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.
Servings: 8 servings
Calories: 359kcal
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.
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
Calories: 359kcal | Carbohydrates: 28g | Protein: 2.8g | Fat: 27g | Saturated Fat: 16.2g | Cholesterol: 74.7mg | Sodium: 124.5mg | Potassium: 78.4mg | Fiber: 0.4g | Sugar: 24.4g | Vitamin A: 246.8IU | Vitamin C: 0.7mg | Calcium: 66.1mg | Iron: 0.3mg
