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No Bake Easter Cheesecake Recipe

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★★★★★

4.4 from 42 reviews

This delightful No Bake Easter Cheesecake features a buttery graham cracker crust and a creamy, luscious filling studded with crushed Cadbury Mini Eggs. Topped with festive Easter candies, this cheesecake is perfect for spring celebrations and requires no baking, making it an easy and impressive dessert to prepare ahead of time.

Ingredients

Scale

Crust

  • 2 cups graham cracker crumbs
  • 8 tbsp unsalted butter, melted
  • 1/4 cup dark brown sugar, packed

Cheesecake Filling

  • 1 1/2 cups heavy whipping cream, very cold
  • 1/4 cup powdered sugar
  • 24 ounces full fat cream cheese, softened to room temperature
  • 3/4 cup granulated sugar
  • 1/3 cup full fat sour cream, room temperature
  • 2 tsp lemon juice, freshly squeezed
  • 1 tsp pure vanilla extract
  • 1 cup Cadbury Mini Eggs, crushed
  • 1 ounce finely chopped chocolate bar

Toppings

  • 1/2 cup Cadbury Mini Eggs
  • 1/2 cup Easter M&M’s
  • Easter sprinkles

Instructions

  1. Prepare the Graham Cracker Crust: Grease a 9-inch springform pan with nonstick cooking spray and set aside. Pulse 14 sheets of graham crackers in a food processor until fine crumbs form, yielding about 2 cups. Add melted butter and dark brown sugar, then pulse a few times until combined.
  2. Press Crust Mixture: Transfer the graham cracker mixture to the prepared pan and press firmly into the base and up the sides using the flat bottom of a glass or measuring cup, ensuring the crumbs are evenly packed.
  3. Chill Crust: Place the pan in the freezer for 30 minutes to chill while preparing the cheesecake filling.
  4. Whip Cream: In a large mixing bowl, whisk the very cold heavy whipping cream and powdered sugar with an electric mixer until stiff peaks form. Set aside.
  5. Mix Cream Cheese Base: In a separate bowl, beat the softened cream cheese and granulated sugar on medium speed until smooth and creamy, scraping down the sides as needed.
  6. Add Sour Cream and Flavorings: Beat in the sour cream, freshly squeezed lemon juice, and vanilla extract until the mixture is smooth and free of lumps.
  7. Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula, taking care not to overmix to keep the batter airy.
  8. Incorporate Crushed Mini Eggs: Gently fold in the crushed Cadbury Mini Eggs to distribute them throughout the cheesecake filling.
  9. Assemble Cheesecake: Spoon the filling onto the chilled graham cracker crust and smooth the top with an offset spatula. Cover and refrigerate for at least 8 hours or overnight to set.
  10. Decorate the Cheesecake: Once set, decorate the edges with the remaining Cadbury Mini Eggs, Easter M&M’s, and Easter sprinkles for a festive touch.
  11. Serve: To remove the springform pan ring, wet a butter knife with hot water and carefully run it around the outer edge of the crust to loosen it. Unlatch and remove the ring. Slice the cheesecake, wiping the knife clean between cuts for neat slices, and serve.
  12. Store: Cover and store leftovers in the refrigerator for up to 3 days to maintain freshness.

Notes

  • Use full-fat cream cheese and sour cream for the creamiest texture and best flavor.
  • Chilling the crust before adding the filling helps it hold together better and creates a firmer base.
  • Be gentle when folding in the whipped cream and crushed Mini Eggs to preserve the airy texture.
  • If you prefer, substitute Cadbury Mini Eggs with other similar candies.
  • For easier slicing, use a warm, wet knife and clean it between cuts.

Keywords: No bake cheesecake, Easter dessert, Cadbury Mini Eggs cheesecake, spring dessert, festive cheesecake, creamy cheesecake

Find it online: https://epicrecipebox.com/no-bake-easter-cheesecake-recipe/