This No-Bake Mini Egg Chocolate Cheesecake is a decadent and indulgent dessert that combines the rich, creamy flavor of cheesecake with the perfect amount of chocolate. It’s topped with crunchy mini chocolate eggs, making it the ideal treat for Easter or any time I’m craving something sweet and chocolaty. Best of all, there’s no baking required, making it easy to prepare and perfect for those warmer months when I want something cool and refreshing.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup melted butter
8 oz cream cheese, softened
1/2 cup powdered sugar
1 cup heavy cream
1 teaspoon vanilla extract
1/2 cup cocoa powder
4 oz milk chocolate, melted
1/2 cup mini chocolate eggs, chopped
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a medium bowl, I combine graham cracker crumbs and melted butter, stirring until it’s well mixed.
Next, I press the crumb mixture into the bottom of mini cheesecake pans or muffin tins lined with paper liners. I use a spoon or my fingers to compact the crumbs into an even layer.
In a separate bowl, I beat the softened cream cheese and powdered sugar until smooth and creamy.
Then, I add the heavy cream and vanilla extract, continuing to beat the mixture until it thickens.
I stir in the cocoa powder and melted milk chocolate, ensuring everything is fully combined.
I spoon the cheesecake filling into each mini crust, smoothing the top with a spatula to get an even surface.
Finally, I refrigerate the cheesecakes for at least 4 hours or overnight, allowing them to set properly.
Before serving, I top each cheesecake with chopped mini chocolate eggs for a delightful crunch and an extra touch of sweetness.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 4 hours 15 minutes
Servings: 8 servings
Variations
If I want a different flavor, I can swap the cocoa powder for white chocolate or a flavored chocolate like dark chocolate.
To make these cheesecakes even more decadent, I could add a layer of chocolate ganache over the cheesecake filling before refrigerating.
I can use graham crackers or crushed cookies like Oreos for the crust to give it a different flavor profile.
For a more festive look, I could decorate the cheesecakes with additional candy, sprinkles, or a drizzle of caramel sauce.
Storage/Reheating
I store any leftover cheesecakes in an airtight container in the fridge for up to 3 days. These cheesecakes are best enjoyed chilled and don’t need reheating. If I want to make them ahead of time, they’re perfect for preparing a day in advance.
FAQs
How long do these mini cheesecakes need to set in the fridge?
I refrigerate the mini cheesecakes for at least 4 hours, but for the best results, I like to let them set overnight.
Can I use a different type of crust?
Yes, I can swap the graham cracker crust for other types of cookie crumbs like Oreos or digestive biscuits for a unique flavor.
Can I make these cheesecakes in a regular-sized pan instead of mini pans?
Yes, I can make this recipe in a standard springform pan. Just note that the setting time may need to be adjusted, and I might need a longer chilling time.
What can I substitute for heavy cream in this recipe?
If I need a dairy-free version, I can use coconut cream or another plant-based cream alternative for the heavy cream.
Can I freeze these mini cheesecakes?
Yes, I can freeze the cheesecakes before adding the mini chocolate eggs. Once they’re fully set, I wrap them tightly and freeze for up to 2 months. I can let them thaw in the fridge for a few hours before serving.
Conclusion
This No-Bake Mini Egg Chocolate Cheesecake is a fun and easy dessert that brings together rich chocolate and creamy cheesecake in the most delicious way. Whether I’m making it for Easter or as an everyday treat, it’s sure to impress. Plus, with no baking required, it’s a quick and convenient option for anyone who loves dessert without the fuss. I can’t wait to make it again and again!
Recipe:
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No-Bake Mini Egg Chocolate Cheesecake
- Total Time: 4 hours 15 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A rich and creamy No-Bake Mini Egg Chocolate Cheesecake, topped with crunchy mini chocolate eggs, perfect for Easter or any occasion. Easy to prepare with no baking required.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup melted butter
8 oz cream cheese, softened
1/2 cup powdered sugar
1 cup heavy cream
1 teaspoon vanilla extract
1/2 cup cocoa powder
4 oz milk chocolate, melted
1/2 cup mini chocolate eggs, chopped
Instructions
- In a medium bowl, combine graham cracker crumbs and melted butter, stirring until well mixed.
- Press the crumb mixture into the bottom of mini cheesecake pans or muffin tins lined with paper liners. Use a spoon or fingers to compact the crumbs into an even layer.
- In a separate bowl, beat softened cream cheese and powdered sugar until smooth and creamy.
- Add heavy cream and vanilla extract, continuing to beat until thickened.
- Stir in cocoa powder and melted milk chocolate until fully combined.
- Spoon cheesecake filling into each mini crust and smooth the top with a spatula.
- Refrigerate for at least 4 hours or overnight to set.
- Before serving, top with chopped mini chocolate eggs for added crunch and sweetness.
Notes
For a different flavor, swap cocoa powder with white or dark chocolate.
For a more decadent dessert, add a layer of chocolate ganache before refrigerating.
Use graham crackers or crushed cookies like Oreos for the crust.
Decorate with candy, sprinkles, or caramel sauce for a festive touch.
Leftovers can be stored in the fridge for up to 3 days and are best enjoyed chilled.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 350
- Sugar: 28g
- Sodium: 125mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
