• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Gastronotherapy
  • About
  • Recipe Index
  • FAQ
  • Subscribe
  • Accessibility
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • My Favorite Recipes
  • Recipe Index
  • About
  • Subscribe
  • FAQ
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • My Favorite Recipes
    • Recipe Index
    • About
    • Subscribe
    • FAQ
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Gastronotherapy » Recipes » Cake

    No-Bake Easter Cheesecake

    Published: Feb 29, 2024 · by MaryAnne · 12 Comments

    Jump to Recipe Jump to Video Print Recipe

    This light and creamy no-bake Easter cheesecake will be a delicious and fun addition to your Easter dessert table. The graham cracker crust is rich and buttery, and provides a slightly crunchy contrast to the velvety cheesecake filling. It's topped with colorful chocolate eggs, making it a showstopper of a dessert!

    No bake Easter cheesecake arranged on a platter.

    Want to save this recipe?

    Enter your email below and get it sent straight to your inbox. Plus, I'll send you easy and delicious recipes every week!

    Save Recipe

    Baked cheesecakes can be a real hassle, but no-bake cheesecakes are easy enough for anyone to make! No need to make a water bath, etc. All you need is an electric hand mixer or stand mixer to make a super light and fluffy cheesecake.

    This no bake Easter cheesecake is super creamy, while still being light and airy. The graham cracker crust is rich and buttery, and provides a slightly crunchy contrast to our silky smooth cheesecake. The mini chocolate eggs make it perfect for Easter, but you can top it with your favorite Easter candy!

    Jump to:
    • Why This Easter Cheesecake is the Best
    • What Is the Difference Between Baked and No-Bake Cheesecake?
    • Ingredients Needed
    • How to Make No Bake Easter Cheesecake
    • Expert Tips for Perfect Cheesecake
    • More Easter Recipes
    • No Bake Easter Cheesecake

    Why This Easter Cheesecake is the Best

    • Creamy, light, and velvety cheesecake filling paired with a rich and buttery graham cracker crust
    • Fun and colorful Easter dessert
    • No baking required

    What Is the Difference Between Baked and No-Bake Cheesecake?

    Slice of creamy no bake cheesecake arranged on a plate.

    Baked cheesecake is quite dense and heavy, whereas no-bake cheesecake has a light and airy, whipped texture that is similar to icebox pies, like my vegan peanut butter mousse pie.

    The baked variety can be made either New York-style (with cream cheese) or Italian-style (with ricotta or mascarpone). I enjoy both techniques, with the latter being a bit lighter and drier than the former.

    No-bake cheesecake is typically made with a combination of cream cheese and whipped cream, which gives it a fluffy texture. And lastly, no-bake does not contain eggs and is simply chilled in the refrigerator to set, so it is a much simpler preparation. No-bake cheesecake couldn't be easier!

    Ingredients Needed

    Cheesecake ingredients arranged on a table.
    • graham cracker crumbs - you'll need roughly 2 sleeves of crackers
    • unsalted butter - using unsalted butter helps you control the amount of salt in your baking
    • cream cheese - Use full-fat cream cheese, not low fat cream cheese. The extra water content in the latter will prevent your cheesecake from setting. Also, make sure that your cream cheese is room temperature to ensure a smooth cheesecake texture.
    • fresh lemon juice - this acts as a thickener for our cheesecake, and ensures a creamy texture. Use fresh lemon juice for the best flavor and texture. Learn more about the role of fresh lemon juice in making cheesecake!
    • Cadbury mini eggs - any mini chocolate eggs will work, or use your favorite Easter candy!

    How to Make No Bake Easter Cheesecake

    *See recipe card below for printable instructions.

    Make Crust

    graham cracker crust pressed into a springform pan.

    Mix the graham cracker crust ingredients together. Place ingredients into a 9-inch springform pan. Using the bottom of a measuring cup, press mixture into the bottom of pan and up the sides. Freeze for 15 minutes.

    Make Cheesecake Filling

    Fresh whipped cream placed into a bowl.

    Pour heavy cream into the bowl of a large stand mixer. Using the whisk attachment, beat for several minutes on high speed until stiff peaks form, around 5 minutes. Set aside.

    Softened cream cheese and granulated sugar mixed together in a bowl.
    Confectioner's sugar, lemon juice, and vanilla added to cheesecake filling.

    Using a hand mixer or large stand mixer with the paddle attachment, mix the cream cheese and granulated sugar; beat on medium-high until smooth. Add the confectioner's sugar, sour cream, lemon juice, and vanilla extract. Beat on medium until combined, about 2 minutes, stopping once to scrape down the sides of the bowl with a rubber spatula. Mix for an additional minute.

    Whipped cream folded into cheesecake filling.

    Gently fold in the whipped cream. Be careful not to deflate the air in the whipped cream.

    Cheesecake filling poured into prepared graham crust.

    Pour cheesecake filling into the chilled graham cracker crust. Cover with plastic wrap and refrigerate for at least 8 hours or overnight. To remove cheesecake, run a knife around the edge to loosen, and slowly open latch to remove sides of pan.

    Taking a slice of no bake cheesecake from a platter.

