Ok, ok, I know Easter has come and gone but I wanted to share this recipe anyways. Better late than never, right? I’m more of a savoury person but I’m always down for a good slice of cheesecake. I like cheesecake because it’s so versatile and isn’t too sweet. This cheesecake is easy to make and doesn’t require any baking skills!
Jump to the recipePrep
This one is so easy to prep! I usually like to start out by measuring out all of my ingredients and putting them into bowls, duh, it just makes the rest of the process easier. You’ll want to make sure your cream cheese is at room temperature. This will make it easier to mix with the rest of your ingredients later. I learned this the hard way! You will also need to melt your butter.
Mix & Assemble
Cookie Crust
The first thing you’ll want to do is crush your cookies as fine as you can*. This is the fun part! Put your cookies into a ziplock and hit them until they’re in small pieces. The cookies I used didn’t want to be crushed as much as I needed, but they still worked. Using a rolling pin really helps with this step, but if you have a food processor that might work better. Take your crushed cookies, put them into a bowl, and mix them with your melted butter. You want to make sure all the cookie pieces get coated in the butter, otherwise, your crust might fall apart. Once that is done, press them into the bottom of a springform pan and set it to the side.
*I used Chips Ahoy, but Oreos would be amazing too. Actually, next time I make this I’ll probably use Oreos.
Cheesecake Mixture
Next step is to make your cheesecake mixture. First, you’ll want to crush your mini eggs. I tried to do this with the same method as the cookies but I found that a food processor works a hell of a lot better. Once they’re crushed into smaller pieces, set those to the side as well.
In a large bowl or stand mixer, add your cream cheese and whip it on high until it is light and fluffy. Once your cream cheese is light and fluffy, with the mixer on a slower setting, slowly add in your powdered sugar. I really mean it when I say slowly! I forgot to change my mixer to a slower speed and was covered in powdered sugar. Tastes great but it’s not fun to clean up! Once your sugar and cream cheese are combined, turn off your mixer and fold in your Cool Whip and mini eggs.
Once your mixture is done, pour it into your springform pan and smooth the top. Cover it with plastic wrap, and put it in the freezer for no less than four hours.
Decorate & Serve
After you let your cheesecake freeze for four hours, take it out and let it sit for an hour to thaw a little bit. This is when you can start decorating, the fun part! I used leftover Cool Whip and mini eggs to decorate mine, but feel free to do whatever your heart desires! Get creative!
- 1 Pack Chips Ahoy
- 5 Tablespoons Butter
- 4 Blocks Cream cheese 30 oz
- 1 3/4 Cups powdered sugar
- 3 Cups Coolwhip extra for toppings
- 1 1/2 -2 Cups Cadbury Mini eggs chopped
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Crush your cookies into crumbs and mix with butter.
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Push your crust mixture into the bottom of a spring form pan.
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In a stand mixer, or with a hand mixture, whip your cream cheese until it is light and fluffy. Use a high power setting for quicker results.
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While mixing, slowly add your sugar.
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Gently fold Coolwhip and mini eggs into your cheese and sugar mixture.
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Pour your mixture into your pan, smooth the top and cover it with plastic wrap.
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Place in the freezer for four hours. Let the cheesecake get to room temperature before you decorate it.
I hope you enjoy this recipe! What is your favourite kind of cheesecake? Leave a comment below! Feeling hungry still? Click here to check out some more recipes from HeyLittleJ.
xo Little J
