Robin Eggs No-Bake Mini Cheesecakes

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Ingredients:

• 3/4 cup graham cracker crumbs
• 2 1/2 tablespoons butter, melted
• 1 cup Lamers Dairy Dairyland’s Best Heavy Whipping Cream
• 8 ounce package of cream cheese, at room temperature
• 1/3 cup sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla
• 1 cup Robin Eggs Malted Milk eggs, broken in small pieces

For Decoration:

• 1/2 cup Lamers Dairy Dairyland’s Best Heavy Whipping Cream
• 1 tablespoon powdered sugar
• 1/4 teaspoon vanilla
• Robin Eggs

Directions:

Put Robin Eggs in a heavy duty plastic bag and break into small pieces with a rolling pin. If using a muffin tin (regular or mini), line each well with foil, or a cupcake liner to make it easy to lift out. Put graham cracker crumbs in a small bowl. Add melted butter and stir to combine. Spoon into wells of mini cheesecake pan or muffin tins and press down firmly. In a large bowl, beat Lamers Dairy Dairyland’s Best Heavy Whipping Cream to medium peaks. In a separate bowl, beat cream cheese, sugar, salt and vanilla until smooth. Add cream cheese mixture to the whipped cream and beat together until incorporated. Gently fold in the Robins Eggs. Divide batter evenly into wells. Refrigerate overnight to set, or for at least 6 hours. Decorate with whipped cream and a Robins Egg. Keep refrigerated.