all the difference.
- Skip granulated sugar: Stick with icing (powdered) sugar for a smooth, lump-free filling. Granulated sugar won’t dissolve properly and can leave a gritty texture.
- Chill before serving: Give the jars at least 2–3 hours in the fridge so the filling sets well and the flavors come together.
Nutrition
Disclosure – This post is sponsored by Nielsen-Massey Vanillas
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