No Bake Easter Cheesecake

  • Difficulty: Basic
  • 2 hours and 50 minutes
  • 6 servings

Here it is! A mouth-watering Easter (or any party for that matter!) dessert, where you don’t need to agonize next to the oven heat for long hours. Use digestive biscuits for the base, layer cream cheese and a whipped cream-cranberries mix which you’ve flavored with vanilla and lemon. Top everything with marzipan mini eggs. Don’t forget to refrigerate so that everything sets and the dessert ends up cool and refreshing.

Ingredients Needed for No Bake Easter Cheesecake

9 ounces of digestive biscuits
5 ounces of melted butter
10 ounces of cream cheese
4 ounces of powdered sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
10 ounces of whipped cream
5 ounces of dried cranberries
10 marzipan mini eggs

How to Cook No Bake Easter Cheesecake

  1. Add the biscuits to the mixer bowl and crush them into crumbs. Add the melted butter and continue to mix, then transfer to a cake form.
  2. Spread it evenly, press it gently using a spatula and refrigerate for 30 minutes.
  3. Add the cream cheese and powdered sugar to a bigger bowl and mix them using a hand mixer until smooth. Keep adding the lemon juice, vanilla extract, whipped cream, and dried cranberries. Mix again.
  4. Layer this mixture on top of the biscuit crumb base. Spread it evenly. Refrigerate for 2 hours.
  5. Place on top the marzipan eggs. You can crush some of them and spread on top.

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