Description
Indulge in these No-Bake Mini Egg Cheesecakes, featuring a buttery crumb base, fluffy cream cheese filling, and crunchy chocolate eggs. Perfect for Easter or any special occasion, these treats are easy to make and sure to impress!
Ingredients
Units
Scale
Crust Layer:
- 1 1/2 cups finely crushed graham crackers
- 1/4 cup white sugar
- 6 tablespoons butter, melted and slightly cooled
Cheesecake Filling:
- 16 ounces cream cheese, room temperature
- 1/2 cup confectioners’ sugar
- 1 teaspoon vanilla essence
- 1 cup cold heavy cream
- 1/2 cup mini eggs, roughly crushed (plus more for topping)
Instructions
- Build the Base: Stir together graham cracker crumbs and sugar. Mix in melted butter and press into lined muffin pan. Chill in the fridge.
- Whip Up the Filling: Beat cream cheese with sugar and vanilla. Whip heavy cream separately and fold into cream cheese mixture. Stir in crushed mini eggs.
- Assemble: Spoon cheesecake mixture over chilled crusts, top with crushed mini eggs.
- Chill to Set: Refrigerate for at least 2 hours until firm.
- Enjoy: Remove from liners and serve cold.
Notes
- Drizzle melted chocolate for extra decadence.
- Use a food processor for easy mini egg crushing.
- Ensure cream cheese is fully softened for a smooth filling.
- Store leftovers in the fridge for up to 3 days.
- Freeze cheesecakes for later use, thaw in the fridge before serving.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280 kcal
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg