Description
These Easter-themed no-bake mini cheesecakes are a delightful treat perfect for the spring season. Creamy and light, with a crunchy graham cracker crust and colorful pastel swirls, they make a festive addition to any dessert table. Topped with mini chocolate eggs or sprinkles, these individual cheesecakes are not only delicious but also easy to prepare and perfect for entertaining guests.
Ingredients
Scale
Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 2 tablespoons granulated sugar
Cheesecake Filling:
- 8 oz cream cheese (softened)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- Pastel food coloring (optional)
Toppings:
- Mini chocolate eggs or sprinkles
- Cupcake liners
Instructions
- Prepare Crust: Line a muffin tin with 8 cupcake liners. Mix graham cracker crumbs, melted butter, and granulated sugar. Press mixture into each liner to form the base.
- Make Filling: Beat cream cheese until smooth. Add powdered sugar and vanilla extract. Whip heavy cream to stiff peaks, then fold into cream cheese mixture.
- Color and Fill: Optionally tint filling with food coloring. Spoon filling into liners over crust and smooth tops.
- Chill and Serve: Refrigerate for at least 4 hours. Top with mini chocolate eggs or sprinkles before serving.
Notes
- Mini cheesecakes can be made 1–2 days ahead and stored in the fridge.
- For a gluten-free version, use gluten-free graham crackers.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 14g
- Sodium: 140mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg
