Description
A creamy and festive no-bake Easter cheesecake with a buttery biscuit base, smooth vanilla filling, and topped with colorful Easter candies—perfect for a quick holiday dessert.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter (melted)
- 2 cups cream cheese (softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
- 1/2 cup mini chocolate eggs or Easter candies
- 1/4 cup sprinkles (optional)
Instructions
- In a bowl, mix graham cracker crumbs with melted butter until combined.
- Press the mixture firmly into the bottom of a springform pan to form the crust.
- Refrigerate the crust for 20–30 minutes to set.
- In a large bowl, beat cream cheese until smooth and creamy.
- Add powdered sugar and vanilla extract, mixing until fully combined.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold whipped cream into the cream cheese mixture.
- Spread the filling evenly over the chilled crust.
- Smooth the top and refrigerate for at least 4 hours or until set.
- Decorate with mini chocolate eggs and sprinkles before serving.
- Slice and serve chilled.
Notes
- Ensure cream cheese is fully softened to avoid lumps.
- Chill overnight for best texture and flavor.
- You can use digestive biscuits instead of graham crackers.
- Add lemon zest for a fresh twist.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: International