This easy No-Bake Easter Egg Cheesecake is the perfect Easter dessert! It's light and creamy and loaded with mini chocolate Easter eggs.
If you love this recipe, check out my Smoked Cheesecake with Blueberry Sauce next!
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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!
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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
Your cheesecake might be runny if you don't beat the whipping cream until stiff peaks form. If this happens, cover it and place it in the freezer for 2 hours before serving to help it firm up.
This no-bake cheesecake will serve 8-10 people.
You will need to use one sleeve of graham crackers to make 1 ½ cups, or about 9-10 sheets. Read how many graham crackers in a cup for more information.
More Easy Cheesecake Recipes
Did you make this No-Bake Mini Egg Cheesecake? Please RATE THE RECIPE 🌟 below! Thank you! 😊
Printable Recipe
No-Bake Easter Egg Cheesecake
Ingredients
For the graham cracker crust
- 1½ cups graham cracker crumbs
- ½ cup melted 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
- Combine graham cracker crumbs and melted butter.
- 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.
Make the cheesecake filling:
- Reserve ¼ cup of chopped mini 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.
- Sprinkle reserved chopped Easter eggs on top of the cheesecake, and refrigerate for at least 4 hours or overnight.
- Remove the sides of the springform pan, cut the cheesecake into wedges, and serve.
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Notes
- 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.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Rod & Mary Ell says
Most delicious recipe ever tasted