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No-Bake Mini Egg Chocolate Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 46 reviews
  • Author: Maria
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 30 minutes
  • Yield: 14 slices
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This No-Bake Mini Egg Chocolate Cheesecake is a delightful, creamy dessert featuring a rich Oreo crust topped with a luscious chocolate cream cheese filling studded with chopped mini eggs and garnished with more mini eggs for a festive touch. Perfect for chocolate lovers and mini egg enthusiasts alike, this cheesecake requires no baking and comes together with simple step-by-step instructions, making it ideal for an easy yet impressive treat.

Ingredients

Scale

Crust

  • 35 Oreo cookies (wafers and filling)
  • â…“ cup unsalted butter, melted

Filling

  • 8 ounces semi-sweet chocolate, finely chopped
  • 1 cup heavy whipping cream (about 35% fat)
  • 20 ounces cream cheese, softened
  • ¾ cup powdered sugar
  • ¼ cup sour cream
  • 1 ¼ cups chopped mini eggs
  • ¼ cup mini eggs, for garnish

Instructions

  1. Crush Oreo Cookies: In a food processor, pulse Oreo cookies until finely crushed to form the base of the crust.
  2. Mix Crust Ingredients: Combine the Oreo crumbs with melted unsalted butter and mix thoroughly until well combined to create the crust mixture.
  3. Form the Crust: Press the Oreo butter mixture evenly into the bottom and up the sides of a 9-inch springform pan to create a firm base.
  4. Chill the Crust: Refrigerate the crust while preparing the cheesecake filling to help it set.
  5. Melt the Chocolate: Melt the semi-sweet chocolate in a microwave-safe bowl using short bursts, stirring frequently until smooth and fully melted.
  6. Whip the Cream: In a large bowl, beat the heavy whipping cream until stiff peaks form, then set aside.
  7. Prepare Cream Cheese Mixture: In another bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
  8. Add Chocolate and Sour Cream: Beat the melted chocolate and sour cream into the cream cheese mixture until fully incorporated.
  9. Fold in Whipped Cream and Mini Eggs: Gently fold the stiff whipped cream and chopped mini eggs into the chocolate cream cheese mixture, being careful to maintain the airiness of the whipped cream.
  10. Assemble the Cheesecake: Spoon the cheesecake filling over the prepared Oreo crust in the springform pan and smooth the top evenly.
  11. Refrigerate to Set: Refrigerate the assembled cheesecake for at least 4 hours, or until the filling is fully set and firm.
  12. Garnish the Cheesecake: Before serving, garnish the top of the cheesecake with additional mini eggs for added texture and decoration.
  13. Release from Pan: Run a thin knife along the edge of the crust to loosen it before unclamping and removing the springform pan.
  14. Slice and Serve: Slice the cheesecake into 14 even pieces using a thin, sharp knife and serve chilled.

Notes

  • This cheesecake is best served chilled and kept refrigerated until ready to serve to maintain its structure and freshness.
  • For easier slicing, warm the knife slightly or wipe it clean between cuts to ensure neat slices.
  • Ensure the cream cheese is fully softened at room temperature for a smoother batter without lumps.
  • If mini eggs are unavailable, substitute with similar candy-coated chocolate pieces or chopped chocolate for texture.
  • Use a good quality semi-sweet chocolate for the best flavor in the filling.

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Find it online: https://savoryhomeeats.com/no-bake-mini-egg-chocolate-cheesecake-recipe/