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–+ servings

No Bake Mini Egg Cheesecakes

These no-bake mini egg cheesecakes feature a buttery graham cracker crust and a light, creamy filling studded with crunchy chocolate mini eggs. Perfect for Easter or spring gatherings, they’re easy to make and irresistibly festive.
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Prep Time 25 minutes
Cook Time 0 minutes
Chill Time 2 hours
Total Time 25 minutes
Course Cheesecake, Dessert, Holiday, No-Bake, Sweet Treats
Cuisine American
Servings 12 mini cheesecakes
Calories 290 kcal

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter melted
  • 16 oz cream cheese softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream
  • 1/2 cup mini eggs crushed, plus extra for topping

Instructions
 

  • Mix graham crumbs, sugar, and melted butter until combined.
  • Press mixture into lined muffin tins and chill.
  • Beat cream cheese, powdered sugar, and vanilla until smooth.
  • Whip cream to stiff peaks, then fold into cream cheese mixture.
  • Fold in crushed mini eggs.
  • Spoon filling over crusts and smooth tops.
  • Top with extra mini eggs and refrigerate at least 2 hours until set.

Notes

Ensure cream cheese is fully softened to avoid lumps. Chill longer for firmer texture.

Nutrition

Calories: 290kcal
Keyword easter dessert, easy dessert, mini cheesecakes, mini egg dessert, no bake cheesecake
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