Go Back
–+ servings
No Bake Mini Egg Cheesecake

No Bake Mini Egg Cheesecake for a Sweet Easter Celebration

Delight in this No Bake Mini Egg Cheesecake, a simple and festive dessert perfect for Easter gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 15 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 8 oz Cream Cheese softened
  • 1/2 cup Sugar powdered sugar can be used for creaminess
  • 8 oz Whipped Topping can use homemade whipped cream
For the Crust
  • 1 cup Graham Crackers finely crushed
  • 1/4 cup Butter unsalted
For the Topping
  • 1 cup Mini Eggs (Cadbury) crushed

Equipment

  • Mixing Bowl
  • Electric mixer
  • food processor
  • Muffin Tins
  • spatula

Method
 

Prepare the Crust
  1. Crush graham crackers into fine crumbs. Combine with melted unsalted butter until resembling wet sand. Press into muffin tins and refrigerate for 10 minutes.
Make the Filling
  1. Beat softened cream cheese and sugar until smooth. Fold in whipped topping gently.
Assemble
  1. Spoon cheesecake filling into cooled crust, smoothing the tops. Leave a little space at the top.
Chill
  1. Cover cheesecakes with plastic wrap and chill for at least 4 hours until set.
Decorate
  1. Top the cheesecakes with crushed mini eggs before serving.

Nutrition

Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 29gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 400IUCalcium: 50mgIron: 0.5mg

Notes

Using room temperature cream cheese helps avoid lumps. Refrigerate the crust for better shape when filled. Store leftovers in an airtight container for up to 3 days.

Tried this recipe?

Let us know how it was!