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Easter No-Bake Mini Egg Cheesecake

A delightful no-bake cheesecake featuring creamy filling and topped with mini chocolate eggs, perfect for Easter celebrations.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted
Filling
  • 8 oz cream cheese softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream whipped
  • 1 cup mini chocolate eggs for topping

Method
 

Prepare the crust
  1. In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
  2. Press the mixture firmly into the bottom of a springform pan to form the crust.
Make the filling
  1. In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer.
  2. Gradually add powdered sugar and vanilla extract, mixing until combined.
  3. Fold in the whipped heavy cream until the mixture is light and fluffy.
  4. Gently fold in half of the mini chocolate eggs.
Assemble the cheesecake
  1. Pour the filling over the prepared crust and smooth the top with a spatula.
  2. Refrigerate for at least 4 hours or until set.
  3. Before serving, top with remaining mini chocolate eggs.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 800IUCalcium: 50mgIron: 1mg

Notes

For best results, allow the cheesecake to chill overnight before serving.

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