No-Bake Mini Egg Cheesecake Recipe
These No-Bake Mini Egg Cheesecakes offer a delightful combination of a buttery graham cracker crust, creamy cheesecake filling, and crunchy mini chocolate eggs. Perfect for Easter or any occasion, this stress-free dessert requires no baking, making it quick and easy to prepare with impressive, bakery-quality results.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Crust Layer
- 1½ cups finely crushed graham crackers
- ¼ cup white sugar
- 6 tablespoons butter, melted and slightly cooled
Cheesecake Filling
- 16 ounces cream cheese, room temperature
- ½ cup confectioners’ sugar
- 1 teaspoon vanilla essence
- 1 cup cold heavy cream
- ½ cup mini eggs, roughly crushed (plus more for topping)
Instructions
- Build the Base: In a medium bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and mix until the mixture is evenly moistened and crumbly. Line a muffin pan with paper liners, then press 1–2 tablespoons of the crust mixture firmly into the bottom of each liner. Chill the pan in the fridge to set the crust while preparing the filling.
- Whip Up the Filling: Beat the softened cream cheese with confectioners’ sugar and vanilla essence in a large bowl until silky smooth. In a separate bowl, whip the cold heavy cream until thick and fluffy, forming stiff peaks. Gently fold the whipped cream into the cream cheese mixture to keep the filling light and airy. Fold in the roughly crushed mini eggs carefully.
- Assemble: Spoon the cheesecake filling over each chilled crust, filling the liners nearly to the top. Smooth the surfaces with a spatula and sprinkle extra crushed mini eggs on top for a decorative finish.
- Chill to Set: Place the assembled cheesecakes back in the refrigerator and chill for at least 2 hours, or until the filling is firm and set.
- Enjoy: Once fully chilled, carefully remove the cheesecakes from the paper liners and serve directly from the fridge.
Notes
- For extra indulgence, drizzle melted chocolate over the tops before chilling.
- Using a food processor makes crushing the mini eggs quick and mess-free.
- Ensure the cream cheese is fully softened to achieve a smooth, lump-free filling.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- These cheesecakes freeze well; thaw overnight in the refrigerator before serving.
Keywords: no-bake cheesecake, mini cheesecakes, mini egg dessert, Easter dessert, easy cheesecake, no-bake dessert
Find it online: https://busyrecipe.com/no-bake-mini-egg-cheesecake-recipe/