This No-Bake Easter Cheesecake is the perfect dessert to celebrate the holiday with family and friends. It features a creamy, smooth cheesecake filling on a buttery biscuit crust, topped with festive decorations like chocolate eggs and pastel sprinkles. Since it requires no baking, it is incredibly easy to make and perfect for any skill level.
Why You’ll Love This Recipe
- No oven required – A great option when you want a delicious dessert without heating up the kitchen.
- Festive and fun – The colorful decorations make it perfect for Easter celebrations.
- Make-ahead friendly – Prepare it in advance and store it in the refrigerator until serving.
- Rich and creamy texture – The cheesecake filling is smooth and luscious with a delightful flavor.
- Customizable – Easily switch up the toppings to match your preferences or available ingredients.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Digestive biscuits or graham crackers
- Unsalted butter
- Cream cheese
- Powdered sugar
- Vanilla extract
- Heavy whipping cream
- Lemon juice (optional, for a slight tang)
- Mini chocolate eggs
- Whipped cream
- Sprinkles
Directions
- Prepare the crust: Crush the biscuits into fine crumbs using a food processor or rolling pin. Melt the butter and mix it with the crumbs. Press the mixture firmly into the base of a springform pan and refrigerate while preparing the filling.
- Make the cheesecake filling: In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Add lemon juice if using.
- Assemble the cheesecake: Pour the cheesecake filling over the chilled crust, smoothing the top with a spatula. Refrigerate for at least 4 hours or overnight until set.
- Decorate: Before serving, decorate with whipped cream, mini chocolate eggs, and sprinkles for a festive touch.
- Serve: Slice and enjoy this delightful Easter treat!
Servings and Timing
- Servings: 8-10 slices
- Prep Time: 20 minutes
- Chilling Time: 4 hours (or overnight)
- Total Time: 4 hours 20 minutes
Variations
- Chocolate Crust: Use crushed chocolate biscuits instead of graham crackers for a richer base.
- Flavored Cheesecake: Add a few drops of almond or coconut extract for extra flavor.
- Fruit Topping: Add fresh berries or fruit preserves for a refreshing contrast.
- Mini Cheesecakes: Make individual portions using muffin tins lined with cupcake liners.
- Extra Crunch: Mix crushed nuts or toffee bits into the crust for added texture.
Storage/Reheating
- Refrigeration: Store the cheesecake in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze the cheesecake (without decorations) for up to 2 months. Thaw in the refrigerator overnight before serving.
- Make-Ahead Tip: Prepare the cheesecake a day in advance and decorate just before serving.
FAQs
How long does a no-bake cheesecake take to set?
It typically takes at least 4 hours, but for best results, let it chill overnight.
Can I use a different type of crust?
Yes, you can use crushed Oreos, shortbread cookies, or even a nut-based crust.
What if I don’t have a springform pan?
You can use a regular pie dish, but it may be harder to remove slices cleanly.
Can I make this cheesecake dairy-free?
Yes, substitute dairy-free cream cheese and coconut cream for the filling.
How do I prevent a runny cheesecake?
Make sure to whip the heavy cream to stiff peaks and chill the cheesecake long enough.
Can I add gelatin for extra firmness?
Yes, dissolve 1 teaspoon of gelatin in warm water and mix it into the cheesecake filling.
Is lemon juice necessary?
No, but it enhances the flavor and helps stabilize the filling.
Can I use Cool Whip instead of heavy cream?
Yes, but homemade whipped cream gives a fresher taste and better texture.
How do I make clean slices?
Use a sharp knife and wipe it clean between each cut for neat slices.
What other toppings work well?
Crushed cookies, caramel drizzle, or white chocolate shavings make great additions.
Conclusion
This No-Bake Easter Cheesecake is a stunning yet simple dessert that will impress your guests. With its creamy texture, delightful flavors, and festive decorations, it is a must-have for your Easter celebrations. Make it ahead, get creative with toppings, and enjoy a stress-free holiday treat!
Print
No-Bake Easter Cheesecake
- Prep Time: 15 minutes
- Total Time: 4 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
This No-Bake Easter Cheesecake is a creamy, dreamy dessert that’s perfect for spring! With a buttery graham cracker crust and a smooth, luscious cheesecake filling, this festive treat is topped with pastel-colored candies for a fun Easter twist. No oven required—just chill, slice, and enjoy this effortless holiday dessert!
Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- 1 tablespoon lemon juice
- For the Topping:
- 1/2 cup whipped cream (for garnish)
- 1/2 cup mini chocolate eggs or pastel-colored candies
- 1/4 cup shredded coconut (optional, dyed green for a “grass” effect)
Instructions
- Prepare the Crust:
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Chill in the refrigerator for at least 15 minutes.
- Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Assemble the Cheesecake:
- Spread the cheesecake filling evenly over the chilled crust.
- Smooth the top with a spatula and refrigerate for at least 4 hours or overnight for best results.
- Decorate and Serve:
- Before serving, garnish with whipped cream, mini chocolate eggs, and optional green-dyed shredded coconut.
- Slice and enjoy!
- Nutrition Information (Per Slice, 1 of 8 Servings)
- Calories: 420 kcal
- Sugar: 22g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
Notes
- For a chocolate version, swap graham crackers for crushed chocolate cookies.
- Use food coloring in the cheesecake batter for a pastel Easter look.
- Can be made up to 2 days in advance and stored in the fridge.
- Details
Nutrition
- Calories: 420 kcal
- Sugar: 22g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
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