1-First Step: Prepare the pan Line the bottom of a 7-inch or 8-inch springform pan with baking parchment. This helps the cheesecake release cleanly later and makes serving much easier. If you only have a regular cake pan, you can line it well with parchment, but a springform pan gives the best results.

2-Second Step: Make the crust In a mixing bowl, combine 2 cups graham cracker crumbs, 2 tablespoons granulated sugar, and 1/2 cup melted butter. Stir until the crumbs look evenly coated and slightly damp. The mixture should feel like wet sand and hold together when pressed.

3-Third Step: Press and chill the crust Pour the crust mixture into the prepared pan. Press it down firmly with the back of a spoon or a flat measuring cup. Pressing well matters because a loose crust can crumble when sliced. Once it is packed in tightly, place the pan in the fridge while you make the filling.

4-Fourth Step: Beat the cream cheese In a large bowl, beat 3 blocks of 8-ounce full-fat cream cheese until completely smooth and creamy. Starting with softened cream cheese helps, but full-fat cream cheese is the best choice for a rich, sturdy texture. Scrape the bowl as needed so there are no lumps hiding at the bottom.

5-Fifth Step: Add the whipped ingredients To the cream cheese, add 1 cup well-chilled heavy whipping cream, 1 cup powdered sugar, 1 tablespoon instant pudding mix, and 1 teaspoon vanilla extract. Beat on high for about 4 minutes until the mixture turns thick, fluffy, and airy. Keeping the cream cold helps it whip faster and gives the filling better structure. This is the point where the filling starts to look like real cheesecake instead of just sweet cream. Do not rush this part. The extra beating time is what gives this Easter No-Bake Mini Egg Cheesecake its smooth, cloud-like texture.

6-Sixth Step: Fold in the final mix-ins Gently fold in 1/4 cup sour cream or Greek yogurt and 1 bag of 10-ounce crushed Mini Eggs by hand. Folding keeps the whipped texture from collapsing. You want the candy pieces spread throughout the filling so every slice has color and crunch.

7-Seventh Step: Assemble the cheesecake Spread the filling evenly over the chilled crust. Smooth the top with a spatula so it looks neat and even. If you want a more rustic look, you can leave the top slightly swirled. If you want a polished finish, take your time smoothing the surface.

8-Eighth Step: Chill until firm Cover the pan and refrigerate the cheesecake for 6 hours or overnight. Overnight chilling gives the best texture and makes slicing much easier. This also lets the flavors settle, so the Mini Eggs and cream cheese taste more balanced.

9-Ninth Step: Garnish and serve Once the cheesecake is set, remove the outer ring of the springform pan. Add whipped cream, extra Mini Eggs, chocolate shavings, or sprinkles if you want a festive finish. Slice and serve chilled for the best taste and texture.