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Easter No‑Bake Mini Cheesecakes

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These Easter No-Bake Mini Cheesecakes are adorable, easy-to-make, and perfect for spring! With a creamy cheesecake filling, graham cracker crust, and festive Easter candy toppings, they’re a delightful treat for any celebration.

Ingredients

  • 1 cup graham cracker crumbs
  • 3 tbsp granulated sugar (for crust)
  • 4 tbsp unsalted butter, melted
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream
  • Food coloring (pastel colors)
  • Easter sprinkles or mini chocolate eggs (for topping)

Instructions

  1. In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined.
  2. Press the mixture into the bottom of a lined muffin tin to form the crust. Chill while preparing the filling.
  3. In a separate bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, and mix until fully combined.
  4. In another bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture gently.
  5. Divide the mixture into smaller bowls and add different pastel food coloring to each portion.
  6. Spoon or pipe the colored mixtures over the crusts in the muffin tin, layering as desired.
  7. Chill the cheesecakes in the fridge for at least 4 hours or until set.
  8. Top with Easter sprinkles or mini chocolate eggs before serving.

Notes

  • You can make these up to 2 days in advance and store them in the fridge.
  • Use silicone cupcake liners for easy removal.
  • Customize colors and toppings for other holidays or themes.

Nutrition

Find it online: https://yumfamilyrecipes.com/easter-no-bake-mini-cheesecakes/