Name: No-Bake Mini Egg Chocolate Cheesecake Recipe
Prep time: 30 min
Total time: 4 h 30 min
Ingredients: 35 Oreo cookies (wafers and filling); ⅓ cup unsalted butter, melted; 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

This No-Bake Mini Egg Chocolate Cheesecake is a decadent and delightful dessert that’s perfect for Easter or any special occasion. With a crunchy Oreo crust, a creamy chocolate cheesecake filling studded with mini eggs, and a simple yet elegant presentation, this no-bake cheesecake is sure to impress.

Why You’ll Love This Recipe

Flavorful and Crispy: These chimichangas are bursting with flavor, thanks to the combination of tender chicken, a blend of spices, and a creamy, cheesy sour cream sauce. They’re also perfectly crispy on the outside and juicy on the inside.
Easy to Make: This recipe is surprisingly easy to follow, even for beginner cooks.
Versatile: You can easily customize these chimichangas with your favorite fillings and toppings.
Freezer-Friendly: You can assemble these chimichangas ahead of time and freeze them for a quick and easy meal later on.

Ingredients

Here’s what you’ll need to create this decadent dessert:

For the Oreo Crust:

Oreo cookies: Wafers and filling, for a classic and crunchy crust.
Unsalted butter: Melted, helps bind the crust and adds richness.

For the Cheesecake:

Semi-sweet chocolate: Adds a rich chocolate flavor to the cheesecake filling. You can substitute with dark chocolate if you prefer.
Heavy whipping cream: Creates a light and airy texture in the cheesecake.
Cream cheese: Softened, provides the base for the cheesecake filling.
Powdered sugar: Adds sweetness and a smooth texture.
Sour cream: Adds a tangy flavor and moisture.
Mini eggs: Chopped, adds a fun and festive crunch.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make No-Bake Mini Egg Chocolate Cheesecake

Step 1: Make the Oreo Crust

Add the Oreo cookies (wafers and filling) to a food processor and pulse until fine crumbs form. Pour the melted butter into the Oreo crumbs and mix until well combined. The mixture should resemble damp sand. Press the mixture into the bottom and about halfway up the sides of a 9-inch springform pan. Place the pan in the refrigerator while you prepare the cheesecake filling.

Step 2: Make the Cheesecake Filling

Finely chop the chocolate and place it in a microwave-safe bowl. Microwave in 45-second intervals on medium power, stirring after each interval, until the chocolate is melted and smooth. Set aside. In a large bowl, beat the whipping cream with an electric mixer until stiff peaks form. Set aside. In another large bowl, beat the softened cream cheese and powdered sugar until smooth. Scrape down the sides of the bowl as needed. Beat in the melted chocolate and sour cream until well combined. Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture until just combined. Fold in the chopped mini eggs.

Step 3: Assemble and Chill

Spoon the cheesecake filling over the prepared Oreo crust in the springform pan. Smooth the top with a spatula. Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.

Step 4: Serve

When ready to serve, decorate the top of the cheesecake with additional mini eggs, if desired. Run a thin knife around the edge of the cheesecake to loosen it from the sides of the pan. Unclamp the outer ring of the springform pan. Slice the cheesecake with a thin, sharp knife and serve.

Pro Tips for Making the Recipe

Use high-quality chocolate: The better the quality of your chocolate, the better the flavor of the cheesecake.
Chill the crust: Chilling the crust helps it firm up and prevents it from crumbling when you add the filling.
Don’t overmix: Overmixing the cheesecake batter can incorporate too much air and lead to cracks in the cheesecake. Mix until just combined.

How to Serve No-Bake Mini Egg Chocolate Cheesecake

Dessert: This No-Bake Mini Egg Chocolate Cheesecake is a delightful dessert for Easter, a spring celebration, or any special occasion.
Party Treat: Cut it into smaller slices and serve it as a delicious party dessert.
Afternoon Snack: Enjoy a slice with a cup of tea or coffee for a sweet afternoon treat.

Make Ahead and Storage

Storing Leftovers

Store leftover cheesecake in an airtight container in the refrigerator for up to 4 days.

FAQs

Can I use a different type of crust?

Yes, you can use a graham cracker crust or a chocolate cookie crust instead of the Oreo crust.

Can I use a different type of chocolate?

Yes, you can use milk chocolate, dark chocolate, or even a combination of different chocolates for the cheesecake filling.

Can I make this cheesecake ahead of time?

Yes, you can make the cheesecake a day or two in advance and keep it refrigerated until ready to serve.

How can I make this cheesecake vegan?

You can use vegan cream cheese, whipped topping, and chocolate chips to make a vegan version of this cheesecake. You can also find vegan Oreo cookies at some grocery stores.

There you have it! A decadent and easy-to-make recipe for No-Bake Mini Egg Chocolate Cheesecake that’s perfect for any occasion. Enjoy!

Stacy Corbo

Hi, I’m Stacy Corbo! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

No-Bake Mini Egg Chocolate Cheesecake Recipe

Why You’ll Love This Recipe

Why You’ll Love This Recipe