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The perfect easy Easter dessert! Rich and velvety no-bake cheesecake speckled with crushed Cadbury Mini Eggs on a graham cracker crust. Top with chocolate ganache and chocolate whipped cream nests.
45 min
Prep Time
8 hrs 45 min
Total Time
12-12
Servings
Mix graham cracker crumbs, packed light brown sugar, and melted butter; press into a springform or pie pan to form crust.
Beat cream cheese until smooth, add granulated sugar and powdered sugar and beat until combined.
Fold in sour cream and vanilla.
Whip the cold heavy whipping cream to stiff peaks and fold into the cream cheese mixture.
Gently fold in the 1 cup of Cadbury Mini Eggs (reserve extra for topping).
Spread filling over prepared crust and chill as directed.
Heat the heavy cream until just simmering, pour over chocolate chips, let sit a minute then stir until smooth to make ganache.
Cool slightly before pouring over the chilled cheesecake.
Whip heavy cream with granulated sugar, cocoa powder, and vanilla until soft to medium peaks to create chocolate whipped cream nests for topping.
Pour ganache over chilled cheesecake and spread to the edges.
Pipe or spoon chocolate whipped cream onto the top to form nests and place reserved Cadbury Mini Eggs on top for decoration.
Chill until set before serving.