Gluten Free Mini Egg Cheesecake

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Looking for the perfect Easter dessert? This indulgent Gluten Free Mini Egg Cheesecake is a guaranteed crowd pleaser! It features a crunchy gluten free biscuit base, a rich and creamy vanilla cheesecake filling, and a generous topping of colourful mini eggs for that festive touch. Best of all, it’s a no-bake recipe, making it super easy to prepare ahead of time. Whether you're hosting an Easter gathering or simply craving a sweet treat, this cheesecake is a delightful way to celebrate the Easter season. Perfect for sharing with family and friends!

This recipe is...

  • Preparation Time: 30 Mins
  • Cooking Time: 4 Hours
  • This recipe makes 10 slices

This recipe contains:

  • Dairy

Last updated 24th March 2025

Added 24th March 2025

Recipe by Alison Peters

Gluten Free Mini Egg Cheesecake

Ingredients

Base
250g gluten free digestives
150g unsalted butter
240g Mini Eggs

Cheesecake
250g Philadelphia
300ml double cream
100g icing sugar
1tsp vanilla extract
25g milk chocolate

Method

  1. Roughly bash a full 80g of mini eggs so you have chunks, you don't want the bits too fine.

  2. Whizz up the gluten free digestives in a food processor then pour into a bowl, add the mini eggs to the crumbs then pour in melted butter (melt in a dish placed in the microwave on 30 second blasts until all melted), mix well with a wooden spoon until you thoroughly mixed and looks like wet sand.

  3. Wrao the bottom of an 8in loose bottomed cake tin with cling film, this makes it easier to get off the base later. Insert the bottom back in then push your gluten free biscuit crumb mix into the into a cake tin, press down tightly with the back of a spoon or a damp hand. Dampening your hand or spoon helps it stop sticking to the mix. Let it firm in the fridge for 30 mins.

  4. Whisk the double cream until you get stiff peaks then beat in Philadelphia, vanilla extract and icing sugar.

  5. Blitz another 80g of mini eggs to a coarse powder and fold into the cheesecake mix. Pour on top of the biscuit and let set for 2-3 hours.

  6. Top the cheesecake with the remaining mini eggs left whole and drizzle over a little melted milk chocolate.

Nutritional Information (Per slice)

Cals
582
Carbs
49g
Fibre
1g
Fat
41g
Sugar
34g
Protein
5g
Alison Peters
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.

Your Comments

Could you use Lacto free cream spread etc ?
Roberta Unsworth25th March 2025
Alison @ Coeliac Sanctuary31st March 2025
If it whips up to stiff peaks, yes. I'm not sure it does though.

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