Mini Eggs No Bake Cheesecake
Mini Eggs No Bake Cheesecake has a buttery Oreo crust, creamy filling and chocolatey mini eggs make this festive, Easter dessert irresistible.
Servings: 12
Calories: 256kcal
Equipment
- Hand Mixer
- Mixing Bowls
- Measuring Cups and Spoons
- Spatula
- Muffin Liners
- Muffin Tin
Ingredients
- 2 8 ounce bricks cream cheese full fat and room temperature
- ¾ cup mini eggs plus more for topping
- ½ cup light brown sugar
- ½ tablespoon pure vanilla extract
- 1 ½ cups Oreo cookie crumbs
- 6 tablespoon butter salted and melted
Instructions
- In a large mixing bowl, add softened cream cheese, brown sugar and pure vanilla extract. Using a hand mixer, beat together until smooth. Set aside.
- In a medium bowl, combine Oreo cookie crumbs with melted butter. Mix well.
- Line a muffin tin with paper liners. Using a tablespoon measuring spoon, add two tablespoons of Oreo cookie crumbs to each muffin cavity, pressing down firmly to create the crust for the cheesecakes.
- Add crushed mini eggs to your cream cheese mixture. Fold in with a rubber spatula until evenly distributed.
- Spoon the filling evenly amongst 12 muffin cavities and smooth the top. Add the additional mini eggs to the top of the cheesecake before serving.
- Cover with plastic wrap and refrigerate for a minimum of 4 hours, or overnight. Keep chilled until ready to serve.
Notes
- Room Temperature Cream Cheese: Softening the cream cheese ensures a smoother filling.
- Firmly Press the Crust: Using the back of a spoon or a flat-bottomed glass helps compact the crust for a sturdier base.
- Chill for Best Results: Refrigerate for at least 4 hours, preferably overnight, to help the cheesecakes set properly.
- Topping: Add a fresh and light topping and make a homemade whipped cream by beating cold heavy cream until stiff peaks, then add mini eggs on top for decoration.
- Brighten the Filling: Add a tablespoon of fresh lemon juice for a slight brightness.
- Refrigerator: Store any leftovers in an airtight container in the fridge for 3-4 days.
- Freezer: For extra protection against freezer burn, you can wrap individual cheesecakes tightly in plastic wrap, then place in a freezer-safe container. They can last up to 3-6 months. Allow the cheesecake to come to room temperature and enjoy.
Nutrition
Calories: 256kcal | Carbohydrates: 32g | Protein: 2g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 137mg | Potassium: 62mg | Fiber: 1g | Sugar: 25g | Vitamin A: 215IU | Vitamin C: 0.5mg | Calcium: 44mg | Iron: 3mg
