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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

Ingredients

  • ¾ cup finely crushed graham crackers about 6 graham crackers
  • 2 tablespoons butter melted
  • 1 cup heavy cream
  • 8 oz. cream cheese softened
  • cup sugar
  • 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.