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

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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