Description
This No-Bake Mini Egg Chocolate Cheesecake is a delightful and festive dessert featuring a crunchy Oreo cookie crust filled with a creamy chocolate and cream cheese filling, studded with chopped mini eggs. Perfect for Easter or any chocolate lover’s treat, this cheesecake requires no baking and sets in the refrigerator, making it simple to prepare and enjoy.
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
- Crush the Oreos: In a food processor, pulse Oreo cookies until finely crushed to create the base for the crust.
- Combine with Butter: Mix the Oreo crumbs with melted unsalted butter until well combined to help the crust hold together.
- Form Crust: Press the Oreo mixture firmly into the bottom and up the sides of a 9-inch springform pan to form an even crust layer.
- Chill Crust: Refrigerate the crust while preparing the cheesecake filling to let it set.
- Melt Chocolate: Heat the chopped semi-sweet chocolate in a microwave-safe bowl in short bursts, stirring frequently until completely smooth and melted.
- Whip Cream: In a large bowl, beat the heavy whipping cream until stiff peaks form, then set aside carefully for folding later.
- Beat Cream Cheese and Sugar: In a separate bowl, beat the softened cream cheese and powdered sugar until the mixture is smooth and creamy.
- Add Chocolate and Sour Cream: Beat in the melted chocolate and sour cream into the cream cheese mixture until fully incorporated.
- Fold in Whipped Cream and Mini Eggs: Gently fold the whipped cream and chopped mini eggs into the chocolate cream cheese mixture to keep it light and airy while distributing the candy evenly.
- Fill the Crust: Spoon the cheesecake filling evenly over the chilled Oreo crust and smooth the top with a spatula.
- Refrigerate to Set: Refrigerate the assembled cheesecake for at least 4 hours, allowing it to firm up properly.
- Garnish: Before serving, decorate the top with additional mini eggs for a festive touch.
- Release the Cheesecake: Run a thin knife around the edge between the crust and the pan to loosen it, then unclamp the springform pan sides carefully.
- Slice and Serve: Use a thin, sharp knife to cut the cheesecake into 14 slices and serve chilled for best results.
Notes
- For best results, chill the cheesecake overnight to ensure a firmer set.
- If you don’t have a food processor, place Oreos in a sealed bag and crush with a rolling pin.
- Use room temperature cream cheese to prevent lumps in the filling.
- To make slicing easier, dip the knife in hot water and wipe dry between cuts.
- This cheesecake is best stored in the refrigerator and consumed within 3 days.
- Mini eggs can be substituted with any colorful candy-coated chocolate eggs or similar candies.
