No Bake Easter Mini Egg Cheesecake
A thick and fluffy no-bake cheesecake loaded with crushed chocolate mini eggs. This festive Easter dessert is stabilized with a hint of pudding mix for the perfect slice every time.
Servings: 10 slices
Calories: 521kcal
Ingredients
Cheesecake base
- 2 cups graham cracker crumbs around 14 full sheets (Note 1)
- 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 (Note 2)
- 1 cup powdered sugar
- 1 tablespoon instant pudding mix optional but recommended (makes filling firmer and easier to slice)
- 1 teaspoon vanilla extract
- ¼ cup sour cream OR Greek yogurt
- 1 (10-oz) bag mini eggs crushed (Note 3)
Garnish
- whipped cream, mini eggs, chocolate shavings, sprinkles... optional
Instructions
Prep:Line the bottom of a 7 or 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.2 cups graham cracker crumbs, 2 tablespoons granulated sugar, ½ cup butter
- Filling:Beat cream cheese in a large mixing bowl with an electric mixer until creamy. Add heavy whipping cream, powdered sugar, cornstarch and vanilla extract. Beat on high speed until thick and fluffy, about 4 minutes (Note 4). Add sour cream (or yogurt) and crushed mini eggs; carefully fold in.3 (8-oz) blocks full fat cream cheese, 1 cup heavy whipping cream, 1 cup powdered sugar, 1 tablespoon instant pudding mix, 1 teaspoon vanilla extract, ¼ cup sour cream, 1 (10-oz) bag mini eggs
- 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.whipped cream, mini eggs, chocolate shavings, sprinkles...
Video
Notes
- Note 1: Feel free to use a different cookie for the base. Vanilla Wafers or Chocolate Digestives are also delicious!
- Note 2: 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).
- Note 3: You can also use 8oz of finely chopped milk chocolate in place of the crushed mini eggs in the filling.
- Note 4: 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.
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: 1 serving (no garnish) | Calories: 521kcal | Carbohydrates: 54g | Protein: 14g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 67mg | Sodium: 699mg | Potassium: 253mg | Fiber: 1g | Sugar: 42g | Vitamin A: 769IU | Vitamin C: 0.4mg | Calcium: 309mg | Iron: 1mg