Easter Egg Cheesecake

A slice of cheesecake with easter candy, a fork bite taken out of the front of the piece.

Use up those mini Cadbury chocolate covered eggs and make this Easter Egg Cheesecake. An Oreo crumb cookie crust, filled with a creamy and smooth no bake cheesecake filling, and topped off with mini Cadbury eggs. You'll love how easy it is to make this No Bake Easter Cheesecake.

Course Cheesecake, Dessert

Cuisine American

Keyword cadbury mini egg cheesecake, easter egg cheesecake, no bake easter cheesecake

Prep Time 20

Fridge Time 8

Total Time 8 20

Servings

Calories 706kcal

Author Jessica - Together as Family

Equipment

Ingredients

Oreo Crust

3 cups Oreo cookie crumbs (very finely ground)
6 tablespoons butter melted

No Bake Cheesecake Filling

24 ounces cream cheese softened
1½ cups powdered sugar
2 teaspoons vanilla extract
1/4 cup sour cream
8 ounces Cool Whip (thawed)
1 cup Mini Cadbury eggs (chopped)

Garnish

1 cup Mini Cadbury Eggs (roughly chopped and/or whole)

Instructions

Grease the bottom and sides of a 9-inch springform pan with softened butter or shortening. Set aside.

Make The Oreo Crust

Combine the Oreo cookie crumbs (make sure they are very finely ground) and melted butter in a small mixing bowl. Mix with a fork until well combined and all the Oreo cookie crumbs are coated in the butter.
3 cups Oreo cookie crumbs, 6 tablespoons butter
Press the mixture firmly and evenly into the bottom of the springform pan. Place it in the freezer for 20 minutes while you prepare the cheesecake.

Make The No Bake Cheesecake Filling

In a large bowl, using an electric hand mixer, cream together the cream cheese, powdered sugar, and vanilla extract until very smooth and combined. About 1 minute or more of mixing.
24 ounces cream cheese, 1½ cups powdered sugar, 2 teaspoons vanilla extract
Mix in the sour cream on low speed until combined.
Mix in the thawed Cool Whip, on low speed, until combined.
1/4 cup sour cream, 8 ounces Cool Whip
Use a rubber spatula to stir in the crushed Mini Cadbury Egg candies. Spoon the cheesecake filling over the crust, inside the springform pan, and evenly smooth out the top of the cheesecake.
1 cup Mini Cadbury eggs
Cover the springform pan with plastic wrap or foil and let it refrigerate for at least 8 hours, or overnight, before slicing and serving.

Serve

Remove the ring of the springform pan. Top the cheesecake with additional Cadbury eggs (whole or chopped, or some of both). Cut into slices and serve the cheesecake chilled straight from the fridge.
1 cup Mini Cadbury Eggs

Notes

Cream Cheese : 24 ounces is equal to 3 bars (8 ounces each). To avoid lumps in the cheesecake make sure the cream cheese is softened, not warm at all, before starting the recipe. Put the cream cheese out at room temperature for about 30 minutes - 1 hour before beginning. I also recommend using full-fat, name brand (Philadelphia brand) cream cheese in this recipe for the best texture and taste.

Mini Cadbury Eggs : To easily crush/chop these, place them inside a freezer-safe Ziploc bag, and use a meat pounder or rolling pin to hit them and chop them into pieces. Measure the 1 cup needed after you have chopped them.

Oreo Crust : Measure out the 3 cups of finely ground Oreo cookies have you have crushed them using a food chopper, food processor, or a Ziploc bag + something heavy. I recommend using a food processor or chopper because that is what will get them finely ground up the easiest.

Fridge Time : Don't skimp on the fridge time. This cheesecake needs at least 8 hours in the fridge before serving, but overnight (like 12 hours) is even better!

Nutrition