No-Bake Cadbury Mini Egg Cheesecake
This No-Bake Cadbury Mini Egg Cheesecake is a creamy, rich spring dessert loaded with crunchy chocolate mini eggs and set on a buttery graham cracker crust. With no oven required, this easy Easter cheesecake is perfect for holiday gatherings, spring brunch, and make-ahead entertaining.
Ingredients
- For the Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter melted
- 2 tablespoons granulated sugar
- For the Cheesecake Filling:
- 16 ounces cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup Cadbury Mini Eggs roughly chopped
- Optional Toppings:
- Extra whole Cadbury Mini Eggs
- ¼ cup white chocolate melted (for drizzle)
- Whipped cream swirls
Instructions
- Step 1: Prepare the Crust
- Line the bottom of a 9-inch springform pan with parchment paper.
- In a bowl, combine graham cracker crumbs, melted butter, and sugar.
- Press mixture firmly into the bottom of the pan.
- Refrigerate for 20–30 minutes to set.
- Step 2: Make the Filling
- In a large bowl, beat softened cream cheese until smooth and lump-free.
- Add powdered sugar and vanilla extract. Mix until creamy.
- In a separate chilled bowl, whip heavy cream until stiff peaks form.
- Gently fold whipped cream into the cream cheese mixture.
- Fold in chopped Cadbury Mini Eggs.
- Step 3: Assemble & Chill
- Spread filling evenly over chilled crust.
- Smooth the top with a spatula.
- Refrigerate for at least 6 hours, preferably overnight, until fully set.
- Step 4: Decorate & Serve
- Remove springform ring carefully.
- Top with extra mini eggs and drizzle with melted white chocolate if desired.
- Slice using a warm knife, wiping between cuts for clean slices.
Notes
- Use fully softened cream cheese to prevent lumps.
- Do not overmix whipped cream once folded in to maintain fluffy texture.
- Chill overnight for best firmness and flavor.
- Press crust firmly to avoid crumbling when slicing.
- Freeze up to 2 months if needed; thaw in refrigerator overnight.