No-Bake Easter Mini Cheesecake
This recipe makes the perfect, bite sized dessert for Easter! Add these easy no-bake Easter mini cheesecakes to your menu planning this spring.
Seriously delicious – this no bake cheesecake recipe is a crowd pleaser! Mini cheesecakes are the ideal dessert for a baby shower, birthday party or any special event.
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Festive, fun food is one of my favorite things to create for any holiday! This Easter cheesecake recipe is no exception, it’s super easy to make these Easter inspired mini desserts.
Help the Easter bunny spread cheer this year with a few basic ingredients from the grocery store. Mini eggs, cream cheese, sugar, whipping cream, golden oreos and butter are the only things you need!
Check out a few of our other creative Easter recipes…
EASTER TREAT RECIPES:
- Mini Egg Sugar Cookie Cups
- Easter Dessert Dip
- Mini Egg Brownies
- Easter Chocolate Bark
- Mini Egg Chocolate Chip Cookies
- Cinnabunny Rolls
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Mini Cheesecake Supplies:
- Stand mixer with paddle attachment or
- Electric mixer
- Oreo cookie mold
- Large bowl
- Small bowl
- Serving platter
- Rubber spatula
- Measuring cups and spoons
Easter no bake cheesecake recipe:
Ingredients:
- 8 oz cream cheese, room temperature
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 12 vanilla Oreos
- 1/4 cup butter, melted
- 1/2 cup Cadbury mini eggs, chopped*
- 1 cup whipped topping
* I used a combination of the new Micro mini eggs and regular sized mini eggs. Any kind of bite sized chocolate treat will work in this recipe.
Directions:
1. Combine cream cheese, powdered sugar and vanilla in a large mixing bowl.
2. Mix until well combined.
3. Add 1/2 the mini eggs and stir them in.
4. Place the cookies into a freezer bag and crush them up with a rolling pin or mallet.
5. In a medium bowl combine the cookie crumbs and butter. Mix well.
6. Press the cookie crumbs into the base of each mold to create a crust.
Note: a muffin tin would work too! As the muffin spaces are larger, you would probably only make 6-9 mini cheesecakes rather than 12.
7. Top the Oreo crust with equal amounts of the cream cheese mixture until it is all gone.
8. Place in the refrigerator for one hour to set.
9. Remove the mini cheesecakes from the mold.
10. Top with whipped cream and more chopped mini eggs before serving.
How to store:
This easy dessert recipe is just as good the next day, in fact, its the perfect make-ahead treat for the holiday season! Simply store leftovers in an airtight container for up to a week in the refrigerator.
I love that you only need a few simple ingredients from the grocery store to make this. Nothing too fancy here, that’s for sure!
But I also love how simply delicious these mini cheesecakes are – they have definitely been a hit with the kids year after year.
Variations to try:
- Add cocoa powder to the cheesecake mixture to create a chocolate dessert.
- Use regular Oreos instead of vanilla.
- Drizzle with chocolate sauce or caramel sauce.
- Garnish with nuts or chocolate sprinkles.
It’s really easy to change up this recipe to suit any special occasion! Mini cheesecake bites make an easy dessert that my boys absolutely love any time of year.
Mini eggs are my absolute favorite chocolate treat in the spring time so when I saw the new Cadbury MICRO mini eggs at the grocery store this year, I just knew that I had to add them to our Easter recipes!
If you can’t find the micro mini eggs though, don’t worry, you can simply use chopped up regular mini eggs. They taste just as delicious!
Seriously, can’t you just tell how amazingly yummy these are?!
If you love this no-bake Easter mini cheesecake recipe, please give it a five star review and help me share it on Facebook or Pinterest so that others can enjoy it too!
No Bake Mini Easter Cheesecakes
Ingredients
- 8 oz cream cheese room temperature
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 12 vanilla Oreos
- 1/4 cup butter melted
- 1/2 cup Cadbury mini eggs chopped*
- 1 cup whipped topping
Instructions
- 1. Combine cream cheese, powdered sugar and vanilla in a large mixing bowl.
- 2. Mix until well combined.
- 3. Add 1/2 the mini eggs and stir them in.
- 4. Place the cookies into a freezer bag and crush them up with a rolling pin or mallet.
- 5. In a medium bowl combine the cookie crumbs and butter. Mix well.
6. Press the cookie crumbs into the base of each mold to create a crust. - 7. Top the Oreo crust with equal amounts of the cream cheese mixture until it is all gone.
- 8. Place in the refrigerator for one hour to set.
- 9. Remove the mini cheesecakes from the mold.
- 10. Top with whipped cream and more chopped mini eggs before serving.
Nutrition
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