No-Bake Mini Egg Cheesecake
Loaded with chocolate and creamy layers, this easy No-Bake Mini Egg Cheesecake combines a buttery biscuit base with a smooth cheesecake filling packed with crushed Cadbury mini eggs and finished with a light whipped topping. It's simple to make, sets beautifully, and is perfect for Easter or any spring dessert table.
Servings: 8 servings
Calories: 359kcal
Ingredients
Crust
- 1½ cups graham cracker crumbs
- ½ cup melted butter or margarine
Filling
- 1 cup heavy whipping cream
- ½ teaspoon vanilla extract
- 8 oz cream cheese softened
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- 1½ cups chopped mini eggs divided
Topping
- 1 cup heavy whipping cream
- 2 tablespoons icing sugar
- ½ teaspoon vanilla extract
Instructions
- Combine the graham cracker crumbs with the melted butter until evenly coated, then press the mixture firmly into a 9-inch springform pan. Chill the crust in the fridge while you prepare the filling.
- Place the mini eggs in a sealed bag and gently crush them into small chunks, reserving some for topping.
- In a large bowl, whip the heavy cream until stiff peaks form. In a separate bowl, beat the cream cheese with the sugar and lemon juice until smooth and creamy.
- Fold the whipped cream into the cream cheese mixture until light and fluffy, then fold in the crushed mini eggs. Spread the cheesecake filling evenly over the chilled crust.
- Whip the topping ingredients (1 cup heavy cream, 2 tablespoon icing sugar, and ½ teaspoon vanilla extract) until thick, then spread over the cheesecake and sprinkle with the reserved mini eggs.
- Refrigerate for at least 4 hours, or overnight for best results. Before serving, run a knife around the edges of the pan, slice, and serve.
Notes
- Cream cheese. Use full-fat cream cheese and make sure it's at room temperature before mixing. This helps create a smooth cheesecake filling without lumps.
- Whipping cream. The cream must be whipped to stiff peaks so the cheesecake sets properly. When you lift the beaters, the cream should hold its shape - this acts as your stabilizer without needing gelatin.
- Mini eggs. Don't crush them too finely. Small chunks give the best texture and a bit of crunch in every bite. Save a few extra mini eggs for topping.
- Chill time. This cheesecake needs at least 4 hours to set, but overnight is best for clean slices and firm edges.
- Slicing. Use a sharp knife and wipe it clean between cuts for neat slices. Running a knife around the sides of the pan before removing helps keep the edges of the cheesecake smooth.
- Make ahead. This is a great make-ahead dessert, and actually tastes better the next day once fully set.
- Storage. Store covered in the fridge for up to 3 days, or freeze for up to 2 months and thaw overnight in the refrigerator.
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
