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No-Bake Mini Egg Cheesecake: A Creamy Delight Perfect for Easter Celebrations

No-Bake Mini Egg Cheesecake: A Creamy Delight Perfect for Easter Celebrations

This no-bake mini egg cheesecake is a festive and irresistible dessert that combines the crunch of chocolate eggs with the creamy richness of mascarpone and cream cheese. It's a highlight of any Easter menu, offering a creamy texture and delicious taste without the need for cooking.

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Why you'll love it:

If you're looking for a simple but stunning dessert, this cheesecake is perfect. This requires minimal preparation and no cooking time. The combination of creamy filling and crunchy chocolate eggs makes every bite a delicious experience.

Perfect occasion:

This cheesecake is ideal for Easter celebrations and spring gatherings. It's also a fantastic choice for any occasion that requires a special dessert that's easy to prepare and can be prepared in advance.

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Decorating Tips:

Decorate this cheesecake with whipped cream around the edges using a star tip for a professional finish. Sprinkle the top with chocolate eggs to enhance its festive appearance. For a colorful touch, consider using pastel-colored chocolate eggs or a drizzle of chocolate sauce.

Ingredients:

For the base:

  • 200 g finely crumbled butter biscuits
  • 100g melted butter

For the filling:

  • 500 g of mascarpone
  • 300 g of fresh cheese
  • 200 g of liquid cream
  • 200g of sugar
  • 200 g whipped cream
  • 200 g chopped chocolate eggs

For decoration:

  • 200 g whipped cream
  • 200 g chocolate eggs

Instructions:

  1. Prepare the base:
    • Mix the finely crumbled butter cookies with the melted butter.
    • Press the mixture firmly into the bottom of a springform pan (24-26 cm in diameter) to form the crust.
  2. Prepare the filling:
    • In a large bowl, mix mascarpone, cream cheese, heavy cream and sugar until smooth.
    • Gently fold in the whipped cream, followed by the chopped chocolate eggs.
    • Pour the filling onto the biscuit base, spread it evenly and smooth the top.
  3. Coldness:
    • Let the cheesecake set in the refrigerator for at least 4 hours, or overnight, to harden completely.
  4. Decorate and serve:
    • Before serving, run a sharp knife around the edge of the cake to loosen it from the pan and remove the hinged side.
    • Pipe the whipped cream around the edges of the cheesecake using a star tip.
    • Decorate the top with additional chocolate eggs.

Enjoy this deliciously creamy no-bake mini egg cheesecake, a perfect dessert that is sure to be a hit at your Easter celebration!

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