Anca’s passion for baking is celebrated by everyone at the head office—we are more than happy to be her taste testers. To celebrate Easter and all things spring, we had the privilege of trying this delicious no-bake mini egg cheesecake she made, and it was SO GOOD… We just had to put it on the blog! 

Here’s what you’ll need to prepare it:

Ingredients:

· 200g Graham crackers

· 100g unsalted butter, melted

· 360g mini eggs, plus 270g to decorate

· 550ml whipping cream, plus 50ml to decorate

· 140g icing sugar, sifted

· 600g full fat cream cheese, room temperature

· Juice of half a lemon (or more, see notes)

· 1 pouch gelatin (optional, but strongly recommended)

Preparation:

1. Line the inside edge of a springform cake pan with parchment or wax paper to make it easier to remove the cake from the pan.

2. Crush the Graham crackers in a food processor until fine. 

3. Add the melted butter to your crushed Graham crackers, mix, and press the mixture onto the bottom of the springform pan. Place in the fridge to set while you prepare the cheesecake filling.

4. Prepare the gelatin according to the package instructions. Let it come to room temperature while you prepare the rest of the ingredients.

5. Chop 360g of the mini eggs in half (see tip below).

6. Whip the whipping cream on high speed using a stand mixer until stiff peaks form. We recommend using our Promix Plus equipped with the whisk attachment.

7. Mix the cream cheese with the icing sugar until creamy, with your stand mixer or hand mixer.

8. With a spatula, gently fold in the whipped cream, the lemon juice, the prepared gelatin, and the chopped mini eggs until fully combined.

9. Place the cheese filling on top of the Graham cracker crust and even out the top with a silicone spatula. Place plastic wrap on top, pressing it tightly on the cheesecake to get a smooth top. Chill for 3 hours or overnight.

11. When ready to serve, remove the plastic wrap from the top, along with the side of the springform pan. Place the cake on your platter, and remove the parchment/wax paper.

12. Plop the remaining whipped cream on top of the cheesecake and pile on the remaining mini eggs, with some chopped in half. Then, serve and enjoy!

Tips

· We highly recommended using gelatin so the cake holds better. Should you choose to forgo the gelatin, ensure the cream cheese is full fat as the light version contains more water. The consistency should be sliceable, but not solid—similar to room temperature butter.

· Make sure to sift the icing sugar— the cheesecake will have a much smoother texture.

 · Since mini eggs are hard to cut and crush, we recommend using a cut-resistant glove and a very sharp knife.

· You can add more lemon juice if you’d prefer a slightly sharper tang.

This no-bake cheesecake is easily customizable—forgo the mini eggs in the batter and put anything you’d like on top to switch things up, the possibilities are endless! Always a crowd-pleaser, it’s the perfect make-ahead dessert for any occasion. If you make this recipe and want to share it with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

These no-bake granola bars are packed with wholesome ingredients, including dates, oats and seeds. Plus, the bars themselves are made in under 10 minutes and don’t require any baking. You can then decorate them as you wish. If you’re not making them for Halloween, try adding just a simple chocolate drizzle (or nothing at all!).

Print

No-Bake Mummy Granola Bars (Nut Free)

Ingredients:

1 cup Medjool dates, pitted

2 cups rolled oats

½ cup sunflower seeds, raw or dry roasted (unsalted)

½ cup pumpkin seeds, raw or dry roasted (unsalted)

¼ cup hemp hearts

1 teaspoon vanilla extract

½ teaspoon cinnamon, ground

Pinch of salt

4 tablespoons water, as needed

¼ cup white chocolate or coconut butter

1 tablespoon chocolate (milk, dark or unsweetened)

Instructions:

1. Add all the ingredients to a food processor, except for the water and chocolate. Process until you get a fine crumb and the dates are chopped small.

2. Add water, 1 tablespoon at a time. Process until the mixture sticks together when pressed.

3. Press the mixture to the bottom of a square or rectangular dish. Cut into 6 large or 8 smaller bars.

4. Melt the white chocolate or coconut butter. You can use a double boiler or the microwave for an easy option. Melt 15 seconds at a time to avoid burning.

5. Drizzle the chocolate or coconut butter on top of each bars. If you want a cleaner look, you can add the chocolate to a plastic sandwich bag with a small whole cut into a corner. Squeeze the bag to drizzle the chocolate or coconut butter on the bars. For a messier look, use a spoon to drizzle.

6. Melt the dark or milk chocolate. Dip a toothpick into the chocolate and use it to make the eyes.

7. Place the bars in an airtight container in the fridge or freezer to let the chocolate harden. Enjoy straight from the fridge or freezer.

Prep Time 30 minutes minutes

Servings 6 large/small bars

Notes:

If your chocolate is hard to drizzle, add a small amount of melted coconut oil into the chocolate to help.

This recipe makes 6 large bars or up to 8-9 small bars. The amount of portions will depend on the shape of your dish. Here, I used 2 small dishes that made 3 bars each. Cut them into your desired size.

Have some fun this Halloween this spooky crowd pleaser and enjoy these mummy granola bars!

Follow @unsweetened.caroline for more tasty recipes like these ones and don’t forget to tag @stokesstores in your photos!