This No Bake Easter Mini Egg Cheesecake is an easy to make cheesecake, perfectly decorated for your Easter celebration!
The filling is so creamy and studded with crushed mini eggs. Pile them up on top as well for the best festive look.
I love a good no bake cheesecake, and with the mini eggs in the filling? It’s both adorable and delicious! To be honest: At first, the idea of candy eggs in a cheesecake… seemed a little strange? But it turned out so well that I immediately made another to photograph and share.
The mini eggs soften as the cheesecake chills, and make the filling appear like one giant sprinkled egg. So fun, so festive, so great for Easter! 🐣
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Graham crackers: Feel free to use a different cookie for the base. Vanilla Wafers or Chocolate Digestives are also delicious!
- Heavy whipping cream: If you’d rather use whipped topping, feel free to skip the heavy whipping cream, icing sugar, cornstarch and vanilla extract. Instead, use one 12-oz container frozen whipped topping (thawed).
- Mini eggs: You can also use 8oz of finely chopped milk chocolate in place of the crushed mini eggs in the filling.
- Sour cream: Greek Yogurt is a great substitute for the sour cream.
- Instant pudding mix: This helps to stabilize the cheesecake filling. If you don’t want to use processed ingredients, just skip it. The filling will be a little softer, but still fine. I previously used cornstarch in this recipe, but due to some reader concerns over using raw cornstarch I researched this swap to ease concerned minds. If you have no issue with the cornstarch, it’s obviously your personal choice to keep using it in this recipe at your own risk if you’re previously made it this way.
How to make this Easter cheesecake
1. Start by making the base: Stir together the graham cracker crumbs, melted butter and granulated sugar.
Firmly press into the pan and chill.
2. Next, beat the softened cream cheese in a large mixing bowl.
Add the remaining filling ingredients (except for the sour cream and mini eggs) and beat on high speed until thick and fluffy. This will take a few minutes, be patient! Otherwise your filling will be too dense.
3. Finally, crush the mini eggs and fold them into the filling along with the sour cream.
Spread over the graham cracker base, making sure you’re packing the filling on tightly and evenly without any gaps or air bubbles.
Chill the cheesecake for at least 6 hours, better overnight! Then garnish and slice to serve.
Recipe tips
- Cheesecake base: The base may seem too dry/crumbly, but if you press it firmly into the pan, it will set well in the fridge.
- Type of cream: It’s important to use heavy whipping cream. Make sure the carton says “heavy whipping cream”! Also, chill it very well right up to using it; otherwise it will not whip.
- Beating the filling: The filling needs to be beaten well on high speed, around 3-4 minutes. If you don’t beat it enough, you’ll be eating a brick of plain cream cheese mixed with runny cream. Use a spoon to scrape a little filling out of the bowl to test – it should sound and look whipped and lightly fluffy.
- Chilling time: Do not shorten the chilling time to less than 6 hours, otherwise the cheesecake will be very difficult to slice/the filling will not hold up.
Storage tips
Fridge: Keep the cheesecake refrigerated at all times. It will “melt” a little if it gets too warm. Keep the cheesecake for no longer than 2 days in the fridge.
Freezer: You can also freeze any leftovers well wrapped for up to 3 months. Thaw in the fridge and eat immediately once it’s defrosted. Do not store once thawed, do not re-freeze.
Watch the recipe video
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
No Bake Easter Mini Egg Cheesecake
Recipe details
Ingredients
Cheesecake base
- 2 cups graham cracker crumbs around 14 full sheets
- 2 tablespoons granulated sugar
- ½ cup butter melted
Cheesecake filling
- 3 (8-oz) blocks full fat cream cheese
- 1 cup heavy whipping cream well chilled
- 1 cup icing sugar
- 1 tablespoon instant pudding mix optional; vanilla or cheesecake is best (see notes for substitutes)
- 1 teaspoon vanilla extract
- ¼ cup sour cream OR Greek yogurt
- 1 (10-oz) bag mini eggs crushed
Garnish
- whipped cream
- mini eggs
- sprinkles
Instructions
Prep:Line the bottom of a 7-8 inch springform pan with baking parchment. - Base:Combine graham cracker crumbs, sugar and butter well in a mixing bowl. Add to the prepared pan and press into the bottom and a little up the sides (press firmly, or the base will not hold together). Chill in the fridge until ready to use.
- Filling:Beat cream cheese in a large mixing bowl with an electric mixer until creamy. Add heavy whipping cream, icing sugar, cornstarch and vanilla extract. Beat on high speed until thick and fluffy, about 4 minutes. Add sour cream (or yogurt) and crushed mini eggs; carefully fold in.
- Finish:Spread filling evenly in prepared crust. Cover and chill in the refrigerator for at least 6 hours, better overnight. To finish, carefully remove the outer ring of the pan (run a hot knife along the side if it's stuck). Garnish as you like and serve chilled.
Notes
Ingredient notes
- Graham crackers: Feel free to use a different cookie for the base. Vanilla Wafers or Chocolate Digestives are also delicious!
- Heavy whipping cream: If you’d rather use whipped topping, feel free to skip the heavy whipping cream, icing sugar, cornstarch and vanilla extract. Instead, use one 12-oz container frozen whipped topping (thawed).
- Mini eggs: You can also use 8oz of finely chopped milk chocolate in place of the crushed mini eggs in the filling.
- Sour cream: Greek Yogurt is a great substitute for the sour cream.
- Instant pudding mix: This helps to stabilize the cheesecake filling. If you don’t want to use processed ingredients, just skip it. The filling will be a little softer, but still fine. I previously used cornstarch in this recipe, but due to some reader concerns over using raw cornstarch I researched this swap to ease concerned minds. If you have no issue with the cornstarch, it’s obviously your personal choice to keep using it in this recipe at your own risk if you’re previously made it this way.
Recipe tips
- Cheesecake base: The base may seem too dry/crumbly, but if you press it firmly into the pan, it will set well in the fridge.
- Type of cream: It’s important to use heavy whipping cream. Make sure the carton says “heavy whipping cream”! Also, chill it very well right up to using it; otherwise it will not whip.
- Beating the filling: The filling needs to be beaten well on high speed, around 3-4 minutes. If you don’t beat it enough, you’ll be eating a brick of plain cream cheese mixed with runny cream. Use a spoon to scrape a little filling out of the bowl to test – it should sound and look whipped and lightly fluffy.
- Chilling time: Do not shorten the chilling time to less than 6 hours, otherwise the cheesecake will be very difficult to slice/the filling will not hold up.
Storage tips
Fridge: Keep the cheesecake refrigerated at all times. It will “melt” a little if it gets too warm. Keep the cheesecake for no longer than 2 days in the fridge. Freezer: You can also freeze any leftovers well wrapped for up to 3 months. Thaw in the fridge and eat immediately once it’s defrosted. Do not store once thawed, do not re-freeze.Nutrition
More recipe information
Recipe first published on 04/08/2020. Updated with step by step photos and better text on 03/21/2021.
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