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
Units
Scale
- 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
