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No bake Easter cheesecake arranged on a platter.
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5 from 7 votes

No Bake Easter Cheesecake

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!
Prep Time30 minutes
Cook Time0 minutes
Chill Time8 hours
Total Time8 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 10 servings
Calories: 565kcal
Author: MaryAnne

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
  • 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: 565kcal | Carbohydrates: 37g | Protein: 6g | Fat: 46g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 130mg | Sodium: 336mg | Potassium: 163mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1671IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 1mg