Description
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 no-bake method, it’s a delicious and impressive treat.
Ingredients
Units
Scale
For the Oreo Crust:
- 35 Oreo cookies (wafers and filling)
- 1/3 cup unsalted butter, melted
For the Cheesecake Filling:
- 8 ounces semi-sweet chocolate, finely chopped
- 1 cup heavy whipping cream (about 35% fat)
- 20 ounces cream cheese, softened
- 3/4 cup powdered sugar
- 1/4 cup sour cream
- 1 1/4 cups chopped mini eggs
- 1/4 cup mini eggs, for garnish
Instructions
Make Oreo Crust:
-
- In a food processor, pulse Oreo cookies until finely crushed.
- Combine Oreo crumbs with melted butter and mix until well combined.
- Press the mixture into the bottom and sides of a 9-inch springform pan.
- Refrigerate while preparing the cheesecake filling.
Make Cheesecake Filling:
-
- Melt chocolate in a microwave-safe bowl in short bursts, stirring until smooth.
- In a large bowl, beat whipping cream until stiff peaks form. Set aside.
- In another bowl, beat cream cheese and powdered sugar until smooth.
- Beat in melted chocolate and sour cream.
- Gently fold in whipped cream and chopped mini eggs.
Assemble and Chill:
-
- Spoon the cheesecake filling over the Oreo crust and smooth the top.
- Refrigerate for at least 4 hours, or until set.
Serve:
-
- Garnish with additional mini eggs before serving.
- Run a thin knife around the edge of the crust before unclamping the springform pan.
- Slice with a thin, sharp knife and serve.
Notes
- Chocolate: Use high-quality chocolate for the best flavor and texture. You can substitute semi-sweet chocolate with 50-60% dark chocolate.
- Mini Eggs: Chop mini eggs finely or use a food processor if you have one.
- Storage: Store leftover cheesecake in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 450kcal
- Sugar: 35g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 80mg
