No-Bake Mini Egg Chocolate Cheesecake Recipe

If you’re craving a dessert that’s as delightful to look at as it is to eat, you are going to love this No-Bake Mini Egg Chocolate Cheesecake Recipe. This treat is a luscious blend of creamy chocolate and the playful crunch of mini eggs, all nestled on a rich Oreo crust. It’s the perfect balance of smooth, sweet, and slightly tangy, making it an irresistible crowd-pleaser that requires no oven time, just a bit of patience and love. Whether it’s a special occasion or just a weekend indulgence, this cheesecake is sure to become a favorite in your recipe collection.

Ingredients You’ll Need

This recipe keeps things wonderfully simple, focusing on essential ingredients that each bring their unique magic to the table. From the deep chocolatey notes of semi-sweet chocolate to the creamy tang of cream cheese and sour cream, every element works together to create a rich, velvety texture and delectable flavor.

• Oreo cookies (35 cookies): Provides the perfect crunchy and chocolatey crust base when crushed finely.
• Unsalted butter (⅓ cup, melted): Binds the Oreo crumbs together and adds a smooth richness to the crust.
• Semi-sweet chocolate (8 ounces, finely chopped): Melts into a silky chocolate swirl, balancing sweetness with a subtle bitterness.
• Heavy whipping cream (1 cup): Whipped to stiff peaks, this creates a light, fluffy texture in the cheesecake filling.
• Cream cheese (20 ounces, softened): The creamy backbone of the cheesecake, giving it that signature tang and richness.
• Powdered sugar (¾ cup): Sweetens the filling evenly without any graininess.
• Sour cream (¼ cup): Adds a slight tartness that brightens and balances the flavors beautifully.
• Chopped mini eggs (1 ¼ cups): Incorporated inside for a delightful crunch and colorful surprise.
• Mini eggs (¼ cup, for garnish): Used to decorate and add that irresistible festive touch on top.

How to Make No-Bake Mini Egg Chocolate Cheesecake Recipe

Step 1: Prepare the Oreo Crust

Start by pulsing the Oreo cookies in a food processor until they become finely crushed crumbs. This will give you a uniform texture perfect for forming the crust.

Step 2: Mix Crumbs and Butter

Combine the Oreo crumbs with melted butter and stir until everything is well combined. The butter helps the crumbs stick together once pressed into the pan.

Step 3: Press Crust into Pan

Firmly press this mixture into the bottom and sides of a 9-inch springform pan, creating an even layer that will serve as the cheesecake’s delicious base.

Step 4: Chill the Crust

Place the crust in the refrigerator to chill while you prepare the luscious cheesecake filling, allowing it to set firmly.

Step 5: Melt the Chocolate

Gently melt the semi-sweet chocolate in a microwave-safe bowl, heating in short bursts and stirring frequently until smooth and glossy.

Step 6: Whip the Cream

In a separate large bowl, beat the heavy whipping cream until stiff peaks form. This fluffy cream will lighten the cheesecake filling beautifully.

Step 7: Beat Cream Cheese and Sugar

In another bowl, combine softened cream cheese with powdered sugar and beat until the mixture is smooth and creamy, without lumps.

Step 8: Blend in Melted Chocolate and Sour Cream

Mix the melted chocolate and sour cream into the cream cheese mixture until everything is fully incorporated, creating a silky and tangy filling.

Step 9: Fold in Whipped Cream and Mini Eggs

Gently fold in the whipped cream and the chopped mini eggs, being careful to keep the mixture light and airy while distributing the egg pieces evenly.

Step 10: Assemble the Cheesecake

Spoon the cheesecake filling over the chilled Oreo crust and smooth out the top evenly, preparing it for its time in the fridge.

Step 11: Refrigerate to Set

Let the cheesecake chill in the refrigerator for at least 4 hours, or until it firms up nicely and all the flavors have melded together.

Step 12: Garnish with Mini Eggs

Add a decorative touch by sprinkling the remaining mini eggs on top just before serving, adding color and crunch.

Step 13: Release the Cheesecake

Run a thin knife around the edges of the springform pan to loosen the crust before unclamping the sides for a clean, perfect presentation.

Step 14: Slice and Serve

Use a thin, sharp knife to slice the cheesecake into 14 generous pieces and serve to delighted guests or your lucky self!

How to Serve No-Bake Mini Egg Chocolate Cheesecake Recipe

Garnishes

While the mini eggs on top are the star garnish here, consider adding a light dusting of cocoa powder or a drizzle of melted chocolate for extra flair. Fresh mint leaves can also brighten the look and add a refreshing aroma that complements the rich flavors.

Side Dishes

This cheesecake pairs wonderfully with a cup of strong coffee or a refreshing glass of cold milk. For brunch or a festive dessert table, serve alongside fresh berries or a simple fruit salad to balance the richness with natural sweetness and acidity.

Creative Ways to Present

Serve each slice on a colorful plate with a dollop of whipped cream and a few extra chopped mini eggs sprinkled around for a playful presentation. You can also prepare individual servings in mini cheesecake cups or jars for a charming party treat that guests will love.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cheesecake covered tightly with plastic wrap or in an airtight container in the refrigerator. This will keep it fresh for up to 4 days while preserving its creamy texture and delicious taste.

Freezing

You can freeze slices of this cheesecake by wrapping each piece well in plastic wrap and then placing them in a freezer-safe container. It will keep for up to a month, making it easy to enjoy this treat whenever a craving strikes.

Reheating

Since this is a no-bake cheesecake, it’s best enjoyed cold. If needed, just let the frozen slices thaw in the refrigerator overnight and serve chilled to maintain the perfect texture and flavor.

FAQs

Can I use a different cookie for the crust?

Absolutely! While Oreos give this cheesecake its classic chocolate crunch and sweetness, you can experiment with other cookies like graham crackers or chocolate wafers to customize the flavor.

Is it necessary to chill the crust before adding the filling?

Yes, chilling the crust helps it firm up so it holds the filling better and keeps the shape intact when slicing the cheesecake.

Can I substitute regular eggs instead of mini eggs?

Mini eggs give this recipe its delightful crunch and color, but if you prefer, chopped regular chocolate eggs or even chocolate chips can work as a tasty substitute.

What if I don’t have a springform pan?

A springform pan makes removing the cheesecake easier, but you can use a regular cake pan lined with parchment paper or foil with some overhang to lift the cheesecake out.

How long does the cheesecake need to set in the fridge?

At least 4 hours is ideal to allow the filling to firm up properly, but overnight chilling will give you an even better texture and more developed flavors.

Final Thoughts

This No-Bake Mini Egg Chocolate Cheesecake Recipe is such a joy to make and eat, bringing together easy steps and irresistible flavors in one unforgettable dessert. I hope you dive into this recipe soon and share the smiles that come with every creamy, crunchy bite. Trust me, once you try it, it’ll be calling your name for every celebration and cozy night in.

Print