This Easter Egg Cheesecake is the perfect Easter dessert! It's light and creamy and loaded with mini chocolate Easter eggs. Best of all, this cheesecake is incredibly easy to make. It's sure to be a hit with both kids and adults. So if you're looking for an impressive yet effortless dessert, this is the one for you!
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Easter is a time for family, friends, and cheesecake! So this year, why not try something new and make your own Easter Egg Cheesecake?
This creamy cheesecake is perfect! It's not too rich, it is light and fluffy, and it is so easy to make. Simply whip up a quick and easy cheesecake filling and spread it into a springform pan or pie dish. Then, top with your favorite mini chocolate easter eggs.
I like to use a combination of milk chocolate and dark chocolate easter eggs, but feel free to use your favorite kind! You can even use M&Ms or mini marshmallows.
This mini egg cheesecake makes the perfect dessert after a Double Smoked Ham or Smoked Turkey dinner, Oven-Roasted Potatoes, Carrot Salad, and Air Buns.
If you love cheesecake, be sure to check out Philadelphia Strawberry Cheesecake Snack Bars.
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Why you will love this mini easter egg cheesecake
- It's cheesecake; need I say more?
- This cheesecake is creamy and irresistible.
- It's easy to make. With just a few simple steps, you can whip up this cheesecake in no time.
- It's perfect for entertaining. Whether you're hosting an Easter party or simply having friends over for coffee, this cheesecake will be the star of the show!
- You can use any mini chocolate eggs, from Cadbury mini eggs to chocolate eggs.
- This recipe is for a no-bake cheesecake, which means it can be whipped up in no time, and your oven won't be tied up.
- This cheesecake is the perfect make-ahead dessert. Simply prepare it the night before and refrigerate it overnight. Then, when you're ready to serve, just top with chocolate easter eggs and enjoy!
Ingredients
This easy no-bake cheesecake is made with simple and easy-to-find ingredients at your local grocery store.
- Graham cracker crumbs. I made my crumbs out of graham crackers.
- Butter, melted. I used unsalted butter.
- Cream cheese, softened. I used a brick of Philadelphia full-fat cream cheese.
- Heavy whipping cream. I used heavy cream (35% MF). This is also known as double cream, depending on where in the world you live. 🙂
- Sugar. I used granulated sugar.
- Lemon juice. This gives a fresh taste and helps the sugar to dissolve.
- Vanilla extract. I used pure vanilla extract.
- Icing sugar or powdered sugar.
- Mini Easter eggs. I used mini milk chocolate eggs.
See the recipe card for quantities.
How to make the graham cracker crust
First, you have to make the base of the cheesecake. Preheat the oven to 350 degrees F (175 degrees C).
Melt butter in a saucepan over medium heat. Turn off the heat. Add graham cracker crumbs to the melted butter and mix well.
Press into the bottom of a 9-inch springform pan. You can use the bottom of a glass or a fork to push the crumbs down. Bake in the oven for 8-10 minutes. Cool completely on a wire rack.
How to make the cheesecake filling
Chop the mini eggs on a cutting board with a sharp knife. Reserve ¼ cup for decoration. Set aside.
In a large mixing bowl, use an electric mixer, electric whisk, or KitchenAid whisk attachment to beat the heavy whipping cream until stiff peaks form, about 2-4 minutes.
Add vanilla extract and mix to combine.
Place the block of cream cheese in a separate mixing bowl.
Beat cream cheese until smooth. Add sugar and lemon juice and beat until the sugar is dissolved.
Fold the whipping cream into the cream cheese mixture. Beat until well combined.
Fold in the chopped easter eggs.
Pour the cheesecake mixture into the cooled graham crust and spread evenly.
How to make the whipped topping
Next, we will make a light and airy whipped cream layer. In a medium bowl, blend 1 cup of heavy whipping cream until stiff peaks form, about 2-4 minutes. Add icing sugar and vanilla, and mix until combined.
Pour the whipped cream into the cheesecake mixture, and spread evenly.
Gently sprinkle reserved chopped Easter eggs onto the top of the cheesecake if desired. Refrigerate for at least 4 hours or overnight.
Remove the sides of the springform pan, if using. Cut the cheesecake into wedges and serve.
Enjoy!
Hint: Be careful when chopping the eggs; they don't stay put and roll around. You can also place the eggs in a plastic bag and hit them with a mallet to break them into smaller chunks.
Substitutions
- Graham cracker crumbs - If you don't have graham cracker crumbs, you can make your own out of graham crackers or use crushed gingersnaps, crushed vanilla wafers, or digestive biscuits. Use a food processor to crush them up, or place crackers in a large Ziploc bag and use a rolling pin to crush them.
