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No-Bake Mini Egg Cheesecake Recipe

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4.2 from 67 reviews

  • Author: Ava
  • Total Time: 6 hours 20 minutes
  • Yield: 10 servings

Description

This No-Bake Mini Egg Cheesecake is a delightful and festive dessert perfect for chocolate and candy lovers. Featuring a crunchy chocolate graham cracker crust and a creamy, airy cheesecake filling studded with crushed Cadbury Mini Eggs, this recipe is easy to prepare without baking. Chilled until set, it offers a rich, smooth texture contrasted by the colorful, crunchy candy topping, making it an ideal treat for celebrations or an indulgent dessert year-round.

Ingredients

Chocolate Graham Cracker Crust

  • 1 ½ cups finely crushed chocolate graham cracker crumbs (about 12-13 full sheets of graham crackers)
  • ¼ cup packed light brown sugar
  • 6 tablespoons butter, melted

Cheesecake Filling

  • 1 cup heavy cream, cold
  • 3 packages cream cheese (8 oz each), room temperature
  • 1 ¼ cups powdered sugar
  • ¼ cup sour cream, room temperature
  • 1 tablespoon vanilla extract
  • 2 cups Cadbury Mini Eggs, crushed

Instructions

  1. Prepare the Chocolate Graham Cracker Crust: In a medium bowl, combine the finely crushed chocolate graham cracker crumbs and light brown sugar. Pour in the melted butter and mix thoroughly until the mixture has a wet sand-like texture.
  2. Form the Crust: Firmly press the crumb mixture into the bottom of a 9-inch springform pan to create an even layer. Place this crust in the refrigerator to set while you prepare the cheesecake filling.
  3. Crush the Mini Eggs: Place the Cadbury Mini Eggs on a cutting board. Use the flat side of a large knife to gently press down until the candy shells crack, breaking them into a combination of small pieces and larger chunks. Set aside.
  4. Whip the Heavy Cream: In a mixing bowl, whip the cold heavy cream on high speed until stiff peaks form. Once whipped, set it aside.
  5. Make the Cream Cheese Mixture: In a separate large bowl, use an electric mixer to beat the cream cheese until smooth and fluffy. Gradually add the powdered sugar and beat for an additional minute. Add the sour cream and vanilla extract, continuing to mix until fully combined.
  6. Incorpate the Whipped Cream: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Carefully scoop from underneath and fold over to maintain the airy texture without deflating the mixture.
  7. Add Crushed Mini Eggs to Filling: Fold about three-quarters of the crushed Mini Eggs into the cheesecake batter gently, ensuring even distribution. Reserve the remaining quarter for the topping.
  8. Assemble the Cheesecake: Spread the cheesecake filling evenly over the chilled crust, smoothing out the surface with a spatula. Sprinkle the reserved crushed Mini Eggs evenly on top.
  9. Chill the Cheesecake: Cover the assembled cheesecake and refrigerate for at least 6 hours, or until it is fully set and firm.
  10. Serve: When ready to serve, carefully run a knife around the edges of the springform pan and release the sides before slicing and serving.

Notes

  • Ensure the cream cheese and sour cream are at room temperature for a smooth, lump-free filling.
  • Cold heavy cream whips better, creating a light and fluffy texture.
  • Press the graham cracker crust firmly to prevent it from crumbling when slicing.
  • The cheesecake must chill for at least 6 hours to set properly; overnight refrigeration is ideal.
  • Handle the whipped cream folding gently to preserve the airiness of the filling.
  • Use a springform pan for easy removal of the cheesecake.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/no-bake-mini-egg-cheesecake-recipe/