These No-BakeMini Egg Cheesecakes in a Jar are the perfect easy and fun dessert to serve after Easter dinner! Made in little mason jars, they are the ideal size and adorable!
¾cupCadbury mini eggs*(coarsely crushed or chopped)
Ganache Ingredients:
⅓cupheavy whipping cream
¾cupchopped 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.
Store covered in the refrigerator for up to 4 days.