No Bake Easter Cheesecake

No Bake Easter Cheesecake is a dessert everybunny will love! Filled with crushed Cadbury Mini Eggs then topped with colorful candies, this creamy cheesecake is both flavorful and fun.

I’m not a fan of early mornings. Everybody knows the early bird gets the worm, but let’s not forget that the early worm gets eaten. It’s a contradictory message paired with a calculated risk that only motivates me to stay in bed. Besides, a worm is hardly a reward for a predawn wake up. They’re eyeless, invertebrate animals that lollygag around the yard all day (so says the girl dilly dallying with the snooze button).

Sleep deprivation requires a prize worthy of opening my eyelids before sunrise and an eyeless earthworm just doesn’t cut it. You know what does cut it? A sharp knife slicing through cold, creamy cheesecake. I’ll set my alarm early just so I can eat dessert sooner. Take it from me, if you’re not swapping box cereal for cheesecake then you’re not living your best life. Especially when that cheesecake is brimming with Easter candy and springtime sprinkles.

Incorporating Cadbury Mini Eggs inside and out, Easter Cheesecake is everything you want in a holiday dessert. Smooth, creamy and piled on a buttery graham cracker crust, this no bake recipe sets up in the refrigerator like a dream. While you’re sound asleep. Say goodbye to hitting the snooze button and good morning to the Easter Bunny’s favorite cheesecake.

Before sharing the recipe for the Mini Egg Cheesecake, here are a few tips to help you out:

For best results, heavy whipping cream should be very cold before whisking. For even better results, whip it in a prechilled bowl.

Full fat cream cheese is a must for the cheesecake filling, therefore, do not substitute reduced fat or fat free.

Cream cheese needs to be softened to room temperature before beginning. If you’ve forgotten to take your cream cheese out of the refrigerator ahead of time, don’t worry. To speed up the softening process, place sealed foil blocks of cream cheese into a bowl of warm water for 10 to 20 minutes.

To crush Cadbury Mini Eggs, place them in a sealed zip top bag then smash with a mallet.

Wet a butter knife with hot water then gently glide it around the outside edge of the cheesecake to loosen it from the pan before unlatching and removing the springform rim.

No-bake cheesecakes require hours of chilling the refrigerator to properly set up. I suggest prepping at the end of the day, chilling overnight and waking up to ice cold cheesecake for breakfast.

Cover and store leftover cheesecake in refrigerator up to 3 days.

Cheesecake freezes well when undecorated and double wrapped. Wait for cheesecake to set completely then cover tightly with plastic wrap. Next, wrap with aluminum foil and place in an airtight container or freezer bag for up to 3 months. Thaw cheesecake in the refrigerator then top with candy before serving.

I hope you enjoy this Easter Cheesecake recipe this holiday season. Please leave a rating and comment below after you try it yourself. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.

Finally, if you like Easter desserts then you’ll love these Whiskey Speckled Easter Donuts. Topped with a robin’s egg blue frosting then speckled with whiskey and cocoa, these baked donuts are a delightful way to start the season.