Go Back

Easter Egg Cheesecake

A simple, no-bake cheesecake decorated with chocolate egg halves and mini eggs, perfect for spring celebrations.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 9 pieces graham crackers, crushed
  • 1/4 cup butter, melted
For the filling
  • 2 cups cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream, whipped
For decoration
  • Chocolate egg halves For layering
  • Mini eggs for decoration
  • Chocolate drizzle
  • Edible flowers for decoration

Method
 

Preparation
  1. In a bowl, combine crushed graham crackers and melted butter. Press the mixture into the bottom of a springform pan to create the crust.
  2. In another bowl, beat cream cheese until smooth. Add powdered sugar and vanilla, mixing until well combined.
  3. Gently fold in the whipped cream until fully incorporated.
  4. Spoon the cheesecake filling into the prepared crust, then layer it with chocolate egg halves.
  5. Refrigerate for at least 4 hours or until set.
  6. Decorate with mini eggs, drizzle chocolate on top, and add edible flowers before serving.

Notes

Serve this cheesecake cold. Use a warm, clean knife to cut neat slices and plate with flowers or extra mini eggs. Store in the fridge covered, or freeze wrapped tightly for up to one month.