No-Bake Easter Cheesecake With Mini Candy Eggs

This no-bake cheesecake is creamy, dreamy, and absolutely covered in the prettiest Easter candy — and you don’t even have to turn on your oven. The filling is a whipped cream cheese and heavy cream mixture that sets up perfectly in the fridge, on top of a buttery graham cracker crust.

I top mine with crushed Cadbury Mini Eggs, pastel whipped cream rosettes, and a drizzle of white chocolate. It’s the kind of dessert that looks like you spent hours on it but actually comes together in about 25 minutes of active work. The hardest part is waiting for it to chill in the fridge — I recommend making it the night before so it’s perfectly set for Easter.

Sarah Mitchell

No-Bake Easter Cheesecake With Mini Candy Eggs

This no-bake cheesecake is creamy, dreamy, and absolutely covered in the prettiest Easter candy — and you don't even have to turn on your oven. The filling is a whipped cream cheese and heavy cream mixture that sets up perfectly in the fridge, on top of a buttery graham cracker crust.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Total Time 25 minutes mins

Servings: 10 servings

Course: Dessert

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

• 2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup powdered sugar
• 2 teaspoons vanilla extract
• Zest of 1 lemon
• 2 cups heavy whipping cream
• 1 cup Cadbury Mini Eggs or candy-coated chocolate, roughly crushed
• 1/2 cup white chocolate chips, melted
• Pastel sprinkles
• Extra whipped cream for piping

Method

 

1. Mix the graham cracker crumbs, sugar, and melted butter until it looks like wet sand. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan.
2. Refrigerate the crust for 15 minutes while you make the filling.
3. Beat the cream cheese with an electric mixer until completely smooth, scraping the bowl often — about 3 minutes. Beat in the powdered sugar, vanilla, and lemon zest.
4. In a separate cold bowl, whip the heavy cream to stiff peaks.
5. Gently fold the whipped cream into the cream cheese mixture in three additions using a spatula. Be gentle to keep it light and airy.
6. Pour the filling onto the chilled crust and smooth the top with an offset spatula.
7. Refrigerate for at least 6 hours, preferably overnight, until completely firm.
8. Before serving, drizzle melted white chocolate over the top. Pipe whipped cream rosettes around the edge.
9. Scatter crushed candy-coated chocolate pieces and pastel sprinkles over the top.
10. Release from the springform pan and serve chilled. Store leftovers in the fridge for up to 4 days.

Notes

The cream cheese must be completely softened — lumpy cream cheese will ruin the texture. Whip the heavy cream in a cold bowl with cold beaters for the best volume. Don't rush the chilling time — at least 6 hours, but overnight is best for a clean slice. Crush the candy gently so you get a mix of big chunks and small pieces for the prettiest topping.