A make-ahead, layered, no-bake cheesecake that's sure to impress your Easter guests!

Prep Time:  30 minutes   |    Chill Time:  8 hours   |    Total Time:  8 hours, 30 minutes   |    Servings: 12

Ingredients:

Crust:

• 4.8 ounces (1 sleeve) Benton's Honey Graham Crackers
• 2 tablespoons Baker's Corner Brown Sugar
• 7 tablespoons Countryside Creamery Unsalted Butter, melted
• 2 10-ounce bags Cadbury Mini Eggs, divided*

Cheesecake:

• 1 1/2 cups Friendly Farms Heavy Whipping Cream
• 1 1/4 cups Baker's Corner Powdered Sugar, divided
• 3 8-ounce packages Happy Farms Cream Cheese, room temperature
• 1/2 cup Friendly Farms Sour Cream
• 2 tablespoons fresh lemon juice
• 2 teaspoons Stonemill Pure Vanilla Extract
• 3-5 drops of food coloring, 3 colors of choice

Topping:

• 1/2 cup Friendly Farms Heavy Whipping Cream
• 1 tablespoon Baker's Corner Powdered Sugar
• 1/2 teaspoon Stonemill Pure Vanilla Extract
• 3 tablespoons Baker's Corner Coconut Flakes, toasted*

*These are seasonal items that are only in stores for a limited time and may no longer be available.

Directions:                                   

1. For the crust: In a food processor, pulse the graham crackers until finely ground. Add the brown sugar and melted butter, pulse until combined. Add in 3 ounces of Cadbury Mini Eggs and pulse until eggs are roughly chopped. Transfer crust to a greased 8-inch springform pan and pack very firmly. Reserve in the freezer.
2. In the food processor, pulse the remainder of Cadbury mini eggs, 6 ounces, until they are coarsely ground. Set aside for the cheesecake.
3. For the cheesecake: In the bowl of a stand mixer, with a whip attachment, combine the heavy whipping cream and 1/4 cup powdered sugar. Whip for 3-5 minutes or until stiff peaks form. Transfer to a separate bowl and set aside.
4. In the stand mixer bowl, beat the cream cheese until smooth, scraping down the sides to prevent lumps. Slowly add 1 cup powdered sugar. Add sour cream, lemon juice and vanilla extract. Mix again until smooth.
5. Next, remove the bowl of cheesecake batter and gently fold in the whipped cream, in 3 or 4 additions until combined.
6. Divide the cheesecake batter into three bowls. For each of the colors; place 3-5 drops of food coloring into the bowls and gently fold into the cheesecake batter until combined.
7. Remove the crust from freezer and layer in the cheesecake batter, alternating with the ground Cadbury eggs, smoothing down each layer before adding the next. Transfer the pan back to the refrigerator for 7-8 hours. For best results, chill overnight.
8. For the topping: In a medium bowl with an electric mixer, combine the heavy whipping cream, powdered sugar, and vanilla extract. Whip for 3-5 minutes or until stiff peaks form. Dollop the whipped cream in the center of the cheesecake, making slight indentations for the "nest."
9. Sprinkle the toasted coconut on the whipped cream and gently place the remaining Cadbury Mini Eggs on top.

Recipe Courtesy of Chef Robyn, ALDI Test Kitchen