Description
A creamy, no-bake cheesecake with a buttery cookie crust, topped with colorful Easter egg candies. Perfect for spring celebrations and easy to make without an oven.
Ingredients
Scale
- 200g buttery cookies (Digestive or Graham crackers)
- 100g unsalted butter, melted
- 400g cream cheese, softened
- 200g powdered sugar
- 1 teaspoon vanilla extract
- 300ml heavy cream, chilled
- Easter candy eggs for decoration
Instructions
- Crush cookies into fine crumbs and mix with melted butter. Press firmly into a springform pan and refrigerate.
- Beat cream cheese until smooth. Add powdered sugar and vanilla, mixing until creamy.
- In a separate bowl, whip heavy cream to soft peaks.
- Gently fold whipped cream into cream cheese mixture until combined.
- Pour filling over crust and smooth the top. Refrigerate for at least 4 hours until set.
- Decorate with Easter candy eggs before serving.
Notes
- Ensure cream cheese is at room temperature for smooth mixing
- Chill thoroughly for best slicing results
- Can be made 1 day in advance
- For gluten-free version, use gluten-free cookies
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 65mg