Easter Cheesecake
By Philadelphia
Published on 02 February 2026
This Easter Cheesecake from Philadelphia Original is a guaranteed crowd pleaser for the holiday season. Mini Eggs are an Easter staple and we couldn’t be happier for another way to eat them! Make ahead and simply decorate to serve, this couldn’t be easier- why not get the kids involved?
Time and servings
20 minsTotal time
10Servings
20 minsPrep time
Ingredients
- 280g chocolate digestive biscuits
- 140g butter, melted
- 600ml double cream
- 2 x 296g bags Cadbury Mini Eggs
- 560g Philadelphia Original Soft Cream Cheese, at room temperature
- 140g icing sugar, sifted
- ½ lemon, juice only
Method
Step 1
Tip the biscuits in the bowl of a food processor and whizz to crumbs.Step 2
Pour in the melted butter and stir, or pulse, until the mixture resembles damp sand. Tip into a 20cm round springform tin and press down to flatten.Step 3
Pour the double cream into a large mixing bowl and lightly whip, remove 3 tbsp to a dish then cover and chill.Step 4
Roughly crush 350g of the Mini Eggs and add to the mixing bowl with the cream. Scrape in the cream cheese, icing sugar and lemon juice then gently fold to combine.Step 5
Spoon the mixture over the biscuit base and smooth the top with the back of a spoon or palette knife. Cover lightly and chill for at least 4 hrs, or overnight.Step 6
To serve, carefully remove the cheesecake from the tin and transfer to a plate. Dollop the remaining whipped cream on top, or transfer to a piping bag and pipe on, then decorate with the remaining Mini Eggs.