Description

These Easter No-Bake Mini Cheesecakes are a delightful and easy-to-make spring dessert perfect for holiday celebrations. Featuring a buttery graham cracker crust and a creamy, fluffy cream cheese filling, they are topped with pastel sprinkles or mini chocolate eggs for a festive touch. No baking required, making them quick to prepare and ideal for warm weather or last-minute entertaining.

Ingredients

Scale

Crust

1 cup graham cracker crumbs
4 tablespoons unsalted butter, melted
2 tablespoons granulated sugar

Filling

12 oz cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
Optional: pastel-colored food coloring

Topping

Pastel-colored sprinkles or mini chocolate eggs

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Instructions

Prepare crusts: Line a 12-cup muffin tin with paper liners. In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix well until the crumbs are evenly coated. Divide the mixture evenly among the liners, pressing firmly to form even crusts. Chill in the refrigerator while preparing the filling.
Make filling: In a large bowl, beat softened cream cheese with a hand mixer until smooth and creamy. Add powdered sugar and vanilla extract, continuing to beat until fully incorporated and silky. In a separate bowl, whip the heavy whipping cream to stiff peaks. Carefully fold the whipped cream into the cream cheese mixture, ensuring the filling remains light and fluffy. If desired, divide the filling into separate bowls and tint each with pastel food coloring.
Assemble cheesecakes: Spoon or pipe the filling evenly into the chilled crusts, smoothing out the tops. Refrigerate the assembled mini cheesecakes for at least 3 hours, or until fully set and firm.
Add toppings and serve: Before serving, decorate each mini cheesecake with pastel sprinkles, mini chocolate eggs, or your preferred Easter-themed candies for a festive finish. Keep refrigerated until ready to enjoy.

Notes

These mini cheesecakes can be prepared up to one day in advance and stored covered in the refrigerator.
For a gluten-free version, substitute regular graham crackers with gluten-free graham crackers.
If you prefer added color and festivity, use pastel-colored food coloring to tint the filling.
Ensure cream cheese is fully softened for a smooth and creamy filling texture.
Press crusts firmly and evenly to prevent them from crumbling when serving.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake
Calories: 250
Sugar: 14g
Sodium: 150mg
Fat: 19g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 0g
Protein: 3g
Cholesterol: 55mg