Description
This no-bake mini egg chocolate cheesecake combines a crunchy Oreo cookie crust with a creamy, chocolate-infused cheesecake filling studded with chopped mini eggs, making it a perfect festive dessert that requires no oven time and sets beautifully in the refrigerator.
Ingredients
Scale
Crust
- 35 Oreo cookies (wafers and filling)
- â…“ cup unsalted butter, melted
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
Garnish
- ¼ cup mini eggs
Instructions
- Crush the Oreos: In a food processor, pulse Oreo cookies until they are finely crushed to create a crumbly texture perfect for the crust.
- Make the crust: Combine the Oreo crumbs with the melted unsalted butter, mixing thoroughly until well combined to allow the crust to bind.
- Press the crust: Firmly press the Oreo and butter mixture into the bottom and sides of a 9-inch springform pan to form an even crust layer.
- Chill the crust: Place the crust in the refrigerator to chill and set while you prepare the cheesecake filling.
- Melt the chocolate: Melt the finely chopped semi-sweet chocolate in a microwave-safe bowl, heating in short bursts and stirring frequently until smooth and fully melted.
- Whip the cream: In a large bowl, beat the heavy whipping cream until stiff peaks form, then set aside to maintain its airy texture.
- Prepare the cream cheese mixture: In another bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy, without lumps.
- Add chocolate and sour cream: Beat the melted chocolate and sour cream into the cream cheese mixture until fully incorporated, creating a rich, smooth filling.
- Fold in whipped cream and mini eggs: Gently fold the whipped cream and chopped mini eggs into the chocolate cream cheese mixture to retain the light texture and distribute the candy evenly.
- Assemble the cheesecake: Spoon the cheesecake filling over the chilled Oreo crust and smooth the top with a spatula for an even surface.
- Refrigerate to set: Refrigerate the assembled cheesecake for at least 4 hours or until it is completely set and firm.
- Garnish: Before serving, decorate the top of the cheesecake with the remaining mini eggs for a festive touch.
- Release from pan: Run a thin knife around the edge of the crust to loosen it, then carefully unclip the springform pan sides.
- Slice and serve: Use a thin, sharp knife to slice the cheesecake into 14 servings, wiping the knife between cuts for clean slices, and serve chilled.
Notes
- Be careful not to overmix the whipped cream when folding to keep the filling light and fluffy.
- Set the cheesecake for at least 4 hours or overnight for best texture and flavor.
- Use a sharp knife warmed under hot water to make clean slices.
- Mini eggs can be substituted with any similar candy or chopped chocolate eggs.
- Ensure cream cheese is softened at room temperature to avoid lumps in the filling.
