No-Bake Mini Egg Cheesecake (Print Version)
Light, chilled mini cheesecakes with graham crust and crunchy mini eggs for a festive, creamy bite.
# Ingredients:
Crust Layer
01 -
1 1/2 cups finely crushed graham crackers
02 -
1/4 cup white sugar
03 -
6 tablespoons unsalted butter, melted and cooled
Cheesecake Filling
04 -
16 ounces cream cheese, softened
05 -
1/2 cup confectioners' sugar
06 -
1 teaspoon vanilla extract
07 -
1 cup cold heavy cream
08 -
1/2 cup mini eggs, roughly crushed, plus extra for garnish
# Instructions:
01 -
In a medium bowl, combine crushed graham crackers and sugar. Stir in melted butter until mixture is evenly moistened and crumbly. Line a muffin pan with paper liners and firmly press 1 to 2 tablespoons of the crust mixture into the bottom of each liner. Refrigerate to set while preparing the filling.
02 -
Beat softened cream cheese with confectioners' sugar and vanilla extract until smooth and creamy. In a separate bowl, whip cold heavy cream to stiff peaks. Gently fold whipped cream into the cream cheese mixture, then carefully incorporate the crushed mini eggs to maintain a light, airy texture.
03 -
Spoon the filling over each chilled crust in the muffin liners, filling nearly to the top. Smooth the surface and sprinkle additional crushed mini eggs on top for decoration.
04 -
Place assembled minis in the refrigerator and chill for at least 2 hours until firm.
05 -
Remove cheesecakes from liners and serve chilled directly from the refrigerator.
# Notes:
01 -
To ensure the crust sets firmly, press the mixture firmly into the liners and chill before adding the filling.