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Home / Holiday Recipes / Easter / No Bake Easter Mini Egg Cheesecake

No Bake Easter Mini Egg Cheesecake

6 hrs 15 mins
| Leave a Comment |
5 from 3 votes
Jump to Recipe 03/21/21 | Updated: 03/15/23 | by Nora
Mini Egg Cheesecake Image Pin

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.

close up photo of mini egg cheesecake on white plate

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!

ingredients for mini egg cheesecake with text labels
Ingredients for No Bake Mini Egg Cheesecake: Graham cracker crumbs, melted butter, granulated sugar, cream cheese, heavy whipping cream, icing sugar, vanilla extract, instant pudding mix, sour cream and mini eggs.

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.

photo collage to show how to make graham cracker crust

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.

photo collage to show how to make no bake cheesecake filling

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.

photo collage to show how to assemble an easter cheesecake

Chill the cheesecake for at least 6 hours, better overnight! Then garnish and slice to serve.

top down view on Easter cheesecake

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.
close up photo of mini eggs on top of a cheesecake

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.

close up photo of a slice of mini egg cheesecake with a bite taken out

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.

Printable Recipe Card
slice of easter cheesecake on a plate with mini eggs
Save Recipe Saved!

No Bake Easter Mini Egg Cheesecake

This No Bake Easter Mini Egg Cheesecake is so adorable and festive. An easy to make dessert, perfectly decorated for your Easter celebration!
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
5 from 3 votes
Print Add Review

Recipe details

Prep 15 mins
Chilling 6 hrs
Total 6 hrs 15 mins
Servings 10 slices
Difficulty Easy

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.
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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

Serving: 1servingCalories: 523kcalCarbohydrates: 51gProtein: 15gFat: 30gSaturated Fat: 18gTrans Fat: 1gCholesterol: 72mgSodium: 705mgPotassium: 248mgFiber: 1gSugar: 38gVitamin A: 778IUVitamin C: 1mgCalcium: 335mgIron: 1mg
Nutrition is an estimate.

More recipe information

Course: Dessert
Cuisine: American

Recipe first published on 04/08/2020. Updated with step by step photos and better text on 03/21/2021.

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Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

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