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No Bake Mini Egg Cheesecake

Irresistibly Creamy No Bake Mini Egg Cheesecake for Easter

Experience the delightful taste of No Bake Mini Egg Cheesecake, a creamy dessert perfect for Easter celebrations.
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Prep Time 30 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 8 oz Cream Cheese softened
  • 1 cup Powdered Sugar
  • 1 cup Heavy Cream whipped to soft peaks
For the Crust
  • 1 cup Graham Cracker Crumbs
  • 1/2 cup Butter unsalted and melted
For the Topping
  • 1 cup Mini Eggs for garnish

Equipment

  • mixing bowl
  • electric mixer
  • muffin tins or ramekins

Method
 

Step-by-Step Instructions for No Bake Mini Egg Cheesecake
  1. Prepare the crust by combining graham cracker crumbs and melted unsalted butter in a bowl until it resembles wet sand. Press into muffin tins or ramekins and chill for 30 minutes.
  2. Make the filling by beating the softened cream cheese and powdered sugar together until smooth. Fold in whipped heavy cream until light and fluffy.
  3. Assemble by spooning cheesecake filling over each chilled crust, smoothing tops with a spatula. Chill for at least 4 hours until firm.
  4. Garnish with crushed mini eggs just before serving for a festive touch and enjoy your cheesecake.

Nutrition

Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 20gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure cream cheese is at room temperature for smooth filling. Allow cheesecake to chill thoroughly for best texture. Feel free to get creative with toppings.

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