Description
Indulge in the creamy, chocolatey goodness of these delightful No-Bake Mini Egg Chocolate Cheesecakes. Perfect for Easter or any springtime celebration, these individual treats are sure to impress your guests!
Ingredients
Scale
For the Crust:
- 1 1/2 cups chocolate cookie crumbs (such as Oreo, with filling removed)
- 1/4 cup unsalted butter, melted
For the Filling:
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup chopped mini chocolate eggs, plus extra for topping
- 1/2 cup semi-sweet chocolate chips, melted and cooled slightly
Instructions
- Prepare the Crust: Mix chocolate cookie crumbs and melted butter in a medium bowl. Press into the bottoms of 6 small jars or ramekins, forming the crust. Chill in the fridge.
- Make the Filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Whip heavy cream until stiff peaks form. Fold whipped cream into cream cheese mixture. Add melted chocolate and mix. Stir in chopped mini chocolate eggs.
- Assemble: Spoon or pipe the cheesecake filling over the chilled crusts. Smooth the tops. Refrigerate for at least 4 hours until set.
- Serve: Garnish with extra mini eggs before serving.
Notes
- These cheesecakes can be made up to 2 days in advance and kept refrigerated.
- For a lighter version, use light cream cheese and reduced-fat whipped topping instead of heavy cream.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 410
- Sugar: 26g
- Sodium: 200mg
- Fat: 29g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
