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.
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.