No-Bake Easter Cheesecake Delight (Print Version)
A creamy cheesecake with graham crust, whipped filling, and festive Easter candies for a vibrant spring dessert.
# Ingredients:
Crust
01 -
2 cups graham cracker crumbs
02 -
½ cup melted butter
Filling
03 -
2 packages (8 oz each) cream cheese, softened
04 -
1 cup powdered sugar
05 -
1 teaspoon vanilla extract
06 -
1 tub (8 oz) whipped topping, thawed
Decoration
07 -
1 cup Cadbury Mini Eggs, half crushed and half whole
08 -
¼ cup festive Easter sprinkles
09 -
Optional: Peeps bunny or chick for garnish
# Instructions:
01 -
Combine graham cracker crumbs with melted butter until mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Freeze for 10 minutes to set.
02 -
Beat softened cream cheese and powdered sugar together in a large bowl until smooth and fluffy. Mix in vanilla extract.
03 -
Gently fold in whipped topping, preserving a light and airy texture.
04 -
Fold in half of the crushed Cadbury Mini Eggs and half of the festive sprinkles evenly into the filling.
05 -
Pour the filling over the chilled crust and smooth the surface.
06 -
Cover and refrigerate for a minimum of 4 hours or preferably overnight. Before serving, top with remaining Mini Eggs, sprinkles, and optional Peeps bunny or chick.
# Notes:
01 -
For a twist, substitute graham crackers with vanilla wafers or digestive biscuits, or add lemon zest for a fresh note.