No-Bake Mini Egg Chocolate Cheesecake
This no-bake mini egg chocolate cheesecake is decadent, completely adorable and perfect for Easter. It has a crunchy Oreo cookie crust, silky chocolate cheesecake filling, and tons of crushed mini eggs throughout. I have a bit of an addiction to mini eggs. To be honest – the addiction is really to all Easter candy. But if I had to pick a favorite, it would be mini eggs. This no-bake cheesecake combines my love for Easter candy with my favorite no-bake chocolate cheesecake. Simply put, it has: a thick chocolate cookie crust, a creamy, silky smooth filling that’s surprisingly light in texture, a chocolate flavor that’s not too rich, and tons of crushed mini eggs throughout. Plus more on top.
Use full-fat, brick-style cream cheese. Do not use anything from a tub or that’s labeled spreadable, light or whipped when making cheesecake. The whipping cream should be cold before whipping it to form stiff peaks. I used one 10 oz bag for the filling, plus about ½ of a second bag for decorating the top. 10 ounces is 283 grams. Make sure to chill the cheesecake for at least 4 hours before serving. Always store cheesecake in the fridge.
Ingredients:
- 35 Oreo cookies wafers and filling
- ⅓ cup unsalted butter melted
- 8 oz semi-sweet chocolate
- 1 cup whipping cream about 35% MF
- 20 oz cream cheese room temperature
- ¾ cup powdered sugar
- ¼ cup sour cream
- 1 ¼ cups chopped mini eggs* I used a 10 oz bag
- ¼ cup mini eggs to serve