EASY NO BAKE MINI EGGS CHEESECAKE #desserts #easter

EASY NO BAKE MINI EGGS CHEESECAKE #desserts #easter

This Easy No Bake Mini Eggs Cheesecake is the ideal Easter treat that is anything but difficult to make and enjoyable to eat, including the special one Easter sweets! What's more, remember to follow my tips in the blog entry underneath for an impeccably set no-heat cheesecake without fail!

Would you be able to accept that spring is directly around the bend?? I've been occupied in the kitchen taking a shot at a wide range of heavenly spring and summer plans for you and I are very brave scrumptious substance coming your direction soon that is ideal for when the climate gets hotter. This Easy No Bake Mini Eggs Cheesecake is only the start of all my spring plans and I'm so eager to be imparting it to you today!

I trust you appreciate this Easy No Bake Mini Eggs Cheesecake formula! Tell me in the remarks underneath, what's your preferred cheesecake enhance? I'd love to know!

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EASY NO BAKE MINI EGGS CHEESECAKE #desserts #easter

Ingredients

  • 1 1/4 cups graham cracker crumbs
  • 5 tablespoons melted butter
  • 600 grams full fat cream cheese (approximately 21 ounces)
  • 1 1/2 cups powdered sugar
  • 2 cups whipped cream (or substitute high fat whipped topping)
  • 2 cups Mini Eggs candy-coated chocolate Easter eggs, crushed
  • 12 more Mini-Eggs and extra whipped cream for garnish

Instructions

  1. Add the graham cracker crumbs and melted butter to a bowl and stir until well combined.
  2. Press the graham cracker crumb mixture into the bottom of a 9-inch (23 cm) spring form cake pan. Chill in the fridge to set while you prepare the cheesecake filling.
  3. Whip the cream cheese on high speed using a stand mixer or hand mixer until light and fluffy.
  4. Beat in the powdered sugar until well combined.
  5. Fold in the whipped cream (or whipped topping) gently.
  6. Fold in the crushed Mini Eggs until they're distributed throughout.
  7. Pour the cheesecake mixture into the prepared crust and smooth out the top with a spatula.
  8. Place the cheesecake in the fridge for 6-8 hours, or overnight.
  9. Transfer to the freezer for an additional 3-4 hours to finish setting.
  10. Let sit at room temperature for 20 minutes before slicing and serving, garnishing with a swirl of whipped cream and more Mini Eggs.

For more detail : bit.ly/2T3DTeY

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