Description
Easter No-Bake Mini Cheesecakes are creamy, colorful, and festive bite-sized desserts with a graham cracker crust and smooth cheesecake filling. Decorated with pastel candies or mini eggs, they’re the perfect springtime treat that requires no baking.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- Food coloring (optional, pastel colors)
- Easter candy (mini chocolate eggs, jelly beans, sprinkles, etc.)
Instructions
Mix graham cracker crumbs, melted butter, and sugar until combined. Press into the bottoms of lined muffin cups or mini cheesecake molds. Chill for 15–20 minutes.
- Beat softened cream cheese until smooth. Add powdered sugar and vanilla, mixing until creamy.
- Whip heavy cream to stiff peaks and fold into cream cheese mixture.
- Divide filling into bowls and tint with pastel food coloring if desired.
- Spoon or pipe filling onto chilled crusts, smoothing the tops. Refrigerate for at least 4 hours to set.
- Decorate with mini chocolate eggs, sprinkles, or other Easter candies before serving.
Notes
- For a chocolate version, use Oreo crumbs for the crust.
- Use silicone molds or mini springform pans for easy removal.
- Best made a day ahead for easier setup.
- Decorate just before serving for the freshest look.
- Can be frozen (without decorations) for up to 1 month.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280
- Sugar: 20g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
