Robin Eggs No-Bake Cheesecake
A creamy, no-bake cheesecake topped with vibrant Robin Eggs candy, perfect for family gatherings and casual evenings.
Ingredients
For the crust
- 1.5 cups crushed graham crackers
- ⅓ cup granulated sugar
- ½ cup butter, melted
For the filling
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups whipped cream
For the topping
- Robin Eggs candy for topping
Instructions
Prepare the Crust
- In a mixing bowl, combine the crushed graham crackers and granulated sugar.
- Pour in the melted butter and mix until the mixture resembles wet sand.
- Press firmly into the bottom of a 9-inch springform pan to create an even layer.
- Chill in the refrigerator for about 15 minutes to set.
Make the Filling
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until thoroughly combined.
Fold in Whipped Cream
- Gently fold in the whipped cream until the mixture is creamy and well blended.
- Be careful not to deflate the whipped cream too much; you want to maintain that light, airy texture.
Assemble
- Pour the cream cheese filling over the set crust, spreading it evenly with a spatula.
Add the Topping
- Decorate the top with Robin Eggs candy, pressing them lightly into the cheesecake to secure them.
Chill Before Serving
- Refrigerate for at least 4 hours, or overnight for the best texture.
- Once set, carefully remove the sides of the springform pan to reveal your beautiful dessert.
Notes
Substitutions include using flavored yogurt instead of whipped cream or gluten-free graham crackers for the crust. Make sure the cheesecake is properly chilled for best results.