This is truly the most perfect and easy no-bake cheesecake. By following this no-bake cheesecake recipe, you’ll be gifted with a smooth and creamy dessert that sets beautifully in the refrigerator. Unlike regular cheesecake, no-bake cheesecake isn’t overly heavy. It’s lightly sweet and perfectly refreshing!
EASTER EGG CHEESECAKE
Ingredients 3 x small easter eggs (15cm tall) 3 bags mini eggs (half crushed and half left whole) 3 creme eggs 200g digestive biscuit crumbs 67g light brown sugar 115g unsalted butter, melted 300ml whipping cream 680g full-fat cream cheese, softened to room temperature 100g granulated sugar 15g icing sugar 60g sour cream, at room temperature 1 teaspoon pure vanilla extract
Instructions Cut your three easter eggs in half top to bottom along the seam. If the eggs are well stuck together heat a knife blade up in boiling water to separate the halves.
Stir the digestive crumbs, brown sugar and melted butter together and divide into the bottom of each easter egg half. Gently compact with a spoon being careful not to crack the easter egg shell.
Freeze for 10-20 minutes as you prepare the filling.
Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Set aside. Whisk the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy. Add the icing sugar, sour cream and vanilla extract. Beat for 2-3 minutes on medium-high speed until smooth and combined. Stir in the crushed half of the mini eggs.
Using a spatula, slowly fold the whipped cream into the cheesecake filling until combined.
Remove the egg halves from the freezer and spread filling into them.
Refrigerate for at least 6-8 hours and up to 2 days. For best results, 12 hours is best. Don’t be tempted to cheat this step otherwise they won’t be set.
When ready to eat, decorate each egg cheesecake with the remaining whole mini eggs. Use a hot knife to cut the creme eggs in half lengthways and place on top.