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No-Bake Mini Egg Cheesecake

This No Bake Mini Egg Cheesecake is the ultimate Easter treat—creamy, colorful, and incredibly easy to make. Featuring a buttery graham cracker crust and a light, fluffy cream cheese filling, this dessert comes together without ever turning on the oven. Crushed mini eggs add a festive crunch and pops of pastel color, making it perfect for Easter celebrations, spring parties, or casual family treats. With simple ingredients and minimal prep, it’s ideal for beginners and busy hosts alike. These mini cheesecakes look bakery-worthy but are completely stress-free, delivering big flavor with very little effort.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 0 minutes
Chilling Game 2 hours 20 minutes
Course: Appetizer, Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Ingredients
  • Crust Layer
  • 1½ cups finely crushed graham crackers
  • ¼ cup white sugar
  • 6 tablespoons butter melted and slightly cooled
  • Cheesecake Filling
  • 16 ounces cream cheese room temperature
  • ½ cup confectioners’ sugar
  • 1 teaspoon vanilla essence
  • 1 cup cold heavy cream
  • ½ cup mini eggs roughly crushed (plus more for topping)

Method
 

1. Build the Base

Grab a medium bowl and stir together the graham cracker crumbs and sugar. Pour in the melted butter and mix until everything is evenly moistened and crumbly. Line a muffin pan with paper liners, then press 1–2 tablespoons of the crust mixture firmly into the bottom of each liner. Pop the pan into the fridge to set while you work on the filling.

    2. Whip Up the Filling

    In a large bowl, beat the softened cream cheese with powdered sugar and vanilla until silky smooth. In a separate bowl, whip the heavy cream until thick and fluffy with stiff peaks. Carefully fold the whipped cream into the cream cheese mixture, keeping it light and airy. Gently stir in the crushed mini eggs.

      3. Assemble

      Spoon the cheesecake mixture over each chilled crust, filling the liners nearly to the top. Smooth the surface and finish with an extra sprinkle of crushed mini eggs for a festive look.

        4. Chill to Set

        Place the pan back in the refrigerator and chill for at least 2 hours, or until the cheesecakes are firm and set.

          5. Enjoy

          Once chilled, remove from the liners and serve straight from the fridge.

            Notes

            Helpful Tips

            • Want extra decadence? Drizzle melted chocolate over the tops before chilling.
            • A food processor makes crushing mini eggs fast and mess-free.
            • Fully softened cream cheese ensures a smooth, lump-free filling.
            • Keep leftovers sealed in the fridge for up to 3 days.
            • These cheesecakes freeze well—thaw overnight in the refrigerator before serving.

            Final Notes

            These No Bake Mini Egg Cheesecakes are the ultimate stress-free dessert. With a buttery crumb base, fluffy cream cheese filling, and pops of crunchy chocolate eggs, they’re perfect for Easter celebrations or anytime you want a fun, no-bake treat. Simple ingredients, minimal prep, and bakery-worthy results—what’s not to love?