No-Bake Mini Egg Cheesecakes in a Jar

These No-Bake Mini Egg Cheesecakes in a Jar are the perfect easy and fun dessert to serve after Easter dinner! Made in little mason jars, they are the ideal size and adorable!

Author: Knead Some Sweets

Meal Type: Eggs Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 1 minute

Cook Time:

Total Time: 1 minute

Servings: 12 cheesecakes

Calories: 348 kcal per serving

Ingredients

1 cup - graham cracker crumbs*
2 tablespoons - salted butter
1 tbsp - granulated white sugar
8 ounces - cream cheese
¼ cup - granulated white sugar
1 tsp - vanilla extract
1 cup - heavy whipping cream
¾ cup - Cadbury mini eggs*
⅓ cup - heavy whipping cream
¾ cup - milk chocolate*

Instructions

Mix together graham crumbs, melted butter, and sugar to make a crumbly mixture. Distribute evenly between 12 (125ml) glass jars and level to make an even crust. Refrigerate while making the filling.
To a large bowl, add cream cheese, sugar, and vanilla extract. Beat with an electric handheld mixer on high speed until creamy. Add 1 cup of heavy whipping cream and continue beating until soft peaks form. Gently fold the coarsely crushed mini eggs until just distributed throughout the filling.
Scoop the filling evenly into the jars on top of the prepared crust and smooth the tops with a small spoon. Refrigerate while making the ganache.
Heat ⅓ cup of heavy whipping cream in the microwave in 30-second increments until scalding. Pour over the chopped milk chocolate and let sit for 2 minutes before whisking until smooth. Let cool for 10 minutes before distributing between all 12 cheesecakes on top of the cheesecake layer.
Refrigerate at least 1-2 hours or until ready to serve. Before serving, top with some whipped cream and a few extra mini eggs, if desired. Enjoy!

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