Go Back
+ servings
Robin Eggs No Bake Cheesecake Cups

Robin Eggs No-Bake Cheesecake Cups

Course Desserts, Kid Friendly, Seasonal
Cuisine American
Keyword Aerosol Whipped Cream, cheesecake, chocolate shavings, cream cheese, dessert, graham cracker crumbs, heavy whipping cream, No-Bake, prairie farms, Prairie Farms aerosol light whipped cream, Prairie Farms Aerosol Whipped Cream, Prairie Farms Cream Cheese, Prairie Farms Heavy Whipping Cream, Robin Eggs Malted Milk Candies, sugar, sweet, Vanilla
Prep Time 15 minutes
Total Time 6 hours 15 minutes
Servings 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.