- Cream cheese - If you don't want to use cream cheese, you can use mascarpone cheese. I have heard that you can use ricotta cheese, but I have never tried it.
- Heavy whipping cream - If you don't want to use heavy whipping cream, you can use Cool Whip or Nutriwhip.
Variations
There are many variations of this Easter egg cheesecake recipe you can try. Some tasty options are:
- Adding mini chocolate chips
- Adding nuts
- Make a chocolate crust instead of a graham cracker crust.
- Use different types of mini Easter eggs, such as Reese's peanut butter-filled mini eggs, Cadbury creme eggs, or caramel-filled eggs.
- You can make this cheesecake in a big hollow chocolate easter egg. Skip the graham crust, split a chocolate egg in half, and spoon the cheesecake mixture inside. Top with a whipped cream layer and candy eggs for a fun treat!
- Add fruit on top, such as strawberries or blueberries.
- Drizzle melted chocolate or chocolate sauce on top for an extra treat.
Be creative and have fun with it!
Equipment
- Springform pan or pie dish
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
Storage
Easter egg cheesecake can be stored in the fridge (covered with plastic wrap or in an airtight container) for up to 3 days.
You can also freeze the cheesecake by wrapping it tightly in plastic wrap, then putting it in a Ziploc freezer bag. It will keep for up to 2 months. Then, to serve, place it in the refrigerator to thaw before serving.
Top tips
- Follow the recipe closely and make sure the cream cheese is at room temperature before beginning.
- Make sure to whip the heavy cream until stiff peaks form.
- Use a smaller pan for a thicker cheesecake.
- Prepare the night before and refrigerate overnight.
- Be sure to chill in the fridge for at least 4 hours before serving.
Frequently Asked Questions (FAQs)
Yes! You can cover this cheesecake tightly with plastic wrap, then place in a Ziploc freezer bag. It will keep for up to 2 months. To serve, thaw in the refrigerator.
Your cheesecake might have a runny consistency if you don't beat the whipping cream until stiff peaks form. If this happens, cover and place it in the freezer for 2 hours before serving. This will help it firm up.
There are about 359 calories per serving.
This no-bake cheesecake will serve 8-10 people.
Whether you are looking for an Easter dessert or just a delicious springtime treat, this easter egg cheesecake recipe is sure to hit the spot!
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📋 Recipe
Easter Egg Cheesecake Recipe (No Bake)
Equipment
- Springform pan or pie dish
- electric mixer
Ingredients
For the graham cracker crust
- 1½ cups Graham cracker crumbs
- ½ cup butter or margarine
For the cheesecake mixture
- 1 cup heavy whipping cream
- ½ teaspoon vanilla extract
- 8 oz package cream cheese softened
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- 1½ cups Mini Easter Eggs, chocolate filled chopped, reserved
For the whipped topping
- 1 cup heavy whipping cream
- 2 tablespoon icing sugar
- ½ teaspoon vanilla extract
Instructions
Make the graham cracker crust
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a saucepan over medium heat. Remove from heat. Add graham cracker crumbs and mix well.
- Press into the bottom of a 9-inch springform pan. Bake in the oven for 8-10 minutes. Cool completely on a wire rack.
Make the cheesecake filling:
- Reserve ¼ cup of chopped easter eggs.
- In a large bowl, beat the heavy whipping cream until stiff peaks form, about 2-4 minutes. Add vanilla extract and mix to combine.
- In a separate bowl, beat cream cheese until smooth. Add sugar and lemon juice and beat until the sugar is dissolved.
- Fold the whipping cream into the cream cheese mixture. Beat until well combined. Fold in the chopped easter eggs.
- Pour the cheesecake mixture into the cooled graham crust and spread evenly.
Make the whipped topping
- Use an electric mixer to blend heavy whipping cream until stiff peaks form. Add icing sugar and vanilla, and mix until combined.
- Pour the whipped cream on top of the cheesecake mixture and spread evenly.
- Gently sprinkle reserved chopped Easter eggs onto the top of the cheesecake if desired. Refrigerate for at least 4 hours or overnight.
- Remove the sides of the springform pan, if using. Cut the cheesecake into wedges and serve.
- Enjoy!
Notes
- Follow the recipe closely and make sure the cream cheese is at room temperature before beginning.
- Make sure to whip the heavy cream until stiff peaks form.
- Use a smaller pan for a thicker cheesecake.
- Prepare the night before and refrigerate overnight.
- Be sure to chill in the fridge for at least 4 hours before serving.
Rod & Mary Ell
Most delicious recipe ever tasted