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    No-Bake Mini Egg Cheesecake

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    Smooth, creamy and filled with Mini Eggs, this Mini Egg Cheesecake is everything you ever dreamed of! Like the name says, there's no baking involved either and only a few ingredients needed. Could it get any easier?

    I personally love no-bake cheesecakes, they're just so much lighter and creamier than a regular cheesecake. Don't get me wrong, I do love a New York style cheesecake but there is just something about the mousse-like texture of a no-bake. It's just heavenly.

    I’d love to hear how you like it, so please comment below.

    If you make them, please share your creations and tag @tarynstastingtable

    Ingredients:

    • Graham cracker crumbs
    • Butter
    • Cream cheese
    • Whipping cream
    • Sugar
    • Mini Eggs
    • Vanilla extract

    Equipment:

    • Stand mixer or hand mixer
    • Large bowl
    • Medium bowl
    • Whisk attachment
    • Hand whisk
    • 9 inch Springform pan
    • Parchment paper
    • Spatula

    Instructions:

    Crust:

    Line the bottom of a 9 inch springform pan with parchment paper.

    Place graham cracker crumbs into a bowl. Add melted butter and mix to incorporate. Double crust ingredients if you want your crust up the side(like the picture).

    Press mixture into bottom of your prepared pan and refrigerate for at least 30 minutes to firm up.

    Filling:

    In a large bowl, beat cream cheese and sugar for a few minutes until creamy. Add in vanilla extract and beat until fully blended.

    In a separate bowl, whip heavy cream until stiff peaks form, this can also be done in a stand mixer.

    Fold whipped cream into cream cheese mixture. Fold in crushed mini eggs and then spread mixture evenly onto crust.

    Refrigerate at least 5-6 hours before serving.

    Like this recipe? Why not try these?

    • No-Bake Eggnog Cheesecake
    • Mini Egg Easter Chocolate Bark
    • Cheesecake Mousse with Blood Orange Curd
    • Cookie Butter No-Bake Cheesecake
    • Mini Cherry Cheesecakes

    No-Bake Mini Egg Cheesecake

    Light, airy and very creamy cheesecake filled with Mini Eggs
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cooling Time 6 hours hrs
    Total Time 6 hours hrs 30 minutes mins
    Course Dessert
    Cuisine American
    Servings 10 servings
    Calories 312 kcal

    Ingredients
      

    Crust:

    • 1 ¼ cup graham crackers crumbs
    • ¼ cup butter melted

    Filling:

    • 500 g cream cheese 2 blocks softened
    • 1 cup sugar
    • 1 tsp pure vanilla extract
    • 2 cups mini eggs crushed
    • 2 cups heavy whipping cream

    Instructions
     

    Crust:

    • Line the bottom of a 9 inch springform pan with parchment paper.
    • Place graham cracker crumbs into a bowl. Add melted butter and mix to incorporate. Double crust ingredients if you want your crust up the side(like the picture).
    • Press mixture into bottom and refrigerate for at least 30 minutes to firm up.

    Filling:

    • In a large bowl, beat cream cheese and sugar for a few minutes until creamy. Add in vanilla essence and beat until fully blended.
    • In a separate bowl, whip heavy cream until stiff peaks form, this can also be done in a stand mixer.
    • Fold whipped cream into cream cheese mixture. Fold in crushed mini eggs and then spread mixture evenly onto crust.
    • Refrigerate at least 6 hours before serving. Overnight is best.

    Notes

    Keyword Cheesecake, Mini Eggs
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    Hi, I'm Taryn and welcome to Taryn's Tasting Table! I love to create beautiful imagery and easy and approachable recipes that anyone can do. Let's get baking!

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