Description
This Mini Egg Cheesecake is a delightful no-bake dessert featuring a crunchy graham cracker crust, a creamy full-fat cream cheese filling, and crushed Cadbury Mini Eggs for a sweet, chocolatey crunch. Perfect for Easter or any festive occasion, this cheesecake is easy to prepare and served chilled after setting in the freezer.
Ingredients
Crust
- 8 whole graham cracker sheets
- 5 tablespoons butter, melted
Filling
- 3/4 cup heavy whipped cream
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 12 ounces (1 1/2 bricks) full fat cream cheese, softened to room temperature
- 1 9-ounce bag Cadbury Mini Eggs Milk Chocolate Candy, crushed
Instructions
- Prepare the crust: In a food processor bowl, add the graham cracker sheets and pulse to break them up. Add the melted butter and pulse again until the mixture forms a crumbly crust.
- Set the crust: Scrape the graham cracker mixture into the bottom of a 9-inch loaf pan and press it down firmly with a spatula or the bottom of a shot glass. Place the crust in the freezer to set while you prepare the filling.
- Whip the cream: In a separate clean bowl, beat the heavy cream with an electric mixer on high speed until very soft peaks form. Be careful not to overbeat at this stage.
- Add sugar and vanilla: Gently fold in the powdered sugar and vanilla extract into the whipped cream, mixing just until combined.
- Incorporate cream cheese: Add the softened cream cheese to the whipped mixture and beat just until there are no lumps, being careful not to overmix to avoid overwhipping the cream.
- Mix in crushed mini eggs: Fold the crushed Cadbury Mini Eggs into the filling mixture by hand until evenly distributed.
- Assemble the cheesecake: Spread the cheesecake filling over the frozen graham cracker crust in the loaf pan and smooth the surface. Freeze the cheesecake for at least 4 hours until set.
- Serve: When ready to serve, garnish with extra mini eggs and whipped cream dollops if desired. Slice and enjoy!
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling without lumps.
- Do not overbeat the whipped cream to maintain a light, airy texture in the cheesecake.
- Freezing the crust before adding the filling helps it set firmly, making it easier to slice the cheesecake.
- This cheesecake is best served cold and stored in the freezer until serving to maintain its texture.
- Use a sharp knife dipped in hot water to slice the cheesecake cleanly.
