These No-Bake Mini Egg Cheesecakes in a Jar are the perfect fun and easy dessert to serve after Easter dinner! Made in little mason jars, they are the ideal size and adorable!
Looking for a super simple yet festive and delicious dessert for Easter dinner? These cute individual mini egg cheesecakes are just the one. The yummy and cute factor of these jar cheesecakes is on par with my Puffed Wheat Mini Egg Nests!
Don't let the word cheesecake make you think it's this recipe is complicated and time-consuming, these little dessert cups are the exact opposite! Just like my Strawberries & Cream Cheesecakes or No-Bake Blueberry Lemon Cheesecake these no-bake cheesecakes are easy and are always a crowd favorite! You only need about 20-30 minutes of hands-on time to make this recipe!
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⭐️ Why You Need to Make This Recipe
- Simple. Only 8 simple ingredients are needed to make these yummy cheesecakes!
- Easy. With only 30 minutes of prep time and no need to turn on the oven, this dessert is perfect for making ahead for an event.
- Fun and Delicious! Who doesn't love mini eggs? The color of the eggs bleeds slightly inside the cheesecake layer to create a pretty pastel swirl.
- Great for Easter. Like my Coconut Cream Tarts or Carrot Cake Cupcakes, these cheesecakes are individual serving deserts that are perfect for Easter.
🧈 Ingredients
Here are the ingredients needed to make these no-bake mini egg cheesecakes.
- Graham Cracker Crumbs - Crush up whole graham crackers or buy pre-crushed graham crumbs. I think this recipe would also be yummy made with chocolate cookie (Oreo) crumbs instead!
- Cream Cheese - You will need one 8-ounce package of cream cheese that has been softened to room temperature to make sure it incorporates smoothly.
- Mini Eggs - I prefer Cadbury Mini Eggs for flavor sake but you could use any kind of candy-coated chocolate eggs.
- Milk Chocolate - For the ganache, I use a 100 gram Cadbury milk chocolate bar chopped up into small pieces to match the milk chocolate flavor of the mini eggs.
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Mix together the graham crumbs and melted butter until combined.
Step 2: Distribute evenly between 12 jars and pack gently into the bottom.
Step 3: Mix together the softened cream cheese, white sugar, and vanilla extract for 1 minute until smooth. Add 1 cup of the heavy whipping cream.
Step 4: Mix the cream until incorporated on low speed before increasing the speed to high and beat for 2 minutes or until fluffy.
Step 5: Fold in the crushed mini eggs.
Step 6: Distribute evenly between all 12 jars on top of the crusts. Smooth out the tops with a spoon.
Step 7: Heat ⅓ cup of heavy whipping cream until scalding in 30-second increments in the microwave. Add the chopped milk chocolate and let sit for 2 minutes.
Step 8: Whisk until a smooth ganache comes together. Let cool for 10 minutes before distributing between each cheesecake on top of the cheesecake layer.
Chill the fully assembled cheesecakes in the refrigerator for at least 1-2 hours before serving garnished with additional mini eggs and whipped cream, if desired.
💡 Top Tip
For best results, gently fold the crushed mini eggs into the cheesecake filling just until distributed. Mixing too much will cause the color of the mini eggs to bleed into an ugly mess.
❓ Recipe FAQs
Yes! Use a gluten-free graham cracker or cookie crushed up for the crust to make this gluten-free.
These cheesecakes are safe to store in the refrigerator for up to 4 days, though they are best eaten on the first or second day.
Oreo crumbs would be yummy instead of graham cracker crumbs to make the crusts for these cheesecakes.
Yes! Simply double all the ingredients and use 24 jars.
🌸 More Easter Recipes
Looking for other recipes to add to your Easter menu? Here are some suggestions:
If you tried these Mini Egg Cheesecakes in a Jar or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
No-Bake Mini Egg Cheesecakes in a Jar
Equipment
- 12 (125ml) jars
- mixing bowls
- measuring cups & spoons
- electric handheld mixer
- silicone spatula
Ingredients
Crust Ingredients:
- 1 cup graham cracker crumbs *
- 2 tbsp salted butter melted
- 1 tbsp granulated white sugar
Filling Ingredients:
- 8 ounces cream cheese (softened to room temperature)
- ¼ cup granulated white sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- ¾ cup Cadbury mini eggs *(coarsely crushed or chopped)
Ganache Ingredients:
- ⅓ cup heavy whipping cream
- ¾ cup chopped milk chocolate * 100 grams
Instructions
To make the Crust:
- Mix together graham crumbs, melted butter, and sugar to make a crumbly mixture. Distribute evenly between 12 (125ml) glass jars and level to make an even crust. Refrigerate while making the filling.
To make the Filling:
- To a large bowl, add cream cheese, sugar, and vanilla extract. Beat with an electric handheld mixer on high speed until creamy. Add 1 cup of heavy whipping cream and continue beating until soft peaks form. Gently fold the coarsely crushed mini eggs until just distributed throughout the filling.
- Scoop the filling evenly into the jars on top of the prepared crust and smooth the tops with a small spoon. Refrigerate while making the ganache.
To make the Ganache:
- Heat ⅓ cup of heavy whipping cream in the microwave in 30-second increments until scalding. Pour over the chopped milk chocolate and let sit for 2 minutes before whisking until smooth. Let cool for 10 minutes before distributing between all 12 cheesecakes on top of the cheesecake layer.
- Refrigerate at least 1-2 hours or until ready to serve. Before serving, top with some whipped cream and a few extra mini eggs, if desired. Enjoy!
Notes
- Crush up whole graham crackers or buy pre-crushed graham crumbs. I think this recipe would also be yummy made with chocolate cookie (Oreo) crumbs instead!
- I prefer Cadbury Mini Eggs for flavor sake but you could use any kind of candy-coated chocolate eggs.
- For the ganache, I used a 100 gram Cadbury milk chocolate bar chopped up into small pieces to match the milk chocolate flavor of the mini eggs.
Jenn
I made these decadent desserts for our Easter celebration. They are beautifully light and festive for the occasion. I prefer my cheesecake to be a bit tart to balance the sweetness so I added a tsp. Of lemon juice.
Naomi
Yay!! I love how festive and pretty these cheesecakes look!
That is a very good suggestion, thank you for sharing.
Naomi