Enjoy the simplicity of this no-bake Easter cheesecake, the ultimate in easy, make-ahead desserts. Featuring a lusciously creamy cheesecake filling with festive Easter chocolates, this dessert is both beautiful and irresistibly indulgent. What’s even better is it’s gluten-free, sugar-free and has a lower carb count which can be helpful for those managing diabetes. This cheesecake really makes a wonderful centrepiece for any Easter Celebration!
Introducing my staple dessert that is always the star at my table on Easter Sunday and a more fun take on my LOW CARB NO BAKE CHEESECAKE. This mouthwatering Easter dessert features a gluten-free base infused with chopped nuts and chocolate, adding a decadent twist to the mix. Topped off with a luxuriously creamy layer, this version goes the extra mile with the inclusion of crushed mini egg pieces for an indulgent finish. This delicious mini egg cheesecake shows the incredible adaptability of the original recipe.
Cheesecake – The Ultimate make in advance Dessert
Cheesecake is basically the unsung hero of Easter desserts, well actually for any celebration. It ticks all the boxes for a stress-free and delicious sweet treat. I mean, who has the time to fuss over a complicated dessert when you’re knee-deep in Easter egg hunts and family gatherings? With cheesecake, you can prep it in advance and let it do its thing in the fridge, freeing you up for more important stuff.
This no-bake cheesecake recipe really is super easy to make, tastes fantastic and will definitely be a crowd-pleaser. Well, that’s only if you want to share it of course. Once you have followed the few easy steps below, for the best results leave your cheesecake to chill in the fridge undecorated which could be for a couple of days. Then when you are ready to serve, take it out of the cake tin and decorate it with some more mini eggs or any other easter chocolates you like.
At the end of this post you will find the recipe card for the full recipe and easy step-by-step instructions. But keep reading on for lots more helpful info and tips.
Desserts and Diabetes Management
Managing diabetes requires a thoughtful approach that strikes a balance between satisfying sweet cravings and maintaining blood sugar levels. Opting for powdered sweeteners, specifically those with a low glycemic index like xylitol, becomes a game-changer in this journey. Unlike traditional sugar, these sweeteners offer a sweetness boost without causing rapid spikes in blood glucose. This makes them an invaluable ally for individuals navigating diabetes
Read more on my blog for more information and tips on how to bake with sugar substitutes
Baking with Sugar Substitutes
Baking with sugar substitutes for diabetes provides increased flexibility. Learn how you can bake with sweeteners with confidence!
Ingredient Substitutions
Just like all my sweet treats, this cheesecake has undergone the WHK transformation. In keeping with my mission to create tasty and diabetic-friendly delights, I’ve tweaked the ingredients to make this dessert a little more carb-friendly.
Instead of the usual digestive biscuits used for the base, I’ve opted for almond flour with some nuts for a little extra crunch.
The whipped cream, mascarpone and soft cheese are also great low-carb count options, plus the additional fat content will also work on slowing down any dramatic sugar spikes from the chocolate eggs. However, we have found that on occasion because of the higher fat content, glucose continues to be released after the fast-acting insulin has worn off. Meaning that we have had to sometimes correct after 3-4 hours.
To add a little extra sweetness I use Bon Raw’s powdered xylitol, boasting a low glycemic index that won’t send blood glucose levels on a rollercoaster and it also means we don’t have to include it in the diabetic carb count.
Now I appreciate that this easter recipe includes added sugar from the mini eggs used, but the other ingredients help to negate this by being more blood sugar-friendly choices. And of course, it is important to remember that diabetes does not mean you can’t eat sugar, however reducing the amount helps when it comes to overall management.
If you would like to read more about some of the changes we have made to support blood glucose management then take a look at these helpful articles, THE BENEFITS OF A WHOLE FOOD DIET AND DIABETES and TYPE 1 DIABETES AND OUR RELATIONSHIP WITH FOOD.
What you will need to make this Easter cheesecake recipe
Ground almonds/ almond flour
Gluten-free and adds an extra nutty flavour
A rich source of vitamins and minerals
Used instead of biscuits as it is a great no-carb-count option
You can find a list of my recommended products that I use on my shop page!
