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4.86 from 7 votes

No-Bake Easter Egg Cheesecake

This Easter Egg Cheesecake recipe is a stunner. The light, creamy filling is so easy, fluffy and delicious. Perfect spring or Easter dessert.
Prep Time30 minutes
Cook Time0 minutes
Chilling Time12 hours
Total Time12 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Easter Desserts, Easter Egg Cheesecake
Servings: 10
Author: Jennifer Pallian BSc, RD

Ingredients

For Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup melted butter
  • 2 tbsp sugar

For Filling:

  • 1 cup cold heavy whipping cream
  • 3 8 oz bricks of cream cheese softened to room temperature
  • ¼ cup plain greek yogurt
  • 1 cup granulated sugar
  • 4 tbsp fresh lemon juice
  • 2 tsp vanilla extract

Optional Toppings

  • 1 cup whipped cream
  • 1 cup chocolate eggs
  • 1-2 chocolate cream eggs or small chocolate bunnies
US Customary - Metric

Instructions

For Crust

  • Line the bottom of a 9” springform pan with parchment paper and spray the bottom and sides with cooking spray.
  • In a large bowl, stir all crust ingredients together. Scrape into prepared pan and press into the bottom and 1" up the side. I like to press it in with a greased, flat-bottomed measuring cup.
  • Freeze crust for 10 minutes while you prep the filling.

For Filling

  • In a stand mixer on medium-high speed, whip the cream to stiff peaks. Scrape it into a separate bowl to reserve. Don't bother washing the stand mixer bowl
  • To the stand mixer bowl, add the cream cheese, yogurt, sugar, lemon juice, and vanilla and beat on medium-high speed until it's fluffy and shiny like buttercream frosting. It could take 5 minutes. If cream cheese is too cold to whip up to this airy consistency, warm the bowl slightly by pressing a hot, damp towel on the bottom.
  • Gently fold the whipped cream into the cream cheese mixture using a large rubber spatula.
  • Scrape the cheesecake batter into prepared crust and smooth the top.  Chill in the fridge for 12 hours to set.

To decorate

  • Top cheesecake as desired just before serving.
    I like to pipe whipped cream onto the cake using a large star tip fitted on a piping bag. You could also use store-bought whipped cream, which already has a star tip on the can.
    Decorate the cake starting with the largest chocolate eggs and finishing with some finely-chopped chocolates.
    Wrap any leftovers tightly with plastic wrap and store in the refrigerator.

Video

Notes

If you don't have a stand mixer, you can prepare the batter with an electric whisk and a large mixing bowl.
You can easily make it a day in advance (or in the morning to serve at night). Let the cheesecake set fully before adding any toppings.
 

Tips for Success

 
  • Use the flat bottom of a glass (spray it with nonstick spray) to press the crust into the bottom and up the sides of the pan. 
  • Use your sharpest knife and wipe it down or rinse it in hot water between slices for the easiest cheesecake slicing. 
  • A no-bake cheesecake should be allowed 12 hours to fully set.
  • Let the cheesecake set fully before adding any toppings.
  • The whisk attachment on your stand mixer is more effective than the paddle attachment for getting lots of air into the batter.

Nutrition

Calories: 382kcal | Carbohydrates: 36g | Protein: 4g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 228mg | Potassium: 100mg | Fiber: 0.4g | Sugar: 28g | Vitamin A: 918IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg