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No-Bake Mini Egg Chocolate Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 54 reviews
  • Author: Mary
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 30 minutes
  • Yield: 14 servings 1x
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This No-Bake Mini Egg Chocolate Cheesecake is a delightfully creamy and chocolatey dessert perfect for any celebration or indulgent treat. Featuring a crunchy Oreo cookie crust, rich semi-sweet chocolate, and creamy cheesecake filling studded with chopped mini eggs, this cheesecake requires no baking and only refrigeration. It’s a simple yet impressive recipe that yields 14 servings and is perfect for chocolate and candy lovers alike.

Ingredients

Scale

Crust

  • 35 Oreo cookies (wafers and filling)
  • ⅓ cup unsalted butter, melted

Cheesecake Filling

  • 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

Instructions

  1. Crush Oreos: In a food processor, pulse Oreo cookies until finely crushed to create a uniform crumb texture for the crust.
  2. Combine Crust Ingredients: Mix the Oreo crumbs with the melted butter until well combined, ensuring the butter coats all crumbs for a firm crust.
  3. Form Crust: Press the crumb mixture firmly into the bottom and sides of a 9-inch springform pan, creating an even base and edges for the cheesecake.
  4. Chill Crust: Refrigerate the crust while preparing the cheesecake filling to help it set and become firm.
  5. Melt Chocolate: Place the chopped semi-sweet chocolate in a microwave-safe bowl and melt in short bursts, stirring often until smooth and fully melted.
  6. Whip Cream: In a large bowl, beat the heavy whipping cream until stiff peaks form; set aside for folding into the cheesecake mixture.
  7. Mix Cream Cheese and Sugar: In another large bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy with no lumps.
  8. Add Chocolate and Sour Cream: Beat the melted chocolate and sour cream into the cream cheese mixture until fully incorporated for a rich flavor.
  9. Fold in Whipped Cream and Mini Eggs: Gently fold the whipped cream and chopped mini eggs into the chocolate mixture to maintain the airy texture and distribute the candy pieces evenly.
  10. Assemble Cheesecake: Spoon the prepared filling over the chilled Oreo crust, smoothing the top evenly with a spatula.
  11. Refrigerate to Set: Refrigerate the cheesecake for at least 4 hours, or until fully set and firm enough to slice.
  12. Garnish: Before serving, sprinkle the top with the remaining mini eggs for a festive and colorful garnish.
  13. Release Pan and Slice: Run a thin knife around the edge of the crust to loosen it from the pan, then unclamp the springform and remove the cheesecake.
  14. Serve: Slice with a thin, sharp knife and serve chilled for the best texture and flavor.

Notes

  • Ensure the cream cheese is softened to room temperature for a smooth filling.
  • Do not over-melt the chocolate; stir well to avoid burning.
  • Use a sharp knife warmed with hot water for cleaner slices.
  • Refrigerate leftovers tightly covered; best consumed within 3 days.
  • This recipe is best prepared a day in advance to allow proper setting.

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Find it online: https://peruvianfoodrecipes.com/no-bake-mini-egg-chocolate-cheesecake-recipe/