Chopped nuts
Adds extra texture to the base
Rich source of vitamins, minerals and essential fatty acids
Butter
I still prefer to use butter over coconut oil but you could always substitute.
This acts like the glue that helps to keep the base together
Dark Chocolate
Try and use chocolate that has a cocoa content of 70% or above as you tend to get a deeper more intense flavour.
Plus the higher the cocoa content the lower the sugar!
Powdered Xylitol
Great natural sugar alternative that won’t raise blood glucose levels
It needs to be a powdered sweetener in the filing to ensure it dissolves and keeps the filling completely smooth
You can find a list of my recommended products that I use on my shop page!
Full Fat Cream cheese
use a good quality cream cheese as I have found some are just too runny
I always use Philadelphia Cream Cheese
Mascarpone
A rich and creamy Italian cheese known for its smooth texture and slightly sweet flavour
Adds an extra creaminess and indulgence to the cheesecake filling
Vanilla extract
Adds an extra sweetness to bakes and cakes
Double cream or Heavy Cream
Whipped to make this delectable filling irresistible
Chocolate mini eggs
I have to confess that I am a Cadbury mini egg fiend. I get very excited when they start hitting the supermarket shelves.
Sold in most UK supermarkets. The M&S version of mini eggs are also very good
Top tip – to break the mini eggs pop them in a plastic bag and bash them with a rolling pin
Equipment Needed
How to make No bake Easter cheesecake
This Easter celebration dessert really couldn’t be easier to make. In just a few simple steps it will be ready to chill to perfection in your fridge. All you need is to be prepared to make this in advance. I usually make mine the day before as I think it makes it taste even better!
For The Base
The first step is to prepare a 20cm/8in springform pan with parchment paper at the bottom.
Then place all the dry base ingredients into a large mixing bowl and combine. You should sift the powdered sweetener to ensure no lumps.
In a bowl, carefully heat your chocolate and butter in the microwave or over a pan of boiling water until just melted. Now add this to your dry mix and combine well.
Pour this breadcrumb-like mixture into your tin and press it firmly and evenly to form your base layer. I find the back of a spoon helps.
For The Filling
In a large mixing bowl, whip the cream cheese and mascarpone to soften it. Then mix in the sifted powdered sweetener and vanilla extract to the softened cream cheese and combine well. Leave to one side.
Next, using a stand or hand mixer whip the cream until you achieve stiff peaks. Add the cream and crushed mini eggs to your cream cheese mixture and gently fold until you have a lovely smooth filling. You may want to taste it at this point to ensure it has the right level of sweetness for you.
Bringing the Cheesecake Together
Simply spoon the cheesecake mixture onto your prepared cheesecake base and smooth it around the tin to make a nice thick even layer. Pop the cheesecake in the fridge and refrigerate for a minimum of 6-8 hours. However, I have found overnight to be preferable as the filling is quite soft.
When you are ready to serve carefully remove the removable base. I find running a small flat spatula knife around the edge helps. Place it on a serving plate and decorate it with the extra mini eggs or as desired. Use a large sharp knife to cut your slices.
Tips for the perfect cheesecake
Choose the right Cream Cheese – Not all Cream Cheeses are made with the same fat content and added stabilisers. I have tried this with Sainsbury’s and Lidl’s brand of cream cheese and it just hasn’t set properly. So I recommend using Philadelphia full-fat cream cheese.
Use room temperature ingredients – This helps the cream to whip quicker and will avoid lumps of cream cheese in your filling
Don’t rush the chill – This cheesecake needs to chill for a minimum of 6-8 hours but longer is definitely better. I prefer to chill my cheesecake overnight or for a couple of days if I want to make this in advance
Before Serving – This is quite a soft cheesecake, so I like to pop it into the freezer for an hour before serving to ensure the cheesecake will cut into beautiful slices. This step just helps to firm it up so the filling doesn’t stick to your knife.
When you are ready to serve, run a spatula knife around the edge of the tin before you release the springform.
How to store this no-bake cheesecake
This Cheesecake needs to be kept in the fridge and will keep happily for up to 5 days. But I’m not sure it will last that long!
