Easter egg No Bake Cheesecake

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PREP TIME: 15 MIN

BAKE TIME: 5 MIN

TOTAL TIME: 20 MIN

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Bring this for Easter and you will be the light of the event. It is so creamy and delicious with its light tasting creamy texture.

Ingredients

The Crust

• 1 2/3 Cups Honey Graham Crumbs
• 2 Tbsp Brown Sugar
• 1/2 Cup Unsalted Melted Butter

Easter Egg No Bake Cheesecake

• 6oz Room Temp Cream Cheese
• 1 1/4 Cups Heavy Whipping Cream
• 1/3 Cup + 1 Tbsp Sugar
• 1 Tsp Vanilla
• 1/3 Cup Crushed Easter Eggs

Chocolate Whipped Cream

• 1 Cup Heavy Whipping Cream
• 2 Tbsp Granualated Sugar
• 1 Tsp Vanilla
• 1/4 Cup Semi Sweet Chocolate Chips
• 1 Tbsp Dutch Processed Cocoa

Instructions

1. Preheat oven to 350 degrees F. Prepare 9' Tart pan with non stick spray.
2. In a bowl combine the honey graham crumbs and sugar give it a good mix. Add melted butter and combine. The mixture will be wet and crumbly. Spread evenly around tart pan and press it down and to the sides until its firm and smooth.
3. Using a cookie sheet under to hold the tart pan. Bake the crust for 5 minutes. Take out of the oven and allow to cool completely.
4. In a stand mixer with a whisk attachment place the cream cheese, heavy whipping cream, sugar and vanilla and beat on low speed until it starts to mix. When the mixture is pretty combined bump the speed up to high and it only takes a couple of minutes and the mixture will be fluffy and creamy.
5. Add the crushed easter eggs and mix until combined. Do not over mix.
6. Once your crust is cooled spread mousse evenly around the crust.
7. To make your whipped cream. Melt the chocolate chips in 30 second intervals. Allow to cool but not harden. Whip heavy whipping cream, sugar and vanilla on low speed until it begins to thicken. Add cocoa powder and mix until it incorporates then bring the speed up to Med-High until it has stiff peaks. Add cooled melted chocolate and mix until incorporated. Do not over mix.
8. I used a piping bag with a 1M tip to pipe edges on the top of the cheesecake. Just go around in circular motion unless you have a design you know and love I would love to see!
9. Garnish the top with more Easter eggs and allow to set in fridge for 2-3 hours.

TIPS

1. The cream cheese should only be allowed to room temp for about 30-45 mins depending on the temp of your home. It should be soft but still have a cool temperature. It is important to allow to soften if not it will not mix well and you will have an unpleasant lumpy mixture.
2. If you have extra mousse you can save it and use it as a dip or enjoy on pancakes!.
3. It takes about 1-2 minutes for the mixture to get to its desired consistency. If you over beat it can get a buttery like texture. It needs to be smooth and have medium peaks where its fluffy but you’re able to pipe with the mixture.
4. Share your pics with me on social media! #sweetmelibakery