What I love about GF No Bake Mini Egg Cheesecake
For starters, this GF No Bake Mini Egg Cheesecake was one of my most popular recipes on social media! After all, who doesn’t love mini eggs? And, to top it off, a mini egg cheesecake is even better! In fact, this one features a delicious gluten-free cookie crust, which is made with store-bought gluten-free vanilla cookies. However, if you can’t find them at the grocery store, don’t worry—simply try the local health food store instead! As a result, they make the crust a breeze to prepare!
Moreover, the whole recipe is very straightforward and easy to follow. Plus, I just LOVE a no-bake cheesecake! In my opinion, this is the only style I ever make because it’s just so easy. For example, all you need is 25 minutes to make the crust and filling and put it all together. Then, before you know it, you can say “goodbye” and toss it in the fridge to set up! Additionally, I love that you can make it the day before you want to serve it. So, just leave it in the fridge overnight, and you’re all set!
Recipe Notes
A few things to keep in mind:
- Gluten-free vanilla cookies – I found these at our local grocery store, but if you can’t track them down, try your local health food store! I like the MadeGoodFoodsCanada brand.
- Almond flour – Adding a little almond flour helps bulk up the crust a little. You’ll need almond flour, not almond meal for this recipe.
- Cream cheese – You want to get the bricks of cream cheese for this recipe, not spreadable cream cheese. You will need 2 (250g) bricks.
- Chocolate mini eggs – Mini eggs are the star of the show so they will get chopped up and added into the filling as well as used as a garnish on top of the cheesecake! I use Cadbury mini eggs.
FAQ:
If you can’t find specifically gluten-free vanilla cookies there are a few alternatives. Gluten-free graham crackers, digestive biscuits, shortbread cookies or vanilla wafers would also work for this recipe.
Yes, this recipe requires at least 6 hours of chill time, but ideally overnight. I usually make it the day before I am going to be serving it to guests. It will be the most fresh this way. You could serve it after chilling for 2 days, but I wouldn’t make it much more in advance if you want the best results!
If you are making this recipe ahead of time, simply wait to add the chopped and whole mini eggs on top until serving. You can pre-chop the mini eggs and store them in an air-tight container until you’re ready to serve.
If there are any leftovers, I usually cut them into smaller pieces and store in the fridge in an air-tight container. It will last for up to 4 days in the fridge.
Adding a little whipping cream into the filling lightens it up a bit, so that it’s not so heavy in texture. However, if we add too much whipped cream then it will be too soft and hard to cut into slices.
GF No Bake Mini Egg Cheesecake
Equipment
- 1 Food Processor
- 1 Stand Mixer or Hand Mixer
- 1 9" Springform Pan
Ingredients
For the crust:
- 200g gluten-free vanilla cookies (I like madegoodfoodscanada)
- 1 cup almond flour
- 1/4 cup organic sugar
- 1/8 tsp sea salt
- 1/2 cup unsalted butter melted
For the cheesecake filling:
- 2 (250g) bricks cream cheese softened to room temperature
- 1 tsp pure vanilla extract
- 2/3 cup powdered sugar sifted
- 2 tbsp heavy whipping cream
- 1/8 tsp sea salt
- 1/4 cup chocolate mini eggs finely chopped, plus more for topping
Instructions
For the crust:
- Add the vanilla cookies, almond flour, sugar and salt to a food processor and pulse until broken down to a fine crumb.
- Pour in the melted butter and pulse again until completely combined and the crumbs are moistened.
- Preheat the oven to 350F and line a 9" springform pan with parchment paper.
- Press the cookie crumbs into the prepared pan compacting with the bottom of a wine glass or similar and up the sides an inch or so.
- Bake in the preheated oven for 10 minutes and then let cool while you make the filling.
For the cheesecake filling:
- Add the softened cream cheese to a stand mixer fitted with the whisk attachment and beat on medium-high speed until whipped; about 1 minute.
- Add the powdered sugar, vanilla, whipping cream and salt and beat again until completely combined.
- Add the chopped mini eggs and mix one last time to combine.
- Spread the cheesecake filling evenly into the cooled crust and refrigerate at least 6 hours or ideally overnight.
- Serve and enjoy!
Leave a Reply