However, you may find that the colours bleed slightly from your added chocolate mini eggs in the cheesecake filling. And remember to always store the cheesecake undecorated! I just pop some foil over the top of the tin to keep it protected.
Can I Freeze this Cheesecake?
Absolutely Yes! You can freeze this for up to a month, as a whole dessert or as slices if you prefer. I tend to open-freeze the cheesecake with the decorations removed and once totally frozen wrap the dessert or slices in foil. But remember to remove the foil when defrosting in the fridge otherwise all your lovely filling will stick to the foil.
Also, I would recommend storing and freezing this cheesecake without any decoration on top!
12 Low Sugar Easter Treats and Desserts
Are you looking for some low-sugar treats for Easter? If so then I have compiled a list of 12 delicious low sugar sweet treats that are both gluten free and kinder on your blood sugar levels.
Diabetes Note
As with all of my desserts and sweet treats, this cheesecake has been given the WHK makeover. This means that, aside from the chocolate and mini eggs, the other ingredients used help to make this a gluten-free and a lower countable carb dessert.
Carb Counting
The overall carb count for this no bake Easter cheesecake with decoration, based on the ingredients we would count for is:
400ml of Double Cream = 6.4g of carbs
60g of Lidl 70% Dark Chocolate= 19.7g of carbs
150g of Cadbury Mini Eggs = 105g of carbs
150g of Cadbury Mini Eggs for decoration = 105g
Now add all the carbs together – 6.4+19.7+105+105 = 236g of carbs
Finally divide this by the serving size, 12 – 12/236 = 20g of carb per portion
Please note this carb count amount per portion is based on the ingredients listed above and may differ depending on what you use and how much you choose to eat.
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No Bake Easter Cheesecake
Make a beautiful diabetic-friendly dessert for your Easter celebration with this easy, no-bake Easter cheesecake: luscious & gluten-free!
12
servings20
minutes6-8
hoursKeep the screen of your device on
Ingredients
Base
200 g 200 almond flour
50 g 50 chopped nuts
25 g 25 powdered xylitol, sifted
60 g 60 butter melted
50 g 50 dark chocolate, 70% or higher, melted
- Filling
200 g 200 full fat cream cheese
250 g 250 mascarpone cheese
75 g 75 powdered xylitol, sifted
1 tsp 1 vanilla extract
300 ml 300 double cream
150 g 150 mini eggs, crushed
150 g 150 mini eggs for decorating (optional)
Directions
For the base
- Prepare a 20cm/8in springform tin with parchment paper at the bottom.
- Place all the dry base ingredients into a bowl and mix well. Sift the powdered sweetener to ensure no lumps.
- In a bowl carefully heat your chocolate and butter in the microwave or over a pan of boiling water until just melted. Now add this to your dry mix and combine well
- Pour this breadcrumb-like mixture into your tin and press it firmly and evenly to form your base layer. I find the back of a spoon helps.
- For the Filling
- In a large bowl lightly mix the cream cheese and mascarpone to soften it. Then mix in the sifted powdered sweetener and vanilla extract and combine well. Leave to one side.
- Using a stand or hand mixer whip the cream until you get stiff peaks, but be careful not to overwhip.
- Add the whipped cream and broken mini egg pieces to your cream cheese mixture and gently fold until you have a lovely smooth filling. You may want to taste it at this point to ensure it has the right sweetness balance.
- Bring It All Together
- Spoon the filling onto your base and smooth it around the tin to make a nice thick even layer.
- Refrigerate the cheesecake for a minimum of 6-8 hours. However, I have found overnight to be preferable as the filling is quite soft.
- When you are ready to serve carefully remove the springform tin. I find running a spatula around the edge helps. Place it on a serving plate and decorate it with the extra mini eggs or as desired.
Equipment
Tips and Notes
- To break the mini eggs pop them in a plastic bag and bash them with a rolling pin
- When you are ready to serve, run a spatula knife around the edge of the tin before you release the springform.
- The longer you can leave this cheesecake to chill the better. Overnight is preferable!
- Diabetes Note – As with all of my desserts and sweet treats, this cheesecake has been given the WHK makeover. This means that aside from the chocolate and mini eggs the other ingredients used help to make this a gluten-free and a lower countable carb dessert.
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