- 2 cups graham cracker crumbs (around 14 full sheets)
- 2 tablespoons granulated sugar
- 1/2 cup butter (melted)
- 3 (8-oz) blocks full fat cream cheese
- 1 cup heavy whipping cream (well chilled)
- 1 cup icing sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/4 cup sour cream OR Greek yogurt
- 1 (10-oz) bag mini eggs, crushed
- whipped cream
- mini eggs
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.
Ingredient substitutionsGRAHAM CRACKERS: Feel free to use a different cookie for the base. Vanilla Wafers or Chocolate Digestives are also delicious! 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.
StorageKeep 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. 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 keep, do not re-freeze.
I love a good no bake cheesecake, but to be honest: When I first tested this one with the mini eggs in the filling… I wasn’t convinced. 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! 🐣