What are common no-bake cheesecake mistakes?

A few easy missteps can trip up a no-bake Easter cheesecake: Using cold cream cheese leads to lumps, skipping chilling time prevents the cheesecake from setting, not whipping cream stiff enough can make the filling soupy, and over-mixing whipped cream into the base can deflate your cheesecake. Always let flavors meld overnight and use the freshest ingredients for the tastiest results.

What are the three ingredients in no-bake cheesecake?

The most basic no-bake cheesecake requires just three essentials: cream cheese, sugar (usually powdered or granulated), and whipped cream or a similar stabilizer. Of course, this no-bake Easter cheesecake builds on that base for rich flavor and a festive flair.

What sets a no-bake cheesecake?

A No-Bake Easter Cheesecake sets thanks to a combination of whipped cream or another stabilizer and sufficient chilling time. As it chills in the fridge, the fats and proteins in the cream cheese and whipped cream firm up, creating a sliceable, creamy treat without the need for baking.

Is no-bake cheesecake as good as baked cheesecake?

Many people find no-bake easter cheesecake just as delicious as baked versions. It’s lighter, mousse-like, and perfect for warm weather. While the consistency isn’t as dense or classic as a baked cheesecake, its fresh, creamy texture and ease of preparation make it a favorite for many (including me!).

Best No-Bake Easter Cheesecake Everyone Will Rave About

Description

This dreamy no-bake easter cheesecake is a coconut lover’s fantasy come true! It starts with a golden graham-coconut crust, a fluffy coconut-infused cream cheese filling studded with crushed chocolate eggs, and finishes with the cutest little chocolate-coconut nests on top. It’s festive, fun, and perfect for spring celebrations.

Ingredients

Scale

For the Crust:

2 cups sweetened shredded coconut

12 sheets graham crackers

10 Tbsp. salted butter, melted

Nonstick cooking spray

For the Filling:

3 (8-ounce) packages cream cheese, at room temperature

1 cup powdered sugar

1/2 cup unsweetened coconut cream, whisked

3/4 tsp. coconut extract

8 oz. (64 pieces) candy-coated chocolate eggs (such as Cadbury Mini Eggs), crushed (a heaping cup)

1 1/4 cups heavy cream

For the Nests:

1/2 cup milk chocolate chips (3 ounces)

3 oz. (24 pieces) candy-coated chocolate eggs (such as Cadbury Mini Eggs)

Instructions

1. Toast the shredded coconut in a skillet over medium-low heat, stirring frequently until golden, about 5 to 7 minutes. Set aside 1 cup for later.

2. Grind the graham crackers in a food processor, then pulse in 1 cup of toasted coconut. Transfer to a bowl and mix with melted butter.

3. Grease a 9-inch springform pan with cooking spray. Press the crust mixture into the bottom and slightly up the sides. Freeze for 20 minutes.

4. Beat the cream cheese in a mixer until smooth, then mix in powdered sugar, coconut cream, and coconut extract until very smooth. Fold in crushed chocolate eggs and set aside.

5. Whip the heavy cream in the mixer until stiff peaks form. Fold one-third into the cream cheese mixture, then gently fold in the rest until fully incorporated.

6. Transfer filling into crust and smooth the top. Cover and refrigerate for at least 12 hours, or up to 2 days.

7. Line a baking sheet with parchment. In a bowl, mix reserved coconut with melted chocolate chips.

8. Scoop 12 tablespoon-sized mounds onto the sheet. Make a small dip in the center of each and place 2 mini eggs inside. Let set for 1 hour.

9. Release the cheesecake from the pan and place it on a serving platter. Arrange chocolate nests around the top edge before serving.

Notes

Toasted coconut adds a lovely nutty flavor, just don’t walk away while toasting, it browns fast!

You can crush the candy eggs by placing them in a zip-top bag and gently tapping with a rolling pin.

For cleaner slices, dip a knife in warm water and wipe it clean between cuts.

Prep Time: 1 hr 15 mins
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 510
Sugar: 30g
Sodium: 210mg
Fat: 36g
Saturated Fat: 23g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 42g
Fiber: 2g
Protein: 6g
Cholesterol: 95mg