Mini Egg Cheesecake {No-Bake!}

This no-bake mini egg cheesecake is light and creamy with pieces of crushed chocolate mini eggs throughout. It's topped with a decadent chocolate ganache and a sprinkle of more mini eggs.

Course Dessert

Cuisine American

Method No-bake

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 556

Author Lily Ernst

Ingredients

No-Bake Cheesecake:

2 cups (230g) honey graham cracker crumbs
6 Tbsp (90ml) unsalted butter melted
1 & 1/2 cups (375ml) heavy cream cold
1/4 cup (30g) powdered sugar
16 oz (2 packages) full-fat cream cheese room temperature (Philadelphia brand is best)
1 cup (125g) powdered sugar
1 Tbsp lemon juice
1 tsp vanilla extract
1 & 1/2 cups (300g) mini eggs chopped

Chocolate Ganache:

1/2 cup (125ml) heavy cream
1/2 cup milk or semi-sweet chocolate chips
1/2 cup (100g) mini eggs chopped

Instructions

Spray the botton and sides of a 9" springform pam with non-stick cooking spray. Set aside.
Mix the honey graham cracker crumbs and melted butter together until all is moistened. Press the mixture FIRMLY into the bottom and 1" up the sides of the springform pan. Place in the freezer for 15 minutes to set.
2 cups (230g) honey graham cracker crumbs, 6 Tbsp (90ml) unsalted butter
Meanwhile, beat the heavy cream with the 1/4 cup powdered sugar until stiff peaks form. Set aside.
1 & 1/2 cups (375ml) heavy cream, 1/4 cup (30g) powdered sugar
In a large bowl, beat the cream cheese and 1 cup powdered sugar together until smooth.
16 oz (2 packages) full-fat cream cheese, 1 cup (125g) powdered sugar
Add in the lemon juice and vanilla extract. Mix again until smooth.
1 Tbsp lemon juice, 1 tsp vanilla extract
Add the whipped cream to the cream cheese mixture and mix on low speed until combined, then fold in the crushed mini eggs.
1 & 1/2 cups (300g) mini eggs
Spoon the filling into the prepared crust. Spread the filling and smooth the surface using an offset spatula. Place in the fridge to chill while preparing the ganache.
Heat the chocolate chips and the heavy cream in a medium heatproof bowl over a saucepan of very gently simmering water until completely melted and smooth.
1/2 cup (125ml) heavy cream, 1/2 cup milk or semi-sweet chocolate chips
Let cool to room temperature and spread on top of the cheesecake. Add chopped mini eggs on top. Cover and chill in the fridge for a minimum of 4 hours or overnight to set. Keep in the fridge until ready to serve. Slice using a warm knife to help easily cut through the ganache.
1/2 cup (100g) mini eggs

Notes

Leftovers can be covered and kept in the fridge for 2-3 days.

Nutrition