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No-Bake Easter Cheesecake Recipe

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3.8 from 5 reviews

This light and creamy no-bake Easter cheesecake is a delightful, fun addition to your Easter dessert table. It features a rich and buttery graham cracker crust with a velvety smooth cream cheese filling, topped with colorful Cadbury mini eggs for a festive touch. The no-bake method keeps it simple and perfect for spring celebrations.

  • Total Time: 8 hours 30 minutes
  • Yield: 10 servings

Ingredients

Crust

  • 2 cups graham cracker crumbs (roughly 2 sleeves of crackers)
  • 1/2 cup unsalted butter, melted
  • 2 Tablespoons brown sugar

Cheesecake Filling

  • 1 1/4 cups heavy cream
  • 24 ounces cream cheese, room temperature
  • 2/3 cup granulated sugar
  • 1/4 cup confectioner's sugar
  • 1/4 cup sour cream
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract

Topping

  • 1 cup Cadbury mini eggs (for topping)

Instructions

  1. Make Crust: Mix together the graham cracker crumbs, melted unsalted butter, and brown sugar until evenly combined.
  2. Press Crust: Place the crust mixture into a 9-inch springform pan. Using the bottom of a measuring cup, firmly press the mixture into the bottom and up the sides of the pan to form an even crust. Freeze for 15 minutes to set.
  3. Whip Cream: Pour the heavy cream into a large bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until stiff peaks form, about 5 minutes. Set aside.
  4. Prepare Cheesecake Filling: In another large bowl or the stand mixer with paddle attachment, beat the room temperature cream cheese and granulated sugar on medium-high speed until smooth and creamy.
  5. Add Remaining Filling Ingredients: Add confectioner's sugar, sour cream, lemon juice, and vanilla extract to the cream cheese mixture. Beat on medium speed until fully combined, about 2 minutes, stopping once halfway through to scrape down the sides of the bowl. Continue mixing for an additional minute.
  6. Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture, taking care not to deflate the whipped cream and maintain airiness.
  7. Assemble Cheesecake: Pour the cheesecake filling into the chilled graham cracker crust, smoothing the top with a spatula. Cover the pan with plastic wrap and refrigerate for at least 8 hours or overnight to allow the cheesecake to set.
  8. Release Cheesecake: To remove the cheesecake from the springform pan, run a knife around the edge to loosen, then slowly open the latch to remove the sides of the pan.
  9. Decorate: Arrange Cadbury mini eggs or your favorite Easter candy around the perimeter of the cheesecake for a festive look.
  10. Serve: Slice the cheesecake and serve immediately. For clean slices, wipe the knife clean between each cut.
  11. Store: Cover and store any leftover cheesecake in the refrigerator for up to 4 days.

Notes

  • Ensure the cream cheese is at room temperature for a smooth, lump-free filling.
  • Freezing the crust before adding the filling helps it maintain its shape and prevents sogginess.
  • Be gentle when folding the whipped cream into the filling to keep the cheesecake light and airy.
  • For best results, chill the cheesecake overnight to allow it to fully set.
  • Use a warm, clean knife for slicing to create clean cuts.
  • This cheesecake can be made a day in advance; just add the candy decorations before serving.
  • Author: Amelia
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/no-bake-easter-cheesecake-recipe/