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functional image easter cheesecake main image top down view of 8 slices decorated with cadbury mini eggs, easter m&m's, easter sprinkles and chopped chocoalte
Heather Wolf

No Bake Easter Cheesecake

3.50 from 2 votes
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.
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Prep Time 30 minutes
Cook Time 0 minutes
Chill 8 hours
Total Time 8 hours 30 minutes
Servings: 8
Course: Cheesecake
Cuisine: American
Ingredients Method

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

Method
 

Graham Cracker Crust
  1. Coat a 9-inch springform pan with nonstick cooking spray. Set aside.
  2. Pulse 14 sheets of graham crackers in a food processor until fine crumbs form. (Yield will be approximately 2 cups.)
  3. Add melted butter and sugar then pulse a few more times until combined.
  4. 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.
  5. Place pan in the freezer to chill for 30 minutes while you prepare cheesecake filling.
Mini Egg Cheesecake
  1. In a large mixing bowl, whisk heavy whipping cream and powdered sugar with an electric mixer until stiff peaks form. Set aside.
  2. 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.
  3. Add sour cream, lemon juice and vanilla extract then beat on medium speed until mixture is smooth and lump free.
  4. 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.
  5. Gently fold in the crushed Cadbury Mini Eggs.
  6. 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
  1. Decorate the edges of the cheesecake with Easter-themed candies.
Serve
  1. 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.
  2. Slice and serve cheesecake. For pristine slices, wipe the knife clean after each cut.
  3. Cover and store cheesecake in the refrigerator up to 3 days.