Jill Bakes brings Easter magic with Mini Egg Cheesecake

The Easter countdown has officially begun—and for local baking favourite Jill Stewart, that means one thing: a show-stopping dessert packed with one of the season’s most loved treats.

Her Mini Egg Cheesecake is already proving a hit, combining creamy indulgence with the unmistakable crunch of chocolate mini eggs—making it an ideal centrepiece for family gatherings across Ballymena and beyond.

With simple ingredients and an easy-to-follow method, the recipe captures exactly what has made Jill’s growing online presence so popular: approachable baking with maximum impact.

A crowd-pleaser for Easter tables

Serving 8–10 people, this no-bake cheesecake blends a buttery chocolate biscuit base with a rich cream cheese filling, folded through with crushed mini eggs and swirled milk chocolate.

Finished with a topping of extra mini eggs and crushed chocolate flake, it delivers both on flavour and visual appeal—perfect for sharing over the Easter weekend.

The recipe: Mini Egg Cheesecake

Ingredients

Serves 8–10

• 380g chocolate hobnobs

• 110g NI butter

• 540g cream cheese

• 225g icing sugar

• 1 tsp vanilla extract

• 250ml NI whipping cream

• 240g Mini Eggs, crushed (3 packs)

• 50g melted milk chocolate

To decorate:

• 1 chocolate flake, crushed

• 160g Mini Eggs (2 packs)

Method

1. Crush the biscuits in a food bag with a rolling pin until fine crumbs. In a separate bag, crush the mini eggs and set aside.

2. Melt the butter in a saucepan, then mix in the biscuit crumbs until fully combined. Press firmly into a 9-inch springform tin and chill in the fridge.

3. Melt the chocolate in 30-second intervals in the microwave and set aside.

4. In a large bowl, whisk together the cream cheese, vanilla and icing.

   
   

5. In another bowl, lightly whip the cream until it holds its shape, then gently fold into the cream cheese mixture.

   
   

6. Add the crushed mini eggs and melted chocolate, folding carefully to create a swirl—avoid over-mixing.

   
   

7. Spoon the mixture onto the chilled base and spread evenly. Chill for at least 4 hours, preferably overnight.

   
   

8. Remove from the tin, decorate with crushed flake and mini eggs, and serve.

Meet the baker behind the recipe

Jill Stewart, from Portglenone, has built a loyal following with her food blog Jill Bakes, where she shares recipes that are simple, quick, and don’t require endless ingredients.

With more than 64,000 followers on Instagram (@jillbakes_), her mix of comforting classics and creative treats continues to inspire home bakers across Northern Ireland.

Her passion for baking began at a young age, learning from her late grandmother—an influence that still shapes her recipes today. Jill is also a regular contributor to Ireland’s Homes Interiors and Living magazine.

A taste of Easter inspiration

As Easter approaches, Jill’s Mini Egg Cheesecake offers an easy way to create something special without the stress—bringing together familiar flavours in a dessert that feels both nostalgic and indulgent.

For families planning their Easter menus, it’s a recipe that’s likely to become a firm favourite.