Easy No Bake Mini Eggs Cheesecake

5 from 13 votes

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

Keyword Easy No Bake Mini Eggs Cheesecake

Prep Time 20

Chilling Time 4

Total Time 4 20

Servings slices

Calories 536kcal

Author Chrissie (thebusybaker.ca)

Equipment

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

US Customary - Metric

Instructions

Add the graham cracker crumbs and melted butter to a bowl and stir until well combined.
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.
Whip the cream cheese on high speed using a stand mixer or hand mixer until light and fluffy.
Beat in the powdered sugar until well combined.
Fold in the whipped cream (or whipped topping) gently.
Fold in the crushed Mini Eggs until they're distributed throughout.
Pour the cheesecake mixture into the prepared crust and smooth out the top with a spatula.
Place the cheesecake in the fridge for 6-8 hours or overnight.
Transfer to the freezer for an additional 3-4 hours to finish setting.
Let sit at room temperature for 20 minutes before slicing and serving, garnishing with a swirl of whipped cream and more Mini Eggs.

Video

Notes

Storage Instructions

Make this cheesecake up to 2 days ahead of serving. Simply store in the fridge in an airtight container.

Freezer Instructions

It can also be frozen for up to 2 weeks and move to the fridge for 1-2 hours before slicing and serving. For BEST results, make only one day ahead and chill in the fridge to set.

Ingredient Substitutions

It is not recommended to use low fat or fat free cream cheese or low fat or fat free whipped topping for this recipe. Low fat products have a higher water content which will prevent the cheesecake from setting in the fridge.

Nutrition