Delicious No-Bake Mini Egg Cheesecake with Creamy Layers (Print version)

Creamy no-bake Mini Egg cheesecake cups with chocolate cookie crumbs, fluffy cheesecake filling, and crunchy candy eggs.

# Ingredients:

For the crumb bases

01 - 18 chocolate sandwich cookies, about 7 oz (200 g)
02 - 4 tablespoons (56 g) unsalted butter, melted

For the cheesecake filling

03 - 12 oz (340 g) full-fat cream cheese, softened
04 - 2/3 cup (80 g) powdered sugar
05 - 1 teaspoon vanilla extract
06 - 1 cup (240 ml) cold heavy whipping cream
07 - 1 cup (160 g) Mini Eggs, roughly crushed

For topping

08 - 1/2 cup (120 ml) whipped cream
09 - 1/3 cup (55 g) Mini Eggs, some whole and some crushed

# Instructions:

01 - Crush the chocolate sandwich cookies into fine crumbs. Stir in the melted butter until evenly moistened.
02 - Divide the crumbs among 8 small cups or jars. Press gently into an even base and chill while you make the filling.
03 - Beat the softened cream cheese, powdered sugar, and vanilla until smooth and creamy, about 1-2 minutes. Scrape the bowl well.
04 - In a separate cold bowl, whip the heavy cream to stiff peaks. It should hold its shape on the whisk without sliding off.
05 - Fold the whipped cream into the cream cheese mixture in two additions. Fold in the crushed Mini Eggs just until evenly scattered.
06 - Spoon or pipe the filling over the crumb bases. Cover and refrigerate for at least 3 hours, or overnight for a firmer set.
07 - Add whipped cream and extra Mini Eggs just before serving. Serve chilled.

# Good to know:

01 - Chill for at least 3 hours before serving.
02 - Best made the night before for cleaner layers.
03 - Use 4-ounce jars for party-size portions.

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