Description
No Bake Mini Egg Cheesecake is a delightful and indulgent treat that combines creamy cheesecake with the sweet crunch of mini chocolate eggs, all without the need for baking. This easy-to-make dessert features a buttery graham cracker crust and a luscious filling that will satisfy your sweet cravings. Perfect for gatherings or as a special self-reward, these mini cheesecakes are sure to impress with minimal effort.
Ingredients
Scale
- 1 cup crushed graham crackers
- 4 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1 tbsp gelatin alternative (like agar-agar)
Instructions
- Prepare the crust: In a bowl, combine crushed graham crackers and melted butter until evenly coated. Press firmly into the bottom of mini springform pans or cupcake liners.
- Mix the filling: Beat softened cream cheese until smooth. Add sugar and vanilla extract; blend until fully combined.
- Whip the cream: In another bowl, whip heavy cream until stiff peaks form. Gently fold it into the cream cheese mixture.
- Add gelatin: Prepare gelatin alternative according to package instructions and fold it into the mixture until well combined.
- Assemble cheesecakes: Spoon or pipe filling over crusts in mini pans or liners until three-quarters full. Smooth tops if needed.
- Chill: Refrigerate for at least four hours or overnight before serving. Garnish with chocolate shavings or fruit if desired.
- Prep Time: 30 minutes
- Cook Time: None
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake (70g)
- Calories: 260
- Sugar: 12g
- Sodium: 150mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg