Robin Eggs No-Bake Cheesecake Cups

Cuisine: American
Course: Desserts, Kid Friendly, Seasonal
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Prep Time 15 minutes
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Total Time 6 hours 15 minutes
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12 servings


Cheesecake Cups

  • 3/4 Cup graham crackers finely crushed
  • 2 Tbsp Prairie Farms unsalted butter melted
  • 1 Cup Prairie Farms Heavy Whipping Cream
  • 8 oz Prairie Farms cream cheese softened
  • 1/3 Cup sugar
  • 1/8 tsp salt
  • 1 tsp vanilla
  • 1 Cup Robin Eggs Malted Milk Candies chopped


  • Prairie Farms aerosol light whipped cream
  • Chocolate shavings
  • Robin Eggs Malted Milk Candies


  • Combine crushed graham crackers and butter in small bowl. Spoon a heaping tablespoon of the crumbs into each mini cups. With fingers or round end of a wooden spoon, press crust down evenly.
  • In a large mixing bowl, beat heavy cream until medium peaks form. Set aside.
  • In a medium mixing bowl, beat cream cheese, sugar, salt, and vanilla until smooth. Add cream cheese mixture to heavy cream and beat until incorporated.
  • Gently fold in chopped robin eggs candies.
  • Divide batter evenly better between the cups. (You can use a scoop or pastry bag to pipe into cups.)
  • Refrigerate for at least 6 hours to set or overnight.
  • Garnish with whipped cream, chocolate shavings and top with whole robin eggs candies.

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