Name: Easter No Bake Cheesecake
Prep time: 10 min
Total time: 6 h 10 min
Yield: 8
Cuisine: American
Ingredients: 9-inch graham cracker crust (I use store bought); 16-oz cream cheese, softened; 1 cup powdered sugar; 1 teaspoon vanilla extract; 8-oz Cool Whip, thawed; 1 cup mini Cadbury eggs; Optional: Additional whipped cream and mini eggs for garnish

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This Easter cheesecake with chocolate eggs is the perfect no bake Easter dessert, combining rich, luscious flavor with an effortless preparation.

Easter no bake cheesecake is an indulgent, creamy delight. Every bite is filled with smooth, velvety sweetness and the satisfying crunch of festive candy eggs.

a slice of Easter no-bake cheesecake is served on a white plate. A fork has removed a bite of the cheesecake.

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Cheesecake is always a crowd-pleaser, but let’s be honest—baked cheesecakes can be tricky and time-consuming.

When it comes to big holiday meals like Easter dinner, I want Easter dessert recipes that are simple, reliable, and stress-free. That’s why I love a good no-bake cheesecake.

This Easter no bake cheesecake is a lifesaver. It’s a no-fail dessert that you can prepare ahead of time, freeing you up to focus on other dishes or just enjoy the day.

Plus, it doesn’t require any oven time, so your kitchen stays cool and your oven stays available for the main course.

No-bake cheesecakes have never let me down. They’re creamy, delicious, and come together with minimal effort.

For Easter, this version is perfect—it’s festive, sweet, and has just the right amount of crunch from those adorable mini candy eggs.

One of the best things about making this no bake cheesecake for Easter is how it fits seamlessly into your meal prep.

Make it the night before, pop it in the fridge, and it’s ready to go when you need it. It’s so nice to have one less thing to worry about on a busy holiday!

More Easter Recipes to Try:

overhead view of a no bake cheesecake pie for Easter. It's topped with whipped cream and mini chocolate eggs in pastel colors.

Easter cheesecake with chocolate eggs

I absolutely love decorating this Easter no bake cheesecake with pretty pastel-colored chocolate eggs.

Mini Cadbury Eggs are such a classic Easter candy, and their soft hues add a festive, springtime touch that really sets this dessert apart for the holiday.

The crunch of the candy shell against the creamy cheesecake is the perfect contrast, making each bite a little celebration of Easter.

If you want to mix things up, there are plenty of other fun toppings you can try. Fresh spring fruits like strawberries or raspberries add a burst of color and flavor, while toasted coconut gives a delightful, tropical crunch.

You could even sprinkle on some jelly beans or marshmallow chicks for an extra playful, holiday-themed touch.

overhead view of a slice of no bake cheesecake, topped with colorful Easter egg candies and whipped cream. The remaining pie is in the background.

How to Make No Bake Cheesecake for Easter

It’s really easy to whip up this holiday treat.

Ingredients You’ll Need:

Graham Cracker Crust (I use store-bought)
Cream Cheese
Powdered Sugar
Vanilla Extract
Cool Whip
Mini Cadbury Eggs
Optional: Whipped Cream and Additional Mini Eggs for Garnish

a fork with a bite of no bake Easter cheesecake rests in front of the slice served on a white plate.

How to Make It:

Crush the eggs. First, you’ll add the mini eggs to a Ziploc bag and use a rolling pin to crush them. Set aside.

two photos; one shows Cadbury mini chocolate eggs in a ziploc bag. The other shows the eggs after being crushed with a rolling pin.

Prepare the filling. Next you’ll beat the cream cheese until smooth using a stand mixer or handheld electric mixer.

Add the powdered sugar and beat to combine. With the mixer on low speed, add the vanilla extract and mix until incorporated.

two photos; one shows powdered sugar added to beaten cream cheese in a mixing bowl; the other shows the powdered sugar mixed into the cream cheese.

Add in the candy. Next you’ll add the Cool Whip, a half cup at a time, scraping down the sides of the bowl as needed.

Mix until fully combined. Fold the crushed chocolate eggs into the cheesecake filling.

two photos; one shows the cheesecake filling in a mixing bowl after the Cool Whip has been mixed in. The other shows the crushed chocolate eggs being added to the filling.

Form the cheesecake and decorate Last, you’ll spread the filling evenly into the prepared pie crust.

Cover with the lid and refrigerate for at least 6 hours. If desired, garnish with additional whipped cream and mini eggs right before serving. Enjoy!

two photos; one shows the no-bake cheesecake filling poured into the graham cracker crust; the other shows the pie garnished with whipped cream and chocolate easter eggs.

Notes and Adaptations:

Your cream cheese should be softened to room temperature. The Cool Whip should be thawed, but still cold.
I recommend waiting to garnish the slices just before serving, so the candies don’t lose their colorful shell to the whipped cream.
You can easily get away with slicing this cheesecake into 12 pieces–because it’s rich and creamy, a smaller slice is plenty!

detailed, close-up overhead view of the Cadbury mini eggs on the top of the Easter no-bake cheesecake.

Recommended Equipment:

Stand mixer or electric hand mixer
Rolling pin for crushing candies

Yield: 8-12 Servings

Easter No Bake Cheesecake

This easy no bake cheesecake is perfect for Easter! The creamy filling is dotted with crushed mini candy eggs, giving it just the right amount of sweetness and crunch, along with a hint of pastel color.

Prep Time 10 minutes

Additional Time 6 hours

Total Time 6 hours 10 minutes

Ingredients

9-inch graham cracker crust (I use store bought)
16-oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
8-oz Cool Whip, thawed
1 cup mini Cadbury eggs
Optional: Additional whipped cream and mini eggs for garnish

Instructions

Add the mini eggs to a Ziploc bag and use a rolling pin to crush them. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with an electric hand mixer), beat the cream cheese until smooth.
Add the powdered sugar and beat to combine.
With the mixer on low speed, add the vanilla extract and mix until incorporated.
With the mixer still on low speed, add the Cool Whip, a half cup at a time, scraping down the sides of the bowl as needed. Mix until fully combined.
Fold the crushed chocolate eggs into the cheesecake filling.
Spread the filling evenly into the prepared pie crust. Cover with the lid and refrigerate for at least 6 hours.
If desired, garnish with additional whipped cream and mini eggs right before serving. Enjoy!

Notes

Your cream cheese should be softened to room temperature. The Cool Whip should be thawed, but still cold.
I recommend waiting to garnish the slices just before serving, so the candies don't lose their colorful shell to the whipped cream.
You can easily get away with slicing this cheesecake into 12 pieces--because it's rich and creamy, a smaller slice is plenty!

Easy Easter No-Bake Cheesecake