Easter No-Bake Mini Cheesecakes

These Easter No-Bake Mini Cheesecakes are a fun, festive, and easy dessert perfect for celebrating spring. With a buttery graham cracker crust, creamy cheesecake filling, and colorful Easter-themed toppings, they’re a delightful treat that requires no baking. Ideal for Easter brunch, parties, or a sweet make-ahead dessert!

Why You’ll Love This Recipe

  • No baking required – Simple and hassle-free.
  • Perfectly portioned – Great for parties or individual servings.
  • Creamy and delicious – Smooth cheesecake filling with a crunchy crust.
  • Fun and festive – Decorate with pastel candies or mini chocolate eggs.
  • Make-ahead friendly – Prepare in advance for stress-free entertaining.

Ingredients

Easter No-Bake Mini Cheesecakes 10 These Easter No-Bake Mini Cheesecakes are a fun, festive, and easy dessert perfect for celebrating spring. With a buttery graham cracker crust, creamy cheesecake filling, and colorful Easter-themed toppings, they’re a delightful treat that requires no baking. Ideal for Easter brunch, parties, or a sweet make-ahead dessert!

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

  • Graham cracker crumbs
  • Unsalted butter (melted)
  • Sugar

For the Cheesecake Filling:

  • Cream cheese (softened)
  • Powdered sugar
  • Vanilla extract
  • Heavy whipping cream

For Topping:

  • Mini chocolate eggs
  • Pastel sprinkles
  • Whipped cream

Directions

  1. Prepare the crust – Mix graham cracker crumbs, melted butter, and sugar. Press into the bottoms of lined muffin tins or small dessert cups. Chill while making the filling.
  2. Make the filling – Beat cream cheese, powdered sugar, and vanilla until smooth.
  3. Whip the cream – In a separate bowl, whip heavy cream until stiff peaks form, then gently fold into the cheesecake mixture.
  4. Assemble – Spoon or pipe the cheesecake filling over the crusts.
  5. Chill – Refrigerate for at least 4 hours or overnight.
  6. Decorate – Top with whipped cream, mini chocolate eggs, and sprinkles before serving.

Servings and Timing

  • Servings: 12 mini cheesecakes
  • Prep Time: 15 minutes
  • Chill Time: 4+ hours
  • Total Time: 4 hours 15 minutes

Variations

  • Chocolate Crust – Use crushed chocolate cookies instead of graham crackers.
  • Lemon Cheesecake – Add lemon zest for a fresh twist.
  • Berry Topping – Garnish with fresh strawberries or raspberries.
  • Gluten-Free Option – Use gluten-free graham crackers.
  • Colored Cheesecake – Mix in a few drops of pastel food coloring for a fun Easter look.

Storage/Reheating

  • Refrigeration: Store in an airtight container for up to 5 days.
  • Freezing: Freeze for up to 2 months; thaw in the fridge before serving.

FAQs

Easter No-Bake Mini Cheesecakes
Easter No-Bake Mini Cheesecakes 11 These Easter No-Bake Mini Cheesecakes are a fun, festive, and easy dessert perfect for celebrating spring. With a buttery graham cracker crust, creamy cheesecake filling, and colorful Easter-themed toppings, they’re a delightful treat that requires no baking. Ideal for Easter brunch, parties, or a sweet make-ahead dessert!

Can I use store-bought whipped topping instead of heavy cream?

Yes! Cool Whip can be used as a substitute.

Can I make these ahead of time?

Yes! These cheesecakes are best when chilled overnight.

How do I prevent my cheesecake from being too soft?

Make sure the whipped cream is beaten to stiff peaks and the cheesecakes are fully chilled.

Can I make this recipe in a large pan instead of individual portions?

Yes, press the crust into an 8×8-inch dish and spread the cheesecake filling evenly.

How do I remove them from the muffin tin easily?

Use cupcake liners or silicone molds for easy removal.

Can I use mascarpone instead of cream cheese?

Yes! It will give the cheesecake a slightly richer taste.

Do I have to use powdered sugar?

Yes, it helps create a smooth texture. Granulated sugar may make the filling grainy.

What’s the best way to decorate these for Easter?

Pastel sprinkles, mini chocolate eggs, edible grass, or bunny-shaped candies work great!

Can I add a fruit layer?

Yes! A layer of fruit preserves or lemon curd between the crust and filling adds a fruity touch.

Can I make this without a crust?

Yes, just spoon the cheesecake filling into cups for a crustless version.

Conclusion

These Easter No-Bake Mini Cheesecakes are a simple yet festive dessert that’s perfect for spring celebrations. With their creamy texture, crunchy crust, and fun toppings, they’re sure to be a hit at your Easter gathering. Customize them with your favorite flavors and decorations, and enjoy this delightful, easy-to-make treat!

Print
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Easter No-Bake Mini Cheesecakes

Easter No-Bake Mini Cheesecakes

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  • Author: samahkitchen
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 12 mini cheesecakes 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Description

These Easter No-Bake Mini Cheesecakes are creamy, easy to make, and topped with adorable mini eggs for a festive touch. With a buttery graham cracker crust and a smooth cheesecake filling, they’re the perfect no-fuss dessert for Easter celebrations!


Ingredients

Units Scale

For the Crust:

1 cup graham cracker crumbs (about 8 crackers)

3 tablespoons unsalted butter, melted

1 tablespoon sugar

For the Cheesecake Filling:

8 oz (1 block) cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1/2 cup heavy whipping cream

Food coloring (pastel colors like pink, blue, yellow, or green – optional)

For Topping:

Mini chocolate eggs (Cadbury Mini Eggs or similar)

Whipped cream (optional)

Sprinkles (optional)


Instructions

  • Make the Crust:

    • In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
    • Divide evenly into a 12-cup muffin tin lined with cupcake liners.
    • Press down firmly and chill in the fridge while making the filling.
  • Prepare the Cheesecake Filling:

    • In a large bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth.
    • In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture.
    • If using food coloring, divide the mixture into separate bowls and add a few drops of pastel colors. Stir until evenly colored.
  • Assemble & Chill:

    • Spoon or pipe the cheesecake filling over the crusts in the muffin tin. Smooth the tops.
    • Chill in the refrigerator for at least 4 hours, or overnight for best results.

 

  • Decorate & Serve:

    • Before serving, top each cheesecake with mini chocolate eggs, whipped cream, and sprinkles.
    • Carefully remove from the liners and enjoy!

Notes

  • Make It Ahead: These can be made 1-2 days in advance and stored in the fridge.
  • No Muffin Tin? Use small ramekins or silicone molds instead.

 

  • Crust Swap: Use crushed Oreos for a chocolatey twist!

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