No Bake Mini Egg Cheesecake
These no-bake mini egg cheesecakes feature a buttery graham cracker crust and a light, creamy filling studded with crunchy chocolate mini eggs. Perfect for Easter or spring gatherings, they’re easy to make and irresistibly festive.
INGREDIENTS:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp unsalted butter melted
16 oz cream cheese softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream
1/2 cup mini eggs crushed, plus extra for topping
DIRECTIONS:
Mix graham crumbs, sugar, and melted butter until combined.
Press mixture into lined muffin tins and chill.
Beat cream cheese, powdered sugar, and vanilla until smooth.
Whip cream to stiff peaks, then fold into cream cheese mixture.
Fold in crushed mini eggs.
Spoon filling over crusts and smooth tops.
Top with extra mini eggs and refrigerate at least 2 hours until set.