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.
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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!