Description

Enjoy these delightful No-Bake Mini Egg Chocolate Cheesecakes, perfect for Easter or any chocolate lover’s treat. Featuring a crunchy chocolate cookie crust, creamy chocolate-infused filling, and topped with festive mini chocolate eggs, these bite-sized cheesecakes are easy to make and require no oven time. Chill and serve for a rich, indulgent dessert that combines smooth cream cheese, melted milk chocolate, and a hint of vanilla, all complemented by a buttery cookie base.

Ingredients

Scale

Crust

1 1/2 cups chocolate cookie crumbs (such as Oreo, without filling)
1/4 cup unsalted butter (melted)

Filling

16 ounces cream cheese (softened)
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup heavy cream
1 cup milk chocolate chips (melted and cooled slightly)
1 cup chopped mini chocolate eggs (plus extra for topping)

Topping (Optional)

Whipped cream for garnish
Additional mini chocolate eggs for topping

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Instructions

Prepare the crust: In a medium bowl, combine the chocolate cookie crumbs with the melted unsalted butter. Mix until the texture resembles wet sand. Spoon about 1 1/2 tablespoons of this mixture into each cavity of a 12-cup muffin tin lined with paper liners. Press firmly to form an even, compact crust. Place the crusts in the refrigerator to set while you prepare the filling.
Make the cream cheese filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, then beat the mixture until it becomes fluffy and well combined.
Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form, creating a light and airy texture for the filling.
Incorporate the chocolate: Gently fold the melted and slightly cooled milk chocolate into the cream cheese mixture, ensuring it is fully mixed for a rich chocolate flavor.
Combine the whipped cream: Carefully fold the whipped heavy cream into the chocolate cream cheese mixture until the filling is smooth and well combined.
Add mini chocolate eggs: Stir the chopped mini chocolate eggs into the filling, distributing them evenly throughout to add texture and bursts of chocolate flavor.
Assemble and chill: Spoon the filling evenly over the prepared crusts in the muffin tin. Smooth the tops with a spatula for an even, attractive finish. Refrigerate the mini cheesecakes for at least 4 hours, or until the filling is firm and set.
Serve and garnish: Before serving, optionally top each mini cheesecake with whipped cream and additional mini chocolate eggs to enhance presentation and flavor.

Notes

You can substitute milk chocolate chips with semi-sweet or dark chocolate chips for a richer, less sweet flavor.
These mini cheesecakes can be made in silicone molds instead of paper liners for easier removal and a smooth finish.
For best results, ensure cream cheese is softened to room temperature before mixing to avoid lumps.
Keep the mini cheesecakes refrigerated until serving to maintain texture and freshness.
These cheesecakes are perfect for holiday celebrations, especially Easter, but delicious year-round.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake
Calories: 320
Sugar: 20g
Sodium: 160mg
Fat: 23g
Saturated Fat: 13g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg