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. Just place your cream cheese mixture into another bowl and wash out the mixer bowl for the cream.
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.
No-Bake Mini Egg Cheesecake
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. Just place your cream cheese mixture into another bowl and wash out the mixer bowl for the cream.
- 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
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