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 mins
Cook Time0 minutes mins
Chill Time8 hours hrs
Total Time8 hours hrs 30 minutes mins
Course: Dessert
Cuisine: American
Servings: 10 servings
Calories: 565kcal
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)
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.
- 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.
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