No Bake Mini Egg Cheesecake
A delightful No Bake Mini Egg Cheesecake that is easy to make and perfect for any spring celebration, particularly Easter.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 12 servings
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Gluten Free optional, Dairy Free optional
Ingredients
Scale
1 ½ cups Graham Crackers, crushed
½ cup Unsalted Butter, melted
¼ cup Granulated Sugar
24 oz Cream Cheese, full-fat, softened
1 ½ cups Powdered Sugar
1 ½ cups Heavy Cream, cold
2 teaspoons Vanilla Extract
10-12 oz Mini Eggs (Cadbury or similar), crushed and whole for decoratio
1 tablespoon Lemon Juice (optional)
Instructions
- Step 1: Prepare the Crust – Combine crushed graham crackers, melted butter, and granulated sugar. Press into a 9-inch springform pan and chill
- Step 2: Make the Cheesecake Filling – Beat cream cheese until smooth. Add powdered sugar and mix until fluffy. Stir in vanilla and optional lemon juice. Whip heavy cream to stiff peaks and fold into cream cheese mixture
- Step 3: Incorporate the Mini Eggs – Fold two-thirds of the chopped Mini Eggs into the filling
- Step 4: Assemble and Chill – Pour filling over crust, smooth the top, cover, and chill for at least 6-8 hours or overnight
- Step 5: Decorate and Serve – Remove sides of springform pan, top with remaining Mini Eggs, and slice to serve
Notes
Ensure cream cheese is at room temperature for a smooth filling.
Allow cheesecake to chill properly for best texture.
Use a sharp knife for clean slices.
Find it online: https://onthatplate.com/no-bake-mini-egg-cheesecake/