5 from 8 votes
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Easy No Bake Mini Eggs Cheesecake

This Easy No Bake Mini Eggs Cheesecake is the perfect Easter dessert that's easy to make and fun to eat, featuring everybody's favourite Easter candy! Plus tips for a perfectly set no-bake cheesecake every time!

Course Baking, Dessert
Cuisine American, Baking, Easter, No Bake
Prep Time 20 minutes
Total Time 20 minutes
Servings 12 slices
Author Chrissie (thebusybaker.ca)

Ingredients

  • 1 1/4 cups graham cracker crumbs
  • 5 tablespoons melted butter
  • 600 grams full fat cream cheese (approximately 21 ounces)
  • 1 1/2 cups powdered sugar
  • 2 cups whipped cream (or substitute high fat whipped topping)
  • 2 cups Mini Eggs candy-coated chocolate Easter eggs, crushed
  • 12 more Mini-Eggs and extra whipped cream for garnish

Instructions

  1. Add the graham cracker crumbs and melted butter to a bowl and stir until well combined.

  2. Press the graham cracker crumb mixture into the bottom of a 9-inch (23 cm) spring form cake pan. Chill in the fridge to set while you prepare the cheesecake filling.

  3. Whip the cream cheese on high speed using a stand mixer or hand mixer until light and fluffy.

  4. Beat in the powdered sugar until well combined.

  5. Fold in the whipped cream (or whipped topping) gently.

  6. Fold in the crushed Mini Eggs until they're distributed throughout.

  7. Pour the cheesecake mixture into the prepared crust and smooth out the top with a spatula.

  8. Place the cheesecake in the fridge for 6-8 hours, or overnight.

  9. Transfer to the freezer for an additional 3-4 hours to finish setting.

  10. Let sit at room temperature for 20 minutes before slicing and serving, garnishing with a swirl of whipped cream and more Mini Eggs.

Recipe Notes

If making this cheesecake several days ahead of time, store in the freezer and move to the fridge for 1-2 hours before slicing and serving.