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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!
Servings: 12 mini cheesecakes
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.