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PROBUS Club of Durham West- HOME
- Recipe April 2024
Sharing Our Recipes |
Mini Egg Cheese Cake (No Bake)
Recipe, Courtesy of Patricia Bolger |
This week “The Big Guy” has already eaten a whole Mini Egg Cheesecake. After counting the number of Mini Eggs he has eaten, I should be watching for a fluffy tail and long rabbit ears to be sprouting soon. It was definitely a sweet hit and I’m already thinking of how to make individual cheese cakes that I can just pull out of the freezer for a quick dessert. I found this recipe at thebusybaker.ca and then promptly halved the ingredients so I could make a smaller version for the two “long-sweet-toothed” hungry seniors at my house. The next time I make this cheesecake, I think I will make them in cupcake papers as you can easily keep them frozen for 2-3 weeks. When you shop, make sure you buy the full-fat cream cheese and the regular whipped topping as the fat-free and low-fat versions are cut with additional water and you will find the cheesecake will not set as nicely. Enjoy! |
INGREDIENTS ¾ cup graham wafer crumbs 3 T melted butter 1 pkg (250 g) full fat cream cheese ¾ cup powdered sugar 1 cup Cool Whip ½ cup crushed Mini Eggs (candy coated chocolate Easter eggs) Extra whole Mini Eggs for decorating |
METHOD
1. Measure graham wafer crumbs and add melted butter. Pack into a 7” pie plate, shallow pasta bowl, cupcake papers or 8-10 ramekins. Chill in the fridge.
2. Whip the cream cheese until it is light and smooth then beat in the powdered sugar.
3. With a spoon, gently fold in the whipped topping.
4. Lightly crush the Mini Eggs then slowly fold them into the cheese mixture.
5. Spoon over the cold graham crust and smooth the top.
6. Refrigerate for 3-4 hours then move to the freezer for 3-4 hours to finish setting. It can be frozen for 2 weeks. Remove from the freezer 15 minutes before slicing.
7. Arrange on dessert plates and decorate with the extra Mini Eggs.