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Stunning no-bake Easter cheesecake on a white cake stand, smooth white cheesecake topped with crushed pastel candy-coated chocolate pieces and Cadbury Mini Eggs, white chocolate drizzle, piped whip...
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.
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Prep Time 25 minutes
Total Time 25 minutes
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.