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Celebrate Easter and try these No Bake Mini Egg Cheesecakes! These No Bake Mini Egg Cheesecakes are the perfect Easter dessert that’s easy to make and fun to eat, featuring everybody’s favourite Easter candy!
Why You'll Love Thess No Bake Mini Egg Cheesecakes
- These No Bake Mini Egg Cheesecakes are SO CUTE and PERFECT for EASTER! I love making these for Easter as a yummy dessert!
- This No Bake Mini Egg Cheesecake is easy because you don’t have to use a water bath and bake it. Using cream cheese and whip cream a light and creamy filling is made that is so scrumptious and a perfect NO BAKE cheesecake filling.
- Though I used an Easter Candy, Mini Eggs, this No Bake Cheesecake is customizable and you can substitute the Mini Eggs for other candies or mix ins! Try adding in Reese’s Pieces, Smarties, strawberries or even caramel.
Ingredients Needed
Graham Cracker Crust
1 Cup Graham Crackers Crumbs
2 Tablespoons Granulated Sugar
1/4 Cup Unsalted Butter, melted
Pinch Salt
Cheesecake Filling
8-oz Cream Cheese, softened
1/2 Teaspoon Vanilla
1/2 Cup Granulated Sugar
2 oz Plain Greek Yogurt
1/4 Tub (1 Heaping Cup) Cool Whip + more for topping
1/2 Cup Mini Eggs, chopped + more for topping
1 Cup White Chocolate, optional*
How To Make Hearty Irish Stew
In a food processor, add graham crackers and pulverize until a crumb mixture forms. In a mixing bowl add graham cracker crumbs, sugar, melted butter and a pinch of salt, mix together until a “wet sand” texture appears.
Take a little bit of the graham cracker crust mixture and press it into a lined mini muffing baking tin.* Optionally, you can make this into one large Mini Egg Cheesecake rather than 24 small mini servings. (See notes) Set the graham cracker crusted mini lined cupcakes aside for now.
In a stand mixer or a mixing bowl with a whisk, whip the softened cream cheese, sugar, vanilla, and yogurt. Once the cream cheese mixture is whipped and smooth, add 1/4 tub of cool whip (1 heaping cup) to the cream cheese mixture. Use a spatula to gently fold the whip cream into mixture until a soft, light and airy filling is formed.
Add chopped mini eggs to the cream cheese filling by folding them in gently. At this point add the cream cheese filling to each lined mini muffin tin. Place in the fridge for 3 hours to chill and set completely. If you find that the mixture hasn’t set enough, you can place it in the freezer for about an hour. This will make it easier to remove the muffin liners from each cheesecake.
Optionally, you can add melted white chocolate on top of each mini cheesecake if you prefer before chilling.
Once the mini cheesecakes are set, add whip cream on top of each and some more mini eggs on top to decorate, now they are ready to serve. Enjoy! 🙂
Equipment & Products Needed
Mini Cupcake Liners
Mini Eggs
Spatula Set
Notes + Tips for No Bake Mini Egg Cheesecake
- Make sure to use mini cupcake liners to make these mini cheesecakes. Use your fingers to press the grham cracker crumbs into the bottom on the liner then fill it with the cheesecake filling. Once it sets in the fridge the line should come right off. cheesecakes.
- You may place these mini cheesecakes in the freezer for an hour if you find they are not setting up completely. Freezing them will allow the Mini Egg Cheesecakes to become solid.
- You can make just one large No Bake Mini Egg Cheesecake instead of 24 small ones. Use a spring form pan and once it is set, release the pan and it should be ready to serve.
Other Easter Recipes from Other Creators That I LOVE!
Other Easy Dessert Recipes You Will Love
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Ingredients:
Graham Cracker Crust
- 1 Cup Graham Crackers Crumbs
- 2 Tablespoons Granulated Sugar
- 1/4 Cup Unsalted Butter, melted
- Pinch Salt
Cheesecake Filling
- 8-oz Cream Cheese, softened
- 1/2 Teaspoon Vanilla
- 1/2 Cup Granulated Sugar
- 2 oz Plain Greek Yogurt
- 1/4 Tub (1 Heaping Cup) Cool Whip + more for topping
- 1/2 Cup Mini Eggs, chopped + more for topping
- 1 Cup White Chocolate, optional*
Instructions:
- In a food processor, add graham crackers and pulverize until a crumb mixture forms. In a mixing bowl add graham cracker crumbs, sugar, melted butter and a pinch of salt, mix together until a u0022wet sandu0022 texture appears.
- Take a little bit of the graham cracker crust mixture and press it into a lined mini muffing baking tin.* Optionally, you can make this into one large Mini Egg Cheesecake rather than 24 small mini servings. (See notes) Set the graham cracker crusted mini lined cupcakes aside for now.
- In a stand mixer or a mixing bowl with a whisk, whip the softened cream cheese, sugar, vanilla, and yogurt. Once the cream cheese mixture is whipped and smooth, add 1/4 tub of cool whip (1 heaping cup) to the cream cheese mixture. Use a spatula to gently fold the whip cream into mixture until a soft, light and airy filling is formed.
- Add chopped mini eggs to the cream cheese filling by folding them in gently. At this point add the cream cheese filling to each lined mini muffin tin. Place in the fridge for 3 hours to chill and set completely. If you find that the mixture hasn't set enough, you can place it in the freezer for about an hour. This will make it easier to remove the muffin liners from each cheesecake.
- Optionally, you can add melted white chocolate on top of each mini cheesecake if you prefer before chilling.
- Once the mini cheesecakes are set, add whip cream on top of each and some more mini eggs on top to decorate, now they are ready to serve. Enjoy! 🙂
Video
Notes
Nutrition
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