Description
This No Bake Easter Mini Egg Cheesecake is a festive and creamy dessert featuring a buttery graham cracker crust, a fluffy cream cheese filling studded with crushed mini eggs, and topped with whipped cream, mini eggs, and sprinkles. Perfectly set without any baking, it’s ideal for Easter celebrations or any springtime gathering.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs (around 14 full sheets)
- 2 tablespoons granulated sugar
- ½ cup butter, melted
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 flavor preferred)
- 1 teaspoon vanilla extract
- ¼ cup sour cream or Greek yogurt
- 1 (10-oz) bag mini eggs, crushed
Toppings
- Whipped cream
- Mini eggs
- Sprinkles
Instructions
- Prep: Line the bottom of a 7-8 inch springform pan with baking parchment to prevent sticking and ensure easy removal of the cheesecake.
- Base: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter thoroughly. Press this mixture firmly into the bottom and slightly up the sides of the prepared pan to form a compact crust. Chill in the refrigerator until the filling is ready.
- Filling: Beat the cream cheese in a large bowl with an electric mixer until smooth and creamy. Add the heavy whipping cream, icing sugar, instant pudding mix (if using), and vanilla extract. Beat on high speed for about 4 minutes until the mixture becomes thick and fluffy. Gently fold in the sour cream (or Greek yogurt) and the crushed mini eggs to evenly distribute them throughout the filling.
- Finish: Spread the filling evenly over the chilled crust. Cover the pan and refrigerate for at least 6 hours, preferably overnight, to allow the cheesecake to set firmly. Before serving, carefully remove the outer ring of the springform pan by running a hot knife along the edge if necessary. Garnish the top with whipped cream, additional mini eggs, and colorful sprinkles. Serve chilled.
Notes
- If you don’t have instant pudding mix, you can use 2 tablespoons of cornstarch to help thicken the filling, but the texture will be slightly different.
- Using full-fat cream cheese and heavy cream results in the creamiest consistency and best flavor.
- Press the crust firmly to ensure it holds together well and doesn’t crumble when serving.
- The cheesecake needs time in the fridge to set properly, so avoid rushing this step for best results.
- For a lighter option, substitute sour cream with Greek yogurt as noted.
