Why You’ll Love Easter No‑Bake Mini Cheesecakes Recipe
These mini cheesecakes are a must‑try because they’re:
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No‑bake and easy to make — perfect for beginners
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Creamy, light, and perfectly portioned for parties
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Customizable with colorful toppings for a festive Easter look
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Great to make ahead and serve chilled
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
2 tablespoons sugar
For the Cheesecake Filling:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
For the Topping:
1/2 cup white chocolate, melted
Pink food coloring (or any pastel color of choice)
Easter sprinkles
Mini candy eggs (like Cadbury Mini Eggs or similar)
Directions
Prepare the Crust:
Mix the graham cracker crumbs, melted butter, and sugar until combined. Divide evenly among 12 mini cheesecake molds or muffin liners, pressing down firmly with the back of a spoon. Refrigerate while you prepare the filling.
Make the Cheesecake Filling:
In a bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture without deflating it. Spoon or pipe the filling over the chilled crusts, smoothing the tops.
Add the Topping:
Melt the white chocolate in short intervals until smooth. Add a few drops of food coloring and stir to color. Spread a thin layer of melted chocolate over each cheesecake.
Decorate & Chill:
Sprinkle each cheesecake with Easter sprinkles and place a few mini candy eggs on top. Refrigerate for at least 2 hours (or overnight for best results) before serving.
Servings and timing
Servings: 12 mini cheesecakes
Prep time: About 20 minutes
Chill time: At least 2 hours (overnight recommended)
Storage/Reheating
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze mini cheesecakes for up to 1 month; thaw in the fridge before serving.
No reheating is needed — serve chilled for best texture and flavor.
FAQs
How long do these cheesecakes need to chill?
They should chill for at least 2 hours, but overnight gives the best texture.
Can I make these gluten‑free?
Yes — use gluten‑free graham crackers in the crust.
What can I use instead of white chocolate topping?
You can use milk chocolate, dark chocolate, or colored candy melts.
Can I skip the food coloring?
Yes — the food coloring is optional and just for fun seasonal decoration.
Can these be made ahead of time?
Absolutely — they’re even better after chilling overnight.
How should I serve these?
Serve them chilled straight from the fridge for the best creamy texture.
Can I use store‑bought whipped topping?
Yes — you can substitute whipped topping if you prefer.
Is there an alternative crust option?
Yes — use crushed cookies like chocolate wafer or vanilla cookies instead of graham crackers.
How do I prevent the cheesecakes from sticking to the molds?
Use silicone molds or liners for easy removal after chilling.
Can I add fruit toppings?
Yes — fresh berries or fruit compote pair nicely with these mini cheesecakes.
Conclusion
These Easter No‑Bake Mini Cheesecakes are a fun and festive dessert that’s easy to make and delightful to share. With a creamy filling, buttery crust, and colorful toppings, they’re sure to be a hit at any celebration or family gathering. Best of all, they require no baking, making them perfect for busy holiday prep or a spring‑time treat any day.
