No-Bake Mini Egg Cheesecake
Light, airy and very creamy cheesecake filled with Mini Eggs
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
