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Cute little, light and fluffy mini no-bake cheesecakes on a graham cracker crust loaded with chunks of chocolate covered malted milk balls dressed up for Easter. ThisRobin Eggs No-Bake Cheesecake recipe is super easy to make too!
Looking for a fun dessert to serve for Easter? These mini cheesecakes are easy to make, adorable and taste as good as they look.
My Robin Eggs Cheesecake were inspired by Bakers Royale’sOreo Cookies and Cream No-Bake Cheesecake. Instead of using Oreo cookies, I used colorful malted milk ball Robin Eggs only available at Easter time.
The malted milk ball taste is subtle. My daughter isn’t a fan of the Robin Eggs candies, but she loves this cheesecake.I love the Whoppers Robin Eggs, butI’m sure these would be great with your favorite chocolate Easter candies too.
I made them in a funmini cheesecake pan, but if you don’t have a mini cheesecake pan, you could buy 6 mini, recipe-ready Graham Cracker Pie Crusts, or 6 custard cups.
Visit my Favorite Easter Recipes for more great Easter recipes.
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4.37 from 30 votes
Robin Eggs No-Bake Cheesecake
Cute little, light and fluffy mini no-bake cheesecakes on a graham cracker crust loaded with chunks of chocolate covered malted milk balls dressed up for Easter. ThisRobin Eggs No-Bake Cheesecake recipe is super easy to make too!
Prep Time15 minutes mins
Additional Time6 hours hrs
Total Time6 hours hrs 15 minutes mins
Course: Cheesecake
Keyword: baking, cake, food, recipe
Servings: 12 mini cheesecakes
Author: Barbara Schieving
Ingredients
- ¾ cup finely crushed graham crackers about 6 graham crackers
- 2 tablespoons butter melted
- 1 cup heavy cream
- 8 oz. cream cheese softened
- ⅓ cup sugar
- ⅛ teaspoon salt
- 1 teaspoon vanilla
- 1 cup Whoppers Robin Eggs Malted Milk Candies chopped*
Instructions
Combine crushed graham crackers and butter in small bowl. Spoon a heaping tablespoon of the crumbs into each cup of a mini cheesecake pan. With fingers or round end of a wooden spoon, press crust down evenly.
In a large mixing bowl, beat heavy cream until medium peaks form. Set aside.
In a medium mixing bowl, beat cream cheese, sugar, salt, and vanilla until smooth. Add cream cheese mixture to heavy cream and beat until incorporated.
Gently fold in Robin Eggs.
Divide batter evenly better between the cups. (You can use a scoop or pastry bag to pipe in to the cups.)
Refrigerate for at least 6 hours to set or overnight for best results.
Serve with a dollop of whipping cream and garnish with a Whopper.
Notes
*Don't chop in a food processor. You want larger pieces than you'll get in a food processor.
More great mini cheesecake recipes:
Mini Lemon Cream Cheese Pies, Barbara Bakes
Lemon and Berry Swirl Mini Cheesecakes, Barbara Bakes
Mini Turtle Cheesecakes, Amanda’s Cookin’
Chocolate Chip Cookie Dough Mini Cheesecakes, My Baking Addiction
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About Melissa & Barbara
As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...
Reader Interactions
Comments
Barbara Rash
Hey I tried this recipe and when I went to give it to my friends it fell apart like jello. Not sure what I did wrong.
Reply
Barbara Schieving
Hi Barbara – was your cream cheese softened/at room temperature so it blended easily? Did you perhaps overbeat your whipped cream?
Reply
Nicole
Hi! What’s the best way to chop the robins eggs?
Reply
Barbara Schieving
With a sharp chef’s knife one at a time. Enjoy!
Reply
Donna
How do you get them out of pan?
Reply
Barbara Schieving
Hi Donna – the mini cheesecake pan https://amzn.to/3vjdmLw has removable bottoms. So you loosen the sides and then push the removable bottom and cheesecake up and out of the cup. If you look closely at the picture, you can see the metal disk on the bottom of the cheesecake.
Reply
Donna
Ha! Yes thank you!
Reply
Marguerite Perez
Was wondering if you could make this in a springform pan and what size would I use or may need to double the recipe?
Reply
Barbara Schieving
Hi Marguerite – I haven’t tried it, but I would double the recipe for a 9-inch springform pan. Let me know how it goes if you give it a try.
Reply
Cyndy
These will be perfect for a Reveal baby shower as there are no specific colors.
Thank youReply
Jesika
I’m going to be making this for this weekend but was wanting make double the recipe and just wanted to confirm if I double the recipe that won’t affect the outcome. I know with some recipes doubling doesn’t always work out. Please let me know as I’m pressed for time as this is for a Easter babyshower
Reply
Barbara Schieving
Hi Jesika – yes, you can double the recipe with no problem. It might be easier to mix the Robin eggs in if you use a big bowl so the color of the eggs doesn’t mix in too the batter too much.
Reply
Vivian
My kids love these cheesecakes very much, They love colorful eggs on the top of them.
They look so cute 🙂Reply
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