No Bake Easter Cheesecake

No Bake Easter Cheesecake is a dessert everybunny will love! Filled with crushed Cadbury Mini Eggs then topped with colorful candies, this creamy cheesecake is both flavorful and fun.

I’m not a fan of early mornings. Everybody knows the early bird gets the worm, but let’s not forget that the early worm gets eaten. It’s a contradictory message paired with a calculated risk that only motivates me to stay in bed. Besides, a worm is hardly a reward for a predawn wake up. They’re eyeless, invertebrate animals that lollygag around the yard all day (so says the girl dilly dallying with the snooze button).

Sleep deprivation requires a prize worthy of opening my eyelids before sunrise and an eyeless earthworm just doesn’t cut it. You know what does cut it? A sharp knife slicing through cold, creamy cheesecake. I’ll set my alarm early just so I can eat dessert sooner. Take it from me, if you’re not swapping box cereal for cheesecake then you’re not living your best life. Especially when that cheesecake is brimming with Easter candy and springtime sprinkles.

Incorporating Cadbury Mini Eggs inside and out, Easter Cheesecake is everything you want in a holiday dessert. Smooth, creamy and piled on a buttery graham cracker crust, this no bake recipe sets up in the refrigerator like a dream. While you’re sound asleep. Say goodbye to hitting the snooze button and good morning to the Easter Bunny’s favorite cheesecake.

Before sharing the recipe for the Mini Egg Cheesecake, here are a few tips to help you out:

Ingredient Tips

For best results, heavy whipping cream should be very cold before whisking. For even better results, whip it in a prechilled bowl.

Full fat cream cheese is a must for the cheesecake filling, therefore, do not substitute reduced fat or fat free.

Cream cheese needs to be softened to room temperature before beginning. If you’ve forgotten to take your cream cheese out of the refrigerator ahead of time, don’t worry. To speed up the softening process, place sealed foil blocks of cream cheese into a bowl of warm water for 10 to 20 minutes.

Preparation Tips

To crush Cadbury Mini Eggs, place them in a sealed zip top bag then smash with a mallet.

Wet a butter knife with hot water then gently glide it around the outside edge of the cheesecake to loosen it from the pan before unlatching and removing the springform rim.

No-bake cheesecakes require hours of chilling the refrigerator to properly set up. I suggest prepping at the end of the day, chilling overnight and waking up to ice cold cheesecake for breakfast. 

How to Store No Bake Easter Cheesecake

Cover and store leftover cheesecake in refrigerator up to 3 days.

Cheesecake freezes well when undecorated and double wrapped. Wait for cheesecake to set completely then cover tightly with plastic wrap. Next, wrap with aluminum foil and place in an airtight container or freezer bag for up to 3 months. Thaw cheesecake in the refrigerator then top with candy before serving.  

I hope you enjoy this Easter Cheesecake recipe this holiday season. Please leave a rating and comment below after you try it yourself. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.

Finally, if you like Easter desserts then you’ll love these Mini Egg Easter Donuts. Topped with a robin’s egg blue frosting then speckled with whiskey and cocoa, these baked donuts are a delightful way to start the season.

No Bake Easter Cheesecake

Heather Wolf

No Bake Easter Cheesecake is a dessert everybunny will love! Filled with crushed Cadbury Mini Eggs then topped with colorful candies, this creamy cheesecake is both flavorful and fun.

3.50 from 2 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 0 minutes mins

Chill 8 hours hrs

Total Time 8 hours hrs 30 minutes mins

Course Cheesecake

Cuisine American

Servings 8

Ingredients

  

Graham Cracker Crust

• 2 cups graham cracker crumbs
• 8 tbsp unsalted butter melted
• 1/4 cup dark brown sugar packed

Mini Egg Cheesecake

• 1 1/2 cups heavy whipping cream very cold
• 1/4 cup powdered sugar
• 24 ounces full fat cream cheese softened to room temperature
• 3/4 cup granulated sugar
• 1/3 cup full fat sour cream room temperature
• 2 tsp lemon juice freshly squeezed
• 1 tsp vanilla extract pure
• 1 cup Cadbury Mini Eggs crushed

Topping

• 1 ounce finely chopped chocolate bar
• 1/2 cup Cadbury Mini Eggs
• 1/2 cup Easter M&M's
• Easter sprinkles

Instructions

 

Graham Cracker Crust

• Coat a 9-inch springform pan with nonstick cooking spray. Set aside.
• Pulse 14 sheets of graham crackers in a food processor until fine crumbs form. (Yield will be approximately 2 cups.)
• Add melted butter and sugar then pulse a few more times until combined.
• Add graham cracker mixture to the prepared springform pan then press firmly into base and up the sides using the flat bottom of a glass or measuring cup until crumbs are evenly packed.
• Place pan in the freezer to chill for 30 minutes while you prepare cheesecake filling.

Mini Egg Cheesecake

• In a large mixing bowl, whisk heavy whipping cream and powdered sugar with an electric mixer until stiff peaks form. Set aside.
• In a separate bowl, beat cream cheese and granulated sugar on medium speed until smooth and creamy, scraping down the sides of the bowl with a spatula as needed.
• Add sour cream, lemon juice and vanilla extract then beat on medium speed until mixture is smooth and lump free.
• Using a rubber spatula, gently fold in whipped cream. Be careful to avoid overmixing, the goal is to keep as much air in the batter as possible.
• Gently fold in the crushed Cadbury Mini Eggs.
• Spoon cheesecake filling onto graham cracker crust. Smooth top with an offset spatula then cover and place pan in the refrigerator to chill 8 hours until set.

Toppings

• Decorate the edges of the cheesecake with Easter-themed candies.

Serve

• To remove springform pan ring, wet a butter knife with hot water then carefully glide it around the outer side of the crust to separate it from the pan. Next, unlatch springform pan and remove the rim.
• Slice and serve cheesecake. For pristine slices, wipe the knife clean after each cut.
• Cover and store cheesecake in the refrigerator up to 3 days.

Keyword cheesecake, easter, no bake