Description
These delightful no-bake mini cheesecakes are perfect for an Easter celebration. They feature a graham cracker crust, creamy cheesecake filling, and festive toppings.
Ingredients
Scale
For the Crust
- 1.5 cups graham cracker crumbs
- 0.25 cup unsalted butter (melted)
- 2 tbsp sugar
For the Cheesecake Filling
- 8 oz cream cheese (softened)
- 0.5 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
For the Topping
- 0.5 cup white chocolate (melted)
- as needed pink food coloring
- as needed Easter sprinkles
- as needed Mini candy eggs (Cadbury Mini Eggs)
Instructions
- Mix graham cracker crumbs, melted butter, and sugar in a bowl.
- Press the mixture into the bottoms of a greased mini cheesecake pan or muffin liners.
- Refrigerate while preparing the filling.
- Beat cream cheese, powdered sugar, and vanilla extract in a large bowl until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Spoon or pipe the cheesecake filling over the chilled crusts and smooth the tops.
- Melt white chocolate and mix with pink food coloring. Spread a thin layer over each cheesecake.
- Decorate with Easter sprinkles and mini candy eggs.
- Refrigerate for at least 2 hours before serving.
Notes
Refrigerating the cheesecakes for the full chill time allows the flavors to meld perfectly.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 10
- Sodium: 150
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 20
- Fiber: 1
- Protein: 3
- Cholesterol: 25
Keywords: Easter dessert, No-bake cheesecake