Easter No-Bake Mini Cheesecakes Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes (including chilling time)
- Yield: 8 mini cheesecakes 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Units
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.
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
