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
(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
- 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.
- Make the filling – Beat cream cheese, powdered sugar, and vanilla until smooth.
- Whip the cream – In a separate bowl, whip heavy cream until stiff peaks form, then gently fold into the cheesecake mixture.
- Assemble – Spoon or pipe the cheesecake filling over the crusts.
- Chill – Refrigerate for at least 4 hours or overnight.
- 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
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!
PrintEaster No-Bake Mini Cheesecakes
- 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
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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