    Decorate the perimeter of the cheesecake with chocolate eggs or your favorite Easter candy. Slice and serve immediately. For clean slices, wipe your knife clean in-between each cut. Cover and store cheesecake in refrigerator for up to 4 days.

    Expert Tips for Perfect Cheesecake

    • How to freeze: Wrap individual slices in foil and place in a freezer-safe bag for up to 3 months.
    • Use room temperature cream cheese. One of the key factors in making a successful cheesecake is ensuring that your cream cheese is room temperature. If it is still cold, you will end up with lumps in your batter.
    • Press firmly on crust. Since you aren't baking it, make sure that you really pack the crust into the pan. I like to use the bottom of a measuring cup.
    • When folding in the whipped cream, be very gentle. You have just whipped a bunch of air into your heavy cream, making a light and fluffy whipped cream, and you don't want to deflate it.
    • For cleanly cut slices, dip your (sharp) knife into a glass of hot water. Wipe off your knife after each cut for clean slices.
    • Chill your cheesecake for a minimum of eight hours to make sure that it is completely set.
    • Beat whipped cream until stiff peaks have formed (learn how to make homemade whipped cream). I don't recommend using Cool Whip, as it's a different consistency and will be much sweeter than homemade whipped cream.

    More Easter Recipes

    • Creamy coconut Easter eggs arranged on a plate.
      Coconut Easter Eggs
    • Strawberry turnovers arranged on parchment paper with fresh strawberries.
      Strawberry Turnovers with Puff Pastry
    • plate of macaroons on a gingham napkin.
      Chocolate Chip Coconut Macaroons
    • Moist carrot cupcakes frosted with cream cheese frosting.
      The Best Carrot Cake Cupcakes

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, TikTok, and Facebook.

    Subscribe to my email newsletter to get a FREE e-book of 15 Healthy Weeknight Recipes, and get new recipes delivered to your inbox every week!

    No bake Easter cheesecake arranged on a platter.

    No Bake Easter Cheesecake

    Author: MaryAnne
    This light and creamy no-bake Easter cheesecake will be a delicious and fun addition to your Easter dessert table. The graham cracker crust is rich and buttery, and provides a slightly crunchy contrast to the velvety cheesecake filling. It's topped with colorful chocolate eggs, making it a showstopper of a dessert!
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 0 minutes mins
    Chill Time 8 hours hrs
    Total Time 8 hours hrs 30 minutes mins
    Course Dessert
    Cuisine American
    Servings 10 servings
    Calories 565 kcal

    Equipment

    • electric hand mixer or stand mixer
    • 9" springform pan

    Ingredients
      

    For Graham Cracker Crust

    • 2 cups graham cracker crumbs (roughly 2 sleeves of crackers)
    • ½ cup unsalted butter, melted
    • 2 Tablespoons brown sugar

    For Cheesecake Filling

    • 1 ¼ cups heavy cream
    • 24 ounces cream cheese, room temperature
    • ⅔ cup granulated sugar
    • ¼ cup confectioner's sugar
    • ¼ cup sour cream
    • 2 teaspoons lemon juice
    • 1 teaspoon vanilla extract
    • 1 cup Cadbury mini eggs (for topping)

    Instructions
     

    Make Crust

    • Mix the graham cracker crust ingredients together.
    • Place ingredients into a 9-inch springform pan. Using the bottom of a measuring cup, press mixture into the bottom of pan and up the sides. Freeze for 15 minutes.

    Make Cheesecake Filling

    • Pour heavy cream into the bowl of a large stand mixer. Using the whisk attachment, beat for several minutes on high speed until stiff peaks form, around 5 minutes. Set aside.
    • Using a hand mixer or large stand mixer with the paddle attachment, mix the cream cheese and granulated sugar; beat on medium-high until smooth. Add the confectioner's sugar, sour cream, lemon juice, and vanilla extract. Beat on medium until combined, about 2 minutes, stopping once to scrape down the sides of the bowl with a rubber spatula. Mix for an additional minute.
    • Gently fold in the whipped cream. Be careful not to deflate the air in the whipped cream.
    • Pour cheesecake filling into the chilled graham cracker crust. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
    • To remove cheesecake, run a knife around the edge to loosen, and slowly open latch to remove sides of pan.
    • Decorate the perimeter of the cheesecake with chocolate eggs or your favorite Easter candy. Slice and serve immediately. For clean slices, wipe your knife clean in-between each cut.
    • Cover and store cheesecake in refrigerator for up to 4 days.

    Video

    Notes

    • Use room temperature cream cheese. One of the key factors in making a successful cheesecake is ensuring that your cream cheese is room temperature. If it is still cold, you will end up with lumps in your batter.
    • Press firmly on crust. Since you aren't baking it, make sure that you really pack the crust into the pan. I like to use the bottom of a measuring cup.
    • When folding in the whipped cream, be very gentle. You have just whipped a bunch of air into your heavy cream, making a light and fluffy whipped cream, and you don't want to deflate it.
    • For cleanly cut slices, dip your (sharp) knife into a glass of hot water. Wipe off your knife after each cut for clean slices.
     

