No-Bake
Mini Egg Cheesecake
WINDINGCREEKRANCH.ORG
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An easy Easter dessert made with creamy cheesecake filling and crunchy chocolate mini eggs.
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INGREDIENTS
You’ll need graham crumbs, butter, cream cheese, sugar, lemon juice, vanilla, whipping cream, and chocolate mini eggs.
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Mix graham crumbs with melted butter. Press into a springform pan and chill to set.
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Whip cream until stiff peaks form. In another bowl, beat cream cheese, sugar, and lemon juice until smooth.
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Fold whipped cream into the cream cheese mixture, then stir in chopped mini eggs.
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Pour the filling into the crust, top with whipped cream, and sprinkle with more mini eggs.
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Refrigerate for 4 hours or overnight to firm up. This makes it sliceable and delicious.
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Remove from the pan, slice into wedges, and serve cold. Perfect for Easter or spring parties.
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