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Robin's Nest No-Bake Cheesecake

A make-ahead, layered, no-bake cheesecake that's sure to impress your Easter guests!

Prep Time:  35 minutes   |    Chill Time:  8 hours   |    Total Time:  8 hours, 35 minutes   |    Servings: 12

Ingredients:

Crust:

  • 4.8 ounces (1 sleeve)  Benton's  Honey Graham Crackers
  • 2 tablespoons  Baker's Corner  Brown Sugar
  • 7 tablespoons  Countryside Creamery  Unsalted Butter, melted

Cheesecake:

  • Three 8-ounce packages  Happy Farms  Cream Cheese, room temperature
  • 2 cups  Baker's Corner  Sweetened Condensed Milk
  • 1/4 cup Fresh Lemon Juice
  • 1 1/2 cups  Countryside Creamery  Heavy Whipping Cream
  • 1/4 cup  Friendly Farms  Sour Cream
  • 2 tablespoons  Baker's Corner  Powdered Sugar
  • Two 10-ounce bags Cadbury Mini Eggs, divided
  • 3-5 drops of Food Coloring, 3 colors of choice

Topping:

  • 1/2 cup  Countryside Creamery  Heavy Whipping Cream
  • 1 tablespoon  Friendly Farms  Sour Cream
  • 2 tablespoons  Baker's Corner  Powdered Sugar
  • 3 tablespoons  Baker's Corner  Coconut Flakes, toasted *

*These are seasonal items that are only in stores for a limited time and may no longer be available.

Directions:                                   

  1. For the crust: In a food processor, pulse the graham crackers until finely ground. Add the brown sugar and melted butter, and pulse until combined. Transfer crust to an 8- or 10-inch springform pan and pack firmly. Reserve in the refrigerator.
  2. For the cheesecake: In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until smooth, scraping down the sides when needed.
  3. Slowly mix in the sweetened condensed milk, scraping down the sides of the bowl, then add the lemon juice. Divide the cheesecake batter into three bowls and reserve.
  4. In the bowl of the stand mixer, with a whip attachment, combine the heavy whipping cream, sour cream and powdered sugar. Whip for 3-5 minutes or until stiff peaks form. Divide the whipped cream among the reserved bowls with cheesecake batter.
  5. Roughly chop approximately 6 ounces of the Cadbury Mini Eggs and divide evenly among the bowls. Next place 3-5 drops of food coloring into each of the bowls and gently fold into the cheesecake batter until combined.
  6. Remove the crust from refrigerator and layer in the cheesecake batter, smoothing down each layer before adding the next. Transfer the pan back to the refrigerator for 7-8 hours. For best results, chill overnight.
  7. For the topping: In a medium bowl with an electric mixer, combine the heavy whipping cream, sour cream and powdered sugar. Whip for 3-5 minutes or until stiff peaks. Dollop the whipped cream in the center of the cheesecake, making slight indentations for the "nest."
  8. Sprinkle the toasted coconut on the whipped cream and gently place the remaining Cadbury Mini Eggs on top.