No Bake Easter Egg Cheesecake

This easy No-Bake Easter Egg Cheesecake is the perfect Easter dessert! It's light and creamy and loaded with mini chocolate Easter eggs.

This mini egg cheesecake is the perfect dessert after a Double Smoked Ham or Pellet Smoked Turkey dinner, Oven-Roasted Potatoes, Carrot Salad, and Fluffy Air Buns.

For another fun Easter dessert, check out Easter Bunny Cake next!

Why This Is The Best Easter Egg Cheesecake Recipe

• This mini egg no-bake cheesecake is creamy and irresistible.
• It's easy to make, no baking required.
• This cheesecake is the perfect make-ahead dessert.

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 cracker sheets.
• 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 like in my Mini Egg Cookies recipe.

See the printable recipe card at the bottom of the post for a complete list of ingredients and quantities.

How To Make No-Bake Easter Egg Cheesecake

• Melt butter in a saucepan over medium heat. Turn off the heat. Add graham cracker crumbs to the melted butter and mix well.
• Press the biscuit crumbs into the bottom of a 9-inch springform pan. Use the bottom of a glass or a fork to push the crumbs down. Place in the refrigerator or freezer to cool.

• Place the eggs in a plastic bag and hit them with a rolling pin to break them into smaller chunks. 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 chocolate eggs.

• Pour the cheesecake filling into the chilled biscuit base and spread evenly.

• Next, 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 on top of the cheesecake. Refrigerate for at least 4 hours or overnight.
• To serve, remove the sides of the springform pan, cut the cheesecake into wedges, and serve.

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.
• Mini eggs - Use mini chocolate chips, M&Ms, or chocolate chunks.

Variations

• 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.
• 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.

Storage

Refrigerator: Store this Easter egg cheesecake, covered with plastic wrap or in an airtight container, for up to 3 days.

Freeze: Wrap the cheesecake in plastic wrap and put it in a Ziploc freezer bag. Freeze for up to 2 months. To serve, place it in the refrigerator to thaw before serving.

Top Tips

• Use room-temperature cream cheese.
• Whip the heavy cream until stiff peaks form.
• Use a smaller pan for a thicker cheesecake.
• Prepare the night before and refrigerate overnight.
• Chill in the fridge for at least 4 hours before serving.

Recipe FAQ's

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