No-Bake Mini Egg Cheesecakes
These delightful no-bake mini egg cheesecakes combine creamy filling with a crispy graham cracker crust and crunchy mini egg toppings, making them a perfect and easy dessert for any occasion.
Ingredients
For the crust
- 1.5 cups finely crushed graham crackers Use store-brand crumbs if in a hurry.
- 0.25 cup white sugar Sweetens the crust.
- 6 tablespoons butter (melted and slightly cooled) Can be salted or unsalted.
For the filling
- 16 ounces cream cheese (room temperature) Bring it to room temp to avoid lumps.
- 0.5 cup confectioners’ sugar Sweetness can be adjusted.
- 1 teaspoon vanilla essence Adds warmth to the flavor.
- 1 cup cold heavy cream Should be very cold for best whipping.
- 0.5 cup mini eggs (roughly crushed) Provide candy crunch.
Instructions
Make the crust
- In a bowl, combine the finely crushed graham crackers and ¼ cup sugar.
- Pour in the melted butter. Stir until the mixture resembles wet sand.
- Press the crumb mix into the bottom of mini cheesecake tins, ramekins, or mason jars.
- Chill the crust in the fridge for 10–15 minutes.
Prepare the filling
- Beat the cream cheese in a large bowl until smooth.
- Add the confectioners’ sugar and vanilla essence. Mix until just combined.
- In a separate bowl, whip the cold heavy cream until soft peaks form.
- Fold the whipped cream into the cream cheese mixture gently.
- Fold in the roughly crushed mini eggs.
Assemble and chill
- Spoon or pipe the filling onto each chilled crust.
- Sprinkle extra crushed mini eggs on top.
- Chill for at least 2–3 hours, preferably overnight.
Notes
For best results, use room-temperature cream cheese and very cold heavy cream. Adjust sweetness based on preference.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 24gProtein: 3gFat: 25gSaturated Fat: 15gSodium: 170mgFiber: 1gSugar: 10g
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