Go Back
A close-up of a fork cutting into a slice of no bake Easter cheesecake with a graham cracker crust, a sprinkle-filled center, a smooth pink top layer, and whipped cream.

No bake Easter cheesecake

A velvety, rich, and utterly flawless dessert featuring a crisp graham cracker crust and a smooth, mousse-like vanilla bean filling topped with festive spring chocolate eggs. Zero baking required.
Print Recipe Pin Recipe
Prep Time 25 minutes
Total Time 8 hours 25 minutes
Servings: 10
Course: Dessert
Calories: 485
Ingredients Method

Ingredients
  

  • 2 cups organic graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 24 oz cream cheese, room temperature
  • 1.5 cups heavy whipping cream, cold
  • 1 cup powdered sugar, sifted
  • 1 tablespoon premium vanilla bean paste
  • 0.25 cup sour cream, room temperature
  • 1 cup mini pastel chocolate eggs

Method
 

  1. Combine graham cracker crumbs and melted butter. Press firmly into the bottom of a 9-inch springform pan. Freeze for 15 minutes.
  2. Whip the cold heavy cream until stiff peaks form. Set aside.
  3. In a separate bowl, beat the room temperature cream cheese until completely smooth.
  4. Add powdered sugar, premium vanilla bean paste, and sour cream to the cream cheese. Beat until combined.
  5. Gently fold the whipped cream into the cream cheese mixture until just combined, ensuring you do not deflate the mixture.
  6. Pour the filling over the prepared crust. Smooth the top with a spatula.
  7. Cover tightly and refrigerate for at least 8 hours, preferably overnight, to set completely.
  8. Before serving, garnish the top with mini pastel chocolate eggs.