No Bake Easter Egg Cheesecake

This Easter egg cheesecake is light and creamy. It's easy to make, loaded with mini chocolate eggs, perfect for both adults and kids.  Make it the day ahead for a no-fuss dessert everyone will love!

– 1½ cups Graham cracker crumbs – ½ cup butter  – 2 cups heavy whipping cream – 1 tsp vanilla extract – 8 oz package cream cheese softened – 1 cup granulated sugar – 1 tbsp lemon juice – 2 cups Mini Easter Eggs – 2 tbsp icing sugar


-Preheat the oven to 350 degrees F. – 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.

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.

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.

Cut the cheesecake into wedges and serve.