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+ servings

Mini Egg Cheesecake

A gluten free mini egg cheesecake that is the perfect #Easter dessert. #glutenfree #freefromfairy
5 from 3 votes
Prep Time20 mins
Chilling time1 hr
Total Time1 hr 20 mins
Servings 10
Author Vicki Montague


For the base

  • 160 g Digestive biscuits - (gluten free)
  • 60 g Butter

For the topping

  • 300 ml Whipping cream - or double cream
  • 200 g Cream cheese
  • 50 g White sugar
  • 2 tsp Vanilla extract
  • 160 g Chocolate Mini Eggs - (2 small bags)


  • Make the base by either crushing the biscuits in a bag with a rolling pin, or by pulsing them in a food processor
  • Melt the butter, either in a pan or in the microwave and stir it into the crushed biscuits
  • Press the mixture into a 20cm diameter spring-form cake tin and place in the fridge to set while you make the topping
  • Pour the cream into a large bowl and whip until it forms soft peaks
  • Fold the cream cheese, sugar and vanilla extract into the cream
  • Retain approx. 12 mini eggs for decoration (of course you could use more than this if you wanted). Crush the remaining eggs (I used my pestle and mortar but you could put them in a bag and bash them with a rolling pin again)
  • Fold the crushed mini eggs through the topping mixture then spoon it onto the top of the base and smooth over
  • Chill in the fridge for at least an hour, or until set


Nutrition data for information only

Nutrition (Approx)

Calories: 386kcal | Carbohydrates: 28g | Protein: 4g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 78mg | Sodium: 207mg | Potassium: 72mg | Fiber: 1g | Sugar: 20g | Vitamin A: 901IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg