Description
A delightful and easy-to-make Easter dessert featuring a creamy filling, buttery crust, and crunchy chocolate mini eggs.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 cup chocolate mini eggs, chopped
- 1 pre-made graham cracker crust
Instructions
- Begin by taking your softened cream cheese. In a mixing bowl, beat the cream cheese until it becomes smooth.
- Gradually add in the powdered sugar. Mix well until everything is well combined.
- In a separate bowl, whip the heavy cream until you see stiff peaks forming.
- Gently fold the whipped cream into the cream cheese mixture. You want to combine them without losing the fluffiness of the whipped cream.
- Stir in the vanilla extract and the chopped mini eggs. Make sure they are evenly distributed throughout the mixture.
- Pour the cream cheese mixture into the pre-made graham cracker crust. Use a spatula to smooth the top.
- Place the cheesecake in the refrigerator and allow it to chill for at least 240 minutes or until set.
- Serve chilled and enjoy your delightful Easter dessert!
Notes
Make sure the cream cheese is softened for best results. Allow enough time for the cheesecake to set in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg