Gluten free No Bake Mini Egg Cheesecakes will rescue you if you’re stuck looking for a last minute Easter dessert. Make them in individual jars or glasses, they can be ready in less than 30 minutes.
With it being Easter this weekend, you might be searching for a last minute dessert to bring to a gathering, or a quick dessert to enjoy at home. Whatever your circumstances are, these gluten free No Bake Mini Egg Cheesecakes are the answer.
Since these individual no bake cheesecakes are made in cups, there is no waiting for them to set up before serving, and very little prep required to get them that far.
The recipe as written makes 6-8 servings, depending on the size of your glassware. You can use shot glasses, small juice glasses, or even small canning jars to prepare them in.
As for the cookie crust – the choice is yours. You can completely omit it if you want, or you can substitute the gluten free cookies with pretzels for a nice salty crust. Use whatever you have on hand.
I don’t think the crust needs to be held together like a freestanding cheesecake, so I don’t bother with adding more sugar and butter to help hold it together. I like it to just be loose crumbs, that way it is easier to scoop out while you are eating the silky smooth cheesecake.
These gluten free No Bake Mini Egg Cheesecakes are not super sweet – the flavour of the cream cheese really comes through. If you want it to be a little sweeter, I would add an additional 1/4 cup Mini Eggs.
The chocolate Mini Eggs that I use are Eggies from Hershey’s. They do not specify that they are gluten free, but they also do not list gluten as an allergen, and Hershey’s has always been very good with labeling any allergens on their labels.
Want more recipes like these gluten free No Bake Mini Egg Cheesecakes? How about:
- Gluten Free No-Bake Chocolate Nests
- Peanut Butter Confetti Squares
- Gluten Free Vegan Coconut Macaroon Nests
- Gluten Free Six Layer Dessert
- Allergy-Friendly Easter Eggs