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!
Servings: 12mini cheesecakes
Author: Barbara Schieving
Prevent your screen from going to sleep
¾cupfinely crushed graham crackersabout 6 graham crackers
1cupWhoppers Robin Eggs Malted Milk Candieschopped*
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.
*Don't chop in a food processor. You want larger pieces than you'll get in a food processor.