Mini Egg Cheesecake 1

No Bake Mini Chocolate Egg Cheesecake

Whipped cream and cream cheese are responsible for most of this delicious confection. Studded with chocolate eggs and paired with a chocolate crust, this is one rich, wonderfully decadent dessert. (Just take care when cutting the chocolate eggs so that you A) don’t cut yourself, cause the candy coating is slippery and unpredictable and B) separate the chocolate chunks from the scraps of shell and chocolate slivers. This will keep the cheesecake base white and pristine when you fold them in.) Honestly, cutting the chocolate eggs was the hardest part of the whole recipe- as cheesecakes go, it’s pretty, quick, and easy. (My three favorite things!)

AuthorCarley KnutsenDifficultyBeginner

Ingredients
 5 cups Chocolate Animal Crackers
 10 tbsp Butter (melted)
 2 cups Mini Cadbury Chocolate Eggs
 2 ¼ cups Heavy Whipping Cream
 1 cup Confectioners' Sugar (sifted)
 2 ½ Packages Cream Cheese
 Juice from Half Lemon

Crust
1

Crush the animal crackers in a food processor until they're finely ground. Add the melted butter to the animal cracker dust and mix until well combined. Press into the bottom of a 9 inch spring form pan. (I figured with over a stick of butter in the crust, I didn't need to grease the pan.)

Cadbury Eggs
2

Chop the mini chocolate eggs in half, taking care not to cut yourself. (I ended up cutting off the tip of one of my fingernails, so this isn't a boiler plate warning- it's personal for me.) Be sure to separate any cutting biproducts (AKA slivers of chocolate and scraps of empty candy shell) from the 2 cup measurement- they'll only muddy up the pristine white of the cheesecake base.

Batter
3

Whip the heavy cream until soft peaks form; set aside. In a separate bowl, beat the cream cheese, confectioners' sugar, and lemon juice together until homogenous. Fold in the whipped cream and then fold in the chopped eggs. Pour the batter in the prepared crust. Smooth the top, cover with plastic wrap, and chill for 2 hours or overnight.

Garnish
4

Once the cheesecake is chilled, carefully remove the springform pan and garnish the center with additional mini chocolate eggs. Store in the refrigerator.

Ingredients

Ingredients
 5 cups Chocolate Animal Crackers
 10 tbsp Butter (melted)
 2 cups Mini Cadbury Chocolate Eggs
 2 ¼ cups Heavy Whipping Cream
 1 cup Confectioners' Sugar (sifted)
 2 ½ Packages Cream Cheese
 Juice from Half Lemon

Directions

Crust
1

Crush the animal crackers in a food processor until they're finely ground. Add the melted butter to the animal cracker dust and mix until well combined. Press into the bottom of a 9 inch spring form pan. (I figured with over a stick of butter in the crust, I didn't need to grease the pan.)

Cadbury Eggs
2

Chop the mini chocolate eggs in half, taking care not to cut yourself. (I ended up cutting off the tip of one of my fingernails, so this isn't a boiler plate warning- it's personal for me.) Be sure to separate any cutting biproducts (AKA slivers of chocolate and scraps of empty candy shell) from the 2 cup measurement- they'll only muddy up the pristine white of the cheesecake base.

Batter
3

Whip the heavy cream until soft peaks form; set aside. In a separate bowl, beat the cream cheese, confectioners' sugar, and lemon juice together until homogenous. Fold in the whipped cream and then fold in the chopped eggs. Pour the batter in the prepared crust. Smooth the top, cover with plastic wrap, and chill for 2 hours or overnight.

Garnish
4

Once the cheesecake is chilled, carefully remove the springform pan and garnish the center with additional mini chocolate eggs. Store in the refrigerator.

No Bake Mini Chocolate Egg Cheesecake

Thanks to Taming Twins for the recipe!

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