Irresistible Easter No-Bake Mini Cheesecakes Recipe
These no-bake mini cheesecakes are a fun and festive Easter dessert, featuring a buttery graham cracker crust, creamy cheesecake filling, and a colorful candy topping. Perfect for spring celebrations!
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes (includes chilling time)
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- ½ cup granulated sugar (for filling)
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- Assorted Easter candies (mini eggs, sprinkles, etc.)
Instructions
- In a bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter. Mix until well combined.
- Press the mixture into the bottom of a muffin tin lined with cupcake liners. Refrigerate while preparing the filling.
- In a large bowl, beat the softened cream cheese until smooth.
- Add ½ cup sugar and vanilla extract. Mix until well incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Spoon the cheesecake filling over the chilled crusts and smooth the tops.
- Refrigerate the mini cheesecakes for at least 4 hours or overnight to set.
- Before serving, decorate with Easter candies and sprinkles as desired.
Notes
- You can make the crust using digestive biscuits or Oreos for a twist.
- Use gel food coloring in the filling for a festive look.
- Best served chilled and can be made a day ahead.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280
- Sugar: 16g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