    Nutrition

    Calories: 565kcalCarbohydrates: 37gProtein: 6gFat: 46gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.4gCholesterol: 130mgSodium: 336mgPotassium: 163mgFiber: 1gSugar: 23gVitamin A: 1671IUVitamin C: 1mgCalcium: 110mgIron: 1mg
    Tried this recipe?Let us know how it was!

    More Cake Recipes

    • Sliced cherry coffee cake arranged on a platter.
      Epic Cherry Coffee Cake with Streusel Topping
    • Creamy pumpkin cheesecake bars topped with whipped cream and arranged on parchment paper.
      No Bake Pumpkin Cheesecake Bars
    • frosted and sliced bundt cake on a white platter.
      Moist Spice Bundt Cake with Caramel Frosting
    • chocolate orange cake garnished with slices of orange and resting on a platter.
      Chocolate Orange Bundt Cake

    Reader Interactions

    Comments

    1. Barb+Haner

      April 08, 2021 at 10:57 am

      5 stars
      This cheesecake looks delicious! And doable!

      Reply
      • Gastronotherapy

        April 08, 2021 at 1:44 pm

        Thanks! It's so easy and super delicious!

        Reply
    2. Krisitna

      April 29, 2021 at 6:01 pm

      5 stars
      I usually don't like tahini, but my husband does so we tried this. It was great and it might be the only tahini recipe I eat!

      Reply
      • Gastronotherapy

        April 30, 2021 at 10:24 am

        Oh, that makes me so happy to hear!

        Reply
    3. Biana

      April 29, 2021 at 6:03 pm

      5 stars
      Looks delicious! Love recipes with tahini in them.

      Reply
      • Gastronotherapy

        April 30, 2021 at 10:24 am

        Thanks, Biana!

        Reply
    4. Lyn

      April 29, 2021 at 7:15 pm

      5 stars
      Wow! I love tahini and have been wanting to use it to make sweets! Thanks for sharing...I can't get wait to make this yummy dessert!

      Reply
      • Gastronotherapy

        April 30, 2021 at 10:25 am

        You are welcome, Lyn!

        Reply
    5. Michelle

      April 29, 2021 at 8:18 pm

      5 stars
      Can't wait to try this tahini cheesecake -- I love tahini and always looking for new ways to use it!

      Reply
      • Gastronotherapy

        April 30, 2021 at 10:25 am

        Yay!

        Reply
    6. Beth

      April 29, 2021 at 10:25 pm

      5 stars
      My family isn’t a big fan of tahini but we sure were with this recipe! Definitely a hit here and the perfect cheesecake! Will be making this again!

      Reply
      • Gastronotherapy

        April 30, 2021 at 10:25 am

        Thanks, Beth! So great to hear!

        Reply
    5 from 7 votes (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! I’m MaryAnne, the writer, recipe developer, and photographer behind Gastronotherapy, where I bring vibrant, delicious, and thoughtfully crafted mainly vegetarian and vegan (flexitarian) recipes to life. While my focus leans toward wholesome, nourishing dishes, my love for dessert ensures that indulgence always has a place at the table!

    More about me →

    Subscribe to my email newsletter to get a FREE e-book of 20 vegetarian recipes, and get new recipes delivered to your inbox every week!

    Summer Recipes

    • Zucchini and corn fritters arranged on parchment paper with a cup of sauce.
      Crispy Zucchini and Corn Fritters
    • Spoonful of roasted cherry tomato sauce being lifted out of a jar.
      Oven Roasted Cherry Tomato Sauce
    • bowl of tuscan bean salad with a spoon, fresh basil, and a napkin.
      Easy Tuscan Bean Salad
    • Sliced tomato tart on a wooden cutting board with a knife.
      French Tomato Tart with Puff Pastry
    • plate of blueberry cobbler with ice cream and a spoon resting on a white napkin.
      Rustic Vegan Blueberry Cobbler
    • Bowl of healthy baked beans resting on a cutting board with a spoon.
      Healthy Baked Beans (no refined sugar)

    Popular Recipes

    • Chewy and crisp brown butter chocolate chip cookies arranged on parchment paper.
      Brown Butter Chocolate Chip Cookies
    • Gooey caramelized onion grilled cheese on a cutting board.
      French Onion Grilled Cheese (with Caramelized Onion)
    • pan of fluffy cinnamon rolls with cup of coffee on the side.
      Gooey Cinnamon Rolls (Cinnabon Copycat)
    • Balsamic bruschetta arranged on parchment paper with fresh basil.
      Tomato Balsamic Bruschetta
    • Plate of spaghetti pasta with a fork resting on the side.
      Easy Garlic Butter Pasta (20 minutes)
    • cheesy spinach and mushroom quiche in a tart pan with one piece being lifted out
      Cheesy Spinach and Mushroom Quiche
    Banner featuring a list of publications that MaryAnne has been featured in.

    Footer

    ↑ back to top

    About

    • My Story
    • Portfolio
    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Subscribe for emails and updates

    Contact

    • FAQ

    Copyright © 2025 Foodie Pro Theme

    marketing banner

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.