No-Bake Easter Egg Cheesecake (Print version)

A creamy no-bake cheesecake with a buttery graham crust, vanilla filling, and crushed chocolate Easter eggs folded through every slice.

# Ingredients:

For the crust

01 - 2 cups (200 g) graham cracker crumbs
02 - 7 tablespoons (100 g) unsalted butter, melted
03 - 2 tablespoons light brown sugar
04 - 1/4 teaspoon fine salt

For the cheesecake filling

05 - 24 oz (680 g) full-fat brick cream cheese, softened
06 - 1 cup (120 g) powdered sugar
07 - 2 teaspoons vanilla extract
08 - 1 tablespoon fresh lemon juice
09 - 1/4 teaspoon fine salt
10 - 1 1/2 cups (360 ml) cold heavy whipping cream
11 - 1 1/2 cups (250 g) mini chocolate Easter eggs, chopped, divided

For topping

12 - 1/2 cup (120 ml) cold heavy whipping cream
13 - 1 tablespoon powdered sugar
14 - 1/2 teaspoon vanilla extract
15 - 1/2 cup (80 g) mini chocolate Easter eggs, whole and chopped

# Instructions:

01 - Line the bottom of a 9-inch (23 cm) springform pan with parchment. Lightly grease the sides so the cheesecake releases cleanly.
02 - Stir graham cracker crumbs, melted butter, brown sugar, and salt until evenly moistened. Press firmly into the pan in an even layer, then chill while you make the filling.
03 - Beat 1 1/2 cups cold heavy cream in a chilled bowl until stiff peaks form, about 2-3 minutes. Set aside in the refrigerator.
04 - Beat softened cream cheese, powdered sugar, vanilla, lemon juice, and salt until smooth and fluffy, about 2 minutes. Scrape the bowl well so no dense cream cheese pockets remain.
05 - Fold the whipped cream into the cream cheese mixture in two additions. Fold in 1 cup of the chopped mini eggs, saving the rest for the top.
06 - Spread the filling over the cold crust and smooth the top. Cover and refrigerate for at least 6 hours, or overnight, until firm.
07 - Whip the topping cream with powdered sugar and vanilla until firm. Pipe or spoon it over the cheesecake, add the reserved mini eggs, then slice with a warm clean knife.

# Good to know:

01 - Chill for at least 6 hours before slicing.
02 - Best decorated shortly before serving.
03 - Store covered in the refrigerator for up to 3 days.

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