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    Home » Recipes » Dessert

    Robin Eggs No-Bake Cheesecake for Easter

    Published by Melissa on April 3, 2017 | Updated June 10, 2022 | 64 Comments

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    Featured Image for post Robin Eggs No-Bake Cheesecake for Easter



    Cute little, light and fluffy mini no-bake cheesecakes on a graham cracker crust loaded with chunks of chocolate covered malted milk balls dressed up for Easter. This Robin Eggs No-Bake Cheesecake recipe is super easy to make too!

    Looking for a fun dessert to serve for Easter? These mini cheesecakes are easy to make, adorable and taste as good as they look.

    Robin Eggs No-Bake Cheesecake for Easter

    My Robin Eggs Cheesecake were inspired by Bakers Royale’s Oreo Cookies and Cream No-Bake Cheesecake. Instead of using Oreo cookies, I used colorful malted milk ball Robin Eggs only available at Easter time.

    Cute little, light and fluffy mini no-bake cheesecakes on a graham cracker crust loaded with chunks of chocolate covered malted milk balls dressed up for Easter. This Robin Eggs No-Bake Cheesecake recipe is super easy to make too!

    The malted milk ball taste is subtle. My daughter isn’t a fan of the Robin Eggs candies, but she loves this cheesecake. I love the Whoppers Robin Eggs, but I’m sure these would be great with your favorite chocolate Easter candies too.

    I made them in a fun mini cheesecake pan, but if you don’t have a mini cheesecake pan, you could buy 6 mini, recipe-ready Graham Cracker Pie Crusts, or 6 custard cups.

    Visit my Favorite Easter Recipes for more great Easter recipes.

    Featured Image for post Robin Eggs No-Bake Cheesecake for Easter
    Print Recipe Pin Recipe Rate this Recipe
    4.28 from 22 votes

    Robin Eggs No-Bake Cheesecake

    Cute little, light and fluffy mini no-bake cheesecakes on a graham cracker crust loaded with chunks of chocolate covered malted milk balls dressed up for Easter. This Robin Eggs No-Bake Cheesecake recipe is super easy to make too!
    Prep Time15 mins
    Additional Time6 hrs
    Total Time6 hrs 15 mins
    Course: Cheesecake
    Servings: 12 mini cheesecakes
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Ingredients

    • ¾ cup finely crushed graham crackers about 6 graham crackers
    • 2 tablespoons butter melted
    • 1 cup heavy cream
    • 8 oz. cream cheese softened
    • ⅓ cup sugar
    • ⅛ teaspoon salt
    • 1 teaspoon vanilla
    • 1 cup Whoppers Robin Eggs Malted Milk Candies chopped*

    Instructions

    • Combine crushed graham crackers and butter in small bowl. Spoon a heaping tablespoon of the crumbs into each cup of a mini cheesecake pan. With fingers or round end of a wooden spoon, press crust down evenly.
    • In a large mixing bowl, beat heavy cream until medium peaks form. Set aside.
    • In a medium mixing bowl, beat cream cheese, sugar, salt, and vanilla until smooth. Add cream cheese mixture to heavy cream and beat until incorporated.
    • Gently fold in Robin Eggs.
    • Divide batter evenly better between the cups. (You can use a scoop or pastry bag to pipe in to the cups.)
    • Refrigerate for at least 6 hours to set or overnight for best results.
    • Serve with a dollop of whipping cream and garnish with a Whopper.

    Notes

    *Don't chop in a food processor. You want larger pieces than you'll get in a food processor.

    More great mini cheesecake recipes:

    Mini Lemon Cream Cheese Pies, Barbara Bakes
    Lemon and Berry Swirl Mini Cheesecakes, Barbara Bakes
    Mini Turtle Cheesecakes, Amanda’s Cookin’
    Chocolate Chip Cookie Dough Mini Cheesecakes, My Baking Addiction

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    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Barbara Rash

      April 07, 2021 at 7:40 pm

      Hey I tried this recipe and when I went to give it to my friends it fell apart like jello.   Not sure what I did wrong.   

      Reply
      • Barbara Schieving

        April 07, 2021 at 8:00 pm

        Hi Barbara – was your cream cheese softened/at room temperature so it blended easily? Did you perhaps overbeat your whipped cream?

        Reply
    2. Nicole

      April 04, 2021 at 8:34 am

      Hi! What’s the best way to chop the robins eggs?

      Reply
      • Barbara Schieving

        April 04, 2021 at 8:36 am

        With a sharp chef’s knife one at a time. Enjoy!

        Reply
    3. Donna

      March 12, 2021 at 4:37 pm

      How do you get them out of pan? 

      Reply
      • Barbara Schieving

        March 12, 2021 at 5:11 pm

        Hi Donna – the mini cheesecake pan https://amzn.to/3vjdmLw has removable bottoms. So you loosen the sides and then push the removable bottom and cheesecake up and out of the cup. If you look closely at the picture, you can see the metal disk on the bottom of the cheesecake.

        Reply
        • Donna

          March 13, 2021 at 11:45 am

          Ha! Yes thank you!

          Reply
    4. Marguerite Perez

      March 07, 2021 at 2:27 pm

      Was wondering if you could make this in a springform pan  and what size would I use or may need to double the recipe?

      Reply
      • Barbara Schieving

        March 07, 2021 at 9:25 pm

        Hi Marguerite – I haven’t tried it, but I would double the recipe for a 9-inch springform pan. Let me know how it goes if you give it a try.

        Reply
    5. Cyndy

      March 08, 2020 at 1:17 pm

      These will be perfect for a Reveal baby shower as there are no specific colors.
      Thank you

      Reply
    6. Jesika

      April 18, 2019 at 12:59 pm

      I’m going to be making this for this weekend but was wanting make double the recipe and just wanted to confirm if I double the recipe that won’t affect the outcome. I know with some recipes doubling doesn’t always work out. Please let me know as I’m pressed for time as this is for a Easter babyshower

      Reply
      • Barbara Schieving

        April 18, 2019 at 4:48 pm

        Hi Jesika – yes, you can double the recipe with no problem. It might be easier to mix the Robin eggs in if you use a big bowl so the color of the eggs doesn’t mix in too the batter too much.

        Reply
    7. Vivian

      June 15, 2017 at 10:54 am

      My kids love these cheesecakes very much, They love colorful eggs on the top of them.
      They look so cute 🙂

      Reply
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