Mini Egg Cheesecake
A delightful no-bake cheesecake featuring a silky cream cheese filling, airy whipped cream, and a crunchy mini chocolate egg topping atop a buttery graham cracker crust.
Ingredients
Cheesecake Base
- 8 oz cream cheese, softened Use room temperature cream cheese for smooth texture.
- 1/2 cup powdered sugar Sifted for smooth texture.
- 1 cup heavy cream Chill bowl and whisk before whipping for best results.
- 1 teaspoon vanilla extract Use pure vanilla for better flavor.
Topping
- 1 1/2 cups mini chocolate eggs Chop some for texture, leave some whole for presentation.
Crust
- 1 pre-made graham cracker crust Store-bought is quick; homemade is an option.
Instructions
Preparation
- Beat the cream cheese and powdered sugar together until smooth using a hand or stand mixer.
- In a separate bowl, whip the heavy cream with vanilla until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Pour the mixture into the graham cracker crust and spread evenly.
- Refrigerate for at least 4 hours, preferably overnight, until set.
- Before serving, top with crushed mini chocolate eggs for color and crunch.
Notes
Chill all ingredients for best results. Don't skip the chill time for the cheesecake, as it affects texture. Add toppings right before serving to maintain crispness.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 25gProtein: 4gFat: 20gSaturated Fat: 12gSodium: 180mgSugar: 10g
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