No Bake Mini Egg Cheesecake: Your Easy Easter Delight

Delight in this No Bake Mini Egg Cheesecake, a creamy and colorful dessert perfect for Easter celebrations.

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Prep Time 30

Chilling Time 4

Total Time 4 30

Servings: 12 mini cheesecakes

Course: Desserts

Cuisine: American

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cheesecake Filling

16 ounces Cream Cheese Ensure it's softened for easy mixing.
1 cup Sour Cream Adds a zesty tang.
¾ cup Powdered Sugar Sweetens without graininess.
1 teaspoon Vanilla Extract Enhances overall taste.

For the Crust

1 ½ cups Graham Crackers Provides a buttery and crunchy base.
½ cup Unsalted Butter Bind crust ingredients together.

For the Topping

½ cup Cadbury Mini Eggs Adds crunch and festive color.

Equipment

mixing bowl
Electric mixer
Muffin tins or small cheesecake molds

Method

Step-by-Step Instructions

Crush the graham crackers until fine crumbs and mix with melted unsalted butter. Distribute in muffin tins and press down to form a crust.
Beat together cream cheese, sour cream, powdered sugar, and vanilla extract until smooth.
Spoon the filling into the crusts and smooth the surface.
Cover and chill in the refrigerator for at least 4 hours.
Remove from molds and top with crushed Cadbury mini eggs.

Nutrition

Serving: 1mini cheesecakeCalories: 220kcalCarbohydrates: 25gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 40mgSodium: 180mgPotassium: 50mgSugar: 15gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

Ensure the cream cheese is at room temperature for a smooth filling and don't rush the chilling process for best results.

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