The Easiest No-Bake Easter Dessert
Earlier this month, I went to a friends house and she had this beautiful cheesecake she made – a Cadbury Egg Cheesecake. It tasted every bit as delicious as it looked beautiful and festive for the Easter season. A few weeks later I found myself still thinking about this cake! Fortunately, we had some March birthdays so I opted to make this for one of their celebrations. I can’t wait to make this for Easter again, it was that delicious! Best part of all, it requires NO BAKING and only 6 ingredients!
Here’s how to make this super simple Cadbury Egg No-Bake Cheesecake ::
Ingredients:
280 grams Graham crackers (for me, this ended up being 2/3 sleeves of crackers found in the box)
10 tablespoons melted, unsalted butter
2 bags of Cadbury eggs (Some inside the cake and some to top)
20.3 ounces of heavy whipping cream
1 1/4 cups powdered sugar
2 1/2 blocks of softened cream cheese (or 560 grams)
Directions:
Personally, my graham cracker bottom stuck to my pan a bit, so I’d recommend cutting out a circle that matches your springform from parchment paper to make the transfer out of the pan a bit easier.
Use your food processor to crumble the graham crackers. Add the melted butter to the graham crackers to create the base for the cheesecake. Transfer this to a your cake mold and place in the fridge overnight. If you don’t have this much time, you can also put it in the freezer to set for ideally 4 hours. If the cake base doesn’t sit for enough time, it will become crumbly.
Next, cut your Cadbury Eggs in half. These halves are what will be displayed on the top of the cake. Truthfully, I cut what I wanted to be displayed on the top and set them aside (you can always keep a few extras to the side in the event you need to cut a few more). Once I cut those for the top of the cake, I put the remaining eggs in the food processor. It was loud, but it got the job done much faster.
Whip the heavy whipping cream until it has soft peaks. Once at the right consistency, take a bit and place it in a bowl. You’ll want this to have a slight mound shape to place on top your cake later. Place the bowl in the freezer in the meantime.
Combine the cream cheese, powdered sugar and cut Cadbury egg pieces into the mixing bowl with the heavy whipping cream. Gently fold until all ingredients are combined.
On top of your graham cracker base, fill the form with the creamcheese cake mixture. Give this a few hours to set in the fridge. If you have time to allow it to set overnight, that is best. If not, use your freezer again!
Once the cake has set enough, add that extra bit of heavy whipping cream from the bowl you set aside in the middle of your cake. Artistically add the beautifully halved Cadburry eggs on top to give it the appearance of the Cadbury eggs cascading down into the cake.
Additional Tips ::
If your cake starts to become too soft or doesn’t hold it’s shape, it is not quite ready. Place it in the fridge or freezer to set some more.
If your cake is not easily releasing from the springform, use a warm knife to cut around the perimeter of the cake form.
Remember to use softened cream cheese. If it is not soft, you will end up with clumps of cream cheese in your cake.
This Cadbury Egg Cheesecake seriously tastes better the more time it spends in the fridge!
