No-Bake Mini Egg Cheesecake
Recipe by:A rich and creamy no-bake cheesecake with a chocolate graham cracker crust and crunchy Cadbury Mini Eggs mixed in. This easy dessert is perfect for Easter or any spring celebration. You don't even need to turn on your oven! The filling is smooth and light, with just the right balance of sweetness and texture from the chocolate-coated candies.
Ingredients
Chocolate Graham Cracker Crust
- 1 ½ cups (180 grams) finely crushed chocolate graham cracker crumbs about 12-13 full sheets of graham crackers
- ¼ cup (55 grams) packed light brown sugar
- 6 tablespoons (85 grams) butter melted
Cheesecake Filling
- 1 cup (237 ml) heavy cream cold
- 3 (678 grams) packages cream cheese room temperature
- 1 ¼ cup (150 grams) powdered sugar
- ¼ cup (60 grams) sour cream room temperature
- 1 tablespoon (14.79 ml) vanilla extract
- 2 cups (450 grams) Cadbury Mini Eggs crushed
Instructions
Chocolate Graham Cracker Crust
- Stir the chocolate graham cracker crumbs and brown sugar in a medium bowl. Pour in the melted butter and mix until the crumbs are evenly coated and resemble wet sand.1 ½ cups finely crushed chocolate graham cracker crumbs, ¼ cup packed light brown sugar, 6 tablespoons butter
- Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer. Place the crust in the fridge to set while you prepare the filling.
Cheesecake Filling
- Place the Cadbury Mini Eggs on a cutting board and use the flat side of a large knife to press down gently until they crack. Continue pressing to break them into a mix of small pieces and larger chunks. Set aside.
- Pour the heavy cream into a mixing bowl and whip on high speed until stiff peaks form. Set aside.1 cup heavy cream
- In a separate large bowl, beat the cream cheese with an electric mixer until smooth and fluffy. Add the powdered sugar and beat for 1 minute. Then, add the sour cream and vanilla extract and continue mixing until fully combined.3 packages cream cheese, 1 ¼ cup powdered sugar, ¼ cup sour cream, 1 tablespoon vanilla extract
- Use a rubber spatula to gently fold the whipped cream into the cream cheese mixture by scooping under the cream cheese and folding it over the top until the whipped cream is incorporated. Be careful not to deflate the airiness.
- Fold about three-quarters of the crushed mini eggs into the cheesecake filling, using the same process as you folded in the whipped cream. Reserve the rest of the mini eggs for the topping.2 cups Cadbury Mini Eggs
- Spread the filling evenly over the chilled crust, smoothing the top with a spatula. Sprinkle the remaining crushed mini eggs over the top. Cover and refrigerate for at least 6 hours or until fully set.
- When ready to serve, run a knife around the edges of the pan before releasing the springform.
Notes
Crushing the Mini Eggs: If you prefer a less messy method, place the mini eggs in a zip-top bag and gently crush them with a rolling pin.
Make-Ahead Tip: This cheesecake can be made up to 48 hours in advance and stored in the refrigerator, covered, until ready to serve.
Storage: Leftovers should be stored covered in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap, then in foil, for up to 3 months. Thaw in the fridge before serving.
Crust Options: Chocolate sandwich cookies (Oreos) or digestive biscuits with cocoa powder can be used instead of chocolate graham crackers for a richer crust (leave out the brown sugar). For a non-chocolate crust, use honey graham crackers or vanilla wafers.
Extra Topping Ideas: Drizzle with melted chocolate or add a swirl of whipped cream before serving for an extra decorative touch.
Serving Tips: This cheesecake slices best when fully chilled. For clean slices, run a sharp knife under hot water, wipe it dry, and repeat between cuts.
Make-Ahead Tip: This cheesecake can be made up to 48 hours in advance and stored in the refrigerator, covered, until ready to serve.
Storage: Leftovers should be stored covered in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap, then in foil, for up to 3 months. Thaw in the fridge before serving.
Crust Options: Chocolate sandwich cookies (Oreos) or digestive biscuits with cocoa powder can be used instead of chocolate graham crackers for a richer crust (leave out the brown sugar). For a non-chocolate crust, use honey graham crackers or vanilla wafers.
Extra Topping Ideas: Drizzle with melted chocolate or add a swirl of whipped cream before serving for an extra decorative touch.
Serving Tips: This cheesecake slices best when fully chilled. For clean slices, run a sharp knife under hot water, wipe it dry, and repeat between cuts.
Equipment
Nutrition
Calories: 500kcal | Carbohydrates: 59g | Protein: 4g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 54mg | Sodium: 141mg | Potassium: 47mg | Fiber: 1g | Sugar: 50g | Vitamin A: 676IU | Vitamin C: 0.4mg | Calcium: 79mg | Iron: 1mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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