Robin Eggs No-Bake Cheesecake

Ingredients:

Directions:

1. Combine the graham cracker crumbs and melted butter in a small bowl. Evenly distribute between 6-8 mini cheesecake molds, depending on the size of your pan and how large you want the cheesecakes. Use your fingers or the end of a wooden spoon to press down evenly.
2. Add the heavy cream to the bowl of a stand mixer and beat until still peaks form. Set aside.
3. Add the cream cheese, sugar, salt, and vanilla to the bowl of a stand mixer and beat until smooth. Add the whipped cream you just made and beat until incorporated.
4. Add the chopped Robin Eggs and mix until well combined.
5. To chop the Robin Eggs, add to a Ziploc bag and use a meat mallet or rolling pin or hammer to smash. You want larger chunks, not fine crumbs. Recommend not using a food processor.
6. Evenly divide the batter between the cheesecake molds using a spoon or piping bag.
7. Refrigerate for at least 6 hours or up to overnight to set.
8. When ready to serve, add a dollop of whipped cream and garnish with a Whopper Robin Egg. Enjoy!
9. Leftovers should be stored in an airtight container in the fridge.